Jump to Recipe Print RecipeAs the aroma of spices wafts through the kitchen, I can’t help but feel transported to a bustling Middle Eastern street market. Today, I’m thrilled to share my Slow Cooker Chicken Shawarma recipe—a simple yet delightful way to bring those vibrant flavors right to your dining table. This dish not only features juicy, tender chicken marinated in a warm spice blend but also offers an effortless meal prep option. It’s a perfect solution for busy weeknights or for impressing guests around the dinner table. Pair it with fluffy pita bread or turmeric rice for an extra touch of comfort and freshness. Are you ready to transform your dinner routine with this easy, crowd-pleasing gem? Why is this shawarma recipe a must-try? Flavor-Packed seasoning brings a taste of the Middle East right to your home. Effortless cooking means you can set it and forget it while the slow cooker works its magic. Meal Prep-Ready, the leftovers are perfect for a busy week—reheat and serve with fresh toppings! Versatile enough to pair with pita, rice, or salads, this dish adapts to your lifestyle. Impressive yet simple, it’s bound to become a favorite for family gatherings or cozy dinners! Slow Cooker Chicken Shawarma Ingredients • Get ready to create a masterpiece of flavor with these essential elements! For the Shawarma Boneless, Skinless Chicken Thighs – Stays juicy during cooking and shreds easily for perfect serving. Plain Whole-Milk Yogurt – Tenderizes chicken and adds tang; substitute with thick plant-based yogurt or olive oil for a dairy-free option. Lemon Juice & Zest – Brightens the dish and enhances flavor; use bottled lemon juice in a pinch, but fresh zest is a game-changer! Garlic & Onion – Aromatic base for rich flavor; you can swap in garlic and onion powder for convenience (1 tsp each). For the Spice Blend Cumin – Provides a warm, earthy flavor that’s essential for authentic shawarma. Coriander – Adds a citrusy note to the spice mix, enhancing the overall depth. Smoked Paprika – Brings a subtle smokiness; try adjusting to taste if you love that flavor! Turmeric – Lends a beautiful golden color and adds health benefits. Cinnamon – Offers warmth and sweetness; omit cardamom and increase for a delightful substitution. Cardamom – For that distinctive shawarma warmth (omit if not available). For Cooking Olive Oil – Ensures flavor absorption and keeps chicken moist throughout the cooking process. Salt & Black Pepper – Essential for seasoning; adjust to suit your taste preference. Embrace this Slow Cooker Chicken Shawarma as it transforms your meal into a vibrant feast! Step‑by‑Step Instructions for Slow Cooker Chicken Shawarma Step 1: Prepare the Marinade In a large mixing bowl, combine plain whole-milk yogurt, olive oil, minced garlic, lemon zest, and lemon juice. Add the spice blend of cumin, coriander, smoked paprika, turmeric, cinnamon, and a pinch of salt and pepper. Stir until fully combined, creating a fragrant marinade that envelops your senses and sets the stage for delicious Slow Cooker Chicken Shawarma. Step 2: Marinate the Chicken Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. For the best flavor, allow the chicken to marinate for 30 minutes at room temperature or up to 12 hours in the fridge for a deeper infusion of taste. The goal is to tenderize and flavor the meat beautifully before it slowly cooks. Step 3: Prepare the Slow Cooker While the chicken is marinating, slice an onion and scatter the pieces evenly in the bottom of your slow cooker. The onions will infuse flavor during cooking and create a delightful base for your Slow Cooker Chicken Shawarma, enhancing the overall dish while providing a sweet aroma. Step 4: Cook the Chicken Once the chicken is marinated, place it directly on top of the layer of onions in the slow cooker. Cover the cooker and set it to LOW for 6–7 hours or HIGH for 3–4 hours. You’ll know it’s done when the chicken is tender and easily shreds, filling your kitchen with irresistible, spicy scents. Step 5: Shred the Chicken After cooking, transfer the chicken to a cutting board and shred it using two forks for easy serving. Incorporate some of the slow cooker juices back into the shredded chicken for added moisture and flavor. This will ensure each bite is juicy and flavorful, perfect for your Slow Cooker Chicken Shawarma assembly. Step 6: Broil for Crispiness For that perfect finish, preheat your broiler while spreading the shredded chicken on a foil-lined baking sheet. Drizzle with olive oil and broil for 5–8 minutes, turning halfway. Watch for golden-brown crispy bits to form, enhancing the texture of the chicken, just like authentic shawarma. Step 7: Serve and Enjoy Now it’s time to serve your Slow Cooker Chicken Shawarma! Fill warm pita bread with the tender, spiced chicken and top with fresh toppings like diced tomatoes, cucumbers, or creamy garlic sauce. Enjoy the flavors that shine through every bite, making this a memorable meal for any occasion. Make Ahead Options These Slow Cooker Chicken Shawarma preparations are perfect for busy home cooks looking to save time during the week! You can marinate the chicken in the yogurt and spice blend up to 24 hours in advance, which allows the flavors to penetrate deeply for that mouthwatering taste. Simply store the marinated chicken in an airtight container in the refrigerator until you’re ready to cook. Additionally, once the chicken is cooked, it can be refrigerated for up to 4 days or frozen for up to 3 months. When it’s time to serve, gently reheat the chicken in the slow cooker or on the stovetop, adding a splash of water or cooking juices to maintain its juiciness. Finish by broiling for that crispy texture just before serving, giving you restaurant-quality results with minimal effort! What to Serve with Slow Cooker Chicken Shawarma As you savor the delightful warmth of spices in each bite, consider how to build a full and memorable meal around this luscious dish. Fluffy Pita Bread: Acts as a perfect vessel for the tender chicken, offering a deliciously soft contrast to the shawarma’s robust flavors. Turmeric Rice: With its gold-hued grains, this fragrant side complements the shawarma and adds a comforting touch that enhances every bite. Pairing the shawarma with turmeric rice creates a wonderful harmony of tastes and colors on your plate. The nuttiness of the rice, paired with the spices from the shawarma, is simply irresistible. Cucumber-Tomato Salad: This refreshing salad adds a burst of freshness, balancing the richness of the shawarma and making for a colorful presentation. Creamy Garlic Sauce: Drizzling this tangy sauce over your shawarma adds a luxurious touch, elevating every bite with creamy goodness and zing. Don’t forget a side of creamy garlic sauce! It’s the ultimate layering of flavors, creating a delightful explosion in your mouth with each bite of shawarma. Pickled Onions: Their tangy crunch provides a delightful contrast, cutting through the spices and adding a vibrant twist that excites the palate. Mint Lemonade: Cool and refreshing, this drink not only quenches your thirst but also pairs beautifully with the savory flavors of shawarma, rounding out your dining experience. These pairings ensure your Slow Cooker Chicken Shawarma isn’t just a meal; it becomes a feast to remember, filled with delightful textures and flavors that dance on your taste buds. Slow Cooker Chicken Shawarma Variations Feel free to make this recipe your own with these exciting twists and substitutions! Chicken Breasts: Use boneless chicken breasts instead of thighs; just reduce the cooking time to prevent dryness. Plant-Based Style: Swap chicken for chickpeas or mushrooms. Both options absorb the flavorful marinade beautifully and offer a hearty texture. Gluten-Free: Replace traditional pita with gluten-free pita bread or serve over fluffy quinoa for a delicious gluten-free experience. Herb Infusion: Incorporate fresh herbs such as parsley, cilantro, or mint into the marinade for a vibrant flavor boost. Spice it Up: Add a pinch of cayenne pepper or red pepper flakes to the spice blend for an extra kick of heat. This will bring a delightful warmth to each bite! Creamy Twist: Instead of yogurt, use tahini mixed with lemon juice for a nutty, creamy marinade—perfect for a dairy-free option. Vegetable Medley: Instead of only onions, throw in bell peppers, zucchini, or even eggplant into the slow cooker. They’ll soften beautifully and add extra nutrition. Flavorful Toppings: Try variations like pickled radishes, tangy feta, or rich harissa sauce on top, elevating your shawarma experience to new heights! With these variations, your Slow Cooker Chicken Shawarma can be adapted to fit different tastes, preferences, and dietary needs! If you’re curious about other easy recipes, consider checking out my easy chicken dinner ideas. Storage Tips for Slow Cooker Chicken Shawarma Fridge: Store cooked shawarma in an airtight container for up to 4 days. Keep the chicken in its juices to maintain moisture and flavor. Freezer: For longer storage, freeze the shredded chicken shawarma in a freezer-safe bag for up to 3 months. Ensure all air is removed for best results. Reheating: To reheat, thaw in the fridge overnight if frozen. Warm gently in a skillet or microwave, adding a splash of water or broth to enhance moisture before enjoying your slow cooker chicken shawarma again. Meal Prep: This dish is perfect for make-ahead meals. Prepare and cool the chicken, then store it in the fridge or