If you’re in search of a boldly spiced, melt-in-your-mouth chicken that takes you on a Middle Eastern flavor adventure with barely any effort, Slow Cooker Chicken Shawarma is your ticket. This recipe lets the slow cooker work its magic, transforming humble chicken thighs into a savory, aromatic feast that’s juicy, tender, and infused with deep, smoky spices. It’s the kind of dish you’ll want to make again and again, whether for an easy weeknight meal or a party-worthy spread with all your favorite toppings.
Ingredients You’ll Need
This Slow Cooker Chicken Shawarma comes together with a handful of pantry spices, fresh lemon, and a few staple ingredients. Each piece plays a crucial role, whether lending color, warmth, or that signature tangy bite. Gather these, and you’re halfway to dinner bliss!
- Chicken Thighs (2 pounds, boneless & skinless): The dark meat stays extra juicy in the slow cooker, so every bite is melt-in-your-mouth tender.
- Olive Oil (2 tablespoons): Brings everything together, helping the spices coat each piece and keeps the chicken moist during cooking.
- Ground Cumin (2 teaspoons): Earthy and nutty, cumin forms the base of classic shawarma flavor.
- Smoked Paprika (2 teaspoons): Provides subtle smoky undertones that make the whole dish pop.
- Ground Coriander (1 teaspoon): Offers a citrusy brightness to balance deeper spices.
- Ground Turmeric (1 teaspoon): Turns the chicken a gorgeous golden color and gives a gentle earthy aroma.
- Garlic Powder (1 teaspoon): Layers in savory notes that complement the fresh garlic.
- Ground Cinnamon (½ teaspoon): Just a hint brings unexpected warmth and complexity.
- Salt (1 teaspoon): Essential for drawing out all the fabulous flavors of the spice blend.
- Black Pepper (½ teaspoon): Adds just the right amount of background heat.
- Cayenne Pepper (½ teaspoon, optional): If you love a little kick, this adds subtle heat without overpowering.
- Lemon Juice (from 1 lemon): That zesty, tangy edge makes the whole dish sing.
- Red Onion (1 large, sliced): As it cooks, the onion melts down and sweetens, flavoring the chicken beautifully.
- Garlic Cloves (4, minced): True shawarma needs a bit of punchy, fresh garlic in the mix.
How to Make Slow Cooker Chicken Shawarma
Step 1: Whisk Together the Marinade
Start by grabbing a small bowl and whisking together your olive oil, all the vibrant spices, salt, pepper, optional cayenne, and that bright lemon juice. The mix should become a rich, deep-colored paste. This is where all the flavor fireworks begin, and it will coat your chicken with layers of savory, smoky, and citrusy goodness!
Step 2: Layer the Chicken and Aromatics in the Slow Cooker
Add your boneless, skinless chicken thighs right to the bottom of the slow cooker. Scatter the sliced red onion and minced garlic on top. This step is key: the onions and garlic will baste the chicken as it cooks, infusing every bite with their mellow sweetness and that classic shawarma aroma.
Step 3: Pour and Toss with the Marinade
Pour your spice-packed marinade all over the chicken, onions, and garlic. Use a spoon or your hands to toss everything together so every piece of chicken is coated. It doesn’t have to be perfect—just make sure both chicken and veggies get a good, sticky coating of those fragrant spices.
Step 4: Slow Cook to Tender Perfection
Pop the lid on, set the slow cooker to low for 6 to 7 hours (or high for 3 to 4 hours if you’re short on time), and let the magic happen. When it’s done, your kitchen will smell absolutely incredible! The chicken will be fork-tender and deeply infused with all those bold flavors.
Step 5: Shred and Serve
Carefully lift the chicken out and shred it with two forks—it should pull apart easily. Return the shredded chicken to the slow cooker and mix it well so all those tasty juices soak right back in. This is the secret to super-flavorful, juicy shawarma!
How to Serve Slow Cooker Chicken Shawarma
Garnishes
The right toppings take Slow Cooker Chicken Shawarma from great to unforgettable. Pile your shawarma high with creamy tzatziki, fresh chopped cucumbers, juicy tomatoes, and lots of fresh parsley. A sprinkle of sumac or a drizzle of tahini sauce also adds a little extra wow factor.
