Print

Slow Cooker Chicken Shawarma Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

This Slow Cooker Chicken Shawarma is a flavorful and tender Middle Eastern-inspired dish made with juicy chicken thighs marinated in a blend of aromatic spices and yogurt, slow-cooked to perfection, then crisped under the broiler or in a skillet to achieve the classic shawarma texture. Served with warm pita and fresh toppings, it’s an easy, hands-off recipe perfect for a delicious and wholesome meal.

Ingredients

Scale

Chicken and Marinade

  • 2 1/2–3 lbs boneless, skinless chicken thighs
  • 1/2 cup plain whole-milk yogurt (or thick dairy-free yogurt)
  • 3 tablespoons olive oil, divided
  • 4 large garlic cloves, minced
  • 1 tablespoon fresh lemon zest
  • 1/4 cup lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika (or sweet paprika)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional but recommended)
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon black pepper

Additional Ingredients

  • 1 large yellow onion, thinly sliced

Optional for Serving

  • Warm pita or flatbreads
  • Chopped tomatoes
  • Cucumbers
  • Lettuce
  • Pickles
  • Red onion
  • Parsley

Optional Sauces

  • Garlic yogurt sauce (1 cup yogurt + 1 grated garlic clove + lemon juice + salt)
  • Tahini-lemon sauce

Instructions

  1. Marinate the chicken: In a large bowl, whisk together yogurt, 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cardamom, salt, and pepper. Add the chicken thighs and toss thoroughly to coat them in the marinade. For the best flavor, marinate the chicken for 30 minutes at room temperature or cover and refrigerate for up to 12 hours.
  2. Load the slow cooker: Scatter the thinly sliced onion evenly in the base of the slow cooker. Place the marinated chicken and all the marinade on top of the onions. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender but not falling apart unless you want shredded chicken.
  3. Chop or shred the chicken: Carefully transfer the chicken to a cutting board and roughly chop into bite-sized pieces or coarsely shred with two forks. Spoon off any excess liquid from the slow cooker, then return the chicken and some onions with their juices to moisten as desired.
  4. Crisp for shawarma texture: For classic caramelized edges, spread the chicken in a single layer on a foil-lined baking sheet. Drizzle with the remaining 1 tablespoon olive oil and broil on the top rack until the edges are browned and crisp, about 5–8 minutes, stirring once halfway through. Alternatively, you can sear the chicken in a hot skillet for 2–3 minutes per side until golden and crisp. Taste and adjust salt and lemon juice as needed.
  5. Build and serve: Warm the pita or flatbreads. Layer the chicken on the bread and top with chopped tomatoes, cucumbers, lettuce, pickles, red onion, and parsley. Drizzle with garlic yogurt sauce or tahini-lemon sauce, and sprinkle with sumac or extra paprika if desired. Serve immediately for a delicious shawarma experience.

Notes

  • Marinating the chicken overnight intensifies the flavors but 30 minutes at room temperature works well for a quick meal.
  • Use boneless, skinless chicken thighs for juicier and more flavorful results compared to breasts.
  • The caramelizing step under the broiler or in a skillet adds authentic texture and flavor but can be skipped if pressed for time.
  • You can swap whole-milk yogurt with a thick plant-based yogurt for a dairy-free version.
  • Adjust the spices according to your taste preferences; more paprika adds smokiness, more turmeric enhances earthiness.

Keywords: Chicken Shawarma, Slow Cooker Shawarma, Middle Eastern Chicken, Slow Cooker Dinner, Spiced Chicken Thighs, Shawarma Recipe, Easy Chicken Shawarma

Find it online: https://dailysimplerecipe.com/slow-cooker-chicken-shawarma-recipe/