Slow Cooker Chicken Shawarma Wrap Recipe Easy After Work Dinner Idea

Last month, I had one of those evenings where I walked in the door exhausted, staring at a fridge that was more disappointment than inspiration. I wanted dinner that felt special but didn’t require me to stand over a hot stove. Enter my slow cooker chicken shawarma wrap—a recipe born out of necessity, but quickly elevated to a family favorite. The aroma of warm spices filling the house as the chicken slowly cooked away was like a little gift to myself after a long day.

This slow cooker chicken shawarma wrap is not just easy; it’s the kind of recipe that makes you feel like you ordered takeout from your favorite Mediterranean spot, minus the delivery wait or the extra cost. I’ve made this at least a dozen times since then, tweaking the spice blend and the toppings, and it always hits the right note. Whether you’re rushing home from work or just craving something hearty and flavorful without the fuss, this recipe has got you covered.

Here’s the thing: slow cooker meals often get a bad rap for being bland or one-note. But this chicken shawarma recipe proves otherwise. The slow cook method deepens the spices, making every bite tender, juicy, and bursting with flavor. Plus, assembling the wraps is fun and customizable, so everyone at the table gets exactly what they want.

Why You’ll Love This Slow Cooker Chicken Shawarma Wrap Recipe

This recipe has completely changed my weeknight dinner game. Here’s why I keep coming back to it:

• Effortless Prep — Toss the chicken and spices into the slow cooker in the morning, and dinner practically makes itself. I’ve done this on busy weekdays when I barely have time to unpack my bag, let alone cook.
• Rich, Authentic Flavor — The slow cooking process locks in those warm shawarma spices—cumin, coriander, paprika—that fill your kitchen with the kind of aroma that makes you forget you’re eating at home.
• Customizable Wraps — Make it as simple or as loaded as you want. I love piling on fresh cucumber, tomatoes, and a drizzle of tangy garlic sauce. My husband likes extra spicy with pickled jalapeños.
• Great for Leftovers — The shredded chicken is even better the next day, perfect for quick lunches or a second dinner. I often use leftovers in salads or with pita chips for snacking.
• Family Friendly — I’ve made this for my picky eater nephew (who surprisingly loved it) and my spice-loving husband. Everyone finds their perfect balance.
• Budget-Friendly — Feeds 4-6 people for under $15, which beats takeout any day, especially with no hidden ingredients.

Honestly, this slow cooker chicken shawarma wrap is my go-to when I want dinner to just work without me stressing. It’s quick to prep, slow-cooked to perfection, and packed with flavor that makes you forget it’s a simple weeknight meal.

Ingredients You’ll Need for Slow Cooker Chicken Shawarma Wraps

Here’s the best part: most of these ingredients are pantry staples or easy to find at your local grocery store. I’m picky about a few key spices because they make all the difference in authentic flavor.

• Boneless, skinless chicken thighs (2 pounds / 900g) — Thighs stay tender and juicy after slow cooking. You can use breasts if you prefer, but they tend to dry out.
• Olive oil (2 tablespoons / 30ml) — Adds richness and helps the spices stick. Extra virgin olive oil is best here for flavor.
• Ground cumin (2 teaspoons) — The heart of shawarma seasoning. I always buy fresh cumin from the bulk bin for the best aroma.
• Ground coriander (1 teaspoon) — Adds a subtle citrus note that brightens the spice blend.
• Smoked paprika (2 teaspoons) — Gives that classic smoky depth. No paprika? Regular works but smoked is worth the splurge.
• Ground turmeric (1 teaspoon) — For color and earthiness.
• Ground cinnamon (½ teaspoon) — Just a hint to round out the flavors.
• Garlic cloves (4 cloves, minced / about 2 tablespoons) — Fresh is non-negotiable here to get that aromatic punch.
• Onion powder (1 teaspoon) — Adds savory depth without the texture of fresh onions.
• Salt (1½ teaspoons) — Balances and enhances all the spices.
• Black pepper (½ teaspoon) — Freshly ground for best flavor.
• Lemon juice (2 tablespoons / about 30ml) — Brightens the chicken and adds a fresh tang at the end.
• Plain Greek yogurt (½ cup / 120ml) — For the creamy garlic sauce that finishes the wraps.
• Garlic (1 clove, minced) — For the sauce.
• Fresh parsley (2 tablespoons, chopped) — Adds fresh herbal notes to the sauce and wraps.
• Large pita breads or flatbreads (6-8 pieces) — For wrapping the juicy chicken and toppings.
• Fresh vegetables for topping — Diced cucumbers, tomatoes, red onions, pickles, and shredded lettuce all work beautifully.

