Jump to Recipe Print RecipeAs the warm spices waft through my kitchen, I can already feel the hustle and bustle of the Mediterranean come alive. This Slow Cooker Chicken Shawarma recipe is my go-to for those busy weeknights when time is tight but the craving for something delicious is big. With just 15 minutes of prep, you’ll have tender, flavorful chicken thighs slowly simmering to perfection, ready to be shredded and tucked into warm pitas. Not only is it an easy weeknight dinner, but it also brings a comforting taste of street food right to your home. Plus, the creamy yogurt sauce adds the perfect coolness to each bite. Can you smell that aroma yet? Let’s dive into creating your new favorite dish! Why Is This Chicken Shawarma Recipe Special? Simplicity: With just 15 minutes of prep, you can have a flavorful meal cooking away while you focus on other tasks. Mouthwatering Flavor: The combination of spices gives the chicken a rich, aromatic taste that captivates your senses, making it feel like you’ve traveled to a Mediterranean street market. Versatile Serving: Serve it in warm pitas or over rice, and pair it with a light salad or roasted vegetables for a complete meal. Crowd-Pleaser: Perfect for gathering family or friends, this dish is universally loved and sure to impress even picky eaters. Make-Ahead Convenience: Marinade the chicken the night before for an even easier cooking experience, or save leftovers for quick meals later in the week. You’ll love how the flavors deepen over time! Whether you’re craving an adventure in cooking or just want an easy weeknight dinner, this Slow Cooker Chicken Shawarma delivers both. Check out my Butter Chicken Comfort for another easy option! Chicken Shawarma Ingredients • ========================= For the Chicken Chicken Thighs – Tenderness and flavor base; using thighs ensures juicy, flavorful chicken. Onion – Adds depth of flavor; slice it thin for best results in the slow cooker. Garlic – Essential for marinating; minced garlic distributes flavor evenly. For the Marinade Greek Yogurt – Acts as a tangy marinade base; you can substitute with dairy-free yogurt if needed. Fresh Lemon Juice – Brightens the dish; freshly squeezed juice enhances the flavor. Paprika – Adds a rich color and flavor; try smoked paprika for a deeper taste. Ground Cumin – Key for warming earthiness in the marinade. Black Pepper – Adds mild heat and enhances the flavor profile. Salt – Essential for seasoning; always taste before serving! Ground Turmeric – Provides warm color and subtle earthiness. Ground Cinnamon – Adds a delightful warmth and sweetness. Red Pepper Flakes – For a touch of heat; adjust according to your spice preference. For the Yogurt Sauce Greek Yogurt – Creamy base for the sauce; it ties together the flavors beautifully. Garlic – Complements the chicken perfectly; minced for optimal flavor infusion. Cucumber – Adds a refreshing crunch; grate it for best texture. Cumin, Lemon Juice, Salt, Black Pepper, Red Pepper Flakes – These seasonings enhance the sauce and bring a Mediterranean flair. For Serving Pitas – Perfect vessels for the shredded chicken; warming them up makes them even softer. Step‑by‑Step Instructions for Chicken Shawarma Step 1: Prepare Marinade In a medium bowl, whisk together Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes until fully combined. This rich marinade will infuse the chicken with bold flavors. Aim for a smooth consistency, and don’t skip the lemon juice to brighten the Chicken Shawarma! Step 2: Marinate Chicken Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag tightly, ensuring all the chicken is well-covered with the marinade. Refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld. This step is crucial for juicy, flavorful Chicken Shawarma that will impress everyone at the table. Step 3: Set Slow Cooker Once marinated, slice the onion and layer it at the bottom of the slow cooker. This will not only add flavor but also create a base for the chicken to cook on. Carefully place the marinated chicken thighs on top of the onions, ensuring they are evenly distributed. Setting the stage like this helps to develop delicious flavors throughout the cooking process. Step 4: Cook Cover the slow cooker with its lid and set it to cook on high for 3-4 hours or on low for 4-6 hours. You’ll know it’s done when the chicken is fork-tender and easily shreds apart. This method slowly allows the spices to permeate the meat, resulting in juicy Chicken Shawarma that encapsulates all the warmth of Mediterranean cooking. Step 5: Shred Chicken Once cooked, use tongs to carefully remove the chicken from the slow cooker. Place it on a cutting board and shred it using two forks, pulling apart the meat into tender pieces. To keep the chicken moist and flavorful, return the shredded pieces to the slow cooker and let it warm in the delicious juices for about 10 minutes. Step 6: Make Yogurt Sauce While the chicken is warming, prepare the yogurt sauce by mixing together Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and optional red pepper flakes in a bowl. Stir until well combined, achieving a creamy consistency that beautifully complements the spiced Chicken Shawarma. Set aside to allow the flavors to blend. Step 7: Assemble Shawarma Warm your pitas in a dry skillet or microwave to ensure they are soft and pliable. Fill each pita with the shredded chicken, followed by a generous amount of the yogurt sauce. Feel free to add your choice of toppings—lettuce, onions, cucumbers, and tomatoes work beautifully. Each bite will explode with vibrant flavors, making this Chicken Shawarma a satisfying meal that feels like a culinary treat! Make Ahead Options These Slow Cooker Chicken Shawarma are perfect for busy home cooks looking to save time during hectic weeknights! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to develop and intensify. Simply prepare the marinade and coat the chicken, then seal it in a ziplock bag and refrigerate. To maintain the chicken’s moistness, shred and return it to the slow cooker to warm in the juices for about 10 minutes before serving. The yogurt sauce can also be made up to 3 days ahead and stored in an airtight container in the fridge. When you’re ready to enjoy, just assemble the shawarma in warmed pitas, and you’ll have a delightful and stress-free meal that’s just as delicious as when freshly made! What to Serve with Slow Cooker Chicken Shawarma There’s nothing like a vibrant meal to awaken your senses, and this dish pairs beautifully with fresh and flavorful sides. Crispy Roasted Potatoes: The golden, crunchiness beautifully contrasts the soft shawarma, making each bite a delightful experience. Mediterranean Quinoa Salad: Bursting with herbs and fresh veggies, it pairs well with the spiced chicken, adding a refreshing crunch and a burst of flavor. Crunchy Tabbouleh: Made with parsley, mint, and bulgur, this zesty salad brightens up the meal, complementing the shawarma’s richness perfectly. Creamy Hummus Dip: Creamy and nutty, it’s perfect for dunking warm pita triangles and balances the flavorful spices of the chicken. Pickled Vegetables: Adding a tangy crunch, they cut through the richness and enhance the Mediterranean flair of your meal. Lightly Grilled Zucchini: Tender and smoky, grilled zucchini adds a healthy, light option that works well alongside the shawarma. Refreshing Mint Lemonade: The coolness of mint lemonade, with its citrus twist, cleanses the palate and enhances the overall experience. Baklava: Sweet, flaky, and nutty, this classic dessert provides a delightful contrast to the savory shawarma, finishing the meal on a sweet note. Chicken Shawarma Variations & Substitutions Feel free to get creative and make this Chicken Shawarma truly yours with these delicious twists! Smoky Flavor: Use smoked paprika instead of regular paprika for a bolder depth that tantalizes the taste buds. The smoky essence beautifully elevates the dish. Alternate Proteins: Try swapping out chicken thighs for beef or lamb. These options marry well with the spices and create a heartier shawarma experience. Dairy-Free Delight: For a dairy-free yogurt sauce, substitute Greek yogurt with coconut yogurt. This adds a slight sweetness and a delightful creaminess to your exterior sauce. Zesty Kick: Add some pickled vegetables to your shawarma for extra crunch and vivacity. The tang of pickles complements the spices beautifully and enhances the overall flavor. Herbaceous Infusion: Introduce fresh herbs like cilantro or parsley into your yogurt sauce for an aromatic twist. This addition provides a refreshing burst and marries well with the spices. Extra Heat: If you love some fire, add a dash of sriracha or diced jalapeños to your chicken mix. This not only amps up the heat but also brings a new flavor profile that’s truly exhilarating. Vegan Option: Use jackfruit instead of chicken for a completely plant-based version. Simply season and cook as you would the chicken, and enjoy a fulfilling vegetarian dish. Loaded Shawarma: Top your filled pitas with feta cheese or hummus for added creaminess. These toppings enrich the experience, making each bite even more satisfying. Feeling adventurous? Experiment with these variations while enjoying this comforting meal. If you’d like to explore more chicken ideas, check out my Parmesan Chicken Transforms for yet another delicious option! Expert Tips for Chicken Shawarma Prep Ahead: Marinading the chicken the night before enhances the flavor significantly, making each bite memorable. Choose Thighs: Chicken thighs yield more moisture and flavor compared to breasts, preventing dryness in your Chicken Shawarma. Sauté Onions First: Browning the onions slightly before layering them in the slow cooker can deepen flavors, enhancing the base for your chicken. Shred and Rest: After shredding the chicken, let it rest in the juices for about 10 minutes; this keeps it moist and flavorful. Warm Pitas Up: Heating your pitas in a skillet or microwave ensures they are soft and easy to fill, making each bite enjoyable. How to Store and Freeze Chicken Shawarma Fridge: Store leftover Chicken Shawarma in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop to retain moisture. Freezer: If you need to freeze, place shredded chicken