Slow cooker chicken shawarma is everyday comfort with big, bold Middle Eastern flavors—perfect for weeknights and make-ahead dinners. I’ve tested this version several times using a 6‑quart slow cooker and tweaked the spice balance so the meat stays juicy and the marinade doesn’t turn mushy. If you like hands-off cooking that still tastes restaurant‑level, this is a keeper; it shares techniques with my favorite slow-cooked weeknight recipes like this slow-cooker harvest chicken (slow-cooker harvest chicken).
Why Make This Recipe
- Deep, warm spices (cumin, coriander, turmeric, cinnamon) give layers of flavor without fuss.
- Hands-off slow cooking frees your evening while building tender, shreddable chicken.
- Versatile — use in pita, bowls, salads, or rice for family dinners or entertaining.
- Nutritious protein-forward meal that pairs well with lots of vegetables.
- Personal insight: I love this because it reliably produces juicy chicken thighs even when my schedule is chaotic; the slow cooker does the heavy lifting.
I also like how this recipe adapts to other weeknight staples like a creamy pasta riff (creamy Cajun chicken pasta).
Recipe Overview
- Prep time: 15 minutes
- Cook time: 4–6 hours on Low or 2–3 hours on High
- Total time: 4–6 hours 15 minutes (depending on setting)
- Servings: 6 (about 1/2 cup shredded chicken per serving)
- Difficulty: Easy
- Method: Marinate briefly, slow-cook in a 6‑quart slow cooker, shred and finish under the broiler or in a hot skillet for crisp edges.
For busy weeknights this method is as convenient as other stress-free picks like this Crockpot General Tso’s recipe (Crockpot General Tso’s chicken).
My Experience Making This Recipe
The first time I tried a yogurt-forward shawarma in a slow cooker the texture became too soft, so I cut back the yogurt and added lemon and oil for balance. After testing with both breasts and thighs, boneless skinless thighs consistently stayed juicier and needed less liquid. I also learned that a quick broil after shredding brings the best texture.
How to Make Irresistible Slow Cooker Chicken Shawarma for Easy Dinners
Start by blending the marinade: 1 cup plain Greek yogurt, 2 tbsp olive oil, juice of 1 lemon (about 3 tbsp), 4 garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 1½ tsp smoked paprika, 1 tsp turmeric, ½ tsp ground cinnamon, 1 tsp kosher salt, ½ tsp cracked black pepper, and a pinch of cayenne. Toss 2½–3 lb boneless skinless chicken thighs in the marinade, then transfer to a 6‑quart slow cooker with ¼ cup chicken stock. Cook on Low 4–6 hours (or High 2–3 hours) until internal temperature reaches 165°F (74°C). Shred with two forks and finish on a hot cast-iron skillet or under a broiler for 3–5 minutes to crisp edges.
Expect tender, flavorful meat that benefits from a final high-heat crisp to mimic the char of rotisserie shawarma.
Expert Tips for Success
- Use boneless skinless thighs: they stay moist in the slow cooker and take well to strong spices.
- Measure salt carefully: 1 tsp kosher salt per pound is a good starting point; taste and adjust after cooking.
- Skip long yogurt marination: 30 minutes to 1 hour is enough; long acid exposure can overly break down texture.
- Finish with high heat: broil for 3–5 minutes or sear in a preheated 400°F (204°C) skillet for crisp edges.
- Invest in a probe thermometer: it guarantees you hit 165°F (74°C) without overcooking. For related equipment choices, see this one-pot chicken and rice inspiration (Hawaiian chicken and coconut rice).
How to Serve Irresistible Slow Cooker Chicken Shawarma for Easy Dinners
- Classic pita wraps: warm pita, shredded chicken, sliced cucumber, tomato, red onion, and garlic-tahini sauce.
- Bowls: serve over basmati or cauliflower rice with chopped parsley, pickles, and a drizzle of yogurt sauce.
- Salad topper: warm chicken on a bed of greens with sumac, lemon vinaigrette, and toasted almonds.
- Entertaining tip: arrange meat in a shallow platter with bowls of hummus, tabbouleh, and warm flatbreads for a DIY shawarma spread (inspired by easy weeknight barbecue-style mains).
For more weeknight serving ideas, you might pair it with creamy, comforting pasta styles like this Cajun pasta (creamy Cajun chicken pasta).
Storage and Reheating Guide
- Refrigerator: store shredded chicken in an airtight container for up to 3–4 days.
