If you have been craving a vibrant and flavorful dish that effortlessly melds Middle Eastern spices with tender, juicy chicken, you are going to fall in love with this Slow Cooker Chicken Shawarma with Tzatziki Sauce Recipe. This dish brings together the magic of slow cooking and the freshness of a homemade tzatziki sauce, delivering an irresistible combination that’s perfect for cozy dinners or casual gatherings. The chicken absorbs a fragrant blend of spices while cooking low and slow, making every bite tender and packed with authentic shawarma goodness.
Ingredients You’ll Need
The beauty of this Slow Cooker Chicken Shawarma with Tzatziki Sauce Recipe lies in its straightforward and accessible ingredients. Each one plays a crucial role in layering flavors — from the aromatic spices that coat the chicken to the cool, creamy tzatziki that balances the dish perfectly. Here’s what you’ll need to bring this recipe to life:
- 2 pounds boneless skinless chicken thighs: The perfect cut for juicy, tender meat that soaks up the marinade beautifully.
- 1 onion (sliced): Adds sweetness and creates a flavorful bed for the chicken while it cooks.
- â…“ cup plain Greek yogurt: Essential for tang and tenderizing the chicken in the marinade.
- 2 Tablespoons fresh lemon juice: Brightens the marinade and adds a zesty punch.
- 3 cloves garlic (minced): Infuses the chicken with bold, aromatic flavor.
- 2 teaspoons smoked paprika: Brings a smoky warmth that’s signature to shawarma seasoning.
- 2 teaspoons ground cumin: Adds earthiness and depth to the dish.
- 1 ½ teaspoons black pepper: Gives a mild heat and enhances overall flavor.
- 1 teaspoon salt: Balances and elevates all other spices.
- ½ teaspoon ground turmeric: For that beautiful golden hue and subtle earthiness.
- ½ teaspoon ground cinnamon: Adds a surprising hint of warmth and complexity.
- ½ teaspoon red pepper flakes: Gives a gentle kick to the marinade.
- Tzatziki sauce ingredients: 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon cumin, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes.
- For serving: Pitas, fresh lettuce, sliced red onion, cucumbers, and tomatoes for that perfect shawarma wrap.
How to Make Slow Cooker Chicken Shawarma with Tzatziki Sauce Recipe
Step 1: Prepare the Marinade
Whisk together ⅓ cup plain Greek yogurt, 2 tablespoons fresh lemon juice, minced garlic, smoked paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes until fully blended. This marinade is where the magic begins — its vibrant spices will permeate the chicken, giving it a fantastic depth of flavor.
Step 2: Marinate the Chicken
Place the chicken thighs and marinade in a sealable bag. Refrigerate for at least 4 hours or preferably overnight to let the flavors seep deeply into the meat, ensuring every bite bursts with shawarma goodness.
Step 3: Layer the Slow Cooker
Spread the sliced onions evenly at the bottom of your slow cooker. The onions will release their sweetness as the chicken cooks, creating a flavorful base and keeping the chicken moist.
Step 4: Cook the Chicken
Arrange the marinated chicken thighs over the onions. Cover and cook on high for 3 to 4 hours, or on low for 4 to 6 hours, until the chicken is fall-apart tender.
Step 5: Slice and Combine
Once cooked, carefully remove the chicken and chop it into thin slices. Return the cut chicken pieces to the slow cooker to soak up any remaining juices, keeping it juicy and flavorful.
Step 6: Make the Tzatziki Sauce
While the chicken is finishing up, mix together 1 cup plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl for that creamy, refreshing tzatziki sauce that complements the shawarma perfectly.
How to Serve Slow Cooker Chicken Shawarma with Tzatziki Sauce Recipe
Garnishes
Freshness is key when serving this dish. Brighten your plates with crispy lettuce leaves, thin slices of red onion, cucumbers, and ripe tomatoes. These garnishes add a lovely crunch and vibrant color that contrast beautifully with the warm spices of the chicken.
Side Dishes
This recipe pairs wonderfully with warm pita bread, which you can use to make wraps or serventear style. You might also enjoy serving it alongside fluffy basmati rice or a simple Israeli salad to add some extra texture and freshness.
Creative Ways to Present
If you want to impress guests or just switch things up, try serving the chicken shawarma over a bed of couscous or quinoa, topped with dollops of tzatziki. For a low-carb option, wrap the chicken in lettuce cups for a refreshing handheld delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and tzatziki separately in airtight containers in the refrigerator. They will stay fresh for up to 4 days, making for convenient and tasty next-day meals.
Freezing
You can freeze the cooked chicken shawarma for up to 3 months. Make sure to cool it completely before placing it in a freezer-safe container or bag. The tzatziki sauce is best made fresh, but you can prepare cucumber and garlic mix in advance and stir in yogurt after thawing.
Reheating
Reheat the chicken gently in the microwave or on the stovetop over low heat to keep it moist. Add a sprinkle of water or chicken broth if needed. Serve with chilled tzatziki to restore that beautiful contrast of flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but since they’re leaner, they may not be as moist as thighs after slow cooking. Just keep an eye on the cooking time to ensure they don’t dry out.
Is there a way to make this recipe spicier?
Yes! Feel free to increase the amount of red pepper flakes or add a dash of cayenne pepper to the marinade for an extra kick of heat.
Can I prepare the marinade in advance?
Definitely! The marinade can be made a day ahead and stored in the fridge. This makes the actual cooking day even easier and allows the spices to deepen in flavor.
What if I don’t have a slow cooker?
You can cook the marinated chicken in the oven at 375°F for about 30-40 minutes until cooked through, though slow cooking really brings out the tenderness and flavor that makes this recipe special.
How do I keep the tzatziki sauce from being watery?
Be sure to grate the cucumber and squeeze out as much water as possible before adding it to the yogurt. This keeps your tzatziki thick and creamy, the perfect companion to the shawarma.
Final Thoughts
There is nothing quite like the deep, comforting flavors of this Slow Cooker Chicken Shawarma with Tzatziki Sauce Recipe to brighten up your dinner routine. It’s an easy way to enjoy authentic shawarma at home, infused with warmth from spices and the cooling freshness of tzatziki. Give it a try—you’ll soon find this recipe becoming a treasured staple in your kitchen, just like it is in mine!
