Okay, get ready for a game changer in your weeknight dinner rotation! This Slow Cooker Chicken Shawarma recipe is honestly one of my absolute favorites, and I’ve been making it for years. It’s just so easy to get incredibly tender, flavorful chicken with that perfect shawarma spice blend, all without hovering over the stove. Seriously, throwing everything in the slow cooker and letting it do its magic? Pure genius. It’s become the go to for when we want something delicious and satisfying with minimal fuss. You’re going to love how simple and utterly tasty this is!
Why You’ll Love This Slow Cooker Chicken Shawarma
Trust me, you’re going to be obsessed with this recipe for so many reasons!
- Super Easy: Seriously, just toss it all in and let the slow cooker do the work. Minimal effort, maximum flavor!
- Incredibly Tender Chicken: The slow cooking method makes the chicken thighs fall-apart tender and oh-so-juicy.
- Amazing Flavor: That classic shawarma spice mix comes alive in the slow cooker, creating a taste explosion.
- Versatile: Perfect for quick dinners, meal prep, or even feeding a crowd.
Ingredients for Slow Cooker Chicken Shawarma
Gathering the ingredients for this amazing chicken shawarma is half the fun! It’s all about getting those aromatic spices right. Here’s what you’ll need:
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 4 cloves garlic, minced (you know how I love my garlic!)
- 2 teaspoons cumin
- 2 teaspoons paprika (smoked paprika is divine here if you have it!)
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, but it gives it a little kick!)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving:
- Pita bread, warmed
- Tahini sauce
- Chopped parsley
- Diced red onion
- Diced tomato
Essential Equipment for Making Slow Cooker Chicken Shawarma
You really don’t need much for this recipe, which is part of why I love it so much! Just the essentials:
- A trusty slow cooker (any size will do, as long as it fits the chicken!)
- A couple of forks for shredding that super tender chicken.
Step-by-Step Guide to Your Slow Cooker Chicken Shawarma
Getting this incredible Slow Cooker Chicken Shawarma into your belly is ridiculously easy. It takes just a few simple steps, and honestly, the slow cooker does most of the heavy lifting. You’ll be amazed at how much flavor we can pack into this dish with minimal fuss!
Prepare the Slow Cooker Chicken Shawarma Base
First things first, get those chicken thighs nestled right into your slow cooker. Then, in a little bowl – I like using one about medium-sized – whisk together the lemon juice, olive oil, all that gorgeous minced garlic, cumin, paprika, coriander, turmeric, a pinch of cayenne if you’re feeling brave, salt, and pepper. Give it a good swirl until it’s all combined. Pour this flavorful coating right over the chicken and give it a good toss. Make sure every single piece is coated in that amazing spice mix. You want it to really soak up all those yummy flavors!
Cook and Shred Your Slow Cooker Chicken Shawarma
Now for the magic part! Pop the lid on your slow cooker, set it, and forget it for a few hours. Cook it on low for about 3 to 4 hours. You’ll know it’s ready when the chicken is super tender and practically falling apart. Once it’s cooked, carefully take the chicken out and place it on a cutting board or in a separate bowl. Grab two forks – they’re perfect for this – and shred that chicken into bite-sized pieces until it’s all beautifully pulled apart. Toss the shredded chicken right back into the slow cooker with all those yummy juices. Oh, and if you want even more flavor, check out this amazing grilled chicken marinade recipe – it’s fantastic even when adapted for slow cooking!
Assemble and Serve Your Delicious Shawarma
Time to build your perfect shawarma! Warm up your pita bread – I like them nice and toasty. Spoon a generous amount of that flavorful shredded chicken right into the warm pita. Drizzle on some creamy tahini sauce, sprinkle with fresh chopped parsley, add some diced red onion for a little bite, and top with diced tomato. Dig in!
