Easy Slow Cooker Chicken Shawarma Recipe | Weeknight Go-To

Posted on December 4, 2023 by Kate

Introduction

Oh, hello there, my friend! Do you ever have those nights where you’re craving something delicious, something that tastes like it came from your favorite takeout spot, but you really don’t want to leave the comfort of your home? Yeah, me too! That’s exactly why I fell head over heels for this Slow Cooker Chicken Shawarma recipe. It’s like a warm hug in a bowl, with all those incredible, aromatic flavors that just make your kitchen smell heavenly. And the best part? It’s ridiculously simple to whip up, making it the perfect solution for busy weeknights or lazy weekends. You’ll be wondering why you didn’t make it sooner!

Why You’ll Love This Recipe

Fast: While the slow cooker does the heavy lifting, the prep time is super quick, meaning less time fussing and more time enjoying.
Easy: Seriously, if you can toss ingredients into a pot, you can make this. It’s practically foolproof!
Giftable: Imagine sharing containers of this flavorful chicken with friends or neighbors. They’ll think you’re a culinary genius!
Crowd-pleasing: Whether it’s a family dinner or a get-together with friends, everyone raves about this chicken shawarma. It’s a guaranteed hit!

Ingredients

Let’s gather our goodies! Don’t worry, this list looks long, but it’s mostly spices that create that authentic shawarma magic.

2 pounds boneless, skinless chicken thighs: These are our stars! They stay so wonderfully juicy and tender in the slow cooker.
4 cloves garlic, minced: Because what good recipe doesn’t start with garlic?

For the Spice Marinade: This is where the flavor explosion happens!

2 teaspoons ground cumin: Earthy and warm, a true shawarma staple.
2 teaspoons ground paprika: For a lovely reddish hue and a touch of sweetness.
1 teaspoon ground turmeric: Adds a beautiful golden color and a hint of warmth.
1 teaspoon ground coriander: Citrusy and slightly sweet, it complements the other spices perfectly.
1 teaspoon ground cinnamon: Just a whisper of sweetness to round out the flavors.
1 teaspoon cayenne pepper: For a gentle kick. Adjust this up or down to your spice preference!
1 teaspoon salt: To bring out all those amazing flavors.
1/2 teaspoon black pepper: A classic for a reason.

For the Marinade Liquid: This helps everything meld together beautifully.

1/4 cup olive oil: The base for our luscious marinade.
1/4 cup plain yogurt: This is my secret weapon for incredibly tender chicken! It tenderizes and adds a creamy tang.
2 tablespoons apple cider vinegar: A little tang to brighten things up.
Juice of 1 lemon: For that fresh, zesty kick that shawarma is known for.

For Serving: Get creative here!

Fresh parsley, chopped: Adds a burst of freshness and color.
Pita bread: The perfect vessel for your delicious chicken! Warm it up for the best experience.
Fresh vegetables: Think crisp lettuce, sliced tomatoes, diced onions, cucumbers – whatever you love!
Optional toppings: Tahini sauce, hummus, tzatziki, pickled onions, hot sauce… the possibilities are endless!

How to Make It

Ready to impress yourself? Let’s get this slow cooker party started!

Spice it up: Grab a medium-sized bowl. In goes all your ground spices – cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Give them a good whisk to make sure they’re all mingling nicely.
Coat the chicken: Now, add your boneless, skinless chicken thighs and that minced garlic to the bowl with the spices. Get your hands in there (or use a spoon if you prefer!) and toss everything around until each piece of chicken is beautifully coated in that fragrant spice mixture.
Whisk up the liquid: In a separate, small bowl, let’s whip up the liquid marinade. Pour in the olive oil, that lovely plain yogurt, apple cider vinegar, and the fresh lemon juice. Whisk it all together until it’s smooth and creamy.
Bring it all together: Pour this creamy liquid marinade all over the spice-coated chicken. Give it another gentle toss to make sure every piece is kissed by the marinade.
Slow Cooker Time: Carefully transfer the chicken and all that delicious marinade into your slow cooker. Make sure it’s spread out evenly.
Let the magic happen: Pop the lid on your slow cooker. You can cook this on low for 4-6 hours or on high for 2-3 hours. Whichever you choose, just cook until the chicken is super tender and cooked all the way through. I usually check it around the 4-hour mark on low, just to see how it’s doing.
Shredding time: Once the chicken is perfectly cooked, carefully remove it from the slow cooker and place it on a cutting board or in a shallow dish. Grab two forks and shred the chicken into bite-sized pieces. It should shred like a dream!
Get saucy: Now, return that glorious shredded chicken back into the slow cooker. Give it a good stir to mix it with all those flavorful juices and drippings that are left in the pot. This is what makes it extra moist and delicious!
Serve and enjoy! It’s time to assemble your masterpiece! Grab your warm pita bread, pile in that tender chicken shawarma, and load it up with your favorite fresh veggies, a sprinkle of fresh parsley, and any other toppings that make your heart sing. Dinner is served!

Substitutions & Additions

Feeling adventurous? Or maybe you’re missing an ingredient? No worries, we can totally tweak this recipe!

Chicken: If you don’t have thighs, boneless, skinless chicken breasts will work, but you might want to reduce the cooking time slightly to avoid them drying out.
Yogurt: Sour cream or even a good quality Greek yogurt can be substituted for plain yogurt.
Vinegar: Red wine vinegar or white wine vinegar can be used instead of apple cider vinegar.
Spice Level: Want it spicier? Add more cayenne or a pinch of red pepper flakes. Prefer it milder? Skip the cayenne altogether.
Smoky Flavor: For an extra layer of flavor, add 1/2 teaspoon of smoked paprika to the spice mix.
Citrus: If you don’t have a lemon, the juice of half a lime would also be delicious.
Herbs: Feel free to toss in some chopped fresh cilantro along with the parsley for serving!

Tips for Success

A few little tricks to make your chicken shawarma absolutely perfect every single time.

Don’t overcrowd the slow cooker: If your slow cooker is too full, the chicken might not cook evenly. If you have a lot of chicken, consider using a larger slow cooker or dividing it between two.
Adjust cooking time: Slow cookers can vary in temperature. Always check your chicken for tenderness – it should shred easily with forks.
Prep ahead: You can mix the spice marinade and the liquid marinade separately up to a day in advance and store them in the fridge. When you’re ready to cook, just combine everything in the slow cooker!
Shredding tip: For the easiest shredding, let the chicken cool slightly before you try to pull it apart.
Get that crispy edge: If you love those delightfully crispy bits on your shawarma, after shredding, you can spread the chicken in a single layer on a baking sheet and broil it for a few minutes until lightly browned and a little crispy. Just watch it carefully so it doesn’t burn!

How to Store It

Leftovers are the best! And this chicken shawarma stores beautifully.

Once cooled, transfer the cooked chicken to an airtight container and store it in the refrigerator. It should stay fresh for up to 3-4 days.
You can also freeze portions of the cooked and shredded chicken for longer storage. Thaw overnight in the refrigerator before reheating.
To reheat, you can gently warm it in a skillet over medium-low heat, microwave it, or even pop it back into the slow cooker on the “warm” setting for a short period.

FAQs

Got a question? We’ve got an answer!

Can I use chicken breasts instead of thighs? Yes, you can! Boneless, skinless chicken breasts will work. However, they tend to cook faster and can dry out more easily, so keep an eye on them and reduce the cooking time as needed. The thighs are generally more forgiving and result in a juicier chicken shawarma.
How can I make this recipe spicier? To increase the heat, simply add more cayenne pepper to the spice mix. You could also add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade liquid.
What are the best toppings for chicken shawarma? Oh, the possibilities! Classic toppings include chopped fresh parsley, diced tomatoes, thinly sliced red onion, shredded lettuce, cucumber, and a drizzle of tahini sauce or tzatziki. Hummus, pickles, and even a sprinkle of feta cheese are also fantastic additions.
Can I make this without a slow cooker? Absolutely! You can adapt this recipe for the stovetop or oven. For the stovetop, sear the chicken pieces in a skillet with the spices, then add the marinade liquid and simmer until cooked through. In the oven, toss the chicken with the spices and marinade and bake at 400°F (200°C) for about 20-25 minutes, or until cooked through.

Easy Slow Cooker Chicken Shawarma

Print Recipe

A flavorful and incredibly easy chicken shawarma recipe that’s perfect for busy weeknights. The slow cooker does the work, resulting in tender, juicy chicken infused with aromatic shawarma spices.

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 8 people

Ingredients

Scale

Main ingredients

2 pounds boneless, skinless chicken thighs
4 cloves garlic (minced)

Spice Marinade

2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper (adjust to spice preference)
1 teaspoon salt
0.5 teaspoon black pepper

Marinade Liquid

0.25 cup olive oil
0.25 cup plain yogurt
2 tablespoons apple cider vinegar
1 juice of lemon

For Serving

fresh parsley (chopped)
pita bread (warm)
fresh vegetables (e.g., lettuce, tomatoes, onions, cucumbers)
optional toppings (e.g., tahini sauce, hummus, tzatziki)

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Instructions

In a medium-sized bowl, combine all the ground spices: cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Whisk to combine.
Add the chicken thighs and minced garlic to the bowl with the spices. Toss to coat each piece of chicken evenly.
In a separate small bowl, whisk together the olive oil, plain yogurt, apple cider vinegar, and lemon juice until smooth and creamy.
Pour the liquid marinade over the spice-coated chicken and toss gently to combine.
Transfer the chicken and all the marinade to the slow cooker, spreading it out evenly.
Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is very tender and cooked through.
Remove the chicken from the slow cooker and place it on a cutting board or in a shallow dish. Shred the chicken using two forks.
Return the shredded chicken to the slow cooker and stir to combine with the juices.
Serve the chicken shawarma in warm pita bread with your favorite fresh vegetables, chopped parsley, and optional toppings.

Notes

For extra crispy edges, spread shredded chicken on a baking sheet and broil for a few minutes, watching carefully to prevent burning.