This Easy Slow Cooker Chicken Shawarma Recipe is a delicious way to enjoy tender, flavorful chicken with simple ingredients and minimal effort. The spices, like cumin, paprika, and garlic, soak into the chicken over hours in the slow cooker, making the meat juicy and full of Middle Eastern flavor. It’s a perfect dish for anyone who loves warm, spiced chicken without the fuss of grilling or frying.
I love using my slow cooker for this recipe because it lets me set it and forget it while the house fills up with the amazing smell of shawarma spices. The chicken shreds so easily once it’s cooked, which makes it great not just for wraps but also tossed over salads or rice bowls. A little tip from me: add a squeeze of fresh lemon juice or some chopped herbs like parsley at the end to brighten up the flavors even more.
Serving this chicken shawarma in warm pita bread with garlic sauce, fresh veggies, and a sprinkle of pickles always makes me think of casual dinners with friends. It’s the kind of meal that’s delicious, comforting, and super easy to share. If you’re looking for a simple way to bring that shawarma vibe into your kitchen, this recipe is definitely a winner in my book.
Key Ingredients & Substitutions
Chicken thighs: I prefer thighs because they stay juicy and tender after slow cooking. If you want a leaner option, boneless, skinless chicken breasts work too, but watch cooking time so they don’t dry out.
Spices: Cumin, paprika, turmeric, coriander, and cinnamon are what give shawarma its warm and unique flavor. If you don’t have all, a pre-blended shawarma or Middle Eastern spice mix can work well.
Greek yogurt: This helps tenderize the chicken and adds creaminess to the marinade. For dairy-free, you can try coconut yogurt or skip it but add a tiny bit more lemon juice.
Lemon juice & vinegar: These bright acids cut through the richness and balance flavors beautifully. Fresh lemon juice is best but bottled juice works in a pinch.
Garlic sauce or tzatziki: These are great to serve on the side for added creaminess and freshness. If you want, you can swap with hummus or a simple yogurt sauce.
How Can I Get Crispy Edges on Slow Cooker Chicken Shawarma?
Slow cookers make chicken very tender, but to get that signature slight crisp and char on shawarma, try this easy step:
- After shredding the cooked chicken, heat a skillet over medium-high heat with a splash of oil.
- Add the shredded chicken in a single layer and let it cook without stirring for a couple of minutes to develop some crispy bits.
- Stir and cook a bit more to crisp other parts. This adds a lovely texture contrast.
- If you prefer, you can also broil the chicken pieces briefly in the oven for a similar effect.
This extra step makes the shawarma taste more authentic and delicious without extra effort!
Equipment You’ll Need
- Slow cooker – perfect for cooking the chicken low and slow to get it tender and flavorful.
- Mixing bowl – to combine the spices and marinade ingredients easily.
- Measuring spoons and cups – for precise spice and liquid amounts.
- Forks – to shred the cooked chicken quickly and effortlessly.
- Skillet (optional) – to crisp up the shredded chicken for a nice texture contrast.
Flavor Variations & Add-Ins
- Use lamb or beef instead of chicken for a different shawarma experience with deeper flavor.
- Add sliced onions and bell peppers to the slow cooker for extra sweetness and texture.
- Mix in a bit of smoked paprika or chipotle powder for a smoky twist.
- Top with crumbled feta or halloumi cheese for a salty, creamy contrast in your wraps or bowls.
Easy Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional for heat)
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup plain Greek yogurt
- ¼ cup olive oil
- Juice of 1 lemon
- 1 tbsp apple cider vinegar or white vinegar
- ¼ cup water or chicken broth
For Serving:
- Fresh cilantro or parsley, chopped (for garnish)
- Pita bread or flatbreads
- Garlic sauce or tzatziki
- Lemon wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Cooking time depends on your slow cooker settings: 6-7 hours on low or 3-4 hours on high. After cooking, allow some extra time if you want to sear the chicken for crispy edges.
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, combine the minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne (if you like it spicy), salt, and black pepper. Add in Greek yogurt, olive oil, lemon juice, vinegar, and water or chicken broth. Mix everything well until smooth.
2. Cook the Chicken:
Place the chicken thighs in your slow cooker. Pour the marinade all over the chicken and toss to coat it evenly. Cover your slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easy to shred when done.
3. Shred and Crisp the Chicken (Optional):
Take the cooked chicken out and shred it using two forks. If you want crispy edges, heat a skillet with a little oil over medium-high heat and cook the shredded chicken for 3-5 minutes, stirring occasionally until edges get crispy.
4. Serve and Enjoy:
Serve the chicken shawarma inside warm pita or flatbreads. Add a drizzle of garlic sauce or tzatziki, sprinkle chopped parsley or cilantro on top, and serve with lemon wedges for squeezing. Enjoy your tasty, easy slow cooker chicken shawarma in wraps, salads, or bowls!
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method. This helps the chicken cook evenly in the slow cooker.
Can I Substitute Chicken Breasts for Thighs?
Absolutely! Chicken breasts work fine but can dry out faster. Keep an eye on the cooking time and consider shredding the chicken as soon as it’s tender to avoid overcooking.
How Should I Store Leftovers?
Store leftover chicken shawarma in an airtight container in the fridge for up to 3-4 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to keep it moist.
Can I Make This Chicken Shawarma Ahead of Time?
Yes, you can prep and marinate the chicken the night before, then cook it in the slow cooker the next day. It’s a great meal prep option for busy weeks!
