As I tossed the spices into my slow cooker, a wave of warm, inviting aromas filled my kitchen, instantly transporting me to the bustling streets of a Mediterranean market. That’s the magic of preparing Slow Cooker Chicken Shawarma! This dish offers not only a gateway to exotic flavors but also the comfort of a home-cooked meal, all with the ease of minimal prep time. Imagine succulent chicken thighs, tender and infused with a melody of spices, simmering softly while you go about your day. It’s the perfect weeknight dinner solution, perfect for busy lives and hungry families. Whether served in warm pitas or on a bed of fluffy rice, this shawarma will become a go-to favorite, delighting everyone at the table. Are you ready to unlock a culinary experience that will make your taste buds dance? Why is this shawarma worth trying? Effortless Preparation: With just a few minutes of hands-on time, you’ll set your slow cooker to work, letting it do the heavy lifting. Aromatic Bliss: The warm, fragrant spices transform your kitchen into a Mediterranean haven, inviting family and friends to gather around the table. Versatility: Enjoy it in warm pitas, on rice, or even as tacos—this recipe adapts to your cravings! Crowd-Pleasing Flavor: Tender chicken bursting with rich flavors will impress even the toughest food critics in your home. Healthy Indulgence: Packed with protein and nutrients, this recipe is a guilt-free way to savor take-out favorites. Need more delicious chicken ideas? Try my Slow Cooker Chicken or the spicy Spicy Chicken Spaghetti for your next family dinner! Slow Cooker Chicken Shawarma Ingredients For the Chicken: Chicken Thighs – The star of this dish, yielding a moist and flavorful experience. A substitution with chicken breasts is possible, but thighs are preferred for their tenderness. Onion – Adds sweetness while caramelizing; slice and place it at the bottom of the slow cooker for optimal cooking. Plain Greek Yogurt – Acts as a creamy marinade base, helping to tenderize the chicken. Regular yogurt can be used if preferred. Fresh Lemon Juice – Adds brightness and acidity that balances the spices; always go for fresh for best flavor. Garlic – Provides aromatic depth; mincing it enhances distribution in the marinade. Paprika (sweet or smoked) – Contributes a warm, rich flavor; for a smoky twist, opt for smoked paprika. Ground Cumin – Essential for authentic shawarma flavor, bringing earthiness to the dish. Black Pepper – Adds a hint of heat; freshly ground offers the best aroma. Salt – Elevates flavor; kosher or sea salt is best. Ground Turmeric – Adds a warm color and subtle notes; while it’s irreplaceable, you can omit if necessary. Ground Cinnamon – Gives a unique warming hint; can substitute with allspice if available. Red Pepper Flakes – For a kick of heat; add according to your taste, or omit for milder flavor. For the Yogurt Sauce: Plain Greek Yogurt – A creamy base for this refreshing sauce; you can switch it for regular yogurt if needed. Minced Garlic – Enhances the sauce’s pungency; adjust quantity to your taste. Grated Cucumber – Adds a refreshing and crunchy texture; be sure to grate finely for best results. Cumin – Complements the shawarma spices; use the same amount for consistency. Lemon Juice – Brightens the overall flavor; fresh is always the way to go. Salt and Black Pepper – Season to your liking to enhance the sauce’s flavor. Red Pepper Flakes – An optional addition for heat; leave out if the sauce is preferred mild. Dive into the savory world of Slow Cooker Chicken Shawarma and savor a taste that transports you directly to the heart of the Mediterranean! Step‑by‑Step Instructions for Slow Cooker Chicken Shawarma Step 1: Prepare Marinade In a large mixing bowl, whisk together the plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes. Mix until fully blended and creamy. This marinade is essential for infusing the chicken with authentic shawarma flavors, so make sure there are no clumps when you’re done. Step 2: Marinate Chicken Place the chicken thighs into a zip-lock bag. Pour the prepared marinade over the chicken, ensuring each piece is well-coated. Seal the bag tightly and refrigerate for at least 4 hours, preferably overnight for maximum flavor. This step is critical for developing the rich, tender qualities of your Slow Cooker Chicken Shawarma. Step 3: Prepare Slow Cooker Slice the onion and spread the slices evenly at the bottom of the slow cooker. This will create a sweet and flavorful base for the chicken to rest on as it cooks. The onions will caramelize during the slow cooking process, adding aroma and depth to your dish. Step 4: Cook Chicken Remove the marinated chicken from the zip-lock bag and lay it directly on top of the sliced onions in the slow cooker. Cover with the lid and set your slow cooker to cook on high for 3-4 hours or low for 4-6 hours. When the chicken is tender and easily shreds with a fork, it’s done! Step 5: Shred Chicken Once the chicken is cooked to perfection, carefully remove it from the slow cooker using tongs or a slotted spoon. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker and let it soak in the juices for an additional 10 minutes, enhancing the flavors of your Slow Cooker Chicken Shawarma. Step 6: Make Yogurt Sauce While your chicken is cooking, prepare the yogurt sauce by combining the plain Greek yogurt, minced garlic, grated cucumber, cumin, fresh lemon juice, salt, black pepper, and optional red pepper flakes in a bowl. Mix until smooth and refrigerate until serving, allowing the flavors to meld beautifully. Step 7: Assemble Shawarma To serve, warm pitas briefly in the oven or microwave. Fill each pita with a generous portion of the shredded chicken, drizzle with the refreshing yogurt sauce, and top with fresh veggies like lettuce, sliced tomatoes, and red onions. Your Slow Cooker Chicken Shawarma is now ready to be enjoyed by all! Make Ahead Options These Slow Cooker Chicken Shawarma preparations are perfect for busy weeknights! You can marinate the chicken in the yogurt spice mixture up to 24 hours in advance, allowing the flavors to penetrate deeply and enhance tenderness. Simply place the coated chicken in a zip-lock bag, seal, and refrigerate. You can also slice the onions and store them in an airtight container for an additional 2-3 days. To maintain the quality, ensure the chicken is tightly sealed in the bag to prevent any cross-contamination. When ready to cook, layer the marinated chicken on the aromatic onions in the slow cooker and follow the instructions for cooking. Enjoy effortless meal prep that makes your Slow Cooker Chicken Shawarma just as delicious and satisfying! Slow Cooker Chicken Shawarma Variations Feel free to explore these exciting twists on our beloved slow cooker adventure to make each meal uniquely yours! Dairy-Free: Replace Greek yogurt with coconut yogurt or cashew cream for a rich, creamy marinade. Heat Factor: Add spicy harissa to the marinade for a fiery kick that elevates the flavor profile. Veggie Boost: Toss in roasted bell peppers or zucchini in the slow cooker for a colorful, nutritious addition. Herb Infusion: Fresh parsley or cilantro mixed into the yogurt sauce brightens the dish and adds a fresh touch. Wrap it Up: Instead of pitas, use large lettuce leaves for a low-carb, refreshing way to enjoy your shawarma. Crispy Texture: Sauté the shredded chicken in a pan for a few minutes after cooking for a crispy finish that adds delightful texture. Swap Proteins: Try lamb or beef in place of chicken for a different flavor experience that still captures the essence of shawarma. Grain Base: Forget pitas and serve the shawarma over a bed of quinoa or couscous for a hearty and healthy grain option. If you’re looking for more delicious chicken ideas, don’t forget to try my scrumptious Butter Chicken Comfort or the zesty Orange Chicken Savory next! What to Serve with Slow Cooker Chicken Shawarma Elevate your dining experience with vibrant pairings that will enhance the succulent flavors of your shawarma delight. Creamy Hummus: This classic Mediterranean dip adds a smooth, nutty flavor that complements the spices in chicken shawarma beautifully. Serve it as a spread in warm pitas or as a dip with fresh veggies. Garlic Roasted Potatoes: Crispy on the outside and fluffy on the inside, these seasoned potatoes are the perfect hearty side to balance the tender chicken. Their subtle garlic notes harmonize with the dish’s aromatic spices. Mediterranean Salad: A fresh mix of cucumbers, tomatoes, parsley, and olives dressed with olive oil and lemon brightens the flavors. This salad adds a refreshing crunch that pairs perfectly with the rich shawarma. Pickled Red Onions: The tangy crunch of pickled red onions elevates your shawarma, adding a delightful zing that cuts through the richness of the chicken. Their vibrant color also brightens up your plate! Pita Bread: Warm, pillowy pita bread is essential for scooping up the chicken and yogurt sauce. Whether you serve it plain or lightly toasted, it serves as the perfect vessel for all those delicious flavors. Mint Yogurt Sauce: Create an extra layer of flavor with this refreshing yogurt sauce made with fresh mint and lemon. It enhances the shawarma while adding a cooling, zesty element. Chickpea Fries: Crisp and savory, these unique fries provide a crunchy texture that contrasts beautifully with the tender chicken. They’re a fun and satisfying side that everyone will love! Sparkling Pomegranate Mocktail: This effervescent drink brings a touch of sweetness, beautifully balancing the spices in the shawarma. Garnish with mint for an elegant touch that complements your meal. Baklava for Dessert: Finish off your meal with a sweet note by serving this flaky pastry filled with nuts and honey. Its rich sweetness rounds out the spices of the shawarma perfectly. Expert Tips for Slow Cooker Chicken Shawarma Marinate Overnight: For the deepest flavor, allow the chicken to marinate overnight. It really brings out the spices and tenderness. Mind the Onions: Be sure to slice the onions thinly and spread them evenly at the bottom of the slow cooker for balanced flavor and caramelization. Check for Doneness: Always check that the chicken is cooked through and shreds easily. Using a meat thermometer can help; aim for 165°F (74°C). Use Quality Ingredients: Fresh lemon juice and good quality spices elevate the dish significantly, so choose the best ingredients you can find for your Slow Cooker Chicken Shawarma. Customization Options: Don’t hesitate to add your favorite veggies to the slow cooker. They can enhance the dish and provide a healthy boost. Storage Tips: Store leftovers in an airtight container; the chicken will keep well in the fridge for up to 3 days, perfect for quick meals later! How to Store and Freeze Slow Cooker Chicken Shawarma Fridge: Store leftover shredded chicken in an airtight container for up to 3 days. Be sure to let it cool completely before sealing to maintain freshness. Yogurt Sauce: Keep the yogurt sauce in a separate airtight container in the fridge for up to 5 days. Stir well before serving to ensure the ingredients are nicely combined. Freezer: For longer storage, freeze the shredded chicken in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: To reheat, place the chicken in a microwave-safe dish with a splash of water or broth, cover, and heat until warmed through, about 2-3 minutes. Enjoy your Slow Cooker Chicken Shawarma in a fresh and delightful way! Slow Cooker Chicken Shawarma Recipe FAQs What type of chicken is best for shawarma? Absolutely! Chicken thighs are ideal due to their higher fat content, which keeps them moist and flavorful during cooking. While chicken breasts can be used, they may lack that succulence that makes shawarma truly delightful. How can I store leftover chicken shawarma? Very! You can store the shredded chicken in an airtight container in the fridge for up to 3 days. Make sure to let it cool completely before sealing; this helps maintain freshness. If you have leftover yogurt sauce, keep it in a separate container for up to 5 days. Can I freeze slow cooker chicken shawarma? Definitely! To freeze, place the shredded chicken in a freezer-safe bag or container, ensuring to remove as much air as possible. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating for a quick meal! How do I reheat leftover chicken shawarma? I often recommend reheating the chicken in a microwave-safe dish. Just sprinkle a little water or broth over the chicken, cover it, and heat for about 2-3 minutes until warmed through. This adds moisture and helps the chicken stay tender. What should I do if my chicken is dry after cooking? If your chicken turns out dry, it might have been overcooked. To salvage it, shred the chicken and mix in a bit of chicken broth or water to moisten it back up. Make sure to monitor the cooking time in the future to avoid this situation! Is there a lactose-free option for the yogurt sauce? Absolutely! You can substitute the Greek yogurt with a lactose-free yogurt or even a plant-based yogurt alternative. Both will still provide that creamy texture and flavor, keeping your shawarma delicious and enjoyable for those with dietary restrictions. Slow Cooker Chicken Shawarma Enjoy effortless Slow Cooker Chicken Shawarma, a flavorful take-out alternative that's perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 6 hours hrsMarinating Time 4 hours hrsTotal Time 10 hours hrs 15 minutes mins Servings: 4 servingsCourse: DinnerCuisine: MediterraneanCalories: 360 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken2 pounds Chicken Thighs Preferably boneless and skinless1 medium Onion Sliced1 cup Plain Greek Yogurt Can substitute with regular yogurt1 tablespoon Fresh Lemon Juice Use fresh for best flavor4 cloves Garlic Minced1 tablespoon Paprika Sweet or smoked1 teaspoon Ground Cumin1/2 teaspoon Black Pepper Freshly ground is best1 teaspoon Salt Kosher or sea salt preferred1 teaspoon Ground Turmeric Can omit if necessary1 teaspoon Ground Cinnamon Can substitute with allspice1 teaspoon Red Pepper Flakes Add to tasteFor the Yogurt Sauce1 cup Plain Greek Yogurt Can substitute with regular yogurt2 cloves Minced Garlic1/2 cup Grated Cucumber Grate finely1 teaspoon Cumin Use same as chicken marinade1 tablespoon Lemon Juice Fresh is recommended1/2 teaspoon Salt To taste1/2 teaspoon Black Pepper To taste1/2 teaspoon Red Pepper Flakes Optional for heat Equipment slow cookermixing bowlZip-Lock Bag Method Marinade PreparationIn a large mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes until fully blended and creamy.Ensure there are no clumps in the marinade for best flavor infusion.Marinate ChickenPlace the chicken thighs in a zip-lock bag and pour the marinade over, ensuring each piece is well-coated. Seal the bag tightly and refrigerate for at least 4 hours, preferably overnight.Prepare Slow CookerSlice the onion and spread it evenly at the bottom of the slow cooker.Cook ChickenRemove the chicken from the bag and lay it on top of the sliced onions. Cover and cook on high for 3-4 hours or low for 4-6 hours until tender.Shred ChickenRemove the chicken, shred it with forks, and return it to the slow cooker to soak in the juices for an additional 10 minutes.Make Yogurt SauceCombine yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and optional red pepper flakes in a bowl and mix until smooth.Assemble ShawarmaWarm pitas and fill each with shredded chicken, yogurt sauce, and fresh veggies. Serve and enjoy! Nutrition Serving: 1servingCalories: 360kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 400mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 8mgCalcium: 150mgIron: 2mg NotesFor best results, marinate the chicken overnight and use quality ingredients for maximum flavor. Tried this recipe?Let us know how it was!
