Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 8 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 onion, sliced; ⅓ cup plain Greek yogurt; 2 tablespoons fresh lemon juice; 3 cloves garlic, minced; 2 teaspoons paprika (sweet or smoked); 2 teaspoons ground cumin; 1 ½ teaspoons black pepper; 1 teaspoon salt; ½ teaspoon ground turmeric; ½ teaspoon ground cinnamon; ½ teaspoon red pepper flakes; 1 cup plain Greek yogurt; 1 teaspoon garlic, minced; 2 tablespoons cucumber, grated; 1 teaspoon ground cumin; 1 tablespoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon red pepper flakes; Pitas; Lettuce; Red onion, sliced; Cucumbers, sliced; Tomatoes, sliced

Jump to Recipe· 3.9 from 56 reviews

If you are craving a delicious, aromatic dish that promises tender, spice-infused chicken with minimal fuss, this Slow Cooker Chicken Shawarma Recipe is your new best friend. The magic happens as the chicken thighs soak up a marinade bursting with warm spices and cook low and slow to ultimate tenderness. Paired with a refreshing yogurt sauce and crisp, fresh veggies, this recipe transforms everyday ingredients into a mouthwatering feast perfect for busy days or casual gatherings. Trust me, once you’ve tried this slow cooker version, your dinner routine will never be the same.

Ingredients You’ll Need

A clear glass bowl filled with a creamy mixture of white and light orange swirls, showing a soft, smooth texture with some specks of red seasoning scattered throughout. The mixture is being stirred by a metal spoon placed inside the bowl at a slight angle, with some of the reddish seasoning clinging to the edges of the bowl. The bowl is set on a white marbled surface, giving a clean and bright background to the scene. photo taken with an iphone --ar 4:5 --v 7

Nothing fancy here—just a simple lineup of spices, fresh ingredients, and staples that come together beautifully to create those classic shawarma flavors. Each ingredient plays a vital role, from the creamy tang of Greek yogurt to the warmth of cumin and cinnamon, ensuring your Slow Cooker Chicken Shawarma Recipe is bursting with flavor and tenderness.

2 pounds chicken thighs boneless skinless: The perfect cut for juicy, flavorful meat that shreds beautifully after slow cooking.
1 onion sliced: Adds sweetness and moisture as it cooks beneath the chicken, building depth of flavor.
⅓ cup plain Greek yogurt: Creates a tenderizing marinade base while contributing some creaminess.
2 tablespoons fresh lemon juice: Brightens the marinade with fresh acidity that balances spices.
3 cloves garlic minced: Provides a bold, aromatic punch essential to authentic shawarma taste.
2 teaspoons paprika sweet or smoked: Brings a mild smoky flavor and vibrant color.
2 teaspoons ground cumin: A warm, earthy spice that is key to shawarma’s distinctive profile.
1 ½ teaspoons black pepper: Adds depth and subtle heat.
1 teaspoon salt: Enhances all the other flavors perfectly.
½ teaspoon ground turmeric: Infuses a lovely golden hue and delicate aroma.
½ teaspoon ground cinnamon: Introduces a hint of sweetness that balances savory spices.
½ teaspoon red pepper flakes: Provides a gentle spicy kick without overpowering.
For the yogurt sauce: 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon cumin, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon red pepper flakes – all coming together for a cooling complement.
For serving: Soft pitas, crisp lettuce, thinly sliced red onion, cucumbers, and ripe tomatoes to finish it off.

How to Make Slow Cooker Chicken Shawarma Recipe

Step 1: Prepare the Marinade

In a large bowl, whisk together the Greek yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes. This marinade is packed with fragrant spices that penetrate the chicken thighs deeply, giving your dish that unmistakable shawarma character even without the traditional spit roasting.

Step 2: Marinate the Chicken

Add the chicken thighs to the bowl or a resealable plastic bag, ensuring each piece is fully coated in the marinade. Refrigerate for at least 4 hours or overnight if time allows. This slow marinating step allows the flavors to meld and tenderize the chicken to perfection.

Step 3: Arrange Ingredients in Slow Cooker

Place the sliced onion at the bottom of the slow cooker. The onions create a flavorful bed for the chicken and help keep it from sticking or drying out as it cooks. Then, layer the marinated chicken on top of the onions.

