Slow Cooker Chicken Shawarma Recipe
Slow Cooker Chicken Shawarma Recipe – Juicy & Flavorful
If you’re craving a meal packed with bold, Middle Eastern flavors but want minimal effort, this Slow Cooker Chicken Shawarma Recipe is perfect for you. Using boneless chicken thighs marinated in a creamy, tangy yogurt and spice mix, this dish delivers tender, juicy chicken that’s ideal for stuffing into pita bread, topping salads, or serving with rice. With a slow cooker, the prep is minimal, and the results are consistently flavorful. You can enjoy this dish anytime, whether for a family dinner, meal prep, or a casual gathering. If you like simple chicken recipes with guaranteed juiciness, you’ll also enjoy our Oven-Baked Chicken Breast.
Why Slow Cooker Chicken Shawarma Works
The slow cooker method is ideal for shawarma because it allows the chicken to cook low and slow, absorbing all the spices and yogurt marinade. Unlike quick cooking methods, the slow heat ensures the thighs remain moist and tender while intensifying the rich, aromatic flavors. Additionally, using a slow cooker frees up your time you can prep the ingredients in minutes and let the cooker do the work.
Slow Cooker Chicken Shawarma Recipe
Notes
- 1 tbsp ground allspice
- 2 tsp oregano
- 2 tsp kosher salt
- 1 ½ tsp garlic powder
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 cup plain non-fat Greek yogurt
- ½ cup freshly squeezed lemon juice (about 2 large lemons)
- 2 ½ lbs boneless, skinless chicken thighs
- Whole wheat pita pockets (for serving)
For serving:
- Thinly sliced red onion
- Fresh parsley
- Diced tomatoes
- Sliced cucumbers
- Hummus
- Mix all the dry spices allspice, oregano, salt, garlic powder, cinnamon, and cayenne in a small bowl. Half of this mixture will be used for marinating, and the rest will be sprinkled over the chicken after cooking for a flavor boost.
- In a shallow dish, combine Greek yogurt, lemon juice, and half the spice mix. Toss the chicken thighs in the marinade until evenly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Spray the slow cooker with cooking oil. Place the marinated chicken inside and cook on LOW for 4 hours or HIGH for 2 hours until fully cooked and tender. The slow, gentle heat allows the spices and yogurt to infuse the chicken, keeping it moist and flavorful.
- Once cooked, remove the chicken and shred it using two forks. Discard excess liquid and sprinkle the reserved spice mixture over the shredded chicken. Toss to coat evenly for maximum flavor.
- Warm whole wheat pita pockets and fill them with shredded chicken. Top with sliced red onions, diced tomatoes, cucumbers, fresh parsley, and hummus. Serve immediately for a traditional shawarma experience or over a salad or rice bowl for a lighter option.
- Marinate Longer: Overnight marination results in more flavorful, tender chicken.
- Check Doneness: Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Optional Broiling: For slightly crispy edges, broil shredded chicken for 2–3 minutes before serving.
- Frozen Option: Freeze cooked shredded chicken for up to 2 months in airtight containers.
- Chicken Breasts: Can be used, but they may dry out faster. Monitor closely during cooking.
- Spice Adjustments: Adjust cayenne for more heat or add smoked paprika for a smoky flavor.
- Additional Veggies: Serve with roasted peppers, onions, or pickled vegetables for extra texture.
- Wrap Options: Use tortillas or lettuce leaves instead of pita for a low-carb alternative.
- Refrigeration: Store leftover chicken in an airtight container for up to 4 days.
- Freezing: Freeze shredded chicken in portions for up to 2 months.
- Meal Prep: Marinate the chicken ahead of time and cook when needed for a quick, stress-free meal.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but breasts can dry out more easily. Monitor cooking time closely.
How long should I marinate the chicken?
At least 4 hours, ideally overnight, for maximum flavor.
Can I bake this instead of using a slow cooker?
Yes! Bake at 375°F (190°C) for 35–40 minutes until the chicken is cooked and tender.
Do I need to broil the chicken afterward?
Optional. Broiling gives a lightly crispy finish and enhances flavor.
Can I freeze the shawarma?
Absolutely. Freeze cooked, shredded chicken for up to 2 months. Thaw in the fridge before reheating.
Conclusion
This Slow Cooker Chicken Shawarma Recipe is a simple, fuss-free way to enjoy juicy, tender, and flavor-packed chicken at home. The combination of yogurt, lemon, and aromatic spices creates a dish bursting with Middle Eastern flavor that’s perfect for pita sandwiches, salads, or grain bowls. With minimal prep, a slow cooker, and a few fresh toppings, you can have a restaurant-quality shawarma experience in your own kitchen. Once you try it, this recipe will become a staple for quick, delicious weeknight dinners.
