Slow Cooker Chicken Shawarma – Bold Flavor with Zero Fuss
Craving a dish that’s full of flavor but doesn’t require hours in the kitchen?
This slow cooker chicken shawarma is your answer! Tender, juicy chicken thighs are marinated in a tangy yogurt and spice blend, then cooked to perfection in the slow cooker.
It’s super easy, incredibly delicious, and makes the perfect meal for busy weeknights or a weekend feast.
Serve it up in warm pita with fresh veggies and a dollop of hummus for a meal that’s restaurant-worthy – without ever leaving the house!
For Chicken Shawarma:
- Chicken Thighs – I recommend using boneless, skinless chicken thighs for their juicy texture. It works perfectly in the slow cooker.
- Greek Yogurt – This forms the base of the marinade, giving the chicken a tender, moist texture and a slight tang.
- Lemon Juice – Freshly squeezed lemon juice helps tenderize the chicken and adds brightness to the marinade.
- Allspice – A key spice for shawarma’s unique flavor profile.
- Oregano – Adds a subtle herbaceous note to the marinade.
- Garlic Powder – Essential for a savory depth of flavor.
- Cinnamon – Provides warmth and complexity to the spice mix.
- Cayenne Pepper – Adds a touch of heat without overwhelming the dish.
- Kosher Salt – Used to balance out the spices and bring out the flavors.
- Vegetable Oil – For lightly greasing the slow cooker and ensuring the chicken cooks without sticking.
For Serving:
- Whole Wheat Pita Pockets – To hold the juicy chicken shawarma and toppings.
- Toppings (Optional):
- Thinly sliced red onion
- Fresh parsley
- Diced tomatoes
- Sliced cucumbers
- Hummus
Slow Cooker Chicken Shawarma Recipe
Ingredients
Spice Mix:
- 1 tbsp ground allspice
- 2 tsp oregano
- 2 tsp kosher salt
- 1½ tsp garlic powder
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper
Main Ingredients:
- 1 cup plain non-fat Greek yogurt
- ½ cup freshly squeezed lemon juice (about 2 large lemons)
- 2½ pounds boneless, skinless chicken thighs
- Whole wheat pita pockets (for serving)
Toppings (optional):
- Thinly sliced red onion
- Fresh parsley
- Diced tomatoes
- Sliced cucumbers
- Hummus
Instructions
- Prepare the Spice Mix: In a small bowl, combine the allspice, oregano, salt, garlic powder, cinnamon, and cayenne pepper. Set aside.
- Marinate the Chicken: In a shallow dish, mix the yogurt and lemon juice. Stir in half of the prepared spice mix (reserve the remaining spice mix for later). Add the chicken thighs to the dish, turning to coat them in the yogurt mixture. Cover and refrigerate for at least 4 hours or overnight for best results.
- Cook the Chicken: Lightly spray the bottom of your slow cooker (5 or 6-quart size) with cooking spray. Place the marinated chicken and all of the yogurt mixture into the slow cooker. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, until the chicken is tender and cooked through.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker using a fork or slotted spoon (discard any excess liquid). Shred the chicken using two forks, then sprinkle the remaining spice mix over the top. Stir to coat the shredded chicken evenly.
- Assemble and Serve: Warm the pita bread and fill each pocket with the shredded chicken. Add your choice of toppings like red onion, parsley, tomatoes, cucumbers, and a dollop of hummus.
Notes
- Cook Time: 4 hours (on LOW) or 2 hours (on HIGH)
- To Store: Leftovers can be kept in an airtight container in the fridge for up to 4 days.
- To Freeze: Freeze the chicken shawarma for up to 2 months. Thaw in the refrigerator overnight before reheating.
- To Reheat: Warm the chicken in the microwave or on the stovetop until it’s heated through.
1. Can I use chicken breasts instead of thighs?
Sure! While chicken thighs are ideal for their juiciness and tenderness, chicken breasts will work too. Just be mindful that they may cook a little quicker and can be drier than thighs. For extra moisture, you might want to add a bit more yogurt to the marinade!
2. How can I make this recipe spicier?
If you’re craving more heat, simply add extra cayenne pepper or toss in a pinch of red pepper flakes when you mix the spices. Want it even spicier? Add some chopped fresh chili peppers to the slow cooker along with the chicken.
3. Can I make this without yogurt?
No yogurt? No problem! You can substitute it with coconut milk or a dairy-free yogurt alternative for a similar creamy texture. It’ll still be flavorful, just with a bit of a different twist.
4. How do I store leftovers?
Leftovers will keep perfectly in the fridge for up to 4 days in an airtight container. Reheat them in the microwave or on the stovetop, and you can enjoy the shawarma in wraps, salads, or on its own.
5. Can I freeze the chicken shawarma?
Absolutely! Freeze the cooked chicken for up to 2 months. To reheat, simply thaw overnight in the fridge and warm it up on the stovetop or in the microwave. It’s like a fresh meal all over again!