Side Dishes
Round out your shawarma feast with fluffy basmati rice, warm pita or flatbreads, crispy roasted potatoes, or a cooling chopped salad. Hummus, pickled turnips, or a simple Greek salad make perfect partners for all that juicy, spiced chicken.
Creative Ways to Present
Beyond traditional wraps, try serving Slow Cooker Chicken Shawarma shawarma bowl-style over rice or quinoa, tucking it into lettuce cups for a low-carb twist, or even on top of a crunchy salad. Leftovers are fantastic stuffed into warm naan or turned into a hearty lunchbox wrap the next day.
Make Ahead and Storage
Storing Leftovers
Any Slow Cooker Chicken Shawarma you don’t finish makes a brilliant leftover. Cool the chicken completely, then refrigerate it in an airtight container for up to 4 days. The flavors actually deepen over time, making those next-day lunches extra delicious!
Freezing
For longer storage, portion leftover chicken into freezer bags or containers and freeze for up to 3 months. This makes it a lifesaver on hectic weeknights—just thaw, reheat, and dinner is done!
Reheating
To bring back that just-made taste, gently reheat the shawarma on the stovetop over low heat with a splash of water or broth. For crispier bits, spread the chicken on a baking sheet and broil for several minutes until edges are browned and sizzling.
FAQs
Can I use chicken breasts instead of thighs for this Slow Cooker Chicken Shawarma?
Absolutely! While thighs are preferred for their juiciness and flavor, chicken breasts can be used if you keep an eye on the cook time—breasts cook faster and can dry out, so check for doneness on the earlier side.
Is Slow Cooker Chicken Shawarma spicy?
The base recipe has a gentle warmth from spices, but it isn’t overly spicy. Add the optional cayenne if you like extra heat, or leave it out for a milder dish—the choice is yours!
Can I cook this shawarma on high to save time?
Yes, you can cook Slow Cooker Chicken Shawarma on high for about 3 to 4 hours instead of low and slow. The chicken will still become deliciously tender in less time—perfect for busy schedules.
What’s the best way to crisp up the shawarma after slow cooking?
If you crave some crispy bits, simply spread the shredded chicken on a baking sheet and broil for 5 to 7 minutes. This step caramelizes the edges and adds irresistible texture—just keep an eye on it so it doesn’t dry out.
Is Slow Cooker Chicken Shawarma gluten-free?
Yes, the chicken and spice mixture are naturally gluten-free. Just be sure to serve it with gluten-free sides, like rice or gluten-free flatbreads, if you’re avoiding gluten entirely.
Final Thoughts
If you’re ready for a meal that’s as fun to make as it is to eat, give Slow Cooker Chicken Shawarma a try! The hands-off method delivers maximum flavor with minimal effort, filling your kitchen with irresistible scents and your table with hungry smiles. Serve it your way, and enjoy a dish that’s bound to become a new favorite comfort food.
Print
Slow Cooker Chicken Shawarma Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Middle Eastern
- Diet: Non-Vegetarian
Description
This Slow Cooker Chicken Shawarma recipe is a delicious and easy way to enjoy the flavors of Middle Eastern cuisine at home. Tender, flavorful chicken thighs are marinated in a blend of aromatic spices and slow-cooked to perfection, resulting in a satisfying and versatile dish that can be served in various ways.
Ingredients
Marinade:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- juice of 1 lemon
Additional Ingredients:
- 1 large red onion, sliced
- 4 garlic cloves, minced
Instructions
- Prepare Marinade: In a small bowl, whisk together olive oil, cumin, paprika, coriander, turmeric, garlic powder, cinnamon, salt, pepper, cayenne (if using), and lemon juice to form a marinade.
- Marinate Chicken: Place chicken thighs in the slow cooker, add sliced onion and minced garlic. Pour the marinade over the chicken and toss to coat evenly.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and shreds easily.
- Shred Chicken: Remove chicken, shred with two forks, then return it to the slow cooker and stir to combine with the juices.
- Serve: Serve warm in pita bread or over rice with desired toppings like tzatziki, cucumbers, tomatoes, and parsley.
Notes
- For a crispier texture, broil the shredded chicken for 5–7 minutes after slow cooking.
- Leftovers can be used in wraps, bowls, or salads.
- Chicken thighs are recommended for better tenderness and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 130mg
