Dinner

Slow Cooker Chicken Shawarma Recipe

Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons smoked paprika; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; Juice of 1 lemon; 1 large red onion, sliced

ByJeannette Jaeger March 5, 2026March 5, 2026

Jump to Recipe

Introduction

Slow cooker chicken shawarma offers a flavorful and effortless way to enjoy this Middle Eastern favorite at home. Tender, aromatic chicken thighs are marinated with warming spices and slow-cooked to perfection. It’s perfect for pita wraps, salads, or simply served alongside fresh veggies.

The dish is served on a round white plate with a thick pita bread base. On top of the pita, there are two layers of shredded, grilled chicken with a golden-brown, slightly charred texture, and bits of fresh green parsley sprinkled over it. The chicken is topped with dollops of white, creamy sauce. To the right side of the pita, there is a small mound of creamy white sauce mixed with chopped green herbs, and next to it, a colorful salad made from diced red tomatoes, green cucumbers, and purple onions, all cut into small pieces and scattered lightly with fresh green parsley. The plate is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken thighs
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lemon
1 large red onion, sliced

Instructions

Step 1: In a large bowl, whisk together olive oil, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and lemon juice to create the marinade.
Step 2: Add the chicken thighs to the marinade and turn to coat thoroughly. Let the chicken marinate for at least 15 minutes, or up to overnight in the refrigerator for deeper flavor.
Step 3: Place the sliced red onion in the bottom of the slow cooker. Layer the marinated chicken thighs on top of the onions.
Step 4: Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
Step 5: Remove the chicken from the slow cooker and shred or slice it as desired. Serve warm with pita bread, fresh vegetables, and your favorite sauces.

Tips & Variations

For extra smoky flavor, try adding a pinch of chipotle powder or using smoked sea salt.
Use chicken breasts if you prefer leaner meat, but adjust cooking time slightly as they cook faster.
Make a quick garlic yogurt sauce by mixing plain yogurt with minced garlic, lemon juice, and a pinch of salt to serve alongside.
Add a handful of chopped fresh parsley or cilantro over the shredded chicken for a fresh garnish.

Storage

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the meat. You can also freeze cooked shawarma for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A round white flatbread at the bottom of a black pan holds three main layers: shredded cooked chicken with a golden-brown color and small green herb bits spread mostly on the right side, bright red diced tomatoes with fresh green herb pieces on the top left, and small white dollops of creamy sauce topped with finely chopped purple onions and green herbs on the bottom center. The flatbread edges are visible around the toppings, and the pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken?

Yes, chicken breasts can be used, but they may cook faster and be less juicy than thighs. Adjust cooking time accordingly to prevent drying out.

Is it necessary to marinate the chicken overnight?

Marinating for at least 15 minutes allows the spices to flavor the chicken, but marinating overnight will deepen the taste and tenderize the meat even more.