The first time I tried making chicken shawarma at home, I was nervous. I’d only ever had it from street vendors or my favorite Mediterranean spot, where the aroma alone was enough to make my mouth water. But after juggling busy weeknights and craving that juicy, spiced chicken, I decided to try a slow cooker version. And honestly? It changed the game.
After about 10 tries (yes, I’m a bit obsessed), I nailed this easy slow cooker chicken shawarma recipe that’s packed with flavor, tender meat, and zero stress. Plus, it’s healthy and protein-packed, making it perfect for meal prep or a cozy family dinner. If you’ve got a crock pot and a craving for something bold and satisfying, keep reading—I promise this recipe will become your new favorite.
Why You’ll Love This Easy Slow Cooker Chicken Shawarma Recipe
Okay, real talk—this chicken shawarma recipe has spoiled me for regular chicken dinners. Here’s why I keep coming back to it:
- Hands-off cooking: Toss everything in the slow cooker, walk away, and come back to irresistible shawarma that feels like you spent hours prepping.
- Flavor-packed with minimal effort: The blend of warm spices like cumin, paprika, and turmeric seeps right into the chicken, making every bite a little celebration.
- Healthy and protein-rich: This isn’t just tasty; it’s a clean-eating dream with lean chicken thighs and no added junk.
- Meal prep hero: I make a big batch on Sundays and have shawarma-ready chicken for salads, wraps, or bowls all week long.
- Customizable: Whether you want it spicy, mild, or with a zesty garlic sauce, this recipe adapts to your mood and pantry.
This recipe isn’t just food—it’s comfort, convenience, and a little bit of Middle Eastern magic in your kitchen. Trust me, once you make it, regular chicken will feel boring.
What Ingredients You’ll Need for Slow Cooker Chicken Shawarma
Here’s what’s great about this ingredient list: you probably have most of these spices already lurking in your pantry. Plus, I’ll share a few tips on picking the best chicken and spice brands that work every time.
- Chicken thighs (2 lbs / 900g) — I prefer boneless, skinless for tenderness and ease, but bone-in works if that’s what you have. Thighs stay juicy in the slow cooker better than breasts.
- Olive oil (2 tablespoons) — Use extra virgin for the best flavor punch. It helps the spices stick and keeps the chicken moist.
- Garlic (4 cloves, minced) — Fresh garlic is a must here. I crush mine with a garlic press for that perfect fine texture.
- Lemon juice (3 tablespoons) — Freshly squeezed, always. It brightens the whole dish and balances the spices.
- Ground cumin (2 teaspoons) — The heart of shawarma flavor. If you can, buy whole cumin seeds and toast them at home for an extra layer of aroma.
- Ground paprika (2 teaspoons) — I like smoked paprika for a subtle smoky depth, but sweet paprika works too.
- Ground turmeric (1 teaspoon) — Adds that golden color and a warm earthiness.
- Ground coriander (1 teaspoon) — This one adds a citrusy note that makes the spice blend sing.
- Ground cinnamon (¼ teaspoon) — A little surprise that cuts the savory edges with a hint of sweetness.
- Cayenne pepper (¼ teaspoon, optional) — For a gentle kick. Skip it if you’re spice-averse.
- Salt (1 teaspoon) — I always use kosher salt for better control, but table salt is fine.
- Black pepper (½ teaspoon) — Freshly ground if possible.
- Onion powder (1 teaspoon) — A subtle but important flavor booster.
Pro tip: If you can find a good quality shawarma spice blend at your local market, feel free to swap it in for the homemade mix. Just watch the salt content!
Equipment Needed
You don’t need a fancy kitchen to pull off this slow cooker chicken shawarma. Here’s what I use:
- Slow cooker (crock pot) — Any size 4-quart or larger will work. Mine’s been my kitchen sidekick for years.
- Measuring spoons — Because eyeballing spices is a recipe for disappointment here.
- Mixing bowl — For tossing the chicken with spices and marinade.
- Sharp knife and cutting board — For prepping garlic and trimming chicken if needed.
- Tongs or fork — To turn the chicken halfway through cooking if you want even browning.
- Serving dishes or storage containers — For leftovers or meal prep.
Side note: If you don’t have a slow cooker, you can use a heavy pot on low heat for a similar effect, but you’ll need to watch it closely.
How to Make Easy Slow Cooker Chicken Shawarma: Step-by-Step
Alright, let’s get to the good stuff. Here’s my tried-and-true method to get juicy, flavorful chicken shawarma right in your crock pot.
- Prepare the spice blend and marinade (5 minutes)
In a small bowl, combine cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), salt, black pepper, and onion powder. Mix well. In a larger bowl, add the olive oil, minced garlic, and lemon juice. Stir in the spice blend until you get a thick, fragrant paste. - Coat the chicken (5 minutes)
Add the chicken thighs to the marinade bowl. Toss to coat each piece thoroughly. I like to use my hands here (clean hands, of course) to rub the spices in. Cover and let it marinate for 30 minutes if you can spare the time—if not, straight to the slow cooker works fine. - Set up the slow cooker (2 minutes)
Place the coated chicken thighs in the slow cooker in a single layer. You want them cozy, but not stacked too tightly. - Cook low and slow (5-6 hours)
Cover and cook on low for 5-6 hours, or on high for 3-4 hours. The chicken should be tender, easily shreddable, and bursting with aroma. Halfway through, use tongs to flip the thighs for even cooking and flavor. - Finish and serve (5 minutes)
Once done, shred the chicken directly in the slow cooker or transfer to a bowl. Spoon some of the cooking juices over the top to keep it moist. Serve hot in pita bread, salad bowls, or over rice. Trust me, your kitchen is going to smell incredible.
Quick note: Don’t skip the shredding step—it makes the chicken perfect for wraps and helps soak up all those delicious spices.
My Best Tips & Techniques for Perfect Slow Cooker Chicken Shawarma
Okay, I’ve made this recipe so many times I feel like I could do it blindfolded. Here’s what I want you to know before you dive in:
- Don’t rush the marinating if you can help it: Even 30 minutes makes a difference. I’ve done it straight to the slow cooker before, but the flavor is deeper after a little rest.
- Use chicken thighs, not breasts: Thighs stay juicy and tender in the slow cooker. Breasts dry out way too easily.
- Keep the lid closed: Resist the urge to peek! Every time you open it, you lose heat and extend the cooking time.
- Low and slow is your friend: Cooking on low for longer results in melt-in-your-mouth chicken. High setting works, but can be a bit less tender.
- Save the juices: The sauce left in the slow cooker is gold. Spoon it over your chicken or drizzle on salads for added moisture and flavor.
- Leftovers reheat beautifully: I warm mine in a skillet with a splash of water to keep it juicy.
Pro tip: If you want a little extra char, spread shredded chicken on a baking sheet and broil for 3-5 minutes before serving. Adds that street-food vibe we all crave.
Ways to Mix It Up: Recipe Variations to Try
Once you’ve nailed the basic slow cooker chicken shawarma, it’s fun to play around. Here are some of my favorite twists:
- Spicy Shawarma: Add an extra ½ teaspoon of cayenne pepper or some harissa paste to the marinade. I love this for a fiery kick, especially when paired with cooling tzatziki.
- Garlic Yogurt Sauce: Mix Greek yogurt with minced garlic, lemon juice, and a pinch of salt for a creamy topping that cuts through the spices beautifully.
- Shawarma Veggie Bowl: Serve the chicken over roasted cauliflower, cucumbers, tomatoes, and pickled onions for a fresh, low-carb meal.
- Beef or Lamb Shawarma: Swap the chicken for thinly sliced beef or lamb shoulder. Adjust cooking times accordingly—beef takes a bit longer to get tender.
- Gluten-Free Wraps: Use lettuce leaves or gluten-free flatbreads to keep it allergy-friendly without sacrificing the wrap experience.
And hey, if you’re feeling adventurous, try adding a splash of pomegranate molasses to the marinade for a sweet-tart twist. It’s a game changer.
Serving Ideas & Storage for Slow Cooker Chicken Shawarma
This chicken shawarma is seriously versatile. Here’s how I like to enjoy it:
- Classic Shawarma Pita: Stuff warm pita bread with shredded chicken, sliced cucumbers, tomatoes, pickles, and a drizzle of tahini or garlic sauce.
- Salad Bowl: Layer the chicken over mixed greens, cherry tomatoes, red onions, and olives. Add a squeeze of lemon and a sprinkle of feta.
- Rice or Grain Bowl: Serve over fluffy basmati or quinoa with roasted veggies and a dollop of hummus.
- Snack or Appetizer: Use the chicken as a topping for flatbreads or as a dipper with pita chips.
Storage tips:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. It actually tastes better the next day once the flavors meld.
- Freezer: Freeze cooked chicken in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a skillet with a splash of water or in the microwave covered to avoid drying out.