If you’re curious about substitutions, I’ve tried this with boneless skinless chicken breasts, but I much prefer thighs for tenderness. For a lighter sauce, swap the Greek yogurt for a mix of yogurt and tahini. If you want to add a little heat, sprinkle in some cayenne or chopped fresh chili when seasoning the chicken.

Equipment You’ll Need

You don’t need anything fancy for this slow cooker chicken shawarma wrap recipe. Here’s what I actually use every time:

• Slow cooker (Crockpot) — I have a 6-quart Crockpot that’s perfect for cooking 2 pounds of chicken evenly.
• Sharp knife — For mincing garlic and chopping veggies. A dull knife just makes things harder and messier.
• Measuring spoons — To get the spice blend just right.
• Mixing bowl — To toss the chicken with the spices before adding to the slow cooker.
• Forks or tongs — For shredding the chicken once it’s cooked.
• Small bowl — To mix up the garlic yogurt sauce.

If you don’t have a slow cooker, you could try this in a covered Dutch oven on the stovetop over low heat, but you’ll need to watch it closely and stir occasionally. I tested this recipe while juggling dinner and homework, so the slow cooker hands-off convenience is a real game-changer for me.

How to Make Slow Cooker Chicken Shawarma Wraps: Step-by-Step

Alright, let’s get into it! I’m walking you through exactly how I make this slow cooker chicken shawarma wrap, including the little tricks that make it shine.

Step 1: Prep the Chicken and Spice Blend (5 minutes)

In a large bowl, combine the olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, garlic, onion powder, salt, and black pepper. Give it a good stir so the spices are evenly mixed. Add the chicken thighs and toss to coat thoroughly. This step wakes up the spices and ensures every bite is packed with flavor.

Step 2: Slow Cook the Chicken (4-5 hours on low or 2-3 hours on high)

Transfer the spiced chicken thighs to your slow cooker. Spread them out evenly to help them cook uniformly. Cover and cook until the chicken is fall-apart tender. The smell about halfway through cooking is absolutely intoxicating (and probably the best part of the whole process!).

Step 3: Shred the Chicken (5 minutes)

Once cooked, remove the chicken from the slow cooker and shred it using two forks or tongs. It should fall apart effortlessly. Return the shredded chicken to the slow cooker and stir to coat it in the cooking juices. Add the lemon juice at this point to brighten the flavors.

Step 4: Prepare the Garlic Yogurt Sauce (5 minutes)

While the chicken finishes cooking, mix the Greek yogurt, minced garlic, chopped parsley, a pinch of salt, and a squeeze of lemon juice in a small bowl. Taste and adjust seasoning as needed. This sauce is the creamy, tangy counterpoint to the spiced chicken and is absolutely essential.

Step 5: Warm the Pita and Assemble (5 minutes)

Warm your pita breads or flatbreads in a dry skillet or microwave until soft and pliable. Pile on shredded chicken, your favorite fresh veggies, and a generous drizzle of the garlic yogurt sauce. Roll it up tight, and you’re ready to dig in.

This whole process takes under 30 minutes of hands-on time, and the slow cooker does the heavy lifting while you’re at work or running errands. Plus, the shredded chicken stays juicy and flavorful, soaking up all those amazing spices.

Expert Tips & Tricks for the Best Slow Cooker Chicken Shawarma Wrap

Here’s everything I’ve learned from making this dozens of times. These tips will save you from my early kitchen mishaps.

• Don’t skip the thighs — Chicken breasts dry out in slow cookers. Thighs stay juicy and tender, which is perfect for shawarma.
• Layer your spices — Toasting ground spices in a dry pan before mixing can deepen their flavor, but I usually skip this step on busy days and still get great results.
• Save the cooking liquid — Don’t drain it off! Toss the shredded chicken back into those juices for super moist, flavorful meat.
• Make the garlic sauce ahead — It can sit in the fridge for a few hours or overnight. The flavors actually intensify.
• Use fresh lemon juice — Bottled won’t give you the same bright pop.
• Warm your pita breads — This makes them flexible and helps the wraps hold together better.
• Spice it up — If you like heat, add a pinch of cayenne or a dash of hot sauce to the chicken before cooking or into the garlic sauce.

