All the bold, aromatic flavors of Middle Eastern street food—made weeknight-easy in your slow cooker. This Slow Cooker Chicken Shawarma is juicy, warmly spiced, and impossibly tender, with edges you’ll quickly crisp under the broiler for that classic shawarma-style finish. Pile it into fluffy pita with crunchy veggies and garlic sauce, spoon over turmeric rice, or serve bowl-style with salad and tahini. However you build it, every bite brings lemony brightness, gentle heat, and savory depth.
Using the crockpot means you can toss everything in and walk away. A yogurt-and-spice marinade locks in moisture while the low-and-slow cook coaxes out concentrated flavor. A fast blast under the broiler (or a quick skillet sear) adds the signature caramelized bits that make shawarma irresistible. It’s make-ahead friendly, great for meal prep, and perfect for feeding a crowd with a DIY toppings bar.
Keep it classic with pickles and tomatoes, or change up the vibe with herby sauces and grain bowls. This flexible, foolproof method brings shawarma night home—no rotisserie needed.
Key Ingredients & Substitutions
This recipe leans on pantry spices and a few fresh staples. Swap smartly and you’ll still get juicy, deeply seasoned chicken every time.
Chicken thighs: Boneless, skinless thighs stay juicy in the slow cooker and shred beautifully. Chicken breasts work (see FAQs) but can be leaner—watch doneness closely.
Yogurt: Plain whole-milk yogurt tenderizes and adds tang to the marinade. For dairy-free, use a thick plant-based yogurt or replace with 2 extra tablespoons olive oil.
Lemon juice & zest: Brightens and balances the warm spices. Bottled lemon juice works in a pinch; add zest if using fresh.
Garlic & onion: Aromatic backbone. Use 1 teaspoon garlic powder + 1 teaspoon onion powder if needed.
Spice blend: Cumin, coriander, smoked paprika, turmeric, cinnamon, and a pinch of cardamom create classic shawarma warmth. No cardamom? Add extra cinnamon and a pinch of allspice.
Olive oil: Helps fat-soluble flavors bloom and keeps the chicken succulent.
Salt & black pepper: Essential for bringing the spices to life; adjust to taste at the end.
Equipment You’ll Need
- 6–7 quart slow cooker (Crockpot)
- Large mixing bowl and whisk
- Microplane or grater (for lemon zest)
- Sheet pan and foil (for broiling finish) or a large skillet for searing
- Tongs and two forks (for shredding/chopping)
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Harissa heat: Stir 1–2 teaspoons harissa paste into the marinade for a smoky kick.
- Herb-forward: Add 1/4 cup chopped parsley and 2 tablespoons fresh mint to the cooked chicken before serving.
- Citrus twist: Swap lemon with half lemon, half orange for a rounder, slightly sweet profile.
- Sumac finish: Sprinkle sumac over the broiled chicken for tangy, berry-like brightness.
- Shawarma bowls: Serve over rice with cucumber, tomato, olives, and a drizzle of tahini-lemon sauce.
- Garlic lovers: Fold in 1–2 tablespoons toum (garlic sauce) to the chopped chicken right before serving.
- Veg load: Add thick-cut onions and bell peppers to the slow cooker in the last hour for tender, saucy veg.
How to Make Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
- 2 1/2–3 lbs boneless, skinless chicken thighs
- 1/2 cup plain whole-milk yogurt (or thick dairy-free yogurt; see swaps)
- 3 tablespoons olive oil, divided
- 4 large garlic cloves, minced
- 1 tablespoon fresh lemon zest + 1/4 cup lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika (or sweet paprika)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional but recommended)
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 large yellow onion, thinly sliced
- Optional to serve: warm pita or flatbreads, chopped tomatoes, cucumbers, lettuce, pickles, red onion, parsley
- Optional sauces: garlic yogurt sauce (1 cup yogurt + 1 grated garlic clove + lemon + salt) or tahini-lemon sauce
How Much Time Will You Need?
Hands-on prep: about 15 minutes, plus optional marinating (30 minutes up to overnight). Slow cooker: LOW 6–7 hours or HIGH 3–4 hours. Finishing broil or skillet sear: 5–8 minutes. Total active time stays under 30 minutes.
Step-by-Step Instructions:
1. Marinate the chicken
In a large bowl, whisk yogurt, 2 tablespoons olive oil, garlic, lemon zest and juice, cumin, coriander, paprika, turmeric, cinnamon, cardamom, salt, and pepper. Add chicken and toss to coat thoroughly. Marinate 30 minutes at room temperature (for speed) or cover and refrigerate up to 12 hours for deeper flavor.
2. Load the slow cooker
Scatter the sliced onion in the slow cooker. Place the marinated chicken (and all marinade) on top. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours until the chicken is very tender but not falling apart into threads unless you prefer it shredded.
3. Chop or shred
Transfer chicken to a cutting board and roughly chop into bite-size pieces (or coarsely shred with two forks). Spoon off excess liquid from the slow cooker, then return the chicken and some onions/juices to moisten to your liking.
4. Crisp for shawarma texture
For classic caramelized edges, spread the chicken in a single layer on a foil-lined sheet pan. Drizzle with the remaining 1 tablespoon olive oil and broil on the top rack until browned and crisp at the edges, 5–8 minutes, stirring once. (Alternatively, sear in a hot skillet for 2–3 minutes per side.) Taste and adjust salt and lemon.
5. Build and serve
Warm pitas/flatbreads. Add chicken, then top with tomatoes, cucumbers, lettuce, pickles, and herbs. Finish with garlic yogurt or tahini-lemon sauce and a sprinkle of sumac or extra paprika.
Pro Tips for Best Texture & Taste
A few smart moves deliver restaurant-level results with minimal effort.
- Marinate if you can: Even 30 minutes boosts tenderness and flavor; overnight is best.
- Don’t skip the broil: Those crisp, caramelized bits are the shawarma signature and take just minutes.
- Balance with acid: A final squeeze of lemon before serving brightens the warm spices.
- Season at the end: Broth and reduction concentrate salt—taste after broiling and adjust.
- Sauce smart: Keep a zesty, garlicky sauce handy; it ties the richness of the chicken to fresh toppings.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Use the same weight and cook on the shorter end of the timing (LOW 4–5 hours or HIGH 2–3 hours), checking early to avoid dryness. Broil to add color and crisp edges, and add a splash of juices for moisture.
How do I make it dairy-free or gluten-free?
For dairy-free, use a thick plant-based yogurt or replace yogurt with 2 tablespoons extra olive oil. The recipe is naturally gluten-free—just serve with GF pita or over rice.
Can I cook this in the oven or Instant Pot?
Oven: Marinate, then roast at 425°F on a sheet pan for 18–22 minutes (thighs) until 175°F; broil briefly to char. Instant Pot: Pressure cook on HIGH for 8 minutes (thighs) with quick release; broil or sear after.
Can I make it ahead and freeze it?
Absolutely. Cook, cool, and chop chicken; store with some juices up to 4 days refrigerated or freeze up to 3 months. Reheat gently and broil or skillet-sear to refresh the edges.
What sauces pair best?
Garlic yogurt (yogurt, grated garlic, lemon, salt), tahini-lemon (tahini, lemon, water, garlic, salt), or toum for serious garlic lovers. A quick cucumber-tomato salad and pickled onions are excellent, crunchy partners.