- Freezer: freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months; reserve sauce separately if possible.
- Thawing: move frozen portions to the fridge overnight.
- Reheating: gently reheat in a skillet over medium heat with 1–2 tbsp broth to prevent drying; or bake at 350°F (175°C) covered for 15–20 minutes until 165°F (74°C) internal. To re-crisp, broil 2–3 minutes at the end.
Label containers with date and portion size for easy meal planning.
Recipe Variations
- Gluten-free: use gluten-free pita or serve over rice/quinoa; all spices here are naturally gluten-free.
- Dairy-free: replace yogurt with 2–3 tbsp extra olive oil and 1 tbsp white vinegar; omit yogurt-based sauces and use tahini sauce instead.
- Spicy version: increase cayenne to 1 tsp or add 1 tsp harissa paste to the marinade.
- Sheet-pan crisp: after slow cooking and shredding, spread chicken on a rimmed baking sheet, toss with 1 tbsp oil, and broil 4–6 minutes to deepen color.
All options maintain the core shawarma profile while accommodating dietary needs.
Nutritional Highlights
- High in lean protein from chicken thighs; a good option for balanced meals.
- Moderate fat content—use skinless thighs and measure oil for lighter versions.
- Allergen info: recipe contains dairy (Greek yogurt) unless substituted; served with sesame/tahini when used.
- Portion guidance: aim for 4–6 oz (110–170 g) cooked chicken per adult serving for a filling main course.
Troubleshooting Common Issues
- Dry chicken: likely overcooked — shred and toss with 2–4 tbsp chicken broth or a yogurt-tahini sauce to restore moisture.
- Bland flavor: finish with fresh lemon juice and an extra pinch of salt; a quick simmer of sauce with 1 tsp harissa can boost depth.
- Sauce too thin or separated: simmer uncovered on the stovetop and whisk in 1 tsp cornstarch dissolved in 1 tbsp water to thicken.
Short, corrective steps like these will salvage most issues without starting over.
Frequently Asked Questions
Q1: Can I use chicken breasts instead of thighs?
A1: Yes—use breasts if you prefer lower fat, but reduce Low setting time to 3–4 hours (or High 1½–2 hours) and watch internal temp to avoid dryness. Thighs are more forgiving and recommended for shredding.
Q2: Do I need to brown the chicken before slow cooking?
A2: No, browning is optional. It adds flavor through Maillard reaction, but slow cooking yields deep flavor on its own. If you brown, use a hot skillet and 1–2 minutes per side to avoid adding much extra time.
Q3: How long will leftovers keep and can I freeze them?
A3: Refrigerate up to 3–4 days and freeze up to 3 months in airtight containers. Thaw in the fridge overnight before reheating gently with a splash of broth.
Q4: What sauces pair best with this shawarma?
A4: Garlic-yogurt sauce (1/2 cup Greek yogurt, 1 garlic clove, lemon juice, salt) and tahini sauce both work well; a quick cucumber-tzatziki or pickled turnips add brightness and balance.
Conclusion
For an alternative method and more traditional spice ratios, you can compare techniques with this other detailed recipe: Chicken Shawarma Recipe – Carlsbad Cravings.
Slow Cooker Chicken Shawarma
- Total Time: 255 minutes
- Yield: 6 servings
- Diet: Paleo
Description
A comforting slow cooker chicken shawarma with bold Middle Eastern flavors, perfect for easy weeknight dinners.
Ingredients
- 1 cup plain Greek yogurt
- 2 tbsp olive oil
- Juice of 1 lemon (about 3 tbsp)
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1½ tsp smoked paprika
- 1 tsp turmeric
- ½ tsp ground cinnamon
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- A pinch of cayenne
- 2½–3 lb boneless skinless chicken thighs
- ¼ cup chicken stock
Instructions
- Blend the marinade by mixing Greek yogurt, olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and cayenne.
- Toss the chicken thighs in the marinade and transfer them to a 6-quart slow cooker with chicken stock.
- Cook on Low for 4–6 hours or High for 2–3 hours until the internal temperature reaches 165°F (74°C).
- Shred the chicken using two forks.
- Finish by crisping the shredded chicken in a hot skillet or under a broiler for 3–5 minutes.
Notes
For best results, use boneless skinless thighs and don’t marinate in yogurt for too long. Broiling after shredding adds great texture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern