Slow Cooker Chicken Shawarma: 5 Irresistible Reasons

Name: Slow Cooker Chicken Shawarma
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mediterranean
Ingredients: 2 pounds boneless, skinless chicken thighs; 4 cloves garlic, minced; 2 tsp ground cumin; 2 tsp ground paprika; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp cayenne pepper (adjust to taste); 1 tsp salt; 1/2 tsp black pepper; 1/4 cup olive oil; 1/4 cup plain yogurt; 2 tbsp apple cider vinegar; Juice of 1 lemon; Fresh parsley, chopped; Pita bread; Fresh vegetables (cucumbers, tomatoes); Optional: feta cheese, pickled onions

Jump to Recipe

Looking for a meal that tastes like a Mediterranean vacation but cooks itself while you tackle your to-do list? Say hello to Slow Cooker Chicken Shawarma—your new weeknight lifesaver. It’s savory, it’s comforting, and oh yes, your house will smell like a cozy spice market all day long.

This recipe has become my go-to when life’s moving a little too fast (which, let’s be real, is most days). Whether you’re juggling Zoom calls, carpool duty, or just need something deliciously effortless, this shawarma hits the sweet spot between flavor and simplicity.

Why You’ll Love This Slow Cooker Chicken Shawarma

There’s a lot to adore here. First off, the slow cooker does the heavy lifting—just marinate, dump, and go. The spice blend? Warm and bold, with notes of cumin, cinnamon, and paprika that hug your taste buds in all the right ways. And when that tender, juicy chicken hits your warm pita with crisp veggies and a dollop of tangy yogurt? Chef’s kiss.

It’s easy, adaptable, and perfect for meal prepping ahead. So let’s get to it!

Ingredients You’ll Need

For the Chicken:

2 pounds boneless, skinless chicken thighs
4 cloves garlic, minced

For the Spice Marinade:

2 tsp ground cumin
2 tsp ground paprika
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp cayenne pepper (adjust to taste)
1 tsp salt
1/2 tsp black pepper

For the Marinade Liquid:

1/4 cup olive oil
1/4 cup plain yogurt
2 tbsp apple cider vinegar
Juice of 1 lemon

For Serving:

Fresh parsley, chopped
Pita bread
Fresh veggies (like cucumbers, tomatoes)
Optional toppings: feta cheese, pickled onions

How to Make Slow Cooker Chicken Shawarma

1. Mix the Spices

Grab a large bowl and combine garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and black pepper. Give it a good stir—the smell alone is worth pausing to savor.

2. Make the Marinade

Add olive oil, yogurt, apple cider vinegar, and lemon juice to the spice mix. Stir until smooth and dreamy.

3. Coat the Chicken

Place your chicken thighs in the slow cooker. Pour the marinade over the top, coating each piece thoroughly. Give them a little massage if you’re feeling fancy—every bit of flavor counts!

4. Let the Slow Cooker Work Its Magic

Cover and cook on low for 6–8 hours or high for 3–4 hours. The chicken should be fork-tender and practically falling apart.

5. Shred and Stir

Use two forks to shred the chicken right in the slow cooker. Stir it into all those juices so every bite is packed with flavor.

6. Serve It Up!

Scoop your shawarma into warm pita bread, load it with fresh veggies, and sprinkle on some parsley. Feta and pickled onions? Absolutely yes.

Tips for Success

Spice Control: Like it milder? Cut back on the cayenne. Want more heat? Add a dash of hot sauce when serving.
Meal Prep Magic: Make a double batch and freeze the leftovers—your future self will thank you.
Crispy Option: Want that charred shawarma edge? Toss shredded chicken under the broiler for 3–5 minutes.

Quick Story Time

This recipe saved me the week we moved houses. Between unpacking boxes and chasing my toddler, I threw this together, and it felt like a warm hug at dinnertime. We all devoured it standing around the kitchen island—zero regrets.

Slow Cooker Chicken Shawarma bowl with cherry tomatoes, red onions, creamy sauce, and fresh herbs. — This hearty Slow Cooker Chicken Shawarma bowl is loaded with juicy shredded chicken, creamy sauce, crisp onions, and sweet cherry tomatoes.

FAQs About Slow Cooker Chicken Shawarma

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier in the slow cooker. If you use breasts, check them a bit earlier to avoid dryness.

How do I store leftovers?

Keep any extras in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Can I make this dairy-free?

Sure! Swap the yogurt for a dairy-free version or add a little extra olive oil and lemon juice.

Bring the Flavor Home

Slow Cooker Chicken Shawarma isn’t just a meal—it’s a weeknight win packed with cozy, crave-worthy flavor. Perfect for feeding a crowd or just keeping your own fridge happily stocked. So next time you need dinner that practically cooks itself, remember this dish and let the slow cooker work its magic.

And hey, don’t be surprised if it becomes a regular on your weekly menu—it’s that good. Whether you serve it up for game night, family dinner, or just because you’re craving something bold and delicious, this shawarma wraps you in comfort and spices every single time. Just one bite and you’ll know why this slow cooker gem is a keeper!

More Slow Cooker Recipes You’ll Love

Keep your meal plan exciting with these crave-worthy slow cooker recipes that are just as easy and delicious:

Craving another bold chicken dish? Try this flavorful Slow Cooker Chicken Burrito Bowl packed with Tex-Mex flair.
For a hearty and comforting dinner, you can’t go wrong with the rich and savory Slow Cooker Beef Ragu.
Looking for a cozy casserole-style meal? This creamy and filling Slow Cooker Chicken Enchilada Casserole is always a family favorite.
Want something with a cheesy twist? Check out the comforting Slow Cooker Parmesan Garlic Chicken and Potatoes for a dish that pleases everyone at the table.

Explore more recipes and make weeknight dinners something to look forward to!