Slow Cooker Chicken Shawarma – Tender, Spiced, and Easy

Skip the takeout line and make juicy, flavorful chicken shawarma right in your slow cooker. This version brings all the warm spices and zesty notes you love, without babysitting a grill. The meat turns out tender enough to shred with a fork and tastes amazing tucked into pita, over rice, or on a salad.

It’s weeknight-friendly, meal-prep ready, and big on flavor. If you’re craving something cozy, aromatic, and simple, this is it.

Slow Cooker Chicken Shawarma - Tender, Spiced, and Easy

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Chicken thighs (2 to 2.5 pounds, boneless, skinless) — thighs stay juicier than breasts.
• Olive oil (3 tablespoons) — helps carry the spices.
• Lemon juice (1/4 cup, freshly squeezed) — bright, tangy lift.
• Garlic (4–5 cloves, minced) — classic shawarma flavor.
• Ground cumin (2 teaspoons)
• Ground coriander (2 teaspoons)
• Smoked paprika (2 teaspoons) — or sweet paprika if you prefer.
• Ground turmeric (1 teaspoon)
• Ground cinnamon (1/4 teaspoon) — subtle warmth.
• Ground allspice (1/2 teaspoon) — optional, but authentic.
• Red pepper flakes (1/4–1/2 teaspoon) — adjust for heat.
• Kosher salt (1.5–2 teaspoons) — to taste.
• Black pepper (1/2 teaspoon)
• Onion (1 medium, thinly sliced) — adds sweetness and moisture.
• Optional finishing: chopped parsley, extra lemon wedges, and a quick yogurt sauce (Greek yogurt, lemon juice, garlic, pinch of salt).
• To serve: warm pita or flatbread, rice or couscous, tomatoes, cucumbers, pickles, and tahini or garlic sauce.

Instructions

 

• Mix the marinade: In a bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, red pepper flakes, salt, and black pepper until smooth and fragrant.
• Prep the slow cooker: Scatter the sliced onion across the bottom. This prevents sticking and infuses the chicken with sweet, aromatic flavor.
• Coat the chicken: Add the chicken thighs to the bowl with the marinade and toss until fully coated. You can marinate in the fridge for 30 minutes to 4 hours for deeper flavor, but it’s optional.
• Load and cook: Place the chicken on top of the onions. Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is very tender and reaches 165°F internally.
• Shred or slice: Transfer the chicken to a cutting board and shred with two forks or slice into strips. Spoon some of the cooking juices over the meat to keep it moist.
• Crisp it up (optional but great): For shawarma-style char, spread the chicken on a sheet pan, drizzle with a little of the juices, and broil on high for 3–5 minutes until caramelized at the edges. Watch closely.
• Make a quick sauce (optional): Stir Greek yogurt, a squeeze of lemon, a small grated garlic clove, and a pinch of salt. Thin with a splash of water if needed.
• Assemble and serve: Fill warm pita with chicken, onions, tomatoes, cucumbers, pickles, and drizzle with tahini or yogurt sauce. Or pile it over rice with a side salad.

Why This Recipe Works

Traditional shawarma is cooked on a vertical spit, but the slow cooker mimics that low-and-slow tenderness. A bold spice blend and a generous hit of lemon and garlic soak into the chicken as it cooks, building deep flavor with very little effort.

A quick pan sear or broil at the end adds that signature caramelized edge. You get dependable, juicy results every time with pantry spices and basic prep.

What You’ll Need

• Chicken thighs (2 to 2.5 pounds, boneless, skinless) — thighs stay juicier than breasts.
• Olive oil (3 tablespoons) — helps carry the spices.
• Lemon juice (1/4 cup, freshly squeezed) — bright, tangy lift.
• Garlic (4–5 cloves, minced) — classic shawarma flavor.
• Ground cumin (2 teaspoons)
• Ground coriander (2 teaspoons)
• Smoked paprika (2 teaspoons) — or sweet paprika if you prefer.
• Ground turmeric (1 teaspoon)
• Ground cinnamon (1/4 teaspoon) — subtle warmth.
• Ground allspice (1/2 teaspoon) — optional, but authentic.
• Red pepper flakes (1/4–1/2 teaspoon) — adjust for heat.
• Kosher salt (1.5–2 teaspoons) — to taste.
• Black pepper (1/2 teaspoon)
• Onion (1 medium, thinly sliced) — adds sweetness and moisture.
• Optional finishing: chopped parsley, extra lemon wedges, and a quick yogurt sauce (Greek yogurt, lemon juice, garlic, pinch of salt).
• To serve: warm pita or flatbread, rice or couscous, tomatoes, cucumbers, pickles, and tahini or garlic sauce.

Step-by-Step Instructions

1. Mix the marinade: In a bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, red pepper flakes, salt, and black pepper until smooth and fragrant.
2. Prep the slow cooker: Scatter the sliced onion across the bottom. This prevents sticking and infuses the chicken with sweet, aromatic flavor.
3. Coat the chicken: Add the chicken thighs to the bowl with the marinade and toss until fully coated.

   You can marinate in the fridge for 30 minutes to 4 hours for deeper flavor, but it’s optional.

4. Load and cook: Place the chicken on top of the onions. Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is very tender and reaches 165°F internally.
5. Shred or slice: Transfer the chicken to a cutting board and shred with two forks or slice into strips. Spoon some of the cooking juices over the meat to keep it moist.
6. Crisp it up (optional but great): For shawarma-style char, spread the chicken on a sheet pan, drizzle with a little of the juices, and broil on high for 3–5 minutes until caramelized at the edges.

   Watch closely.

7. Make a quick sauce (optional): Stir Greek yogurt, a squeeze of lemon, a small grated garlic clove, and a pinch of salt. Thin with a splash of water if needed.
8. Assemble and serve: Fill warm pita with chicken, onions, tomatoes, cucumbers, pickles, and drizzle with tahini or yogurt sauce. Or pile it over rice with a side salad.

Storage Instructions

• Fridge: Store chicken and juices in an airtight container for up to 4 days.

  Keep sauces and veggies separate.

• Freezer: Portion chicken with some juices in freezer-safe bags or containers for up to 3 months. Press out air to prevent freezer burn.
• Reheating: Warm gently on the stovetop over low heat with a splash of the cooking liquid, or microwave in short bursts. Broil for 2–3 minutes after reheating if you want crispy edges again.

Health Benefits

This recipe leans on lean protein and heart-friendly olive oil.

The spice blend does more than taste good—turmeric, garlic, and cumin bring antioxidants and anti-inflammatory compounds. Using chicken thighs keeps the meat tender, which helps you avoid heavy sauces to make it enjoyable. Pair it with fiber-rich sides like whole-grain pita, brown rice, or a big salad for a balanced meal.

What Not to Do

• Don’t skip the salt: The spices need salt to shine; under-seasoned shawarma tastes flat.
• Don’t overcook on High: Past 3 hours on High, thighs can dry out.

  Low and slow is safer.

• Don’t overcrowd with liquid: The chicken releases moisture. Extra broth waters down the flavor.
• Don’t skip the optional broil: That quick char adds a signature shawarma finish.
• Don’t slice too early: Let the chicken rest a few minutes so juices redistribute.

Variations You Can Try

• Chicken breast: Use boneless breasts and cook on Low for 3–4 hours. Keep an eye on doneness to avoid dryness.
• Spicy harissa: Add 1–2 tablespoons harissa paste for heat and depth.
• Citrus twist: Swap half the lemon juice for orange juice for a slightly sweeter, aromatic finish.
• Low-carb bowl: Serve over cauliflower rice with cucumber, tomato, and tahini drizzle.
• Dairy-free garlic sauce: Blend tahini, lemon juice, water, garlic, and salt until creamy.
• Vegetable boost: Add sliced bell peppers in the last hour so they soften but don’t turn mushy.
• Sumac finish: Sprinkle sumac over the cooked chicken for a lemony, tangy lift.

FAQ

Can I make this ahead?

Yes.

You can marinate the chicken up to a day in advance, then cook. Or cook fully, cool, and refrigerate for up to 4 days. Reheat with a splash of the juices and broil to refresh the edges.

Is chicken breast okay instead of thighs?

It works, but monitor closely.

Cook on Low for 3–4 hours and check around the 3-hour mark. Add extra olive oil or a bit more lemon to help keep it moist.

Do I need to sear the chicken first?

No. The slow cooker takes care of tenderness, and the broiler step gives you color and crisp edges.

If you prefer, you can quickly sear the thighs before adding them to the slow cooker for extra browning.

Can I double the recipe?

Yes, as long as your slow cooker isn’t packed to the brim. Aim for it to be no more than two-thirds full. You may need to add 30–45 minutes to the cook time on Low.

What sauces go best with this?

Classic options include tahini sauce, garlic yogurt sauce, or toum (a fluffy garlic emulsion).

A squeeze of lemon and a sprinkle of parsley always help brighten the plate.

How do I get restaurant-style char?

Spread the cooked chicken on a sheet pan, drizzle with a little cooking liquid or oil, and broil on high for 3–5 minutes. For even more char, heat a cast-iron skillet and quickly crisp the chicken in batches.

What sides should I serve with it?

Try warm pita, pickled turnips, Israeli salad, herby rice, roasted potatoes, or a simple cucumber-tomato salad with lemon and olive oil. Hummus on the side never hurts.

Final Thoughts

Slow Cooker Chicken Shawarma keeps the spirit of the classic while fitting neatly into busy schedules.

With a handful of spices and a few simple steps, you get tender, bold, crowd-pleasing flavors any night of the week. Keep some in the fridge for quick wraps, bowls, and salads, and finish with a fast broil whenever you want that irresistible char. It’s easy comfort food with a bright, spiced twist.