Nutritional Info & Health Benefits
I’m not a dietitian, but here’s why I feel good about eating this easy slow cooker chicken shawarma regularly:
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 280 |
| Protein | 35g |
| Fat | 12g |
| Carbohydrates | 3g |
| Fiber | 1g |
Why it’s healthy: This recipe uses lean chicken thighs, which are packed with protein to keep you full and satisfied. The olive oil adds heart-healthy fats, and the spices bring antioxidants and anti-inflammatory benefits. Plus, it’s low in carbs, especially if you skip the bread.
Honest take: This meal feels indulgent but fuels you well, making it perfect whether you’re meal-prepping or just craving something wholesome.
Final Thoughts on Easy Slow Cooker Chicken Shawarma
So, that’s the story of my go-to easy slow cooker chicken shawarma recipe. I know I’ve gushed, but honestly, it’s one of those recipes that makes you look like you spent hours in the kitchen when really, you just pressed a button.
This chicken shawarma has become my secret weapon for busy days, casual dinners, and impressing guests without breaking a sweat. I hope you love it as much as my family and friends do—because every time I make it, someone asks for the recipe.
Don’t be shy about making it your own! Swap spices, add your favorite sauces, or try the variations. And please, drop a comment below or tag me on Instagram if you give it a shot—I’m always excited to see your versions.
Happy cooking! May your kitchen smell like shawarma heaven.
FAQs About Easy Slow Cooker Chicken Shawarma
Q: Can I use chicken breasts instead of thighs?
A: You can, but be warned—breasts tend to dry out in the slow cooker. If you go this route, try cooking on low for less time (around 3-4 hours) and keep an eye on moisture. Thighs are just more forgiving and juicy.
Q: How do I know when the chicken shawarma is done?
A: It’s done when the chicken shreds easily with a fork and the internal temperature reaches 165°F (74°C). You’ll also notice the meat pulls apart effortlessly and smells fragrant with spices.
Q: Can I double this recipe in my slow cooker?
A: Absolutely! Just make sure your slow cooker is large enough to hold the extra chicken in a single layer or close to it. Cooking time usually stays the same, but check tenderness a bit earlier just in case.
Q: What can I substitute for lemon juice if I don’t have any?
A: White vinegar or apple cider vinegar works in a pinch—use about half the amount since they’re more acidic. Lime juice is also a tasty alternative and adds a fresh twist.
Q: Can I make this recipe spicy?
A: For sure! Add more cayenne pepper or a spoonful of your favorite hot sauce to the marinade. I sometimes mix in harissa paste for a smoky, spicy flair. Just adjust to your heat tolerance.
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Easy Slow Cooker Chicken Shawarma Recipe 5-Step Healthy Crock Pot Meal
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
Description
A flavorful, healthy, and protein-packed slow cooker chicken shawarma recipe that’s perfect for meal prep or a cozy family dinner. This hands-off recipe uses warm spices and tender chicken thighs for an irresistible Middle Eastern dish.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika (smoked or sweet)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
Instructions
- Prepare the spice blend and marinade: In a small bowl, combine cumin, paprika, turmeric, coriander, cinnamon, cayenne (if using), salt, black pepper, and onion powder. Mix well. In a larger bowl, add olive oil, minced garlic, and lemon juice. Stir in the spice blend until a thick, fragrant paste forms.
- Coat the chicken: Add chicken thighs to the marinade bowl and toss to coat thoroughly. Use clean hands to rub the spices in. Cover and marinate for 30 minutes if possible, or proceed directly to the slow cooker.
- Set up the slow cooker: Place the coated chicken thighs in a single layer in the slow cooker.
- Cook low and slow: Cover and cook on low for 5-6 hours or on high for 3-4 hours. Halfway through, flip the chicken with tongs for even cooking.
- Finish and serve: Shred the chicken in the slow cooker or transfer to a bowl. Spoon cooking juices over the top to keep moist. Serve hot in pita bread, salad bowls, or over rice.
Notes
Marinate the chicken for at least 30 minutes for deeper flavor. Use chicken thighs for juicier results. Keep the slow cooker lid closed during cooking to maintain heat. Save and spoon the cooking juices over the chicken for extra moisture. For a charred finish, broil shredded chicken for 3-5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 5-6 hours
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 280
- Fat: 12
- Carbohydrates: 3
- Fiber: 1
- Protein: 35
Keywords: slow cooker chicken shawarma, crock pot chicken shawarma, healthy chicken shawarma, easy shawarma recipe, Middle Eastern chicken, meal prep chicken
