Slow Cooker Chicken Shawarma

If you’ve ever dreamed of restaurant-quality shawarma at home, this Slow Cooker Chicken Shawarma recipe is your answer. Imagine tender, spice-infused chicken thighs that cook slowly while you go about your day, ready to pile into warm pitas with creamy yogurt sauce and fresh veggies.

This recipe takes all the guesswork out of Middle Eastern cooking and brings bold, aromatic flavors right to your kitchen. Perfect for weeknight dinners, meal prep, or casual entertaining, it’s a flavorful crowd-pleaser that requires minimal effort and delivers maximum taste.

Why You’ll Love This Recipe

• Hands-off cooking: Toss everything in the slow cooker and let it do the work.
• Rich, aromatic flavor: Spices like paprika, cumin, turmeric, and cinnamon make the chicken irresistibly fragrant.
• Tender, juicy chicken: Slow cooking ensures dark meat stays moist and shreddable.
• Versatile serving options: Pile it in pitas, wraps, over rice, or on a salad.
• Fresh and balanced: Creamy yogurt sauce, crisp vegetables, and warm chicken create perfect flavor layers.
• Meal prep friendly: Easy to make ahead and enjoy for lunches or quick dinners.

Ingredients Breakdown

This recipe serves 6 people and includes three main components: chicken, yogurt sauce, and fresh toppings.

Chicken

• 2 pounds chicken thighs, boneless, skinless
• 1 onion, sliced
• ⅓ cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 teaspoons paprika (sweet or smoked)
• 2 teaspoons ground cumin
• 1 ½ teaspoons black pepper
• 1 teaspoon salt
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon red pepper flakes

Yogurt Sauce

• 1 cup plain Greek yogurt
• 1 teaspoon garlic, minced
• 2 tablespoons cucumber, grated
• 1 teaspoon cumin
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

For Serving

• Pitas
• Lettuce
• Red onion
• Cucumbers
• Tomatoes

Tools & Equipment Needed

• Large mixing bowl
• Zip-top bag (for marinating chicken)
• Slow cooker or crockpot
• Sharp knife and cutting board
• Grater (for cucumber)
• Small bowl (for yogurt sauce)
• Spoon or spatula for stirring
• Plates or serving platter for assembling pitas

Step-by-Step Instructions

1. Prepare the Chicken Marinade

In a large bowl, whisk together:

• ⅓ cup Greek yogurt
• 2 tablespoons fresh lemon juice
• 3 cloves minced garlic
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 ½ teaspoons black pepper
• 1 teaspoon salt
• ½ teaspoon turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon red pepper flakes

Add chicken thighs to the marinade, toss until fully coated, then place in a zip-top bag. Refrigerate for 4 hours or up to overnight for deeper flavor.

2. Prep the Slow Cooker

Slice 1 onion and place it in the bottom of the slow cooker. This adds sweetness and prevents chicken from sticking.

3. Cook the Chicken

Place the marinated chicken on top of the onions. Cover and cook:

• High: 3–4 hours
• Low: 4–6 hours

Once fully cooked, remove the chicken, shred it, and return it to the slow cooker for 10 minutes to stay juicy.

Pro tip: Using chicken thighs instead of breasts keeps the meat moist and flavorful.

4. Make the Yogurt Sauce

While the chicken cooks, combine in a small bowl:

• 1 cup Greek yogurt
• 1 teaspoon garlic, minced
• 2 tablespoons grated cucumber
• 1 teaspoon cumin
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

Stir well and refrigerate until ready to serve.

5. Assemble the Shawarma Pitas

Warm pitas, then pile in:

• Shredded chicken
• Sliced red onion
• Lettuce
• Cucumbers
• Tomatoes
• Yogurt sauce

Optional garnishes: fresh parsley, additional red pepper flakes, or a squeeze of lemon.

Tips & Variations

• Prep ahead: Marinate chicken the night before for more intense flavor.
• Smokier flavor: Use smoked paprika instead of sweet paprika.
• Spicy variation: Add extra red pepper flakes or a drizzle of hot sauce.
• Alternative proteins: Chicken breasts can be used, but dark meat is recommended for juiciness.
• Meal prep: Store shredded chicken and yogurt sauce separately for grab-and-go lunches.

Flavor Profile & Pairings

• Taste: Savory, aromatic, and slightly spicy with the brightness of lemon and cooling yogurt.
• Texture: Tender shredded chicken, creamy sauce, and crisp vegetables make each bite balanced and satisfying.
• Serving suggestions: Serve over rice bowls, in wraps, or with roasted vegetables for a complete meal.

