Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 10 min
Cook time: PT-487475H13M15S
Total time: PT-487475H13M15S
Cuisine: Mediterranean / Middle Eastern inspired
Ingredients: 2 pounds boneless, skinless chicken thighs (or breasts); ⅓ cup plain Greek yogurt; 2 Tbsp lemon juice; 1 Tbsp olive oil; 2 tsp paprika; 2 tsp cumin; 1 tsp garlic powder; 1 tsp onion powder; ¾ tsp salt; ½ tsp black pepper; ½ tsp turmeric; ¼ tsp cinnamon

Jump to Recipe·Print Recipe

If you’ve ever daydreamed about the fragrant, sizzling chicken shawarma you can find at a bustling Mediterranean street cart, but thought you couldn’t bring those mouthwatering flavors home, this Slow Cooker Chicken Shawarma recipe is about to change the game. Juicy marinated chicken gets infused with warm spices, tangy yogurt, and fresh lemon before slow-cooking into utter tenderness. It’s so easy, so deeply flavorful, and the best part is that your kitchen will be filled with the aroma of a bustling spice market—no vertical rotisserie required! Whether you stuff it into pillowy pita, pile it on a salad, or just dive in fork-first, this will quickly become a weeknight favorite.

Slow Cooker Chicken Shawarma Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients combine to create something truly special. Each one brings a unique element—color, depth, tang, or irresistible aroma—that transforms simple chicken into shawarma magic.

Chicken Thighs (or Breasts): Opt for thighs for extra juiciness, but breasts work beautifully if you prefer leaner cuts.
Plain Greek Yogurt: This both tenderizes the chicken and adds a lovely creaminess to the marinade.
Lemon Juice: Brightens the dish and beautifully balances the savory spices.
Olive Oil: Helps the spices adhere to the chicken and adds essential richness.
Paprika: Lends a gentle warmth and depth of color to the shawarma.
Cumin: The classic earthy spice that defines any shawarma profile—don’t skip it!
Garlic Powder: Adds a mellow garlic kick with no chopping required.
Onion Powder: Layers in subtle sweetness and background flavor.
Salt: Essential for bringing out the very best in those bold spices.
Black Pepper: Gives everything a gentle peppery bite without overpowering.
Turmeric: Not just for color—it brings mild, earthy notes and a gorgeous golden hue.
Cinnamon: Just a whisper, but it offers a distinctive warmth and complexity that sets shawarma apart.

How to Make Slow Cooker Chicken Shawarma

Step 1: Make the Marinade

Start by mixing together the Greek yogurt, lemon juice, olive oil, and all the wonderfully aromatic spices in a bowl. Give it all a thorough whisk so the mixture becomes luxuriously smooth and even. The marinade is the soul of Slow Cooker Chicken Shawarma, infusing every bite with layers of Middle Eastern flavor.

Step 2: Marinate the Chicken

Take your chicken thighs or breasts and coat them generously in the marinade. Don’t be shy—you want lots of flavor! Place everything in a zip-top bag or a shallow dish, making sure each piece is well covered. Tuck it in the fridge for at least 4 hours (overnight is even better), letting those spices sink in while you go about your day.

Step 3: Arrange in the Slow Cooker

Spray your slow cooker insert with nonstick spray, then transfer the marinated chicken—scraping in every last bit of marinade, too. The sauce will bubble gently as the chicken cooks, keeping everything moist and ultra-flavorful. Arrange the chicken in an even layer so it cooks evenly.

Step 4: Slow Cook to Perfection

Cover and let the slow cooker work its magic! Cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours. Your kitchen will fill with the intoxicating scent of shawarma spices. Make sure the chicken is perfectly cooked through—165°F on a meat thermometer is your goal. The chicken should be fork-tender and super juicy at this point.

Step 5: Shred, Toss, and Serve

Lift the chicken out, then shred it with two forks or slice it thinly—whatever suits your mood. Return it to the slow cooker with all those flavorful juices, and toss everything together so the flavors combine in every bite. Your Slow Cooker Chicken Shawarma is now ready for whatever delicious form you want it to take!

How to Serve Slow Cooker Chicken Shawarma

Garnishes

To really make your shawarma sing, layer on fresh, vibrant garnishes just before serving. Try a sprinkle of chopped parsley, finely diced cucumber and juicy tomatoes, or a handful of pickled onions. Dollop on some creamy tzatziki, a drizzle of tahini sauce, or your favorite hummus. These toppings add texture, color, and the perfect cooling contrast to the warmly spiced chicken.

