Easy Slow Cooker Chicken Shawarma Recipe is all about tender, juicy chicken packed with warm spices like cumin, paprika, and garlic. It’s a hassle-free way to bring the flavors of the Middle East right into your kitchen without standing over the stove. This recipe lets the slow cooker do all the work, leaving you with perfectly cooked chicken that you can shred or slice for sandwiches, salads, or rice bowls.
I love making this chicken shawarma because it’s so simple and forgiving. You just toss the chicken and spices into the slow cooker, set it, and forget it until dinner time. The slow cooking makes the chicken super soft and flavorful, and I think it’s one of those meals that gets better the next day as the spices continue to soak in. Plus, there is hardly any cleanup, which I always appreciate on busy nights!
My favorite way to enjoy this shawarma chicken is wrapped in warm pita bread with some fresh veggies, a drizzle of tahini sauce, and a squeeze of lemon. It always feels like a mini celebration at home, and everyone I serve it to asks for seconds. If you’re looking for an easy meal that tastes like you spent hours cooking, this chicken shawarma recipe will quickly become a go-to for dinner.
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 they might be drier.
Greek Yogurt: This adds creaminess and helps tenderize the chicken. If you don’t have Greek yogurt, plain regular yogurt works too.
Spices: Cumin, paprika, turmeric, and coriander build the classic shawarma flavor. If you can’t find all, using a good amount of cumin and paprika can still give a nice base.
Cayenne Pepper (optional): Adds heat but can be skipped if you prefer mild flavors or want kids to enjoy it.
Lemon Juice: The fresh acidity brightens the dish and balances the spices. Fresh lemon is best, but bottled lemon juice can work in a pinch.
How Do You Get the Best Texture Using a Slow Cooker?
Slow cookers are amazing for tender chicken, but keeping the texture right needs some tips:
- Use bone-free, skinless chicken thighs to keep the meat moist and flavorful.
- Don’t lift the lid while cooking to keep the heat and moisture in.
- Shred the cooked chicken gently with two forks so it stays chunky and not mushy.
- For a little extra flavor and texture, quickly sear the shredded chicken in a hot pan with a bit of oil. This gives you those tasty browned edges.
Following these will help you get tender yet nicely textured shawarma chicken every time.
Equipment You’ll Need
- Slow cooker – cooks the chicken low and slow for tender, flavorful results with minimal effort.
- Mixing bowl – for whisking together the marinade spices and yogurt easily.
- Measuring spoons – to measure out the spices accurately for the best flavor balance.
- Tongs or fork – to toss and coat the chicken well in the marinade and to shred after cooking.
- Skillet (optional) – for searing shredded chicken to get crispy, charred edges if you like extra texture.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork shoulder for a different but still juicy shawarma-style meat.
- Add a pinch of smoked paprika or chipotle powder for a smoky twist that warms up the flavors.
- Mix in chopped roasted red peppers or caramelized onions after cooking for extra sweetness and depth.
- Serve with crumbled feta or a dollop of tzatziki sauce to add creaminess and cool contrast to the spices.
Easy Slow Cooker Chicken Shawarma Recipe
Ingredients You’ll Need:
- 3 lbs boneless, skinless chicken thighs
- 1/4 cup plain Greek yogurt
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- Fresh parsley, chopped, for garnish
- Lemon slices, for serving
- Optional sides: diced tomatoes, cucumbers, or a simple salad
How Much Time Will You Need?
This dish takes about 10-15 minutes to prepare the marinade and get everything in the slow cooker. Then, cook the chicken on low for 6-8 hours or on high for 3-4 hours until it’s perfectly tender. If you choose to sear the meat after shredding, add another 5-7 minutes. Overall, it’s an easy recipe with most of the time hands-off!
Step-by-Step Instructions:
1. Mix the Marinade:
In a medium bowl, whisk together the Greek yogurt, olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, cayenne pepper (if using), salt, black pepper, and lemon juice. This mix will give your chicken that classic shawarma flavor.
2. Add Chicken and Cook:
Place the chicken thighs in your slow cooker. Pour the marinade over the chicken and toss well to coat each piece evenly. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
3. Shred and Optional Sear:
Once cooked, use two forks to shred the chicken. For an extra layer of flavor and a bit of crispness, heat a skillet over medium-high heat with a little olive oil and quickly sear the shredded chicken until you see some nice browned edges.
4. Serve and Enjoy:
Transfer your chicken to a serving dish. Sprinkle with fresh parsley and serve with lemon slices. This chicken shawarma is delicious wrapped in warm pita bread or served over rice alongside diced tomatoes, cucumbers, or your favorite salad.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Using frozen chicken can affect cooking time and texture in the slow cooker.
Can I Make the Shawarma Chicken Ahead of Time?
Absolutely! You can prepare and cook the chicken a day ahead. Store it in an airtight container in the fridge and reheat gently in a skillet or microwave before serving.
How Should I Store Leftover Chicken Shawarma?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet with a touch of oil to refresh the flavors and texture.
What’s a Good Substitute for Greek Yogurt?
If you don’t have Greek yogurt, plain regular yogurt works well too. It helps tenderize the chicken and adds creaminess to the marinade.
