If you’re craving Middle Eastern flavors delivered with effortless ease, this Slow Cooker Chicken Shawarma Recipe is just the ticket. Tender, juicy chicken thighs soak up a fragrant blend of spices, yogurt, and lemon juice, slow-cooked to perfection and finished under the broiler for that irresistible crispy edge. It’s a dish that feels special but is surprisingly simple to make, bringing bold, vibrant flavors straight to your table with minimal fuss.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Chicken Shawarma Recipe plays a crucial role, combining to create a dish bursting with aroma, taste, and texture. From the earthy spices to the creamy yogurt, every element adds depth and balance.
- 3 pounds boneless skinless chicken thighs: The perfect cut for tender, juicy meat that holds flavors well during slow cooking.
- 1 yellow onion, sliced: Adds sweetness and a savory base to the sauce while softening beautifully in the slow cooker.
- 1 teaspoon cumin: A smoky, warm spice essential for authentic shawarma flavor.
- 1 teaspoon turmeric: Contributes vibrant golden color and subtle earthiness.
- 1/2 teaspoon ginger: Brings a gentle zing that lifts the whole spice blend.
- 1/2 teaspoon ground cinnamon: Adds a hint of sweetness and complexity.
- 1/2 teaspoon salt: Enhances all the flavors and balances the spices.
- 1/4 teaspoon pepper: Provides mild heat to complement the cayenne.
- Dash cayenne pepper: For just the right amount of spicy kick without overpowering.
- 1 teaspoon minced garlic: Infuses the marinade with sharp, aromatic flavor.
- 1 tablespoon lemon juice: Adds bright acidity to tenderize the chicken and brighten the spice mix.
- 2 tablespoons plain yogurt: Creates a creamy base that keeps the chicken moist and tender during cooking.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Prepare the Shawarma Sauce
Start by whisking together all the spices, garlic, lemon juice, and yogurt in a small bowl. This marinade is where the magic begins, blending savory warmth and tangy brightness that will soak deeply into the chicken.
Step 2: Add Chicken and Onion
Place the chicken thighs and sliced onion in the slow cooker. Pour the prepared sauce over the top and gently stir or turn the ingredients to ensure every piece is completely coated in the flavorful marinade.
Step 3: Slow Cook Until Tender
Set your slow cooker to low and cook the chicken for about 7 to 8 hours, or choose high and cook for 3 to 4 hours. The long, gentle heat transforms the chicken thighs into falling-apart tender bites infused with shawarma spices.
Step 4: Broil for Perfect Crispness
Once the chicken is cooked, preheat your oven’s broiler. Transfer the chicken and onions to a baking sheet, shredding the meat and spreading it evenly. Broil on the middle rack for 3 to 5 minutes, allowing the edges to become delightfully crispy and browned – this contrast of textures is simply irresistible.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
Fresh parsley, chopped cucumbers, and a squeeze of extra lemon juice bring refreshing brightness to this dish. A drizzle of tahini or garlic sauce can also add creaminess and a little extra indulgence.
Side Dishes
Serve alongside warm pita bread or over a bed of fluffy rice or couscous to soak up all the flavorful juices. For a light balance, a crisp salad with tomatoes, cucumbers, and red onion pairs beautifully with the shawarma’s rich spices.
Creative Ways to Present
Try stuffing the Slow Cooker Chicken Shawarma Recipe into warm flatbreads for handheld wraps topped with pickled vegetables. You can also pile it over roasted vegetables or toss with a vibrant grain bowl for a wholesome meal full of textures and colors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken shawarma in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen overnight, making for a delicious next-day meal or snack.
Freezing
This recipe freezes beautifully. Portion the cooked and shredded chicken into freezer-safe containers or bags, leaving out the onions if you prefer. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a pan on the stovetop or microwave until warmed through. To regain some of the broiled crispness, spread the chicken on a baking sheet and briefly broil again for a couple of minutes.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs offer more moisture and flavor. Breasts can dry out during long cooking, so keep an eye on the cooking time if you substitute.
Is it necessary to broil the chicken at the end?
Broiling adds a fantastic crispy finish, but you can skip this step if you prefer softer chicken right out of the slow cooker. The dish will still be flavorful and tender.
Can I make this recipe dairy-free?
Yes! You can substitute the plain yogurt with a dairy-free alternative like coconut yogurt or omit it, though this may slightly affect tenderness and creaminess.
What can I serve instead of pita bread?
Rice, couscous, quinoa, or even roasted vegetables make excellent bases or sides if you want to skip the bread.
How spicy is this Slow Cooker Chicken Shawarma Recipe?
It has just a gentle heat due to the balanced use of cayenne pepper. You can adjust the spice level up or down depending on your taste.
Final Thoughts
This Slow Cooker Chicken Shawarma Recipe is one of those rare dishes that feels both cozy and exotic, effortless yet impressive. I hope you give it a try and enjoy how easy it is to bring rich Middle Eastern flavors to your weeknight table. Once you taste that tender, fragrant chicken with a crispy finish, it might just become a new favorite you turn to again and again.
Print
Slow Cooker Chicken Shawarma Recipe
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 5 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Slow Cooker Chicken Shawarma is a flavorful and tender Middle Eastern-inspired dish made with boneless skinless chicken thighs slow-cooked in a blend of aromatic spices and yogurt. The chicken is finished under the broiler to achieve crispy edges, perfect for serving in wraps, salads, or over rice. This easy recipe requires minimal prep and delivers authentic shawarma flavors with a simple slow cooking method.
Ingredients
Chicken and Marinade
- 3 pounds boneless skinless chicken thighs
- 1 yellow onion, sliced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Dash of cayenne pepper
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
Instructions
- Prepare the Shawarma Sauce: In a small bowl, combine cumin, turmeric, ginger, cinnamon, salt, pepper, cayenne pepper, minced garlic, lemon juice, and plain yogurt. Stir well to form a smooth and aromatic sauce.
- Add Chicken and Onions to Slow Cooker: Place the boneless skinless chicken thighs and the sliced yellow onion into the slow cooker. Pour the prepared sauce over the chicken and onions, then stir gently to coat everything evenly with the spice mixture.
- Slow Cook the Chicken: Cover the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. The chicken should be tender and fully cooked through.
- Broil to Crisp: Once cooked, preheat your oven’s broiler. Using tongs or a slotted spoon, transfer the chicken and onions to a baking sheet, leaving the cooking juices behind in the slow cooker. Shred the chicken using forks and spread it out evenly on the sheet pan. Place the pan in the middle rack of the oven and broil for 3-5 minutes until the edges of the chicken become crispy and lightly browned. Keep a close eye to avoid burning.
- Serve: Remove from the oven and serve immediately. Enjoy your slow cooker chicken shawarma with pita, rice, salad, or your favorite accompaniments.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful for this dish.
- If you prefer a spicier shawarma, increase the cayenne pepper slightly.
- Leftover juices from the slow cooker can be spooned over the finished dish for extra flavor or used as a dipping sauce.
- This recipe is perfect for meal prep and tastes even better the next day as flavors meld.
- To keep this dish gluten-free, serve with gluten-free pita or over rice.
