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Easy Slow Cooker Chicken Shawarma Recipe – Flavorful and Simple!

If you love bold spices and tender, juicy chicken, this Easy Slow Cooker Chicken Shawarma is about to become your new favorite recipe. Traditionally, shawarma is cooked on a vertical spit, slowly roasting until it’s smoky and perfectly seasoned. With this slow cooker version, you can recreate those same flavors right at home—with minimal effort! This recipe is flavorful, simple, and family-friendly. A blend of warm spices like cumin, paprika, and garlic infuse the chicken as it slow cooks, resulting in meat that’s juicy, tender, and perfect for stuffing into pita bread, serving over rice, or topping fresh salads. It’s the ultimate set-it-and-forget-it dinner. Just toss everything into your crockpot in the morning, and by dinnertime, you’ll have delicious chicken shawarma ready to enjoy.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 2 lbs boneless skinless chicken thighs (juicier than breasts)
Aromatics & Spices
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1 ½ tsp salt
  • ½ tsp cayenne pepper optional, for heat
Liquids & Oils
  • 3 tbsp olive oil
  • Juice of 1 lemon
Garnish & Serving (Optional)
  • Fresh parsley chopped
  • Pita bread rice, or salad
  • Toppings: hummus tzatziki, sliced cucumbers, tomatoes, or pickled onions

Equipment

  • Slow cooker (crockpot)
  • Cutting board & sharp knife
  • Mixing bowl
  • Measuring cups & spoons
  • Tongs or forks (for shredding chicken)

Method
 

Step 1: Prepare the spice marinade
  1. In a mixing bowl, whisk together garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, cayenne, olive oil, and lemon juice.
Step 2: Season the chicken
  1. Place chicken thighs in the slow cooker.
  2. Pour the marinade over the chicken and toss to coat evenly.
Step 3: Cook
  1. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
Step 4: Shred or slice
  1. Remove chicken and shred with forks or slice into strips.
  2. Return to the pot and stir into the juices for maximum flavor.
Step 5: Serve
  1. Garnish with fresh parsley.
  2. Serve in pita bread, over rice, or with a salad, adding your favorite toppings.

Notes

🧊 Storage & Reheating
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze portions for up to 2 months. Thaw overnight before reheating.
Reheat: Warm in a skillet over medium heat or microwave until hot.
🥄 Variations
Protein Swap: Try chicken breasts, turkey, or even lamb for a twist.
Spicy Kick: Increase cayenne or add chili flakes.
Vegetarian Option: Use chickpeas or roasted cauliflower with the same spice blend.
Yogurt Marinade: Add ½ cup plain Greek yogurt for tangy tenderness.
Low-Carb Serving: Skip pita and serve over cauliflower rice or salad greens.
❓ 10 FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier in the slow cooker.
Do I need to marinate the chicken overnight?
Not required—the slow cooking process infuses the flavors deeply.
Can I make this recipe in the oven?
Yes, bake at 400°F for 25–30 minutes or until cooked through.
How spicy is this recipe?
Mildly spiced; adjust cayenne for more heat.
Can I cook it faster on high?
Yes, 3–4 hours on high works well.
What should I serve with it?
Pita, rice, couscous, or fresh salad with tzatziki or hummus.
Can I double the recipe?
Yes, use a larger slow cooker and adjust cook time if needed.
Is this recipe meal prep friendly?
Definitely—it reheats well and is perfect for lunches.
Can I use pre-made shawarma spice mix?
Yes, just replace the individual spices with 2–3 tbsp mix.
Does this work in an Instant Pot?
Yes—cook on high pressure for 10 minutes, then natural release.
🏁 Conclusion
This Easy Slow Cooker Chicken Shawarma is the perfect recipe when you want big flavor with minimal effort. Juicy, spice-infused chicken cooks low and slow until it’s fall-apart tender and ready to serve in pita wraps, bowls, or salads.
It’s versatile, meal-prep friendly, and guaranteed to please a crowd. Once you try it, you’ll see why this dish deserves a permanent spot in your dinner rotation.