This Easy Slow Cooker Chicken Shawarma Recipe is such a great way to enjoy the bold flavors of Middle Eastern cooking without any fuss. You get tender, juicy chicken that’s been soaked in a mix of warm spices like cumin, paprika, and garlic, all slow-cooked to perfection. The slow cooker does all the hard work, making the meat melt-in-your-mouth delicious with minimal effort.
I love this recipe because it’s so hands-off but delivers big on flavor. You just toss everything in the slow cooker in the morning, and by dinner time, your house smells amazing with those classic shawarma aromas. One of my favorite tricks is to shred the chicken right in the pot, so all those spices get mixed through every bite. It’s a little messy, a little fun, and means you don’t waste a second of that precious flavor.
When I serve this chicken shawarma, I like to pile it high in warm pita bread, add some fresh chopped tomatoes, cucumbers, and a dollop of creamy yogurt or tahini sauce. It’s a simple, tasty meal that always gets everyone asking for seconds. Whether it’s a busy weeknight or a casual weekend dinner, this recipe feels special but takes no stress at all.
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skinless thighs for juiciness and flavor. You can swap for chicken breasts if you want leaner meat, but the texture will be less tender.
Yogurt: Plain yogurt helps tenderize the meat and adds creaminess. Use Greek yogurt for a thicker marinade or dairy-free yogurt for a vegan-friendly option.
Spices: Cumin, paprika, turmeric, and coriander give shawarma its warm, earthy flavor. If you don’t have all the spices, a store-bought shawarma or Middle Eastern spice blend works well.
Lemon Juice & Vinegar: These add needed tang to balance the spices. Fresh lemon juice is best, but bottled lemon juice can be a quick substitute.
How Can I Make My Slow Cooker Chicken Shawarma Tender and Full of Flavor?
For tender, flavorful chicken, the key is marinating and slow cooking:
- Mix spices with yogurt, lemon, and olive oil for a flavorful marinade that tenderizes.
- Coat the chicken evenly and let it sit if you have extra time before cooking.
- Cook on low heat for 6-8 hours—it helps the chicken break down and absorb flavors.
- After cooking, shred the chicken directly in the slow cooker to soak in all the juices.
- Optional: Quickly char shredded chicken in a hot pan to get a slight crisp and deepen flavors.
These steps guarantee soft, juicy chicken that tastes just like shawarma from the street vendors, all with minimal effort!
Equipment You’ll Need
- Slow cooker – This is your main tool; it cooks the chicken low and slow, making it tender and flavorful without any watching.
- Mixing bowl – Perfect for combining all the spices and marinade ingredients before adding them to the chicken.
- Measuring spoons – Help you get the spice amounts just right for balanced shawarma flavor.
- Forks – Great for shredding the chicken easily right in the slow cooker after cooking.
- Skillet or grill pan (optional) – Use this to quickly char the shredded chicken for extra texture and smoky flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork shoulder for a different but equally juicy shawarma twist.
- Add chopped bell peppers or onions into the slow cooker for a bit of sweetness and crunch.
- Mix in crumbled feta cheese when serving for a creamy, salty kick that pairs well with the spices.
- Stir in a pinch of smoked paprika or chipotle powder to add a smoky heat when you want a bolder flavor.
Easy Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For The Chicken and Marinade:
- 2 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 tbsp ground cumin
- 2 tbsp ground paprika
- 1 tbsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp cayenne pepper (optional for heat)
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup plain yogurt
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tbsp apple cider vinegar or white vinegar
For Serving and Garnish:
- Fresh parsley, chopped (for garnish)
- Sliced lemon (for serving)
- Pita bread or flatbread (for serving)
- Optional toppings: diced cucumbers, tomatoes, red onion, tahini sauce, or tzatziki
How Much Time Will You Need?
This dish requires about 15 minutes of prep time to mix the marinade and set up your slow cooker. Then, you’ll let it cook low and slow for 6 to 8 hours (or 3 to 4 hours on high). After cooking, shredding the chicken and optional searing will take another 5-10 minutes. All in, it’s a mostly hands-off recipe that yields delicious results!
Step-by-Step Instructions:
1. Mix the Marinade:
In a mixing bowl, combine garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, cayenne, oregano, salt, and black pepper. Stir in yogurt, olive oil, lemon juice, and vinegar to create a smooth marinade.
2. Prepare and Cook Chicken:
Place chicken thighs into your slow cooker. Pour the marinade evenly over the chicken, making sure all pieces are well coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easy to shred.
3. Shred and Optional Sear:
Once cooked, use two forks to shred the chicken directly in the slow cooker, stirring to mix it with any juices. For extra flavor, heat a skillet or grill pan over medium-high heat and lightly char the shredded chicken for 2-3 minutes to add a caramelized texture.
4. Serve and Enjoy:
Serve the shredded chicken in warm pita or flatbread. Garnish with fresh parsley and lemon slices. Add optional toppings such as diced cucumbers, tomatoes, red onion, and drizzle with tahini or tzatziki sauces for a fresh, tasty meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before adding it to the slow cooker. Thaw overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking and proper flavor absorption.
How Can I Store Leftovers?
Store any leftover chicken shawarma in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until warmed through. To keep it moist, add a splash of water or broth when reheating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the marinade and chicken the night before, letting it marinate in the fridge overnight to deepen the flavors. Then simply cook it in the slow cooker the next day for maximum convenience.
What Can I Substitute for Yogurt in the Marinade?
If you don’t have yogurt, you can use sour cream or buttermilk as a substitute to help tenderize the chicken. For dairy-free options, try coconut yogurt or leave it out altogether—just add a little extra olive oil to keep the chicken moist.
