Slow Cooker Chicken Shawarma

Slow Cooker Chicken Shawarma is a flavorful, Middle Eastern-inspired dish made easy in your crockpot. Featuring juicy, spiced chicken slow-cooked until tender and served with pita, rice, or salad, this recipe brings the bold, exotic taste of shawarma to your home kitchen without the need for a rotisserie or grill.

Why You’ll Love This Recipe

This slow cooker version of chicken shawarma is not only simple to make but also packed with vibrant flavors. The marinade is rich with warm spices and garlic, and slow cooking ensures ultra-tender, juicy results. It’s a great hands-off recipe that delivers restaurant-quality flavor with minimal effort. Plus, it’s versatile—you can serve it in wraps, over rice, or as part of a bowl.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs
• Olive oil
• Garlic
• Ground cumin
• Ground coriander
• Ground paprika
• Ground turmeric
• Ground cinnamon
• Ground allspice
• Cayenne pepper (optional)
• Salt and black pepper
• Lemon juice
• Red onion
• Fresh parsley (for garnish)

directions

1. Make the marinade: In a bowl, mix olive oil, lemon juice, garlic, and all the spices.
2. Marinate the chicken: Coat chicken thighs in the marinade and refrigerate for at least 1 hour, or overnight for best flavor.
3. Slow cook: Place sliced red onion in the bottom of the slow cooker. Add marinated chicken on top. Cook on low for 6–8 hours or high for 3–4 hours.
4. Finish and serve: Once cooked, shred or slice the chicken. Optional: broil the chicken for a few minutes for crispy edges. Serve with pita, rice, or a salad and garnish with parsley.

Servings and timing

This recipe serves 6 people.

Prep time: 10 minutes
Marinate time: 1 hour (or overnight)
Cook time: 6–8 hours (low) or 3–4 hours (high)
Total time: 7–9 hours (including marinating)

Variations

• Use chicken breasts instead of thighs for a leaner option.
• Add chopped tomatoes, cucumbers, and a drizzle of tahini or garlic sauce when serving.
• Try it as a shawarma rice bowl with pickled onions and hummus.
• For spice lovers, increase cayenne or add harissa paste.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, portion into bags or containers and freeze for up to 3 months.

Reheat in a skillet over medium heat or in the microwave. For extra flavor and texture, crisp the chicken under the broiler for a few minutes before serving.

FAQs

What is chicken shawarma?

Chicken shawarma is a Middle Eastern dish of spiced, marinated chicken, traditionally cooked on a vertical rotisserie.

Can I use chicken breasts?

Yes, though thighs are juicier. If using breasts, monitor doneness to prevent drying out.

Do I need to marinate the chicken?

It’s highly recommended. Marinating enhances flavor and tenderness.

Can I skip the broiling step?

Yes, but broiling adds delicious crispy bits and caramelization.

What can I serve with it?

Pita bread, rice, couscous, tabbouleh, hummus, or a cucumber-tomato salad work great.

Is it spicy?

It’s mildly spiced, but you can adjust cayenne to your heat preference.

Can I make this in the oven?

Yes, bake marinated chicken at 400°F for about 25–30 minutes, or until cooked through.

How long does it keep?

Up to 4 days in the fridge or 3 months in the freezer.

What toppings go well with this?

Garlic sauce, tahini, pickled vegetables, fresh herbs, feta, or yogurt sauce.

Is this gluten-free?

Yes, just ensure your pita or sides are gluten-free if needed.

Conclusion

Slow Cooker Chicken Shawarma makes it easy to enjoy the bold, exotic flavors of a beloved Middle Eastern street food right from your kitchen. With minimal prep and a slow cooker’s magic, you get delicious, tender chicken perfect for wraps, bowls, or salads. It’s an easy recipe that brings both convenience and flavor to the table.

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