There’s a special kind of magic that happens in a slow cooker, a gentle transformation that turns simple ingredients into something truly wonderful. This Easy Slow Cooker Chicken Shawarma is just that, a recipe that fills the house with the warmest, most inviting aromas for hours on end.
My dad, James, loved traveling the world from our kitchen table. This shawarma was one of his adventures. The warm spices smelled so different from his usual Sunday roast, but the love that filled our little kitchen felt exactly the same. His delicious adventure.
Why This Recipe is So Close to My Heart
- A Helping Hand: The prep is wonderfully quick, then the slow cooker lovingly does the rest.
- Melt-in-Your-Mouth Tender: Cooking low and slow is the secret to chicken that’s juicy and falls apart with a gentle touch.
- A Hug in a Bowl: The warm blend of spices creates a flavor that’s deep and comforting.
- Endless Possibilities: It’s a perfect centerpiece for pita pockets, rice bowls, or fresh salads—something for everyone.
Gathering Your Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
- Juice of 1 lemon
For the Table:
- Warm pita bread or rice
- Chopped tomatoes
- Chopped red onion
- Fresh parsley
- Hummus or garlic yogurt sauce
My Trusted Kitchen Helpers
Slow Cooker
A reliable slow cooker is my best friend for this recipe; it does all the work and makes the chicken unbelievably tender.
Small Mixing Bowl
I always use a small bowl to whisk my spices and oil together first. It helps wake up the flavors and ensures everything is perfectly blended.
Let’s Get Cooking: Simple Steps to Success
Step 1: Create the Heart of the Flavor
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and all those beautiful spices. This little step is my favorite, it’s when the kitchen first starts to smell like something special is about to happen.
Step 2: Tuck Everything into the Slow Cooker
Place your chicken thighs and sliced onion into the slow cooker. Pour that gorgeous, fragrant marinade over everything. Use a pair of tongs to gently toss it all together, making sure every piece of chicken is coated in the love.
Step 3: Let Time and a Little Heat Do the Work
Cover your slow cooker and let it be. Just let it cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. You’ll know it’s ready when the chicken is fork-tender and the aroma is too good to ignore.
Step 4: Shred and Soak Up the Goodness
Using two forks, gently shred the chicken right there in the slow cooker. Give it a good stir, letting that tender chicken soak up every last drop of the delicious, spiced juices it created. This is the secret to truly flavorful shawarma.
Step 5: Bring it to the Table
Serve the warm chicken in soft pita bread or over a mound of fluffy rice. We love to set out little bowls of all the fresh toppings, tomatoes, onion, and parsley, so everyone can create their own perfect bite.
A Quick Note on Nutrition
Please remember that the nutritional information provided is just a helpful estimate. The final numbers can vary depending on the exact ingredients and brands you choose to use in your own kitchen.
If You’d Like a Lighter Meal
- A Lighter Protein: Boneless, skinless chicken breasts are a wonderful substitute for thighs if you prefer. Just be sure to check on them a bit earlier so they stay nice and juicy.
- Wholesome Grains: Serving this over a bed of fluffy quinoa or nutty brown rice is a simple and delicious way to add extra fiber.
- A Beautiful Shawarma Salad: For a truly fresh take, pile the warm chicken onto a bed of crisp lettuce and top it with all the fixings for a salad that’s anything but boring.
How We Love to Serve Our Shawarma
- A “Help Yourself” Platter: My favorite way to serve this is to arrange everything on a big board, the chicken, warm pitas, and little bowls of all the toppings. It invites everyone to gather around and share.
- Cozy Shawarma Bowls: Layer rice, the shredded chicken, a scoop of hummus, and a generous sprinkle of fresh veggies in a bowl for a complete and comforting meal.
- A Fun Twist with Fries: For a real treat, spoon the chicken and its juices over crispy oven-baked fries and drizzle with yogurt sauce. It’s pure comfort food.
A Few of My Kitchen Secrets
- Don’t Be Shy with the Spices: The soul of this dish is its warm, aromatic spice blend. Trust the measurements, it seems like a lot, but it creates that signature, authentic flavor that is so comforting.
- Keep Those Juices: Please don’t drain the slow cooker! Shredding the chicken directly in the pot and mixing it with all those accumulated juices is what keeps it incredibly moist and flavorful.
- The Fresh Finish is Key: The cool crunch of fresh tomato and onion against the warm, spiced chicken is what makes this dish sing. Don’t skip the fresh toppings; they truly complete it.
Cherishing the Leftovers
Leftovers are a gift! Once cooled, the chicken will keep beautifully in an airtight container in the refrigerator for up to 4 days. I find it’s just as delicious the next day, gently reheated in a skillet or for a quick lunch.
From My Kitchen to Yours
Food is so much more than just a meal; it’s a way we share our love and create moments that last a lifetime. I hope this simple recipe brings as much warmth and joy to your table as it has to mine. May it be the start of a wonderful new memory for you and your loved ones.
Your Questions, Answered
Can I really use chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts work very well. I would recommend checking them a little earlier, as they can cook faster than thighs, perhaps around the 2.5-hour mark on HIGH or 5-hour mark on LOW to ensure they don’t dry out.
Is this something I can prepare the night before?
Yes, this is a perfect recipe for that! You can mix the marinade and coat the chicken and onions, then store it all in a sealed container in the refrigerator for up to 24 hours. The next day, just empty it into the slow cooker and turn it on.
What if I’m missing one of the spices?
Don’t worry! While the full blend is what gives it that classic flavor, your dish will still be delicious. If you’re missing a spice, you can either leave it out or add a little extra of another, like cumin or paprika. A pre-made shawarma blend from the store is also a great shortcut.
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Easy Slow Cooker Chicken Shawarma
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
There’s a special kind of magic that happens in a slow cooker, a gentle transformation that turns simple ingredients into something truly wonderful. This Easy Slow Cooker Chicken Shawarma is just that, a recipe that fills the house with the warmest, most inviting aromas for hours on end.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional)
- Juice of 1 lemon
- Warm pita bread or rice (for serving)
- Chopped tomatoes (for serving)
- Chopped red onion (for serving)
- Fresh parsley (for serving)
- Hummus or garlic yogurt sauce (for serving)
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, coriander, turmeric, cinnamon, black pepper, salt, and cayenne.
- Place chicken thighs and sliced onion in the slow cooker. Pour marinade over and toss to coat evenly.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Shred the chicken in the slow cooker using two forks. Stir to combine with the juices.
- Serve in pita or over rice with tomatoes, onion, parsley, and hummus or garlic yogurt sauce.
Notes
You can prep this the night before and refrigerate. Substitute chicken breasts if preferred. Don’t skip the juices, shredding the chicken directly in the slow cooker makes it extra flavorful. Leftovers keep in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg
Keywords: chicken shawarma, slow cooker, easy, comfort food, shawarma recipe