Crockpot Chicken Shawarma
Crockpot Chicken Shawarma is a flavorful, hands-off dinner made with tender shredded chicken thighs slow-cooked in a creamy blend of Greek yogurt, tahini, lemon juice, and warm spices. It is perfect for wraps, rice bowls, salads, and easy meal prep.
Equipment
- Slow cooker
- Measuring cups and spoons
- Mixing spoon
- forks
- Cutting Board
- Knife
Ingredients
Chicken Shawarma
- 1 1/4 lb boneless skinless chicken thighs
- 1 tbsp extra virgin olive oil
- 2 tbsp tahini or sunflower seed butter for a nut-free option
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup low-sodium chicken broth or water plus 1/4 tsp bouillon
- 1/2 cup nonfat Greek yogurt use full-fat for a richer sauce
- 2 tbsp garlic minced, about 6 cloves
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika smoked paprika for extra depth
- 1 tsp dried parsley
- 1/2 tsp curry powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground coriander
- salt to taste
- black pepper to taste
Instructions
- Add the chicken thighs to the crockpot. Pour in the olive oil, tahini, lemon juice, and chicken broth.
- Add the Greek yogurt, minced garlic, cumin, garlic powder, paprika, dried parsley, curry powder, cinnamon, coriander, salt, and pepper. Mix gently to coat the chicken evenly with the sauce and spices.
- Cover and cook on high for 3 hours or on low for 6 hours, until the chicken is tender and shreds easily.
- Turn off the slow cooker and let the chicken cool for a few minutes. Shred the chicken directly in the crockpot with two forks, or transfer it to a cutting board to shred, then return it to the sauce.
- Stir the shredded chicken into the cooking juices so it absorbs the flavorful sauce. Taste and adjust with more salt, pepper, or a squeeze of lemon if needed.
- Serve hot over rice, in pita or wraps, or alongside roasted vegetables and salad. Garnish with dried parsley or fresh herbs if desired.
Notes
For deeper color and flavor, brown the chicken thighs in a skillet before adding them to the slow cooker. If the sauce seems thin after cooking, remove the shredded chicken and simmer the liquid in a saucepan until reduced, then stir the chicken back in. For a dairy-free version, use coconut yogurt in place of Greek yogurt. To make it spicier, add a teaspoon of harissa or a pinch of cayenne before cooking. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.