This Easy Slow Cooker Chicken Shawarma Recipe brings together tender chicken, fragrant spices, and that classic Middle Eastern flavor all cooked low and slow. The chicken becomes so juicy and flavorful from a blend of garlic, cumin, paprika, and a touch of lemon juice, making it perfect for wraps, salads, or rice bowls.
I love making this recipe when I want a hands-off dinner that still feels special. Just toss everything in the slow cooker in the morning, and by dinner time, you’ve got a delicious meal ready to go with very little effort. The spices smell amazing while cooking, and the way the chicken falls apart makes it really fun to eat.
My favorite way to serve this shawarma is piled high in a warm pita with some fresh veggies, a drizzle of creamy garlic sauce, and maybe a little pickle on the side. It’s a meal that always gets me excited, and I find it’s a hit with family and friends too because it’s both simple and full of flavor.
Key Ingredients & Substitutions
Chicken Thighs or Breasts: Thighs are my favorite because they stay juicy and tender during slow cooking. Breasts work fine too, but watch cooking time to avoid dryness.
Spices: Cumin, paprika, turmeric, coriander, and cinnamon bring classic shawarma warmth and flavor. Can’t find turmeric? A pinch of curry powder is a decent swap.
Greek Yogurt: Optional but adds tang and helps tenderize chicken. If dairy-free, you can leave it out or try coconut yogurt.
Lemon Juice: Fresh lemon juice brightens the dish. Bottled lemon juice can work, but fresh always feels fresher to me.
Garnishes: Fresh parsley or cilantro adds a pop of color and freshness. If you don’t have these, fresh mint or dill are tasty alternatives.
How Do I Get Perfectly Tender and Flavorful Chicken in a Slow Cooker?
Slow cookers make cooking chicken easy, but a few tips help the flavor and texture really shine:
- Marinate First: Letting the chicken soak in spices and yogurt for at least an hour (or overnight) helps the flavor sink in deeply.
- Don’t Overcook: Use low heat for 6-7 hours or high for 3-4 hours. Longer cooking can dry out breasts, so stick to this timing.
- Shred Carefully: Use two forks to shred once it’s done. Shredding in the slow cooker lets chicken soak up more juices.
- Save the Juices: Mix some cooking liquid back with the shredded chicken for extra moistness and flavor.
Following these steps means your shawarma chicken will be juicy, full of spice, and perfect for piling into wraps or salads.
Equipment You’ll Need
- Slow cooker – essential for cooking the chicken low and slow to get it tender and flavorful without much effort.
- Mixing bowl – perfect for combining the marinade ingredients evenly before adding to the chicken.
- Measuring spoons – help you measure spices accurately to balance the shawarma flavors.
- Forks – ideal for shredding the cooked chicken easily once it’s done.
- Sharp knife and cutting board – for chopping onions, herbs, and slicing lemons for garnish.
Flavor Variations & Add-Ins
- Swap chicken with lamb or beef cuts for a richer shawarma experience that’s equally tender when slow cooked.
- Add warm spices like smoked paprika or a pinch of ground cardamom to deepen the flavor profile.
- Include sliced bell peppers or tomatoes in the slow cooker for extra veggies and natural sweetness.
- Top with crumbled feta cheese for a creamy, salty twist that balances the spices well.
Easy Slow Cooker Chicken Shawarma Recipe
Ingredients You’ll Need:
For the Chicken & Marinade:
- 2 lbs boneless, skinless chicken thighs or breasts
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- ¼ cup olive oil
- ¼ cup plain Greek yogurt (optional for marinade)
For Serving & Garnishes:
- 1 small red onion, chopped (for garnish)
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (for serving)
- Pita bread or flatbreads (for serving)
- Garlic sauce or tzatziki (for serving)
How Much Time Will You Need?
This recipe takes about 10-15 minutes for prep, plus 3-7 hours of slow cooking depending on your slow cooker’s setting. Prep the marinade and chicken in minutes in the morning or the night before, then let the slow cooker work its magic while you go about your day!
Step-by-Step Instructions:
1. Make the Shawarma Marinade:
In a bowl, mix minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, pepper, lemon juice, olive oil, and Greek yogurt if you’re using it. Stir until all the spices blend well into a smooth marinade.
2. Marinate the Chicken:
Place the chicken thighs or breasts in a large resealable bag or bowl. Pour the marinade over and toss the chicken to coat evenly. Seal and refrigerate for at least 1 hour or up to overnight for the best flavor.
3. Cook in the Slow Cooker:
Transfer the marinated chicken and all marinade into the slow cooker. Spread the chicken out evenly. Cook on low heat for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
4. Shred the Chicken:
When done, use two forks to shred the chicken inside the slow cooker or move it to a plate to shred. Mix the shredded chicken with the juices to keep it juicy and full of flavor.
5. Serve and Garnish:
Warm pita bread or flatbreads and pile on the shredded chicken. Add chopped red onions, fresh parsley or cilantro, and a spoonful of garlic sauce or tzatziki. Serve with lemon wedges for an extra fresh zing.
Enjoy your tender, flavorful slow cooker chicken shawarma served as a wrap or alongside your favorite sides—super simple and delicious!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before marinating and cooking. This ensures even cooking and tender results.
Can I Make This Shawarma Ahead of Time?
Absolutely! You can marinate the chicken up to 24 hours ahead and store it in the fridge. The cooked shredded chicken also keeps well for 3-4 days refrigerated.
How Should I Store Leftover Shawarma Chicken?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or broth to keep it moist.
What Can I Use Instead of Greek Yogurt in the Marinade?
If you want to skip the yogurt, you can substitute with a little olive oil and extra lemon juice, or a dairy-free yogurt alternative. The marinade will still be flavorful!