Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Middle Eastern
Ingredients: 3 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon ground paprika; 2 teaspoons ground coriander; 2 teaspoons ground turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper (optional); 1 teaspoon salt; 1/2 teaspoon black pepper; juice of 1 lemon; 2 lbs boneless, skinless chicken thighs; 1 large red onion, thinly sliced

Jump to Recipe·Print Recipe

There’s something truly magical about bringing the bright, bold flavors of shawarma into your own kitchen, and with Slow Cooker Chicken Shawarma, you don’t need a spit or hours of watching over a grill. Tender, marinated chicken slowly cooks to melt-in-your-mouth perfection, infused with warm Middle Eastern spices and a zesty pop of lemon. This fuss-free recipe turns everyday ingredients into a feast that’s as comforting as it is exotic—an absolute must for anyone craving a taste of street-food bliss with minimal effort.

Slow Cooker Chicken Shawarma Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about making Slow Cooker Chicken Shawarma at home is that the ingredient list is packed with easy-to-find staples, yet each item plays an important role in building deep flavor and aromatic complexity. The magic really happens when simple ingredients come together in just the right way!

Chicken Thighs: Boneless, skinless chicken thighs stay juicy and tender during long, slow cooking—perfect for shredding.
Olive Oil: Adds richness and helps the marinade coat every bite beautifully.
Garlic: Three cloves of minced garlic bring warmth and pungency to the dish.
Ground Cumin: Earthy, nutty, and irreplaceable for that authentic shawarma character.
Ground Paprika: Layers in a lovely smokiness and a pop of vibrant color.
Ground Coriander: Brings citrusy, lightly sweet undertones that brighten the overall flavor.
Ground Turmeric: Offers a golden hue and a subtle, complex aroma.
Ground Cinnamon: A whisper of cinnamon ties together all the savory flavors with a hint of warmth.
Cayenne Pepper (optional): Just a dash brings the perfect gentle heat—add more if you’re a spice lover!
Salt: Essential for amplifying every savory note.
Black Pepper: A touch of classic spice and depth.
Lemon Juice: Freshly squeezed lemon juice brings bright acidity and helps tenderize the chicken.
Red Onion: Thin slices mellow as they cook, adding sweetness and color to every forkful.

How to Make Slow Cooker Chicken Shawarma

Step 1: Mix Up the Marinade

Start by whisking together your olive oil, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if you’re feeling adventurous), salt, black pepper, and fresh lemon juice in a small bowl. This vibrant mixture is the flavor backbone of your Slow Cooker Chicken Shawarma—don’t be afraid to give it a taste and swoon over those aromas!

Step 2: Get the Chicken and Onions Ready

Place your boneless, skinless chicken thighs and those lovely, thinly sliced red onions right into the slow cooker. This is where the magic begins: the onions will slowly melt into dreamy sweetness while the chicken soaks up every bit of the marinade.

Step 3: Marinate and Toss

Pour that glorious marinade all over the chicken and onions. Give everything a good toss with tongs or clean hands, ensuring that each piece is nicely coated. The more evenly everything is mixed, the better your Slow Cooker Chicken Shawarma will turn out.

Step 4: Let the Slow Cooker Work Its Magic

Pop the lid on, set your slow cooker to low for 6 to 7 hours or high for 3 to 4 hours, and let time do the heavy lifting. By the end, the chicken will be incredibly tender, and the house will smell absolutely irresistible.

Step 5: Shred and Soak Up the Juices

Once the chicken is fall-apart tender, grab two forks and shred it right in the slow cooker. This way, the chicken can soak up all those flavorful juices and spices. Give it a gentle stir—you’re ready to serve up a shawarma feast!

How to Serve Slow Cooker Chicken Shawarma

Garnishes

The crowning glory of any Slow Cooker Chicken Shawarma? The garnishes! Top your juicy chicken with a dollop of creamy tzatziki, chopped cucumbers and tomatoes for crunch, crisp lettuce, fresh parsley, or a swirl of homemade hummus. Every bite gets a burst of freshness and texture.

Side Dishes

Shawarma was made for sharing, and it shines alongside a simple chopped salad, fluffy basmati rice, or warm pita bread. If you’re keeping things gluten-free, serve the chicken over quinoa or a big bed of greens—the possibilities are endless and always delicious.

Creative Ways to Present

Think beyond the usual wrap! Build DIY shawarma bowls with a rainbow of toppings, stuff the chicken into lettuce cups for a lighter twist, or use it as the star of an epic Mediterranean platter, surrounded by olives, feta, and roasted veggies. Slow Cooker Chicken Shawarma is your passport to playing with flavor and presentation!

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Chicken Shawarma truly rewards meal-preppers. Simply place any cooled chicken and onions (along with their juices) in an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making future meals even more irresistible.

Freezing

Want to stash away some shawarma magic for later? Let the chicken cool completely, then transfer to freezer-safe containers or bags. You can freeze for up to 3 months with excellent results. Just remember to thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the chicken on the stovetop over medium heat, adding a splash of chicken broth or water to keep things moist. You can also microwave in short bursts, stirring in between, until piping hot. Whatever method you choose, your Slow Cooker Chicken Shawarma will come back to life without missing a beat.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast will work in a pinch, but keep in mind it may be slightly less juicy than thighs. Be careful not to overcook, and you’ll still get all of that signature Slow Cooker Chicken Shawarma flavor.

Is this recipe spicy?

The shawarma has just a gentle heat thanks to the cayenne, but you can totally adjust it to your taste. Leave it out for a milder dish, or add extra if you love some fiery kick!

Can I prep the marinade the night before?

Yes—prepping the marinade ahead is a fantastic idea! You can combine the chicken, onions, and marinade in the slow cooker insert (or a separate container) and refrigerate overnight. The flavors get even deeper and richer this way.

What toppings go best with Slow Cooker Chicken Shawarma?

I love loading mine up with garlicky tzatziki, fresh cucumbers, juicy tomatoes, crunchy lettuce, pickled onions, and a drizzle of tahini. But anything you love on a Mediterranean platter will shine here!

Is this recipe gluten-free?

The chicken itself is entirely gluten-free. To keep the meal gluten-free, simply skip the pita or wraps and serve it over rice, salad, or quinoa instead.

Final Thoughts

Few meals are as satisfying to make and eat as Slow Cooker Chicken Shawarma. It’s full of unforgettable flavors and offers the comfort of a home-cooked meal with a twist of adventure. Trust me—once you try it, you’ll want to share the recipe with every chicken lover you know!

Slow Cooker Chicken Shawarma Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 5 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Slow Cooker Chicken Shawarma recipe is a flavorful Middle Eastern dish that’s easy to prepare and perfect for a cozy night in. Tender, juicy chicken thighs are marinated in a blend of aromatic spices and slow-cooked to perfection, resulting in a delicious and satisfying meal.

Ingredients

Scale

Marinade:

3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground paprika
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
juice of 1 lemon

Additional:

2 lbs boneless, skinless chicken thighs
1 large red onion, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Prepare Marinade: In a small bowl, whisk together olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, pepper, and lemon juice.
Slow Cook: Place chicken thighs and red onion slices in the slow cooker. Pour the marinade over the chicken and onions, tossing to coat. Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
Shred Chicken: Once cooked, shred the chicken with forks and stir into the juices in the slow cooker.
Serve: Serve warm in pita bread, wraps, or bowls with desired toppings like tzatziki, cucumbers, tomatoes, lettuce, or hummus.