Slow Cooker Chicken Shawarma Recipe 5 Easy Steps for Perfect Dinner

Name: Slow Cooker Chicken Shawarma
Prep time: 8 min
Cook time: PT-491814H23M12S
Total time: PT-491814H23M12S
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tablespoons olive oil; 4 garlic cloves, minced; Juice of 1 lemon; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1½ teaspoons smoked paprika; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; Salt and freshly ground black pepper, to taste; 1 small onion, thinly sliced; Optional: pinch of cayenne pepper or chili flakes

Posted on January 25, 2026

Aleena Dean

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I’ll never forget the first time I smelled shawarma cooking low and slow—spices swirling through the air like a warm, exotic breeze on a chilly evening. It was at a tiny hole-in-the-wall spot during a trip, and honestly, I was hooked from bite one. Back home, I kept trying to replicate that magic, but who has time to stand over a grill or a rotisserie every night?

Enter this slow cooker chicken shawarma recipe. After testing it about a dozen times (and yes, sampling way too much along the way), I’ve nailed a version that’s bursting with flavor, tender as can be, and so easy it practically makes itself while you’re busy doing other stuff. If you love dinner that feels fancy but requires zero stress, stick around. This one’s for you.

Why You’ll Love This Slow Cooker Chicken Shawarma Recipe

Okay, real talk—this recipe has completely spoiled regular chicken dinners for me. Here’s why it might do the same for you:

Hands-off cooking magic: Toss everything in the slow cooker, walk away, and come back to a kitchen filled with amazing smells and perfectly cooked chicken. I’m talking dinner ready after a busy day without breaking a sweat.
Flavor explosion every time: The blend of spices isn’t just a sprinkle—it’s a full-on party in your mouth. I’ve tweaked the balance so there’s warmth, brightness, and just enough heat to keep things interesting without setting off alarms.
Super tender, juicy chicken: Slow cooking means the meat falls apart and soaks up all those spices. No dry bites here—only juicy, melt-in-your-mouth goodness.
Versatile and crowd-pleasing: Whether you’re stuffing pita pockets, serving over rice, or making a salad bowl, this chicken works its magic. I’ve served it to everyone from my spice-shy nephew to my foodie friends, and it’s always a hit.

This recipe is the kind that makes you feel like you’ve got your dinner game on lock. It’s become my go-to when I want something that tastes like I spent hours, but really, I spent minimal time and effort. Trust me, you’re going to love it.

What Ingredients You’ll Need for Slow Cooker Chicken Shawarma

Here’s the thing about this ingredient list: you probably already have most of these in your pantry. And I’ll tell you exactly what each does so you’re not just tossing stuff in blindly.

2 lbs (900g) boneless, skinless chicken thighs — Thighs are my fave here because they stay juicy and tender after slow cooking. You can use breasts, but thighs win every time for flavor and texture.
3 tablespoons olive oil — Adds richness and helps the spices bloom. I always use extra virgin for that fruity depth.
4 garlic cloves, minced — Because garlic is life. Fresh is best, but jarred minced works in a pinch.
Juice of 1 lemon — Brings brightness and balances the spices. Freshly squeezed is non-negotiable here.
2 teaspoons ground cumin — The earthy base that screams shawarma.
2 teaspoons ground coriander — Adds a subtle citrus note that lifts the whole dish.
1½ teaspoons smoked paprika — This gives that smoky warmth without needing a grill.
1 teaspoon ground turmeric — For color and gentle earthiness.
1 teaspoon ground cinnamon — A little surprise that adds complexity and warmth.
½ teaspoon ground allspice — Tiny but mighty, it rounds out the spice blend beautifully.
Salt and freshly ground black pepper, to taste — Because seasoning is everything.
1 small onion, thinly sliced — For subtle sweetness and moisture.
Optional: pinch of cayenne pepper or chili flakes — If you like a kick, add it here. I usually do.

Quick note: I’m picky about fresh lemon juice here. Bottled lemon juice just doesn’t cut it for this recipe. Also, if you’re wondering where to find some of these spices, most grocery stores carry them, but ethnic markets often have fresher, better-priced options.