Step 4: Cook the Chicken

Cover and cook on high for 3 to 4 hours, or on low for 4 to 6 hours. The slow cooker works its magic here, gently cooking the chicken until it’s tender enough to shred effortlessly. This long, slow cook ensures every bite is juicy and packed with flavor.

Step 5: Shred the Chicken

When the cooking is complete, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken back into the slow cooker to soak up the delicious juices before serving.

Step 6: Make the Yogurt Sauce

While the chicken finishes cooking, combine all the yogurt sauce ingredients in a bowl. This sauce adds a cool, tangy contrast that perfectly balances the spice-infused chicken. Keep it chilled until you’re ready to serve.

How to Serve Slow Cooker Chicken Shawarma Recipe

The image shows shredded cooked chicken with golden brown skin mixed with light yellow cooked onion strips and small green chopped herbs scattered on top. There are several bright yellow lemon wedges placed evenly across the dish. The food is inside a shiny black slow cooker, creating a contrast with the warm tones of the chicken and the fresh lemon and herbs. The texture looks tender and juicy with some pieces browned and slightly crispy. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness is key to the perfect Slow Cooker Chicken Shawarma Recipe presentation. Top your pitas with crunchy lettuce, crisp cucumbers, juicy tomatoes, and thin slices of red onion. Each adds bright, refreshing notes and a satisfying crunch that brings the whole dish to life.

Side Dishes

Serve your shawarma with classic sides such as warm pita bread to scoop up every flavorful bite. You can also add a simple Middle Eastern salad like tabbouleh or fattoush to keep the meal light and vibrant. Pickles or olives on the side add a tangy contrast that complements the spices beautifully.

Creative Ways to Present

Go beyond the traditional pita wrap and turn this into a shawarma bowl with a base of fluffy rice or couscous. Drizzle the yogurt sauce generously over the top and sprinkle with fresh herbs such as parsley or cilantro for a burst of color and flavor. You could also stuff the chicken into flatbreads or even use it to top loaded nachos for a fun, fusion twist.

Make Ahead and Storage

Storing Leftovers

Leftover chicken shawarma keeps beautifully in an airtight container in the fridge for up to 3 days. Keep the yogurt sauce separate to maintain its fresh texture, and reheat the chicken gently to avoid drying it out.

Freezing

You can freeze any leftover cooked chicken in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating, which helps maintain moisture and tenderness.

Reheating

Warm your shawarma chicken gently on the stove or in the microwave, adding a splash of water or broth if needed to rejuvenate the juices. Avoid overheating to keep the chicken tender and flavorful. Serve immediately with fresh pita and your homemade yogurt sauce.

FAQs

Can I use chicken breasts instead of thighs?

While chicken breasts can work, thighs are preferred for this Slow Cooker Chicken Shawarma Recipe because they stay tender and juicy throughout the long cooking process. Breasts can dry out more easily when slow-cooked for several hours.

How spicy is this recipe?

This recipe offers a moderate spice level thanks to the red pepper flakes and black pepper, but you can adjust the amount to suit your taste. If you prefer mild flavors, reduce or omit the red pepper flakes.

Do I really need to marinate the chicken?

Marinating is key for infusing the chicken with deep flavors and for tenderizing it. While you can cook it without marinating, the flavor won’t be as rich or complex.

Can this recipe be made without a slow cooker?

Yes, you can bake the marinated chicken in the oven at 375°F for about 25-30 minutes until cooked through and tender. However, the slow cooker method offers unbeatable ease and tenderness.

What else can I serve with the yogurt sauce?

The yogurt sauce is versatile and pairs wonderfully with grilled vegetables, roasted potatoes, or as a dip for fresh pita chips. It adds a refreshing touch to many Mediterranean-inspired dishes.

Final Thoughts

This Slow Cooker Chicken Shawarma Recipe is a game changer for busy weeknights or anytime you want rich Middle Eastern flavors with minimal hands-on cooking. With its tender, spice-packed chicken and irresistibly creamy yogurt sauce, it’s bound to become a staple in your recipe rotation. Give it a try—you’ll fall in love with how easy and delicious shawarma can be at home!