Can I use chicken breasts instead?

Yes, you can. Just keep an eye on cooking time since breasts can dry out faster. Thighs are still my top choice for this Slow Cooker Chicken Shawarma Recipe.

How do I store leftovers?

Store the chicken and sauce separately in airtight containers. They’ll keep well in the fridge for up to 4 days.

Can I freeze the chicken?

Absolutely. Freeze the cooked chicken (without toppings) for up to 3 months. Thaw overnight and reheat gently.

What else can I serve this with?

Try rice bowls, salads, wraps, or even stuffed into naan. This chicken is wonderfully versatile.

Crockpot Chicken Shawarma Recipe: 7 Easy Comfort Steps

Name: Crockpot Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 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; 1½ 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 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; Pitas; Lettuce; Red onion; Cucumbers; Tomatoes

Description

This Crockpot Chicken Shawarma Recipe is a cozy, flavor-packed slow cooker meal made with tender chicken thighs, warm spices, and a creamy yogurt sauce. Perfect for easy weeknight dinners, meal prep, or casual gatherings, it delivers bold Middle Eastern–inspired flavors with minimal effort.

Ingredients

Scale

For the Chicken Shawarma

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
1½ teaspoons black pepper
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon red pepper flakes

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

For Serving

Pitas
Lettuce
Red onion
Cucumbers
Tomatoes

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Instructions

In a large bowl, whisk together the Greek yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
Add the chicken thighs to a zip-top bag, pour in the marinade, seal, and refrigerate for at least 4 hours or overnight.
Place the sliced onion in the bottom of the slow cooker.
Add the marinated chicken on top of the onions.
Cover and cook on HIGH for 3–4 hours or LOW for 4–6 hours, until tender.
Remove the chicken, shred it with two forks, then return it to the slow cooker to absorb the juices.
In a small bowl, mix all yogurt sauce ingredients and refrigerate until ready to serve.
Serve the chicken in warm pitas with yogurt sauce and desired toppings.

Notes

Chicken thighs stay juicier than breasts and are highly recommended.

For crispy edges, broil shredded chicken for 3–5 minutes before serving.

Leftovers store well for meal prep and taste even better the next day.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 145 mg