in a freezer-safe bag or container for up to 3 months. Be sure to remove excess air for best results. Yogurt Sauce: Store the yogurt sauce separately in the refrigerator for up to 5 days. Consider doubling the recipe to enjoy it with other meals! Reheating: When reheating, add a splash of water or chicken broth to prevent dryness. Heat until warmed through but not overcooked for optimal flavor. Slow Cooker Chicken Shawarma Recipe FAQs How do I choose the best chicken thighs for this recipe? Look for chicken thighs that are firm and have a uniform, deep pink color. Avoid any that have dark spots or a slimy texture, as these can indicate spoilage. Bone-in, skin-on may contain more flavor, but boneless, skinless thighs work beautifully for tender and juicy Shawarma. What’s the best way to store leftover Chicken Shawarma? Store leftover Chicken Shawarma in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, it’s best to freeze the shredded chicken. When reheating, gently warm it up in the microwave or stovetop, adding a splash of water or broth to maintain moisture. Can I freeze Chicken Shawarma? How? Absolutely! To freeze, place the shredded chicken in a freezer-safe bag or container. Ensure you remove as much air as possible to prevent freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy it, defrost in the fridge overnight and reheat gently. I’m having trouble getting my chicken to shred easily. What should I do? If the chicken isn’t shredding well, it may need a little more cooking time. Return it to the slow cooker and let it cook for an additional hour. Once it’s done, I recommend allowing it to rest in the juices for about 10 minutes before shredding. The steam will soften it further, making shredding effortless! Can I use chicken breasts instead of thighs for this recipe? You can use chicken breasts, but be cautious, as they may turn out drier compared to thighs. If you do opt for breasts, brining them before cooking can help retain moisture. Alternatively, consider adding a bit more yogurt to the marinade to enhance juiciness. Is there any dietary consideration for the yogurt sauce? Yes! If you or your guests are lactose intolerant or following a vegan diet, you can easily substitute Greek yogurt with a dairy-free or coconut-based yogurt alternative. This will keep your Chicken Shawarma creamy and delicious without breaking dietary restrictions! Mouthwatering Chicken Shawarma Made Easy in Your Slow Cooker This Chicken Shawarma recipe brings the Mediterranean to your table with tender, flavorful chicken and a creamy yogurt sauce. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 4 hours hrsResting Time 10 minutes minsTotal Time 4 hours hrs 25 minutes mins Servings: 4 servingsCourse: DinnerCuisine: MediterraneanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken2 pounds Chicken Thighs Using thighs ensures juicy, flavorful chicken.1 medium Onion Slice thinly for best results.4 cloves Garlic Minced for even flavor distribution.For the Marinade1 cup Greek Yogurt Can substitute with dairy-free yogurt.1/4 cup Fresh Lemon Juice Freshly squeezed enhances flavor.2 tablespoons Paprika Smoked paprika can be used for deeper flavor.2 teaspoons Ground Cumin Key for warming earthiness.1 teaspoon Black Pepper Adds mild heat.1 teaspoon Salt Essential for seasoning.1 teaspoon Ground Turmeric Provides color and earthiness.1 teaspoon Ground Cinnamon Adds warmth and sweetness.1/2 teaspoon Red Pepper Flakes Adjust to spice preference.For the Yogurt Sauce1 cup Greek Yogurt Creamy base for the sauce.2 cloves Garlic Minced for flavor.1 medium Cucumber Grated for texture.1 teaspoon Ground Cumin Enhances the sauce.2 tablespoons Lemon Juice Adds brightness.1 teaspoon Salt To taste.1 teaspoon Black Pepper To taste.1/8 teaspoon Red Pepper Flakes Optional for extra heat.For Serving4 pieces Pitas Warm for softness. Equipment Slow Cooker Method Preparation StepsIn a medium bowl, whisk together Greek yogurt, lemon juice, minced garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes until fully combined.Place the chicken thighs in a large ziplock bag and pour the marinade over them, sealing the bag tightly. Refrigerate for at least 4 hours, or ideally overnight.Slice the onion and layer it at the bottom of the slow cooker, then place the marinated chicken thighs on top.Cover the slow cooker and cook on high for 3-4 hours or low for 4-6 hours until the chicken is fork-tender.Once cooked, use tongs to remove the chicken and shred it, placing it back into the slow cooker to warm in the juices for about 10 minutes.Prepare the yogurt sauce by mixing together Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and optional red pepper flakes.Warm the pitas and fill each with shredded chicken and yogurt sauce, adding toppings as desired. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 28gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg NotesMarinating the chicken the night before enhances flavor. Chicken thighs yield more moisture and flavor, preventing dryness. Consider browning the onions before adding to enhance flavors. Tried this recipe?Let us know how it was!