Nutritional Overview (Per Serving)

• Calories: 379 kcal
• Carbohydrates: 7 g
• Protein: 30 g
• Fat: 26 g (Saturated 7 g, Polyunsaturated 5 g, Monounsaturated 11 g)
• Cholesterol: 150 mg
• Sodium: 624 mg
• Potassium: 472 mg
• Fiber: 1 g
• Sugar: 3 g
• Vitamin A: 531 IU
• Vitamin C: 5 mg
• Calcium: 87 mg
• Iron: 2 mg

Make-Ahead & Meal Prep Tips

• Marinate chicken overnight for deep flavor.
• Shred chicken and store separately from yogurt sauce to maintain freshness.
• Yogurt sauce can be prepared a day in advance.
• Vegetables can be sliced and stored in airtight containers for quick assembly.

Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?
Yes, but thighs retain more moisture and flavor.

2. Can this be made in an Instant Pot?
Yes, cook on high pressure for 12–15 minutes, then use natural release.

3. Can I freeze the shredded chicken?
Yes, store in an airtight container for up to 2 months. Thaw in the fridge before serving.

4. How do I prevent the yogurt sauce from being too runny?
Grate the cucumber and squeeze out excess liquid before mixing with yogurt.

5. Can this recipe be made gluten-free?
Yes. Use gluten-free pitas or serve over rice.

Cooking Timeline (at a Glance)

Task	Time	Notes
Marinate chicken	4 hr+	Overnight ideal
Prep onions & sauce	15 min	Can be done while chicken marinates
Cook chicken	4 hr	High or low heat in slow cooker
Shred & rest chicken	10 min	Keeps chicken juicy
Assemble pitas	10 min	Serve immediately
Total	8 hr 15 min	Includes marinating time

Serving Suggestions

• Warm pitas, fill with chicken, veggies, and yogurt sauce.
• Add pickled vegetables for extra tang.
• Serve with a side of roasted potatoes or rice bowls.
• Garnish with fresh parsley, sumac, or lemon wedges for extra flavor.

Recipe Variations

1. Spicy Shawarma: Add extra red pepper flakes or harissa to marinade.
2. Mediterranean Bowl: Serve chicken over couscous with olives and roasted peppers.
3. Sheet Pan Version: Bake marinated chicken and onions at 400°F for 25–30 minutes.
4. Vegan Option: Use tofu or tempeh with same marinade and cook in slow cooker.

Ingredient Spotlight

Chicken Thighs

• Selection: Boneless, skinless for easy shredding; dark meat adds flavor.
• Storage: Store raw chicken in fridge 1–2 days; freeze up to 6 months.
• Cooking tip: Slow cook for tender, juicy meat.

Greek Yogurt

• Selection: Plain, thick Greek yogurt works best for creamy marinade and sauce.
• Storage: Keep in fridge, covered, up to 1 week.
• Flavor tip: Strain yogurt slightly for thicker sauce.

Pro Cooking Tips

• Marinate chicken at least 4 hours for maximum flavor penetration.
• Use smoked paprika for a deep, authentic taste.
• Return shredded chicken to the slow cooker for 10 minutes to absorb juices.
• Assemble pitas just before serving to avoid soggy bread.

Storage & Freezing Guide

• Shredded chicken: Refrigerate for up to 3 days; freeze for 2 months.
• Yogurt sauce: Refrigerate for 2–3 days; do not freeze.
• Vegetables: Slice fresh before serving to maintain crunch.
• Pitas: Best served fresh; freeze separately if needed.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	379 kcal
Carbohydrates	7 g
Protein	30 g
Fat	26 g
Saturated Fat	7 g
Polyunsaturated	5 g
Monounsaturated	11 g
Fiber	1 g
Sugar	3 g
Cholesterol	150 mg
Sodium	624 mg

Dietary notes: Gluten-free with appropriate pitas, high-protein, dairy included; can adjust for dairy-free using plant-based yogurt.

Expanded Conclusion

This Slow Cooker Chicken Shawarma is a game-changer for home cooks. It combines bold, aromatic spices, tender chicken, and creamy yogurt sauce for a truly satisfying meal. Whether you serve it in pitas, over rice, or as part of a Mediterranean bowl, it’s effortless, flavorful, and perfect for meal prep or entertaining.

With hands-off cooking and simple ingredients, this recipe proves that slow cooking doesn’t mean compromising on flavor. Follow the tips, marinate well, and enjoy juicy, spice-infused chicken that’s sure to become a family favorite.

Print