Picture tender, spiced chicken that shreds easily and fills the house with warm, smoky aromas all while you do something else. This Slow Cooker Chicken Shawarma delivers juicy, aromatic chicken with bright lemon and garlic notes. It’s rich in flavor, soft in texture, and perfect wrapped in pita or spooned over rice.
If you like easy crowd-pleasers, you might also enjoy this easy party dip: buffalo chicken dip.
This recipe turns a busy night into a cozy meal. The chicken soaks up shawarma spices and lemon, then becomes melt-in-your-mouth tender in the slow cooker. It’s great for meal prep, feeding a family, or serving at a casual get-together. The spices are bold but home-friendly, and the leftovers make sandwiches or grain bowls that keep well.
Why You’ll Love This Recipe
- Ready hands-off in the slow cooker so you can get other things done.
- Uses simple pantry spices and basic ingredients.
- Great for meal prep makes several servings.
- Kid-friendly and easy to customize.
Ingredients of Slow Cooker Chicken Shawarma
- 2 lbs chicken thighs or breasts, trimmed if needed
- 2 tablespoons shawarma spice blend
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Optional toppings for Slow Cooker Chicken Shawarma: sliced cucumbers, tomatoes, red onion, tahini, pita bread (for serving)
Step-by-Step Instructions of Slow Cooker Chicken Shawarma
- Pat the chicken dry and place it in the slow cooker.
- Mix the shawarma spice blend, minced garlic, olive oil, lemon juice, salt, and pepper in a small bowl.
- Rub the spice mixture all over the chicken so it’s evenly coated.
- Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken is very tender.
- Remove the chicken to a board and shred with two forks.
- Skim any excess fat from the slow cooker, then return shredded chicken to the juices and stir to soak up the flavor.
- Taste and adjust salt, pepper, or lemon as needed.
- Serve in warm pita with sliced cucumbers, tomatoes, red onion, and a drizzle of tahini, or over rice or salad.
Tips for Success
- Use thighs for more forgiving, juicy results; breasts can dry if overcooked.
- Don’t skip the lemon it brightens the spices.
- Save the cooking juices to moisten the shredded chicken for serving.
Substitutions & Variations of Slow Cooker Chicken Shawarma
To Make It Vegan/Gluten-Free: Use seitan or firm tofu for a vegan swap (marinate and cook similarly). For gluten-free, confirm your shawarma spice blend has no wheat and serve with gluten-free pita or rice.
Variations: Add sliced bell peppers and onions to the slow cooker for a one-pot meal. Stir in a dollop of yogurt or tzatziki when serving for a creamy finish. For extra heat, mix in a pinch of cayenne or harissa.
Storage Instructions of Slow Cooker Chicken Shawarma
Refrigerator: Store cooled chicken in an airtight container for up to 4 days. Reheat gently with a splash of water or broth to keep it moist.
Freezer: Freeze portions in freezer bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Mix the spice rub and marinate the chicken a few hours or the night before for deeper flavor. You can shred the chicken ahead and reheat in its juices.
Frequently Asked Questions (FAQ) of Slow Cooker Chicken Shawarma
Can I use chicken breasts instead of thighs?
Yes. Breasts work but watch the cooking time so they don’t dry out; shredding is easiest when fully tender.
How can I make my own shawarma spice blend?
Combine ground cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, and a pinch of cloves. Adjust amounts to taste.
Is this safe to leave in the slow cooker all day?
Yes, as long as the slow cooker reaches a proper temperature. Cook on LOW or use a timer and keep food hot until serving.
Final Thoughts
Slow Cooker Chicken Shawarma is a simple, hands-off way to bring big, cozy flavors to your table. It’s perfect for busy nights, meal prep, or a relaxed weekend dinner when you want something satisfying without fuss. Give it a try, then come back and leave a comment and a star rating to share how it turned out your notes help others cook with confidence.
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Slow Cooker Chicken Shawarma
This Slow Cooker Chicken Shawarma delivers juicy, aromatic chicken with bright lemon and garlic notes, perfect for busy weeknights.
- Total Time: 195 minutes
- Yield: 6 servings
Ingredients
- 2 lbs chicken thighs or breasts, trimmed if needed
- 2 tablespoons shawarma spice blend
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Optional toppings: sliced cucumbers, tomatoes, red onion, tahini, pita bread
Instructions
- Pat the chicken dry and place it in the slow cooker.
- Mix the shawarma spice blend, minced garlic, olive oil, lemon juice, salt, and pepper in a small bowl.
- Rub the spice mixture all over the chicken so it’s evenly coated.
- Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken is very tender.
- Remove the chicken to a board and shred with two forks.
- Skim any excess fat from the slow cooker, then return shredded chicken to the juices and stir to soak up the flavor.
- Taste and adjust salt, pepper, or lemon as needed.
- Serve in warm pita with sliced cucumbers, tomatoes, red onion, and a drizzle of tahini, or over rice or salad.
Notes
Use thighs for juicier results. Don’t skip the lemon for bright flavor.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Gluten-Free, Dairy-Free