One thing I learned the hard way: don’t rush the slow cook. The longer, low heat really brings out the best flavors and tenderness. I tried speeding it up once by using the high setting and got slightly drier chicken. Not a disaster, but not as good.

Variations & Substitutions for Your Chicken Shawarma Wrap

Once you’ve nailed the basic slow cooker chicken shawarma wrap, here are some ways to mix it up:

• Beef or Lamb Shawarma: Swap chicken thighs for thinly sliced beef or lamb shoulder. Cook on low for 6-8 hours for tender results.
• Vegetarian Option: Use roasted cauliflower or mushrooms tossed in the shawarma spice blend. Slow cook for 2-3 hours or roast in the oven.
• Extra Veggies: Add sliced bell peppers and onions to the slow cooker for more texture and flavor.
• Spicy Twist: Add a teaspoon of harissa or a few chopped fresh chilis to the spice mix.
• Make It a Bowl: Skip the pita and serve the shredded chicken over rice or with a salad for a low-carb meal.
• Dairy-Free Sauce: Swap Greek yogurt for a creamy tahini sauce mixed with lemon and garlic.

Personally, I love experimenting with wraps, and sometimes I pair this chicken shawarma with the garlic parmesan chicken crockpot recipe on nights when I want a double dose of crockpot magic. And for a quick side, the crockpot kielbasa and green beans always complements it well.

Serving & Storage Tips for Slow Cooker Chicken Shawarma Wraps

I usually serve these wraps straight from the kitchen counter, wrapping them in foil for easy handling. They’re perfect for casual dinners or even game day snacks.

Side Dishes I Love:

• Simple cucumber and tomato salad tossed with lemon and olive oil
• Pickled vegetables or quick-pickled red onions for tang
• Roasted potatoes or fries for a hearty side
• Hummus or baba ganoush for dipping

Storing Leftovers: Store shredded chicken and garlic sauce separately in airtight containers in the fridge for up to 4 days. When reheating, warm the chicken gently in a skillet with a splash of water or broth to keep it moist. Reheat the sauce at room temperature or briefly in the microwave. Avoid reheating wraps assembled as they tend to get soggy quickly.

Freezing: The chicken freezes well without the sauce. Freeze in a sealed container or zip-top bag for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.

Nutrition Information

Look, this recipe is protein-rich thanks to the chicken and Greek yogurt, and it’s moderate in carbs and fat. The spices pack flavor without sodium, so you control the salt. Adding fresh veggies ups the fiber and vitamins. Treat this as a wholesome, satisfying meal—not a diet dish.

Final Thoughts on Slow Cooker Chicken Shawarma Wraps

So that’s my slow cooker chicken shawarma wrap recipe—easy, flexible, and reliably delicious. I’ve probably told you more than you wanted to hear, but when you cook the same recipe a dozen times, you pick up a few things worth sharing.

This recipe has saved so many of my weeknights when I’m tired but want something homemade and tasty. My family loves it, and I love how little effort it takes me to pull dinner together. The best part? You can customize it endlessly, so it never gets boring.

Give it a try, tweak it to your taste, and make it yours. If you make this slow cooker chicken shawarma wrap, drop a comment below and tell me how it went! I’m always here to help if something doesn’t turn out or you want to swap ingredients.

Happy cooking—and may your kitchen smell as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs for this recipe?

A: You can, but chicken breasts tend to dry out in the slow cooker, especially with long cooking times. If you use breasts, I recommend checking them earlier (around 2-3 hours on low) and pulling them out as soon as they’re cooked through. Thighs are my go-to because they stay juicy and shred easily.

Q: Can I substitute the Greek yogurt sauce with something else?

A: Absolutely! If you want a dairy-free version, try a tahini sauce mixed with lemon juice, garlic, and a bit of water to thin it out. It gives a creamy, nutty flavor that pairs beautifully with the shawarma spices.

