Easy Slow Cooker Chicken Shawarma is a simple and tasty way to enjoy those classic Middle Eastern flavors without any fuss. Tender, juicy chicken cooked low and slow with a blend of warm spices like cumin, paprika, garlic, and turmeric that bring out that signature shawarma taste. It’s a dish that fills the house with an inviting aroma and makes mealtime feel special, even on busy days.
I love making this recipe when I want something that practically cooks itself while I go about my day. The slow cooker does all the work, and by the time I’m ready to eat, I have this perfect, flavorful chicken that feels like it’s been marinated for hours. A little tip from me: mixing in a bit of lemon juice before serving brightens up the flavors wonderfully and keeps the chicken moist and fresh tasting.
One of my favorite ways to enjoy this chicken shawarma is wrapped up in warm pita bread with fresh veggies, a drizzle of garlic sauce or tahini, and some crunchy pickles for contrast. It’s a meal that’s quick to put together but feels like you’ve really cared about what you’re eating. This recipe always gets compliments, and I find it’s a great choice when friends come over or when I just want a comforting meal that’s full of flavor and easy to make.
Key Ingredients & Substitutions
Chicken Thighs: I prefer thighs because they stay juicy and tender during slow cooking. You can use chicken breasts if you want leaner meat, but be careful not to overcook, as they dry out faster.
Greek Yogurt: It helps tenderize the chicken and adds creaminess to the marinade. If you’re dairy-free, try coconut yogurt or leave it out and add a bit more lemon juice for acidity.
Spices: Cumin, paprika, turmeric, coriander, and cinnamon create that authentic shawarma flavor. If you don’t have all, use a premade shawarma spice mix or adjust with what you have. Paprika can be smoked or sweet, depending on your taste.
Lemon Juice: Adds brightness and balances the warm spices. Fresh lemon juice is best, but bottled works in a pinch.
Garlic Sauce/Tahini: These sauces give the shawarma its creamy, tangy finish. If you don’t have them, plain yogurt mixed with garlic and lemon works great too!
How Do You Keep Slow Cooker Chicken Shawarma Tender and Flavorful?
Slow cooking chicken thighs ensures they become juicy and absorb all the spices. Here’s what helps:
- Layer sliced onions at the bottom to add moisture and gentle flavor to the chicken.
- Marinate the chicken with yogurt and spices before cooking; this tenderizes and infuses the meat.
- Cook on LOW for 6-7 hours rather than HIGH to keep the chicken from drying out.
- After slow cooking, shred the chicken to help it soak up the cooking juices and spices.
- For authentic texture, broil shredded chicken for a few minutes to get crisp edges—watch it closely to prevent burning.
These steps turn simple chicken into a delicious and tender shawarma perfect for wraps or salads.
Equipment You’ll Need
- Slow cooker – this is the star for hands-off, tender chicken that soaks in all the shawarma spices.
- Mixing bowl – to combine your marinade ingredients easily without making a mess.
- Tongs or fork – helps you turn and shred the cooked chicken without burning your hands.
- Baking sheet – for broiling the shredded chicken to get those crispy, charred edges.
- Sharp knife and cutting board – for slicing onions, tomatoes, and chopping parsley fresh.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork shoulder cooked the same way for a different meat option that stays juicy.
- Add sliced bell peppers or zucchini in the slow cooker for extra vegetables and color.
- Mix in crumbled feta or goat cheese when assembling wraps for a creamy tangy twist.
- Spice it up with a pinch of cayenne or chili powder in the marinade if you like extra heat.
Easy Slow Cooker Chicken Shawarma Recipe
Ingredients You’ll Need:
For The Chicken Shawarma:
- 2 lbs boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 1 tsp salt
- ¼ tsp cayenne pepper (optional for heat)
- ¼ cup plain Greek yogurt
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 red onion, sliced
- 1 large tomato, sliced
For Serving:
- Fresh parsley, chopped (for garnish)
- Pita bread or flatbread
- Garlic sauce, tahini, or tzatziki (optional)
- Lemon wedges (optional)
Time Needed:
This recipe takes about 10 minutes to prepare the marinade and assemble the ingredients, plus 6-7 hours of slow cooking on LOW (or 3-4 hours on HIGH). Add a few more minutes to shred the chicken and broil it for a crispy finish if you like. Overall, it’s mostly hands-off cooking time.
Step-by-Step Instructions:
1. Make the Spice Marinade:
In a large bowl, mix garlic, cumin, paprika, turmeric, coriander, cinnamon, black pepper, salt, cayenne pepper, Greek yogurt, olive oil, and lemon juice until well combined.
2. Marinate the Chicken:
Add the chicken thighs to the bowl and stir to coat them in the marinade evenly. Cover the bowl and chill for at least 30 minutes, or overnight for deeper flavor.
3. Prepare the Slow Cooker:
Place the sliced red onion in an even layer at the bottom of your slow cooker. Lay the marinated chicken thighs on top of the onions.
4. Slow Cook the Chicken:
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and cooked through.
5. Shred and Crisp the Chicken:
Take the chicken out and shred it with two forks. Spread it on a baking sheet and broil in the oven for 3-5 minutes to get a nice, slightly crisp texture. Watch closely to avoid burning.
6. Assemble and Serve:
Warm your pita bread or flatbread. Place the shredded chicken on it, add sliced tomato, a dollop of garlic sauce, tahini, or tzatziki, and sprinkle fresh parsley on top. Serve with lemon wedges for a tasty, fresh finish.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. This ensures even cooking and the best texture.
Can I Make This Shawarma Without a Slow Cooker?
Absolutely! You can marinate the chicken and then cook it in a skillet over medium heat for about 10-12 minutes per side until cooked through. Broil the shredded chicken afterward to get that crispy finish.
How Long Does Leftover Chicken Shawarma Last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to keep the chicken moist.
What Can I Substitute for Greek Yogurt in the Marinade?
You can use dairy-free yogurts like coconut or almond yogurt, or simply replace it with extra lemon juice and a splash of olive oil to keep the chicken tender and flavorful.
