Ingredients
Scale
- 2 pounds chicken thighs, boneless skinless
- 1 onion, sliced
- ⅓ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons paprika (sweet or smoked)
- 2 teaspoons ground cumin
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
- For Yogurt Sauce: 1 cup plain Greek yogurt, 1 teaspoon garlic minced, 2 tablespoons grated cucumber, 1 teaspoon cumin, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon red pepper flakes
- For serving: pitas, lettuce, red onion, cucumbers, tomatoes
Instructions
- Whisk together yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes to make marinade.
- Add chicken thighs to marinade in a zip-top bag. Refrigerate 4 hours up to overnight.
- Slice onion and place in bottom of slow cooker. Place marinated chicken on top.
- Cover and cook on high 3-4 hours or low 4-6 hours.
- Remove chicken and shred, then return to slow cooker to stay moist.
- Prepare yogurt sauce by combining yogurt, garlic, grated cucumber, cumin, lemon juice, salt, pepper, and red pepper flakes. Refrigerate until ready.
- Assemble pitas with chicken, yogurt sauce, lettuce, red onion, cucumbers, and tomatoes.
Notes
- Prep the night before for easier next-day cooking.
- Use smoked paprika for deeper flavor.
- Chicken breasts can be substituted, but thighs give more flavor.
- After shredding, keep chicken in slow cooker 10 minutes to stay juicy.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
Nutrition
- Serving Size: 1 serving
- Calories: 379
- Sugar: 3 g
- Sodium: 624 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 150 mg