Q: What if I don’t have a slow cooker? Can I make this on the stovetop?

A: You can, but you’ll need to use a heavy pot with a lid and simmer on low heat for about 1.5 to 2 hours, stirring occasionally. Keep an eye on it to prevent drying out, and add a splash of broth if needed. The slow cooker just makes it much easier and hands-off.

Q: How do I make the wraps less messy to eat?

A: Warm your pita or flatbread before assembling to make them more pliable. Don’t overfill—less is more! Wrapping the bottom half in foil or parchment paper helps contain the fillings. Also, letting the chicken cool slightly before assembling prevents the sauce from dripping everywhere.

Q: Can I double this recipe for a crowd?

A: Definitely! Just double all the ingredients and use the largest slow cooker you have. You might want to stir the chicken halfway through cooking to make sure everything cooks evenly. I’ve done this for family gatherings with great success.

Q: What are some good side dishes to serve with chicken shawarma wraps?

A: I love simple cucumber and tomato salads, roasted potatoes, or even some garlic roasted vegetables. On busy nights, I pair it with quick sides like the easy crockpot teriyaki chicken for a flavor-packed meal rotation.

Q: Can I make the garlic yogurt sauce ahead of time?

A: Yes, in fact, making it a few hours or even a day ahead lets the flavors meld beautifully. Just keep it refrigerated and give it a quick stir before serving.

Slow Cooker Chicken Shawarma Wrap Recipe

---

• Author: Nora Winslow
• Total Time: 4 hours 15 minutes to 5 hours 15 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

An easy and flavorful slow cooker chicken shawarma wrap recipe perfect for busy weeknights, featuring tender spiced chicken and a creamy garlic yogurt sauce.

---

Ingredients

Scale 1x2x3x

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil (extra virgin preferred)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• 4 cloves garlic, minced (about 2 tablespoons)
• 1 teaspoon onion powder
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons lemon juice (freshly squeezed)
• ½ cup plain Greek yogurt (120 ml)
• 1 clove garlic, minced (for sauce)
• 2 tablespoons fresh parsley, chopped
• 6–8 large pita breads or flatbreads
• Fresh vegetables for topping (diced cucumbers, tomatoes, red onions, pickles, shredded lettuce)

---

Instructions

1. In a large bowl, combine olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, garlic, onion powder, salt, and black pepper. Stir to mix evenly.
2. Add chicken thighs to the bowl and toss to coat thoroughly with the spice blend.
3. Transfer the spiced chicken thighs to the slow cooker, spreading them out evenly.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is fall-apart tender.
5. Remove chicken from slow cooker and shred using two forks or tongs.
6. Return shredded chicken to the slow cooker and stir to coat in cooking juices.
7. Add lemon juice to the shredded chicken and mix well.
8. In a small bowl, mix Greek yogurt, minced garlic, chopped parsley, a pinch of salt, and a squeeze of lemon juice to make the garlic yogurt sauce. Adjust seasoning to taste.
9. Warm pita breads or flatbreads in a dry skillet or microwave until soft and pliable.
10. Assemble wraps by piling shredded chicken, fresh vegetables, and a generous drizzle of garlic yogurt sauce onto warmed pita. Roll up tightly and serve.

Notes

[‘Use chicken thighs for juicier, more tender meat; breasts tend to dry out in slow cooking.’, ‘Do not drain cooking liquid; toss shredded chicken back into juices for moistness.’, ‘Make garlic yogurt sauce ahead and refrigerate to intensify flavors.’, ‘Warm pita breads before assembling to make them pliable and less likely to tear.’, ‘Add cayenne or fresh chili for extra heat if desired.’, ‘If no slow cooker, cook in a covered Dutch oven on low heat for 1.5 to 2 hours, stirring occasionally.’]

• Prep Time: 15 minutes
• Cook Time: 4-5 hours on low or 2-3 hours on high
• Category: Main Course
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 wrap
• Calories: 350
• Sodium: 450
• Fat: 18
• Saturated Fat: 4
• Carbohydrates: 15
• Fiber: 2
• Protein: 30

Keywords: slow cooker, chicken shawarma, shawarma wrap, easy dinner, Mediterranean, crockpot recipe, weeknight meal