Easy Slow Cooker Chicken Shawarma is a wonderfully simple way to enjoy the bold flavors of Middle Eastern cooking without spending hours in the kitchen. Tender chicken thighs soak up a mix of garlic, warm spices like cumin and paprika, and a touch of lemon, all cooked slowly until they’re melt-in-your-mouth soft. This dish has just the right balance of spices and juiciness that makes every bite exciting.
I love making this recipe on busy days because once you set it up in the slow cooker, it basically takes care of itself while filling the house with the most amazing aroma. My favorite tip is to use plenty of garlic and squeeze fresh lemon over the cooked chicken before serving to brighten the flavors even more. It’s also great to shred the chicken and toss it in any leftovers of sauce from the slow cooker for extra moisture and taste.
For serving, I like piling the chicken into warm pita bread with crunchy veggies like cucumber and tomato, and a drizzle of creamy garlic sauce or tahini. It’s a perfect easy meal that always feels a little special and super satisfying. I often make a big batch to have on hand for quick lunches or dinners because it tastes just as good the next day.
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless thighs because they stay juicy and tender during slow cooking. If you prefer leaner meat, chicken breasts work too but can dry out faster.
Spices: The mix of cumin, paprika, turmeric, coriander, and cinnamon gives shawarma its signature warm flavor. If you don’t have all spices, ground allspice or garam masala can be a quick substitute.
Greek Yogurt: This is optional but helps to tenderize the chicken and add creaminess. If you’re dairy-free, you can skip it or replace with coconut yogurt.
Lemon Juice: Fresh lemon juice adds brightness that cuts through the rich spices. Bottled lemon juice can work but fresh always tastes better.
Red Onion: Cooking the chicken on sliced onions keeps it from sticking and adds sweetness. Yellow onion can be used if you prefer.
How Do I Make Sure the Chicken Stays Tender and Flavorful in the Slow Cooker?
Slow cooking chicken shawarma is all about gentle heat and allowing spices to soak in. Here’s how I do it:
- Marinate the chicken for at least 1 hour or overnight to let flavors fully develop.
- Keep the slow cooker on low heat to avoid drying out the meat.
- Cook the chicken on a bed of sliced onions which release moisture and flavor.
- For extra texture, sear or broil the chicken quickly after slow cooking to add a little crispiness.
- Shred the chicken and toss with the cooking juices before serving to retain moisture.
Equipment You’ll Need
- Slow cooker – it’s the star here, gently cooking the chicken until tender without any fuss.
- Mixing bowl – for combining and marinating the chicken and spices evenly.
- Sharp knife – helps you slice the chicken and onions cleanly.
- Cutting board – a sturdy surface to prep your ingredients safely and easily.
- Skillet or broiler (optional) – great if you want to crisp the chicken after slow cooking.
Flavor Variations & Add-Ins
- Swap chicken thighs for lamb or beef strips for a richer shawarma taste.
- Add smoked paprika instead of regular for a deeper, smoky flavor twist.
- Include chopped bell peppers or zucchini in the slow cooker for extra veggies.
- Mix in pine nuts or chopped almonds when serving to add a nice crunch and nutty flavor.
Easy Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 pounds boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional, adjust to heat preference)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- 3 tablespoons olive oil
- ¼ cup plain Greek yogurt (optional, for marinade softness)
- 1 large red onion, sliced
- Fresh parsley, chopped (for garnish)
For Serving:
- Warm pita bread or flatbreads
- Cooked turmeric rice or yellow rice
- Lemon wedges
- Optional: sliced cucumbers, tomatoes, and garlic sauce or tahini sauce
How Much Time Will You Need?
Prepare and marinate the chicken for about 10 to 15 minutes. Allow at least 1 hour of marinating time, or up to overnight for deeper flavor. Cooking in the slow cooker takes about 4 to 6 hours on low. Optional searing or broiling adds 5 minutes.
Step-by-Step Instructions:
1. Make the Marinade and Marinate the Chicken:
In a large bowl, mix minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), salt, black pepper, lemon juice, olive oil, and Greek yogurt. Stir well to blend all the flavors. Add the chicken thighs and toss to coat fully. Cover and refrigerate for at least 1 hour, or overnight for best taste.
2. Prepare and Slow Cook:
Place the sliced red onions at the bottom of the slow cooker. Lay the marinated chicken thighs on top of the onions. Cover the slow cooker and cook on low for 4 to 6 hours until the chicken is tender and cooked through.
3. Optional Crisping and Serving:
If you like a little crispy texture, remove the cooked chicken from the slow cooker and sear it in a hot skillet with a little oil for 2-3 minutes per side, or place under a broiler for 3-5 minutes. Then shred or slice the chicken and toss gently with the juices left in the slow cooker for extra moisture.
Serve the shawarma chicken over cooked turmeric or yellow rice with warm pita bread, fresh lemon wedges, and sprinkle chopped parsley on top. Add sliced cucumbers, tomatoes, or sauces like garlic or tahini if you wish.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just be sure to fully thaw the chicken thighs in the fridge overnight before marinating and cooking to ensure even cooking and safety.
Can I Make This Shawarma in Advance?
Absolutely! You can prepare and marinate the chicken a day ahead, then cook it in the slow cooker when ready. Leftover cooked chicken keeps well in the fridge for up to 3 days.
How Should I Store Leftovers?
Store any leftover chicken shawarma in an airtight container in the refrigerator. It’s best enjoyed within 3 days. Reheat gently on the stove or in the microwave to keep it moist.
What Can I Serve with Slow Cooker Chicken Shawarma?
This dish pairs wonderfully with turmeric or yellow rice, warm pita or flatbreads, fresh lemon wedges, and simple sides like cucumber and tomato slices. Garlic sauce or tahini drizzle adds a tasty finishing touch!
