Easy Slow Cooker Chicken Shawarma is a delicious way to bring those bold Middle Eastern flavors right into your kitchen without lots of fuss. Tender chicken slowly cooked with spices like cumin, paprika, garlic, and turmeric creates a juicy, fragrant dish that’s full of flavor and super simple to make. The slow cooker does all the work, turning the chicken perfectly tender and ready to serve.
I love making this recipe on busy days when I want something tasty but don’t want to spend a lot of time cooking. Just toss all the ingredients in the slow cooker and come back hours later to a kitchen filled with amazing aromas. It’s one of those meals that feels special but is actually very easy and low-stress to prepare.
My favorite way to enjoy this chicken shawarma is wrapped in warm pita bread with fresh veggies like cucumber, tomato, and a dollop of creamy yogurt or tahini sauce. It makes a great lunch or dinner, and leftovers are fantastic for quick meals the next day. I find it’s always a crowd-pleaser, and everyone appreciates the juicy, flavorful chicken that feels like a little treat.
Key Ingredients & Substitutions
Chicken Thighs: I prefer thighs because they stay juicy and tender during slow cooking. If you want leaner meat, you can use chicken breasts, but watch the cooking time to avoid drying out.
Greek Yogurt: This adds creaminess and helps tenderize the chicken. If you’re dairy-free, try coconut yogurt or skip it but increase olive oil slightly.
Spices: Cumin, paprika, turmeric, coriander, and cinnamon give shawarma its unique flavor. If you don’t have coriander, use more cumin or paprika. Adjust cayenne to control spice level.
Vinegar and Lemon Juice: Both brighten the flavors. White vinegar is classic, but apple cider vinegar works well too. Fresh lemon juice freshens up the whole dish.
Fresh Veggies and Feta: Cherry tomatoes, cucumber, and onion add crunch and freshness. Feta or Greek yogurt topping balances the spices. For a vegan option, use dairy-free cheese or omit the cheese.
How Do You Get Perfectly Tender and Flavorful Slow Cooker Chicken Shawarma?
The key is slow and low cooking to fully develop flavors and keep chicken tender.
- Mix the spices and yogurt first to create a thick marinade that deeply flavors the chicken.
- Coat all chicken pieces evenly in the marinade for the best taste.
- Cook covered in the slow cooker on low for 6-7 hours or high for 3-4 hours. Avoid opening the lid during cooking to keep heat steady.
- When done, shred chicken with two forks for a nice texture that absorbs juices well.
- Return shredded chicken to the cooker so it stays moist and flavorful in the sauce.
Taking these steps ensures your chicken shawarma is tender, juicy, and bursting with classic spice flavors. It makes a perfect filling for wraps or a hearty plate with fresh toppings.
Equipment You’ll Need
- Slow cooker – The star of this recipe! It cooks the chicken slowly and evenly for tender, juicy results.
- Mixing bowl – Useful for combining the marinade ingredients easily without mess.
- Forks (2) – Perfect for shredding the cooked chicken into bite-sized pieces.
- Measuring spoons – Help you add the right amount of each spice for balanced flavor.
- Knife and cutting board – Needed to chop garlic, veggies, and herbs quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork shoulder for a different but equally tender shawarma twist.
- Add sliced bell peppers or roasted eggplant for extra veggies and a touch of sweetness.
- Try topping with pickled red onions or jalapeños for a tangy, spicy kick.
- Use za’atar or sumac in the spice mix to boost herbal and citrus notes in the marinade.
Easy Slow Cooker Chicken Shawarma Recipe
Ingredients You’ll Need:
For the Chicken & Marinade:
- 2 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon white vinegar or apple cider vinegar
For Serving:
- Flatbreads or pita
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/2 cup chopped onion
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- 1/2 cup crumbled feta cheese or dollops of Greek yogurt, for topping
Time Needed
This recipe takes about 10-15 minutes to prepare and mix the marinade and chicken. Then, it cooks slowly for 6-7 hours on low (or 3-4 hours on high) in your slow cooker until the chicken is tender and easy to shred. Perfect for preparing ahead and coming home to a delicious meal!
Step-by-Step Instructions:
1. Make the Marinade
In a large bowl, combine minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Add the Greek yogurt, olive oil, lemon juice, and vinegar. Mix well to create a smooth marinade.
2. Prepare the Chicken
Place the boneless, skinless chicken thighs in the slow cooker. Pour the marinade over the chicken and use a spoon or your hands to make sure every piece is well coated with the spices.
3. Slow Cook the Chicken
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is very tender and easy to shred.
4. Shred the Chicken
Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and gently stir it into the cooking juices to keep it moist and flavorful.
5. Serve and Enjoy
Warm your flatbreads or pita, then pile on a generous amount of shredded chicken shawarma. Add cherry tomatoes, cucumber, chopped onion, and top with crumbled feta or a spoonful of Greek yogurt. Garnish with chopped fresh parsley and lemon wedges for squeezing. Serve immediately, either wrapped up or open-faced, and enjoy your juicy, flavorful meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to fully thaw the chicken thighs in the refrigerator before starting. This ensures even cooking and helps the marinade penetrate properly.
Can I Make Chicken Shawarma Ahead of Time?
Absolutely! You can prepare and cook the chicken the day before. Store it in an airtight container in the fridge and reheat gently on the stove or microwave before serving.
How Should I Store Leftovers?
Keep any leftover shredded chicken in a sealed container in the fridge for up to 3 days. Reheat gently and add a splash of water or lemon juice if it seems dry.
What Are Some Good Substitutions for the Yogurt?
If you don’t have Greek yogurt or want a dairy-free option, try coconut yogurt or skip it and increase olive oil by a tablespoon to keep the chicken moist.
