Easy Slow Cooker Chicken Shawarma brings the flavors of the Middle East right to your kitchen with minimal effort. Tender, juicy chicken is slow-cooked with warm spices like cumin, paprika, garlic, and a hint of cinnamon, creating a deliciously fragrant meal that’s packed with flavor. The best part is that while it cooks low and slow, your house starts to smell incredible, making it hard to wait for dinner time.
I love making this shawarma in the slow cooker because it’s so hands-off — just toss the ingredients in and let it do its thing all day. The chicken comes out perfectly tender and easy to shred, which makes it super versatile for wraps, salads, or bowls. If you like a little extra tang, squeezing fresh lemon juice over the finished dish always brings a perfect brightness that I can’t resist.
For serving, I like cozying up the chicken with some warm pita bread, fresh veggies, and plenty of garlicky yogurt sauce. It’s an easy meal that everyone seems to enjoy, whether you’re feeding a family or prepping lunches for the week. Plus, leftovers reheat beautifully, making it a go-to recipe I keep coming back to again and again.
Key Ingredients & Substitutions
Chicken thighs: These are my go-to for slow cooker dishes because they stay juicy and become really tender. You can swap with chicken breasts if you prefer, but watch the cooking time—they dry out faster.
Greek yogurt: This helps keep the chicken moist and adds a slight tang. If you don’t have Greek yogurt, plain yogurt or a dairy-free yogurt can work too.
Spices: The mix of cumin, paprika, turmeric, coriander, cinnamon, and allspice gives the shawarma its classic flavor. If you miss any, just balance with those you have. Cayenne pepper is optional for heat, so leave it out if you want milder flavor.
Lemon juice: Adds brightness to the dish. Fresh lemon is best, but bottled juice can be used in a pinch.
How Do You Get Tender, Shreddable Chicken in a Slow Cooker?
The key is cooking low and slow. Here’s how to do it well:
- Add some moisture (chicken broth or water) to keep the chicken juicy.
- Cook on low for 6-7 hours or on high for 3-4 hours. Avoid overcooking—too long on high, and the chicken can dry out.
- Don’t skip shredding the chicken right in the slow cooker; toss it in the juices to lock in flavor and moisture.
- Marinating the chicken with yogurt and spices before cooking helps tenderize and deepen flavor, but if you’re short on time, you can skip this step.
Equipment You’ll Need
- Slow cooker – perfect for cooking the chicken low and slow, making it tender and flavorful with minimal effort.
- Mixing bowl – handy for combining the spices, yogurt, and lemon juice to marinate the chicken evenly.
- Tongs or fork – great for handling the chicken and shredding it once cooked without making a mess.
- Measuring spoons – essential to get the right balance of spices for authentic shawarma flavor.
- Cutting board and knife – you’ll need these for chopping fresh veggies and herbs for serving.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless pork shoulder cooked the same way for a richer, slightly fattier shawarma twist.
- Add sliced bell peppers and onions to the slow cooker for extra veggies and a bit of sweetness that balances the spices.
- Top with crumbled halloumi cheese instead of feta for a saltier, grilled cheese flavor that pairs well with shawarma spices.
- For a spicy kick, mix in some harissa or chili paste to the marinade before slow cooking.
Easy Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For The Chicken:
- 2 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp plain Greek yogurt
- 3 tbsp olive oil
- 1 lemon, juiced
- 1/4 cup chicken broth or water
For Serving:
- Small flour or pita tortillas
- Chopped cucumber
- Chopped tomatoes
- Chopped fresh parsley
- Crumbled feta cheese
- Lemon wedges
- Optional: garlic yogurt sauce or tahini sauce
Time You’ll Need
This recipe takes about 15 minutes for prep, then 6 to 7 hours on low (or 3 to 4 hours on high) in your slow cooker. It’s mostly hands-off, so you can let it cook while you do other things. Perfect for a busy day!
Step-by-Step Instructions:
1. Mix the Spices:
In a small bowl, blend minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, cayenne pepper, salt, and black pepper together.
2. Coat the Chicken:
Place chicken thighs in a large bowl and sprinkle the spice mix over them. Toss well to coat all pieces evenly.
3. Add Yogurt and Liquids:
Add Greek yogurt, olive oil, lemon juice, and chicken broth to the chicken. Stir everything together until the chicken is fully coated. If you have time, let the chicken marinate for at least 30 minutes to soak in the flavors, or you can cook right away.
4. Cook in Slow Cooker:
Put the chicken mixture into your slow cooker. Cover and cook on low for 6 to 7 hours (or high for 3 to 4 hours) until the chicken is tender and easy to shred.
5. Shred the Chicken:
Once cooked, use two forks to shred the chicken right in the slow cooker. Stir the shredded chicken into the juices to keep it moist.
6. Serve Your Shawarma:
Warm the tortillas and fill each one with a generous amount of shredded chicken. Top with cucumber, tomatoes, fresh parsley, and crumbled feta. Don’t forget a squeeze of lemon juice and a drizzle of garlic yogurt or tahini sauce if you like!
Enjoy your flavorful, tender slow cooker chicken shawarma — a simple, satisfying meal full of Middle Eastern goodness!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but make sure to thaw them completely in the fridge overnight before starting. This helps ensure even cooking and better texture.
Can I Make This Recipe Without a Slow Cooker?
Absolutely! You can cook the chicken in a covered baking dish in the oven at 300°F (150°C) for about 2 hours until tender, or simmer gently on the stove in a covered pot for 1.5 to 2 hours.
How Should I Store Leftover Chicken Shawarma?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, and add a splash of broth or water to keep it moist.
What Are Some Good Substitutes for Greek Yogurt?
If you don’t have Greek yogurt, plain yogurt or a dairy-free yogurt alternative can work. Just keep in mind it may slightly change the texture and tang of the marinade.