freezer for easy dinners throughout the week. Expert Tips for Slow Cooker Chicken Shawarma Marination Time Matters: Allow the chicken to marinate for at least 30 minutes; for best results, marinate overnight. This enhances flavor and tenderness in your slow cooker chicken shawarma. Use the Right Cut: Opt for boneless, skinless chicken thighs instead of breasts for juicy results. Thighs hold moisture better during cooking, ensuring a more tender dish. Watch for Doneness: If using chicken breasts, keep an eye on the cooking time to prevent dryness. Aim for an internal temperature of 165°F for perfectly cooked meat. Broiling for Texture: Don’t skip the broiling step! This adds crispy edges and extra flavor, elevating your slow cooker chicken shawarma to restaurant-style perfection. Customize Toppings: Experiment with toppings like pickled onions, fresh herbs, or creamy sauces. This adds freshness and layers of flavor, making each bite exciting! Slow Cooker Chicken Shawarma Recipe FAQs What type of chicken is best for shawarma? Opt for boneless, skinless chicken thighs as they stay juicy during the slow cooking process and shred easily after cooking. This ensures a tender, flavorful result that’s perfect for your Slow Cooker Chicken Shawarma. How should I store leftovers? Store cooked shawarma in an airtight container in the refrigerator for up to 4 days. Keeping the chicken in its juices helps maintain its moisture and flavor. If you don’t plan to eat it within that timeframe, consider freezing! Can I freeze Slow Cooker Chicken Shawarma? Absolutely! For longer storage, shred the chicken and place it in a freezer-safe bag for up to 3 months. Be sure to remove as much air as possible to prevent freezer burn. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat gently! What if my chicken is dry after cooking? If you find your chicken a bit dry, don’t worry! You can easily salvage it by shredding it and adding a little broth or the reserved cooking juices back in. Warm it up on the stove, stirring until it’s nice and juicy again. Are there any dietary substitutions I should consider? For a dairy-free option, replace the plain yogurt with thick plant-based yogurt or simply use 2 tablespoons of olive oil in the marinade. Plus, if you need it gluten-free, just opt for gluten-free pita bread or serve it over rice instead! Slow Cooker Chicken Shawarma: Tender, Spiced Perfection Awaits Delicious Slow Cooker Chicken Shawarma recipe featuring juicy chicken marinated in a warm spice blend, perfect for effortless meal prep. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 6 hours hrsMarination Time 30 minutes minsTotal Time 7 hours hrs Servings: 4 servingsCourse: DinnerCuisine: Middle EasternCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shawarma2 pounds Boneless, Skinless Chicken Thighs Stay juicy during cooking1 cup Plain Whole-Milk Yogurt Can substitute with plant-based yogurt2 tablespoons Lemon Juice Use fresh for best results1 tablespoon Lemon Zest Fresh zest is recommended4 cloves Garlic Minced1 medium Onion Sliced for layeringFor the Spice Blend2 teaspoons Cumin2 teaspoons Coriander1 teaspoon Smoked Paprika Adjust to taste1 teaspoon Turmeric1 teaspoon Cinnamon Increase if omitting cardamom1 teaspoon Cardamom Omit if not availableFor Cooking2 tablespoons Olive Oil For drizzlingto taste Salt Essential for seasoningto taste Black Pepper Essential for seasoning Equipment Slow CookerMixing Bowlcutting boardFoil-Lined Baking Sheet Method Step-by-Step InstructionsIn a large mixing bowl, combine plain whole-milk yogurt, olive oil, minced garlic, lemon zest, and lemon juice. Add the spice blend of cumin, coriander, smoked paprika, turmeric, cinnamon, and a pinch of salt and pepper. Stir until fully combined.Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Marinate for 30 minutes at room temperature or up to 12 hours in the fridge.Slice an onion and scatter the pieces evenly in the bottom of your slow cooker.Place the marinated chicken on top of the layer of onions. Cover and set slow cooker to LOW for 6–7 hours or HIGH for 3–4 hours.After cooking, transfer the chicken to a cutting board and shred it using two forks. Mix in some slow cooker juices for added moisture.Preheat your broiler. Spread the shredded chicken on a foil-lined baking sheet, drizzle with olive oil, and broil for 5-8 minutes, turning halfway.Serve in warm pita bread with fresh toppings like diced tomatoes, cucumbers, or garlic sauce. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 400mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg NotesPerfect for meal prep, this dish stores well in the fridge and freezer. Enjoy it with customizable toppings for a delightful meal. Tried this recipe?Let us know how it was!
