Description

This Slow Cooker Chicken Shawarma brings the rich, aromatic flavors of Middle Eastern cuisine straight into your kitchen. Tender, juicy chicken slowly cooked with a blend of spices makes for an effortless, flavorful meal that’s perfect for busy weeknights, casual dinners, or meal prep. Serve it with warm pita, fresh vegetables, and a drizzle of garlic or tahini sauce for a satisfying and wholesome dish that everyone will love.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs or breasts
1/4 cup olive oil
1/4 cup plain Greek yogurt
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground paprika
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
Juice of 1 lemon
1/4 cup chicken broth or water
1 large onion, thinly sliced
Fresh parsley or cilantro, chopped (for garnish)
Pita bread, for serving
Optional toppings: diced tomatoes, cucumbers, red onion, pickles, tahini sauce, or garlic sauce

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Instructions

In a large bowl, combine olive oil, Greek yogurt, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, black pepper, cayenne (if using), salt, and lemon juice to make a smooth marinade.
Add the chicken to the marinade and coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
Place thinly sliced onions at the bottom of the slow cooker.
Add the marinated chicken on top of the onions. Pour any remaining marinade over the chicken and add chicken broth or water.
Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender.
Remove the chicken and shred it using two forks.
Return shredded chicken to the slow cooker and mix with the cooking juices and onions.
Prepare optional toppings like diced tomatoes, cucumbers, red onion, and fresh herbs. Warm pita bread if desired.
Serve shredded chicken on warm pita bread, top with vegetables and drizzle with tahini or garlic sauce.
For a full meal, serve with rice, roasted vegetables, or a salad. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Marinate overnight for best flavor.
Adjust cayenne or paprika to control spice level.
Use chicken thighs for more tender meat; breasts can be used but may dry out slightly.
Garnish with fresh herbs and lemon juice before serving.
Leftovers can be used in wraps, salads, or sandwiches.

Prep Time: 15 minutes
Cook Time: 5–6 hours (low) or 3–4 hours (high)