Richly seasoned and simple to make, this Slow Cooker Chicken Shawarma allows you to enjoy this middle eastern dish with the ease of a crock pot. Great for serving as a rice bowl, salad, or wrap and topped with veggies and flavorful sauces.
Shawarma is a middle eastern classic that is typically made from meat that is layered vertically on a spit and roasted. It this then shaved or sliced off, similar to a gyro.
And just like Slow Cooker Chicken Gyros (one of yalls favorite recipes), this crockpot chicken shawarma is so easy to put together. And while not completely traditional, because the cooking method is so different, it does have the same middle eastern flavors present and is juicy, tender, and truly so delicious.
Ingredient Notes
- Boneless Skinless Chicken Thighs- They are super juicy and flavorful. Chicken thighs are often my preference, especially for the slow cooker, but boneless skinless chicken breasts will work as well.
- Greek yogurt- This helps tenderize the chicken, especially if you let it sit in the fridge for a few hours before cooking. Check out this recipe for Greek Yogurt Chicken Marinade.
- Spices- A rich blend of aromatic spices to give this the traditional shawarma flavor include turmeric, cumin, paprika, chili powder, and cinnamon.
- Onions and Garlic- While these may not be seen fresh in every chicken shawarma recipe (they are typically added as dry spices), they are in this chicken shawarma slow cooker recipe simply because add flavor when cooked low and slow and cook down to be very soft.
- Lemon- Fresh lemon juice is a must.
- Oil- This is for browning the meat after the slow cooking process. Use a high heat oil like avocado oil or sunflower oil for best results.
How to Make Chicken Shawarma in the Slow Cooker
Step 1. In a medium sized bowl, combine spices, lemon juice, and greek yogurt to create your marinade. Add chicken thighs to the bowl and mix well to coat the meat. You can refrigerate for up to 24 hours or use right away.
Step 2. Once ready to cook place chicken thighs in the slow cooker along with onions, garlic, and water (or broth).
Step 3. Cook on low for 5 to 6 hours or high for 3 to 4 hours. Once cooked removed chicken thighs from the slow cooker and place on a cutting board. Chop into bite-size pieces.
Step 4. Place a large skillet over medium heat and add oil. Once the oil is hot, add chicken and allow to brown for 2-3 minutes. This is optional, but gives a nice, more classic roasted flavor to the Shawarma. Serve with rice or on naan and top with your favorite toppings.
Recipe tip
To add the "roasted" flavor of traditional shawarma, add the finished chicken to a well oiled pan to give it a little color and crisp.
How to Serve
- Naan bread or with pita bread
- Greek Yogurt or Tzatziki
- Lemon Butter Rice (this keeps the dish gluten free if that is a concern)
- Acidic toppings such as olives, capers, pickles, pickled onions, and lemon wedges
- Fresh herbs like basil or parsley.
- Veggies such as cucumber, tomatoes, lettuce, red onions.
- Feta cheese
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days.
More Easy Slow Cooker Chicken Recipes
- Garlic Parmesan Chicken and Pasta (Slow Cooker)
- Slow Cooker Chicken Gnocchi Soup
- 4 ingredient slow cooker chicken with stuffing
- Crock Pot Marry Me Chicken
- Crockpot Salsa Chicken
- Crockpot Southwest Chicken
Did you enjoy this crockpot chicken shawarma? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Slow Cooker Chicken Shawarma
Ingredients
- 1 ½ lbs. boneless skinless chicken thighs
- ½ cup greek yogurt
- ½ lemon juiced
- 1 medium yellow onion sliced
- 2 garlic cloves minced
- ½ tbsp. turmeric
- ½ tbsp. paprika
- 1 tsp. chili powder
- ½ tsp. cinnamon
- 1 tsp. cumin
- 1 tsp. salt
- ½ cup water or chicken broth
Instructions
- In a medium sized bowl, combine spices, lemon juice, and greek yogurt to create your marinade.
- Add chicken thighs to the bowl and mix well to coat the meat. You can refrigerate for up to 24 hours or use right away.
- Once ready to cook place chicken thighs in the slow cooker along with onions, garlic and water (or broth).
- Cook on low for 5 to 6 hours or high for 3 to 4 hours.
- Once cooked removed chicken thighs from the slow cooker and place on a cutting board. Chop into bite-size pieces.
- Place a large skillet over medium heat and add oil. Once the oil is hot, add chicken and allow to brown for 2-3 minutes. This is optional, but gives a nice, more classic roasted flavor to the Shawarma.
- Serve with rice or on naan and top with your favorite toppings.
Sarah Baumeister
Greek bowls are one of our favorite dinners. Making the meat in the slow cooker makes this a go to for us on busy days.