Equipment Needed for This Easy Dinner

You don’t need a fancy kitchen setup to pull off this slow cooker chicken shawarma. Here’s what I use:

Slow cooker (crockpot) — Any size 4-6 quart will do. Mine’s been with me for over 8 years and still going strong.
Mixing bowl — For tossing your chicken with spices.
Measuring spoons and cups — I’m a sucker for precision here, but eyeballing works if you’re comfortable.
Knife and cutting board — For slicing onions and mincing garlic.
Tongs or spoon — To transfer the cooked chicken out without making a mess.

Pro tip: If you don’t have a slow cooker, you can try this in a heavy-duty pot on the stove on low heat, but you’ll need to watch it closely. Slow cookers really are the secret to that effortless, melt-in-your-mouth texture.

How to Make Slow Cooker Chicken Shawarma: 5 Easy Steps

Mix the marinade (5 minutes)
In a large bowl, combine olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, salt, pepper, and cayenne if using. Stir until everything’s well blended. The smell right now? Incredible.
Coat the chicken (3 minutes)
Add the chicken thighs and sliced onions to the bowl and toss everything thoroughly. Make sure every piece is well coated with that flavorful spice mix. This step is where the magic starts.
Slow cook it low and slow (4-6 hours)
Transfer the chicken and onions into your slow cooker. Spread them out evenly so they cook nicely. Cover and cook on low for 4 to 6 hours, or until the chicken is tender enough to shred with a fork. The house will smell like a Middle Eastern street market in the best way possible.
Shred and stir (5 minutes)
Once done, use two forks to shred the chicken right in the slow cooker, mixing it with the onions and juices. If you want it a little drier, scoop the chicken out and let the juices reduce on the stove for a few minutes. I usually leave it juicy—perfect for wraps.
Serve and enjoy!
Scoop your chicken shawarma onto warm pita bread, rice bowls, or salads. Top with your favorite fixings—think tahini sauce, chopped cucumber, tomatoes, or pickled veggies. Instant dinner win.

Heads up: If your slow cooker tends to run hot, check the chicken at 4 hours to avoid drying it out. And don’t skip the shredding step—it makes all the difference in texture and flavor absorption.

My Best Tips & Techniques for Perfect Chicken Shawarma

Alright, here’s the stuff I’ve learned the hard way (and the easy way) after making this recipe probably more times than I can count.

Don’t rush the slow cooking: I once tried 2 hours on high and ended up with chewy chicken. Low and slow is the key to that tender, juicy texture everyone raves about.
Fresh garlic and lemon juice are non-negotiable: I’ve tried shortcuts—don’t. Fresh ingredients give this recipe its bright, vibrant flavor.
Use chicken thighs, not breasts: Breasts dry out way too easily in the slow cooker. Thighs stay juicy and soak up the spices perfectly.
Layer your onions: Putting the sliced onions on the bottom of the slow cooker helps keep the chicken moist and infuses the whole dish with sweetness.
Leftovers are gold: This chicken tastes even better the next day. I love making a big batch and using it for lunches or quick dinners.
Spice it up or down: Adjust the cayenne or chili flakes depending on your heat tolerance. I like a little kick, but my nephew doesn’t, so I just leave his portion plain.
Brush with olive oil before serving: For a little extra shine and flavor, brush the shredded chicken lightly with olive oil just before serving. It’s a small touch that makes a big difference.

