Easy Slow Cooker Chicken Shawarma Recipe brings the rich, warm flavors of the Middle East right to your kitchen with almost no effort. Tender chicken thighs soak up a blend of spices like cumin, paprika, garlic, and turmeric while cooking low and slow until wonderfully juicy and flavorful. This dish is perfect if you love the taste of shawarma but want a simple way to make it at home without standing over the stove.
I love how this recipe lets the slow cooker do all the work, leaving me free to focus on other things while the fragrant spices do their magic. The chicken turns out so tender it practically falls apart and is just begging to be wrapped in warm pita or served over a fresh salad. I usually like to add a dollop of creamy garlic sauce or a bit of tangy yogurt on top to really bring out the shawarma experience.
This chicken shawarma is one of those go-to meals that feels special but takes almost no effort on busy nights. I’ve made it for quick family dinners and for friends who can’t believe how good and juicy it tastes with so little fuss. Serving it with crispy veggies and warm flatbread makes it a hit every time, and leftovers are just as delicious the next day.
Key Ingredients & Substitutions
Chicken thighs: These are great because they stay juicy and tender when cooked slowly. You can use chicken breasts if you prefer leaner meat, but be careful not to overcook them or they’ll dry out.
Spices: The mix of cumin, paprika, turmeric, coriander, allspice, and cinnamon gives shawarma its signature flavor. If you don’t have all these, a premade shawarma or Middle Eastern spice blend works well too.
Greek yogurt: This helps tenderize the chicken. If you want a dairy-free option, try coconut yogurt or just use extra olive oil and lemon juice instead.
Garlic and lemon: Fresh garlic and lemon juice brighten the dish and add freshness. Bottled lemon juice is okay in a pinch, but fresh really makes a difference.
Onion: Sliced onions at the bottom add natural sweetness and moisture as the chicken cooks slowly. You can swap for shallots if you want a milder flavor.
How Can You Get That Perfect Crispy Shawarma Texture After Slow Cooking?
Slow cooking makes chicken tender and juicy but won’t brown it. To get that delicious, crispy edge, try this easy step after the slow cooker:
- Shred the chicken with two forks once cooked.
- Heat a skillet over medium-high heat and add a little oil.
- Add the shredded chicken and spread it in a single layer.
- Let it cook without stirring for 2-3 minutes to get some crispiness.
- Stir and cook another 2 minutes until bits are golden and a little charred.
This extra step adds the lovely texture and flavor that makes shawarma so special. It’s quick and totally worth it!
Equipment You’ll Need
- Slow cooker – This lets you cook the chicken low and slow for tender, flavorful results without extra effort.
- Mixing bowl – Perfect for combining spices, yogurt, lemon juice, and chicken in one place for easy marinating.
- Sharp knife – To slice onions and chop parsley easily and safely.
- Skillet or frying pan – Optional but great for crisping the shredded chicken after slow cooking for extra texture.
- Tongs or forks – Useful for shredding the cooked chicken into bite-sized pieces.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless turkey thighs for a leaner but still juicy option.
- Add sliced bell peppers or mushrooms to the slow cooker for extra veggies and color.
- Try mixing in crumbled feta or shredded halloumi for a salty, creamy cheese twist.
- Include a pinch of smoked paprika or chipotle powder to give the shawarma a smoky, spicy kick.
Easy Slow Cooker Chicken Shawarma Recipe
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 pounds boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup plain Greek yogurt
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 large onion, thinly sliced
For Serving:
- Fresh parsley, chopped, for garnish
- 4 pita breads or flatbreads
- Lemon slices
- Optional toppings: sliced tomatoes, red onion slices, garlic sauce or tzatziki
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep and marinate. Then, you’ll cook the chicken in your slow cooker for 6-7 hours on low or 3-4 hours on high. Finishing by crisping the shredded chicken in a pan and assembling your shawarma will take about 10 minutes. Overall, it’s hands-off cooking with minimal prep time!
Step-by-Step Instructions:
1. Make the Shawarma Marinade:
In a large bowl, mix the cumin, paprika, turmeric, coriander, allspice, cinnamon, cayenne, salt, and black pepper. Add the minced garlic, Greek yogurt, olive oil, and lemon juice. Whisk everything together until smooth and combined.
2. Marinate the Chicken:
Add the chicken thighs into the bowl and toss well to coat each piece in the marinade. Cover and place in the fridge for at least 1 hour. For best flavor, marinate overnight if you have the time.
3. Prepare for Slow Cooking:
Place the thinly sliced onions in the bottom of your slow cooker. Lay the marinated chicken thighs on top of the onions in a single layer.
4. Slow Cook the Chicken:
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
5. Shred and Crisp the Chicken (Optional):
Remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces. For an authentic shawarma texture, heat a skillet over medium-high heat with a little oil. Add the shredded chicken and cook for about 5 minutes, stirring often, until nicely browned and slightly crispy.
6. Assemble and Serve:
Warm your pita breads or flatbreads. Pile on the shredded chicken and top with chopped parsley, sliced tomatoes, onions, and lemon wedges. Serve with garlic sauce or tzatziki if you like.
Enjoy your easy and delicious slow cooker chicken shawarma – packed with bold flavors and tender, juicy chicken every time!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken thighs in the refrigerator overnight before marinating and cooking. Cooking from frozen may affect the texture and increase cooking time.
How Long Can I Store Leftover Chicken Shawarma?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in a skillet or microwave before serving to keep the chicken moist and flavorful.
Can I Make This Recipe Spicier or Milder?
Absolutely! Adjust the cayenne pepper to your preference or omit it entirely for a milder dish. You can also add smoked paprika or chili powder for a different type of heat and flavor.
Is It Necessary to Crisp the Chicken After Slow Cooking?
Not necessary, but highly recommended! Crisping the shredded chicken in a skillet adds a delicious texture and mimics traditional shawarma. If you’re short on time, serving it straight from the slow cooker is still tasty and tender.
