This Easy Slow Cooker Chicken Shawarma Recipe is a simple way to enjoy all the rich, spiced flavors of traditional shawarma without any hassle. The chicken slowly cooks in a blend of warm spices like cumin, paprika, and garlic, becoming tender, juicy, and packed with flavor. You’ll love the comforting aroma that fills your kitchen while it simmers away in the slow cooker.
I love making this recipe because it’s almost foolproof—you just toss everything in the slow cooker and forget about it until dinner time. It’s perfect for busy days when I want a delicious meal waiting for me without spending a lot of time in the kitchen. Plus, the chicken shreds so easily and keeps well for leftovers, making it great for quick lunches the next day.
My favorite way to serve this chicken shawarma is stuffed into warm pita bread with fresh veggies, a drizzle of tangy yogurt sauce, and maybe a sprinkle of fresh parsley or mint. It’s like having your own little shawarma spot right at home! Whether you’re feeding the family or meal prepping for the week, this recipe is a winner every time.
Key Ingredients & Substitutions
Chicken thighs: These are my favorite for shawarma because they stay juicy and tender during slow cooking. You can use chicken breasts, but they may dry out more easily.
Garlic and spices: Garlic, cumin, paprika, turmeric, coriander, allspice, cayenne, and cinnamon create the classic shawarma flavor. If you can’t find allspice, a mix of cinnamon and nutmeg works well.
Greek yogurt: This adds creaminess and tenderizes the chicken. If you’re dairy-free, try coconut yogurt or skip it and add a splash of lemon juice for acidity.
Lemon juice: It brightens up the dish and balances the spices. Fresh lemon is best, but bottled lemon juice can work in a pinch.
Chicken broth: Adds moisture and depth. Use vegetable broth if you prefer, or even water with a pinch of salt.
How Can I Get Flavorful, Tender Chicken in the Slow Cooker?
Slow cooking is great for tender meat but keeping flavor robust can be tricky. Here’s what works for me:
- Spice rub: Rub the spices and garlic all over the chicken, so the flavor sinks in before cooking.
- Yogurt and lemon: These ingredients tenderize and add tang, helping the meat stay juicy.
- Low and slow: Cooking on low heat for 5-6 hours lets the flavors blend and the chicken soften without drying out.
- Optional broiling: After shredding, broil the chicken for a few minutes to add a tasty crisp edge.
Remember to shred gently so the chicken stays chunky and doesn’t turn mushy. This method gives you great texture and maximum flavor every time!
Equipment You’ll Need
- Slow cooker – This is key for cooking the chicken low and slow until tender without much fuss.
- Mixing bowls – Handy for combining the spice rub and the yogurt-lemon marinade separately.
- Measuring spoons – They help you get the spice amounts just right for balanced flavors.
- Forks for shredding – Two forks work great to pull apart the chicken once it’s cooked and tender.
- Baking sheet (optional) – Use this if you want to broil the shredded chicken for crispy edges.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork shoulder for a different but still tender and juicy meat option.
- Add chopped bell peppers or zucchini to the slow cooker for extra veggies and color.
- Stir in crumbled feta or dollops of hummus when serving for a creamy, tangy finish.
- Mix fresh herbs like mint or cilantro in when serving for a bright, fresh flavor pop.
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
- 1 tsp ground allspice
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp ground cinnamon
- Salt and pepper, to taste
- Juice of 1 lemon
- ¼ cup plain Greek yogurt
- 2 tbsp olive oil
- ½ cup chicken broth or water
- 1 red onion, thinly sliced (optional)
For Serving:
- Fresh parsley or cilantro, chopped (for garnish)
- Flatbreads or pita
- Lemon wedges
- Optional: garlic sauce or tzatziki for drizzling
How Much Time Will You Need?
Total time is about 5-6 hours on low or 3-4 hours on high in your slow cooker. Prep takes roughly 10-15 minutes to mix spices and get everything ready. You can optionally add a few extra minutes if you choose to broil the chicken after shredding for a crispy finish.
Step-by-Step Instructions:
1. Mix the Spice Rub:
In a small bowl, combine the minced garlic, cumin, paprika, turmeric, coriander, allspice, cayenne pepper, cinnamon, salt, and pepper. Stir well to make a fragrant spice blend.
2. Season the Chicken:
Rub the spice mixture all over the chicken thighs until they are fully coated. This gets the rich shawarma flavor right into the meat.
3. Add to Slow Cooker:
Place the seasoned chicken thighs into your slow cooker. Add the thinly sliced red onion if you’re using it for extra flavor.
4. Add Liquid Mixture:
In another bowl, whisk together lemon juice, Greek yogurt, olive oil, and chicken broth or water. Pour this mixture over the chicken and onions in the slow cooker.
5. Slow Cook the Chicken:
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and easily pulls apart with a fork.
6. Shred the Chicken:
Remove the cooked chicken from the slow cooker and use two forks to shred the meat into bite-sized pieces.
7. Optional Broil for Crispy Edges:
For extra flavor and texture, spread the shredded chicken on a baking sheet and broil for 3-5 minutes until the edges get deliciously crisp and browned.
8. Serve:
Place the shredded chicken on warm flatbreads or pita. Garnish with chopped parsley or cilantro, add a squeeze of fresh lemon juice, and drizzle with garlic sauce or tzatziki if you like. Fold or roll up and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to thaw them completely in the refrigerator overnight before starting. This helps ensure even cooking and the best texture.
Can I Make This Chicken Shawarma Ahead of Time?
Absolutely! You can prepare the chicken a day in advance and store it in an airtight container in the fridge. When ready to serve, reheat gently on the stove or microwave. If you plan to broil for crispiness, do so just before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight! Reheat in a pan over medium heat or in the microwave until warmed through.
What Can I Serve with Chicken Shawarma?
Chicken shawarma is delicious served in pita or flatbread with fresh veggies like cucumber and tomato. Add a drizzle of garlic sauce or tzatziki and a squeeze of lemon for a classic taste. It also pairs well with rice, salad, or roasted vegetables for a heartier meal.