Side Dishes

Pair your Slow Cooker Chicken Shawarma with classic Mediterranean sides. Warm pitas or soft flatbreads are a must for scooping up bites. Serve with fluffy rice pilaf, tabbouleh, or a crisp Greek salad tossed with tangy vinaigrette. Roasted or grilled vegetables like eggplant, bell peppers, or zucchini complement the chicken beautifully, rounding out a hearty meal.

Creative Ways to Present

Don’t stop at the pita! Try loading your shawarma into leafy lettuce wraps for a light, gluten-free option. Pile it high on a bed of grains or over a hummus bowl for a modern twist. Homemade shawarma pizza or stuffed in lavash wraps are always a hit for family-style gatherings and lunchboxes alike. This recipe invites you to experiment with all sorts of delicious serving ideas.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Slow Cooker Chicken Shawarma to an airtight container once it has cooled. It will keep fresh in the refrigerator for up to 2 or 3 days. The flavors often deepen and become even richer after a night in the fridge, making leftovers just as craveable as the original meal!

Freezing

If you want to stock your freezer with shawarma for easy dinners, you’re in luck. Portion the cooled, shredded chicken (with some of its juices) into freezer-safe bags or containers. It will keep beautifully for up to 3 months. Just label with the date, so you don’t lose track of this precious treasure.

Reheating

To reheat, gently warm the shawarma chicken in a skillet over low heat or microwave in short bursts, adding a splash of water or broth to keep it juicy. If reheating from frozen, thaw overnight in the fridge first for the best texture. Avoid overcooking during reheating—the chicken should remain tender and luscious.

FAQs

Can I marinate the chicken overnight for more flavor?

Absolutely! Marinating overnight is one of the best ways to ensure your Slow Cooker Chicken Shawarma develops maximum depth and tenderness. The longer marinade time allows all those spices and citrusy notes to penetrate deeply, resulting in shawarma that’s full-bodied and addictive.

Is there a dairy-free option for the yogurt marinade?

Of course! Simply reach for your favorite unsweetened non-dairy yogurt—such as coconut or almond-based varieties. You’ll still get that signature creaminess, and the marinade will coat the chicken beautifully. It’s an easy switch to make this dish dairy-free and still delicious.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if you prefer a leaner cut, though chicken thighs tend to be juicier and more forgiving during the slow cooking process. If you use breasts, just keep an eye on the cooking time and try not to overcook, so your shawarma stays moist and tender.

What’s the best way to serve Slow Cooker Chicken Shawarma at a party?

Lay out a build-your-own shawarma bar! Serve the warm shredded chicken alongside pitas, bowls of fresh toppings, a few flavorful sauces, and plenty of napkins. Everyone will love assembling their own wraps just how they like, and the communal vibe makes it a true crowd-pleaser.

Can I double the recipe for meal prep?

Definitely. This recipe scales up easily—just make sure your slow cooker is large enough to accommodate the extra chicken so everything cooks evenly. Batch cooking is perfect for busy weeks, meal prepping, or serving a hungry crew!

Final Thoughts

Whether you’re feeding family, friends, or just treating yourself, Slow Cooker Chicken Shawarma is proof that a cozy home kitchen can yield incredible, vibrant flavor. If you’re ready for something extra special and seriously satisfying, this recipe will delight you again and again. Don’t hesitate—gather your spices and give it a whirl. I can’t wait for you to experience how magical shawarma night at home can be!

Slow Cooker Chicken Shawarma Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

Author: admin
Total Time: Approximately 3 hours 10 minutes to 4 hours 10 minutes (excluding marinating)
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Tender, flavorful, and easy to make, this Slow Cooker Chicken Shawarma is a perfect dish for a busy day. Marinated in a blend of Greek yogurt and spices, the chicken cooks to perfection in the slow cooker, ready to be served in a pita or flatbread with your favorite toppings.

Ingredients

Scale

Marinade:

2 pounds boneless, skinless chicken thighs (or breasts)
⅓ cup plain Greek yogurt
2 Tbsp lemon juice
1 Tbsp olive oil
2 tsp paprika
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
¾ tsp salt
½ tsp black pepper
½ tsp turmeric
¼ tsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Mix the marinade: Combine yogurt, lemon juice, olive oil, and spices. Coat chicken and marinate for 4 to 12 hours.
Cook in slow cooker: Transfer chicken and marinade to a slow cooker. Cook on LOW for 3–4 hours or HIGH for 2–3 hours until tender.
Shred and mix: Remove chicken, shred or slice, then return to the slow cooker and mix with the sauce.