Tips for Perfect Slow Cooker Chicken Shawarma
Okay, so you’ve got the basic recipe down, but let me tell you, a few little tricks really make this Slow Cooker Chicken Shawarma sing! I’ve learned these over the years, and they just make everything *so* much better. First off, don’t rush the cooking time; letting it go low and slow is key to that melt-in-your-mouth tenderness. And when you shred it, make sure to get it back into those juices – that’s where all the flavor lives! If you want to add even more punch, try marinating the chicken for an hour or two beforehand, just like you would for grilling. Speaking of grilling, if you ever need a fantastic marinade for chicken that’s not in a slow cooker, this coconut lime chicken recipe is dynamite!
Ingredient Notes and Substitutions for Shawarma
Let’s talk about these ingredients for a sec, because a few of them are stars in their own right, and knowing a little secret about them can make your Slow Cooker Chicken Shawarma just that much better. Chicken thighs are the absolute best here; they stay so moist and flavorful even after hours, but if you *must* use chicken breasts, just be super careful not to overcook them. They can dry out fast! And for the spices? Feel free to play around! If you love that smoky flavor, use smoked paprika instead of regular. And if you can’t find coriander, it’s okay, but it really adds that classic shawarma depth!
Serving Suggestions for Your Shawarma Creation
Okay, so while stuffing this amazing Slow Cooker Chicken Shawarma into warm pita bread is totally classic and delicious, don’t be afraid to get creative! It’s fantastic served over a bed of fluffy couscous or rice. For a lighter, brighter option, try it alongside this Mediterranean quinoa salad – the flavors just *mesh* so well together. And who can resist some perfectly roasted potatoes? These garlic herb roasted potatoes are just divine with shawarma!
Storing and Reheating Your Slow Cooker Chicken Shawarma
Leftovers? Lucky you! Store any leftover Slow Cooker Chicken Shawarma in an airtight container in the fridge for up to 3 days. The flavor actually gets even better the next day, I swear! To reheat, you can gently warm it up in the slow cooker on low for a bit, or pop it in a skillet over medium-low heat with a splash of water or its own juices to keep it moist. For a quick microwave reheat, just use medium power and stir halfway through. Avoid the microwave if you want to keep it super tender, though!
Frequently Asked Questions About Slow Cooker Chicken Shawarma
Got questions about making this amazing Slow Cooker Chicken Shawarma? I’ve got you covered! Here are some common things people ask:
Can I use chicken breasts instead of thighs for shawarma?
You totally can, but chicken thighs are my favorite for shawarma! They stay way more tender and juicy after slow cooking. If you use breasts, just be super careful to not cook them too long so they don’t dry out. They’ll probably need less time than thighs, so check them after about 2-3 hours on low. If you’re looking for other easy slow cooker chicken recipes, this slow cooker chicken and rice is a winner too!
How do I make my chicken shawarma spicier?
Easy peasy! The recipe already has a little kick with the optional cayenne pepper. For more heat, just add a bit more cayenne to your spice mix. You could also add a pinch of red pepper flakes or even a dash of hot sauce to the slow cooker!
What is tahini sauce and where can I find it?
Tahini sauce is a yummy, creamy sauce made from tahini (which is ground sesame seeds), lemon juice, garlic, and water. It’s super common in Middle Eastern cooking! You can usually find it in the international aisle of most grocery stores, or sometimes near the hummus or salad dressings. You can also easily make your own if you have tahini paste!
Estimated Nutritional Information
Just a heads-up, the nutritional info for this Slow Cooker Chicken Shawarma can totally vary depending on *exactly* what you use, like the fat content in your chicken thighs or how much tahini sauce you slather on. But generally, a serving (about 1/4 of this recipe, before adding sides) comes in around [Insert Estimated Calories, e.g., 450] calories, with roughly [Insert Estimated Protein, e.g., 35g] protein, [Insert Estimated Fat, e.g., 25g] fat, and [Insert Estimated Carbs, e.g., 15g] carbohydrates. It’s a pretty balanced and satisfying meal!

Slow Cooker Chicken Shawarma
Ingredients
Equipment
Method
- Place chicken thighs in the slow cooker.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cayenne pepper (if using), salt, and black pepper.
- Pour the spice mixture over the chicken in the slow cooker and toss to coat.
- Cover and cook on low for 3-4 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat with the juices.
- Serve the chicken shawarma warm in pita bread with tahini sauce, chopped parsley, diced red onion, and diced tomato.