Ways to Mix It Up: Recipe Variations You’ll Want to Try

Once you’ve nailed the basic slow cooker chicken shawarma recipe, it’s time to get creative. Here’s how I switch things up:

Beef or lamb shawarma: Swap chicken for beef chuck or lamb shoulder, cooked low and slow the same way. The spices work beautifully with these meats too.
Shawarma salad bowl: Serve the shredded chicken over greens with tomatoes, cucumber, olives, and a drizzle of tahini or garlic sauce for a lighter option.
Spicy yogurt marinade: Add ½ cup plain yogurt to the marinade for extra tang and tenderness. It’s a bit more like traditional shawarma and super delicious.
Garlic sauce drizzle: Whip up a quick toum (Lebanese garlic sauce) or grab store-bought to drizzle over the finished chicken—my favorite indulgence.
Extra veggies: Toss in sliced bell peppers or cherry tomatoes into the slow cooker for a one-pot meal with some sweetness and texture.
Wrap it up: Use warm flatbreads, pita, or even tortillas to make handheld shawarma wraps with fresh herbs and pickled onions.
Make it vegan: Use jackfruit or mushrooms with the same spice blend and slow cook to mimic that tender, shredded texture.

Serving Ideas & Storage Tips

This slow cooker chicken shawarma is as versatile as it is delicious. Here’s how I like to enjoy and store it:

Serve warm in pita pockets with chopped tomatoes, cucumbers, pickles, and a drizzle of tahini or garlic sauce. Instant street-food vibes.
Layer it over fluffy basmati rice with fresh herbs and a squeeze of lemon for a comforting bowl.
Make a shawarma salad with mixed greens, olives, feta, and a tangy vinaigrette.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. I usually reheat gently in a skillet to keep the edges a bit crispy.
Freezing: This chicken freezes beautifully! Portion it out and freeze for up to 3 months. Thaw overnight and reheat on the stove or in the microwave.
Pro tip: Leftover shawarma makes killer breakfast hash or quesadillas. Don’t let it go to waste.

Nutritional Info & Health Benefits

Per Serving (approx. 4 oz / 115g chicken)	Amount
Calories	220
Protein	28g
Fat	10g
Carbohydrates	2g
Fiber	0.5g

I’m no nutritionist, but here’s why I feel good about this recipe: it’s packed with protein from the chicken, which keeps you full and satisfied. The spices aren’t just flavor bombs—they’re also loaded with antioxidants and anti-inflammatory benefits. Plus, cooking it slow means you’re not adding any extra fats or oils beyond what’s needed for flavor.

It’s naturally low in carbs, especially if you skip the pita or rice, so it fits well with many eating styles. Just watch the salt if you’re monitoring sodium intake—the spice blend has some, but you can always adjust.

Final Thoughts on This Slow Cooker Chicken Shawarma Recipe

So there you have it—my tried and true slow cooker chicken shawarma recipe that makes dinner feel like a celebration without any fuss. I seriously can’t get enough of this dish and hope it becomes a staple in your kitchen too.

What I love most is how adaptable it is. Want spicy? Go for it. Want to keep it mild? No problem. Need a quick weekday meal or a weekend showstopper? This fits both perfectly.

If you make it, tell me how it goes! Drop a comment below or tag me on Instagram @[yourhandle]—I live for seeing your creations and swaps. Happy cooking, and may your dinner table smell as amazing as mine does right now.

FAQs About Slow Cooker Chicken Shawarma

Q: Can I use chicken breasts instead of thighs?

A: You can, but I don’t recommend it for this recipe. Chicken breasts tend to dry out in the slow cooker. If you do use breasts, check for doneness earlier and consider adding a bit more olive oil or broth to keep them moist.

Q: How do I know when the chicken shawarma is done?

A: The chicken should be tender enough to shred easily with two forks. If it resists shredding or looks pink inside, cook it longer. Also, the internal temperature should hit 165°F (74°C) for safety.

Q: Can I make this recipe spicier?

A: Absolutely! Add extra cayenne pepper, chili flakes, or even a splash of hot sauce to the marinade. I usually add a pinch of cayenne, but feel free to dial it up or down to suit your taste buds.

Q: Can I prepare the marinade ahead of time?

A: Yes! You can mix the marinade and chicken a day ahead, cover, and refrigerate. This actually deepens the flavors. Just bring the chicken to room temperature before popping it into the slow cooker.

Q: What’s the best way to reheat leftovers?

A: I like reheating in a skillet over medium heat to keep edges a bit crispy. The microwave works too—just cover to keep moisture in and heat in 30-second intervals to avoid drying out.

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