Slow Cooker Chicken Shawarma recipe is one of those recipes that feels a little magical—big, bold flavors with barely any hands-on work. If your days are full (work, kids, errands, life… all of it), this is the kind of meal that shows up for you. You toss everything in, walk away, and come back to a kitchen that smells like a warm hug wrapped in spices.
This recipe has saved me on more busy weeknights than I can count. It’s comforting, flexible, and just fancy enough to make dinner feel special—even if you’re still wearing yoga pants at 6 p.m. (No judgment. I’m right there with you.)
Table of Contents
Why You’ll Love This Slow Cooker Chicken Shawarma Recipe
Let me count the ways:
- Set-it-and-forget-it easy. Your slow cooker does the heavy lifting.
- Tender, juicy chicken every time. Chicken thighs were made for slow cooking.
- Big shawarma flavor without the fuss. No rotisserie, no special equipment.
- Family-friendly but grown-up delicious. Spice-forward, not spicy-hot.
- Perfect for leftovers. Tomorrow’s lunch just got exciting.
And yes—this Slow Cooker Chicken Shawarma Recipe is absolutely weeknight-approved.
Ingredients You’ll Need
For the Chicken Shawarma
- 2 pounds boneless, skinless chicken thighs
- 1 onion, sliced
Marinade
- ⅓ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons paprika (sweet or smoked both work)
- 2 teaspoons ground cumin
- 1½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
Creamy Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon garlic, minced
- 2 tablespoons cucumber, grated
- 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
How to Make Slow Cooker Chicken Shawarma Recipe (Step by Step)
1. Make 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. It should look creamy and smell incredible already.
2. Marinate the Chicken
Add the chicken thighs to a large zip-top bag. Pour the marinade over the chicken, seal the bag, and gently massage it so every piece is coated. Refrigerate for at least 4 hours, or overnight if you’re planning ahead (highly recommended).
3. Prep the Slow Cooker
Slice the onion and spread it across the bottom of your slow cooker. This creates a flavorful base and keeps the chicken extra juicy.
4. Cook Low and Slow
Place the marinated chicken on top of the onions. Cover and cook:
- High: 3–4 hours
- Low: 4–6 hours
The chicken should be tender enough to shred easily.
5. Shred and Soak
Remove the chicken, shred it with two forks, then return it to the slow cooker. Let it soak up all those spiced juices while you prep the sauce.
6. Make the Yogurt Sauce
In a bowl, stir together the Greek yogurt, garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Refrigerate until ready to serve. This sauce is cool, creamy, and the perfect balance to the warm spices.
7. Assemble and Enjoy
Stuff warm pitas with shredded chicken, drizzle generously with yogurt sauce, and pile on lettuce, tomatoes, cucumbers, and red onion. Dinner = handled.
Helpful Tips for the Best Results
- Chicken thighs are key. They stay tender and forgiving, even if dinner runs late.
- Don’t skip the marinating time. That’s where all the shawarma flavor comes from.
- Too much liquid? Leave the lid off for the last 15–20 minutes on high to let it reduce.
- Extra flavor boost: If you have time, quickly broil the shredded chicken for 3–5 minutes before serving. Crispy edges = chef’s kiss.
And if your sauce looks thick? Congratulations. That just means extra creaminess waiting to happen.
A Little Story From My Kitchen
The first time I made this Slow Cooker Chicken Shawarma recipe, it was one of those weeks—laundry everywhere, emails piling up, and zero mental energy left for dinner decisions. I tossed everything into the slow cooker before noon and hoped for the best.
By dinnertime, the smell alone had everyone wandering into the kitchen asking, “What is that?” We ate it straight out of the slow cooker with warm pitas, and it instantly earned a permanent spot in my rotation. That’s when I knew this recipe was something special.
FAQs About Slow Cooker Chicken Shawarma Recipe
Can I use chicken breasts instead?
You can, but chicken thighs are more forgiving and stay juicier. If using breasts, reduce the cooking time slightly to avoid dryness.
How do I store leftovers?
Store the chicken and sauce separately in airtight containers. Refrigerate for up to 4 days.
Can I freeze Slow Cooker Chicken Shawarma?
Yes! Freeze the cooked chicken (without toppings) for up to 3 months. Thaw overnight in the fridge and reheat gently.
Is this recipe spicy?
It’s flavorful, not fiery. If you’re sensitive to heat, reduce or skip the red pepper flakes.
What else can I serve it with?
This chicken is amazing over rice bowls, salads, or even tucked into wraps. It’s incredibly versatile.
One Last Bite of Comfort
There’s something deeply comforting about knowing dinner is handled before the day even gets busy. Slow Cooker Chicken Shawarma recipe brings bold flavor, minimal effort, and that cozy, “I’ve got this” feeling we all need now and then.
If you try this recipe, I hope it brings a little calm to your kitchen—and maybe even becomes one of those meals your family asks for again and again. From my slow cooker to yours, happy cooking
More Cozy Dinners You Might Love
If this Slow Cooker Chicken Shawarma made your dinner routine feel easier (and tastier), here are a few more comforting, no-stress recipes that readers often enjoy next. They’re perfect for mixing things up while keeping that same cozy, dependable vibe in your kitchen:
- Craving more Mediterranean-style flavors that pair beautifully with pitas and fresh veggies? You’ll love Slow Cooker Greek Chicken with tender herbs and lemony goodness, another hands-off dinner that feels special without extra effort.
- If creamy, comforting chicken dinners are your love language, don’t miss Crockpot Marry Me Chicken that’s rich, cozy, and weeknight-friendly. It’s one of those recipes people ask for again and again.
- Want a fun twist on shawarma-style meals? Try Slow Cooker Beef Gyros with bold spices and juicy slices for an easy way to switch proteins without losing flavor.
- For lighter meals or easy lunches using leftover chicken, Buffalo Chicken Caesar Salad Wraps that are fresh, filling, and family-approved are always a great choice.
- And if you’re in the mood to explore more pita-based ideas beyond the slow cooker, these easy and flavorful chicken pita recipes perfect for quick lunches or dinners are full of inspiration.
Think of this as your next-stop comfort menu—easy, reliable, and ready whenever you need dinner to feel just a little more doable.
Print
Slow Cooker Chicken Shawarma Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Chicken Shawarma is a cozy, hands-off dinner made with tender chicken thighs marinated in warm spices, slow-cooked until juicy, and served in soft pitas with creamy yogurt sauce and fresh toppings.
Ingredients
For the Chicken
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
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 garlic, minced
2 tablespoons cucumber, grated
1 teaspoon cumin
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes
For Serving
Pita bread
Lettuce
Red onion
Cucumbers
Tomatoes
Instructions
In a large bowl, whisk together Greek yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
Add chicken thighs to the marinade, coat well, cover, and refrigerate for 4 hours or overnight.
Place sliced onion in the bottom of the slow cooker.
Add 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 chicken, shred with two forks, then return it to the slow cooker to soak up juices.
While chicken cooks, mix all yogurt sauce ingredients in a bowl and refrigerate.
Serve chicken in pitas with yogurt sauce and desired toppings.
Notes
Chicken thighs stay juicier than breasts and are recommended.
For crispy edges, broil shredded chicken for 3–5 minutes before serving.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Middle Eastern–Inspired
Nutrition
- Serving Size: 1 pita with chicken and sauce
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg