Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: PT-489047H45M27S
Total time: PT-489047H45M27S
Cuisine: Middle Eastern
Ingredients: ⅓ cup Greek yogurt; 2 Tbsp lemon juice; 3 cloves minced garlic; 2 tsp smoked paprika; 2 tsp cumin; 1 ½ tsp black pepper; 1 tsp salt; 1 tsp 7 spice; ½ tsp red pepper flakes; 2 lbs boneless skinless chicken thighs; 1 medium onion, sliced

Jump to Recipe·5.3 from 26 reviews

If you’re craving deep, aromatic Middle Eastern flavors without hours spent hovering over the stove, Slow Cooker Chicken Shawarma is your new secret kitchen weapon! This recipe takes richly spiced chicken thighs, infuses them with tangy yogurt and warm spices, and lets the slow cooker do all the heavy lifting. The result? Incredibly juicy, pull-apart chicken, perfect for piling onto pita, spooning over rice, or tucking into fresh salads. It’s one of those crowd-pleasing dishes that feels special enough for a dinner party, but simple enough for a weekday dinner. Trust me, once you try Slow Cooker Chicken Shawarma, it will fast become a staple in your home!

Slow Cooker Chicken Shawarma Recipe - Recipe Image

Ingredients You’ll Need

Slow Cooker Chicken Shawarma really shines thanks to its simple but punchy ingredient list. Every component brings something unique, building layers of flavor and so much gorgeous color. Here’s what you’ll need and why each item is essential:

Greek yogurt: This thick yogurt adds creaminess and tang, tenderizing the chicken beautifully as it cooks.
Lemon juice: Brings brightness and a hint of citrusy zing that balances the rich, earthy spices.
Minced garlic: A must for a savory aroma and depth – don’t skimp on the freshness!
Smoked paprika: Adds a gentle smokiness and vibrant red color – perfect for that signature shawarma flavor.
Cumin: Earthy and warm, cumin is truly essential in Middle Eastern cuisine and pulls the flavors together.
Black pepper: For a little bit of background warmth and pleasant spiciness in every bite.
Salt: Enhances all the flavors and helps the chicken absorb the marinade.
7 spice: This classic blend uses spices like allspice, cinnamon, and cloves – it’s the heart of shawarma’s flavor profile.
Red pepper flakes: Adds just the right touch of heat; feel free to adjust to your own spice preference.
Boneless skinless chicken thighs: Thighs stay juicy and soak up marinades like a dream – perfect for slow cooking!
Medium onion: Sliced onions caramelize in the cooker, giving sweetness and body to the finished dish.

How to Make Slow Cooker Chicken Shawarma

Step 1: Mix the Marinade

In a large bowl, whisk together the Greek yogurt, lemon juice, minced garlic, smoked paprika, cumin, black pepper, salt, 7 spice, and red pepper flakes until everything’s well combined and the color becomes beautifully golden-red. This is your flavor bomb, and it’s important to get it nice and homogeneous!

Step 2: Marinate the Chicken

Add the boneless skinless chicken thighs to the marinade, tossing until every piece is thoroughly coated. If you have a few minutes, let it sit while you slice the onion. For even more flavor, you can prep this part ahead and let the chicken marinate in the fridge overnight—the flavors will be even more intense!

Step 3: Prep the Onion Base

Slice your onion into thin rings or half-moons and scatter them across the bottom of your slow cooker. This acts as a sweet, juicy base: the chicken will release juices as it cooks, and the onions will bathe in all those flavors, turning beautifully golden and soft.

Step 4: Layer and Cook

Place the marinated chicken thighs on top of the onions in the slow cooker, making sure to scrape out all the marinade so nothing’s wasted. Cover and cook on low for 5-6 hours, or on high for about 3 hours, until the chicken is fork-tender and supremely moist. Your kitchen is going to smell *amazing* as the spices mingle and simmer!

Step 5: Shred and Serve

Once cooked, transfer the chicken pieces to a cutting board and shred them with two forks for that classic shawarma texture. Stir some of the slow-cooked onions and accumulated juices back into the shredded chicken to keep everything moist and intensely flavorful. And that’s it—Slow Cooker Chicken Shawarma is ready for its grand entrance!

How to Serve Slow Cooker Chicken Shawarma

Garnishes

To take your Slow Cooker Chicken Shawarma to the next level, add a shower of chopped fresh parsley or cilantro before serving. A drizzle of extra yogurt, a wedge of lemon, or a sprinkle of sumac adds freshness and color. Don’t forget some crunchy pickles or sliced fresh veggies for contrast.

Side Dishes

This shawarma is a chameleon—pair it with warm pita or flatbread, a mound of fluffy rice, or over a crisp salad with lots of cucumber and tomato. Hummus, garlicky tahini sauce, or a simple cucumber-yogurt raita are all dreamy alongside it. Let whatever you have on hand inspire your spread!

Creative Ways to Present

Try loading the chicken shawarma into pita pockets with shredded lettuce and juicy tomatoes for a street-food-style wrap. Or build a rainbow shawarma bowl with quinoa, olives, roasted veggies, and crumbled feta! Even tacos or nachos with a Middle Eastern twist are fair game—get playful and see what your friends and family love most.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Chicken Shawarma keeps beautifully in the fridge. Store the shredded chicken and onions (with their juices) in an airtight container, and they’ll stay moist and flavorful for up to four days. It’s perfect meal prep—hello, delicious lunches all week!

Freezing

If you want to save some for a rainy day, this chicken freezes really well. Let it cool completely, portion it out into freezer-safe containers or zip-top bags, and it will keep for up to three months. Defrost overnight in the fridge when you’re ready for another shawarma feast.

Reheating

To reheat, pop the chicken in a microwave-safe dish with a splash of broth or water to keep it moist, and warm it gently until heated through. On the stovetop, reheat in a skillet over medium-low, stirring now and then so it stays juicy. If you’re reheating from frozen, thaw first for best results.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts if you prefer a leaner cut. Just be aware they may not be quite as juicy after slow cooking, so don’t skip the yogurt and make sure not to overcook them!

Is it possible to prep this recipe ahead of time?

Absolutely! You can marinate the chicken in the yogurt and spice mixture up to 24 hours ahead, which actually makes the Slow Cooker Chicken Shawarma even more flavorful once it’s cooked.

What is 7 spice, and can I make it myself?

7 spice is a fragrant Middle Eastern blend usually containing allspice, cinnamon, black pepper, cumin, coriander, cloves, and nutmeg. If you can’t find it premade, you can mix equal parts of these spices at home for an authentic touch.

Do I need to brown the chicken before slow cooking?

Browning is optional for this recipe and not necessary—the slow cooker does all the work, and the chicken will be tender and flavorful even without that extra step.

How can I make this dish spicier?

If you love a kick, just add more red pepper flakes, or finish the dish with a sprinkle of chili powder or hot sauce. The beauty of Slow Cooker Chicken Shawarma is how easily it adapts to your spice preference!

Final Thoughts

This Slow Cooker Chicken Shawarma recipe is pure comfort food with a global twist, and it’s so much easier than you might expect. Give it a try next time you want something vibrant, hearty, and packed with flavor—the slow cooker takes care of everything, leaving you with time to enjoy the mouthwatering results. You’re going to fall in love with this dish, I promise!