This Slow Cooker Chicken Shawarma is one of my favorite easy dinners for busy weeknights. Instead of standing over a grill or vertical rotisserie, your crockpot does all the work, creating juicy, flavorful chicken infused with warm Middle Eastern spices. Serve it in warm pita bread, over a rice bowl, or on top of a salad with all your favorite toppings for a healthy, protein-packed meal the whole family will love.
If you love meal prep, this slow cooker chicken shawarma recipe is a wonderful way to make a big batch for easy lunches and dinners throughout the week.
If you're craving more easy and healthy recipes, you'll love these next like my Easy Tortellini Bake with Boursin & Tomato, Bruschetta Chicken Recipe, and my Chili Lime Shrimp Bowls.
Why You'll Love This Recipe
- Easy dump-and-go slow cooker recipe.
- Tender, juicy chicken packed with authentic shawarma flavors.
- Perfect for meal prep and busy weeknights.
- Great for pita sandwiches, rice bowls, salads, or wraps.
- High in protein and incredibly satisfying.
- Easily customizable with your favorite toppings and sauces.
- Better than takeout using simple grocery store ingredients.
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Ingredients
For the Chicken Shawarma
- Boneless Skinless Chicken Thighs - Rich, juicy, and perfect for slow cooking because they stay tender and shred beautifully.
- Red Onion - Softens as it cooks, adding natural sweetness and extra flavor to the chicken.
- Olive Oil - Helps coat the chicken with the spice blend while adding richness.
- Paprika - Gives the shawarma its signature warm color and smoky flavor.
- Ground Cumin - Adds earthy, classic Middle Eastern flavor.
- Ground Coriander - Brings a bright citrusy note that balances the spices.
- Garlic Powder - Adds savory garlic flavor throughout the chicken.
- Onion Powder - Builds another layer of savory depth.
- Salt & Black Pepper - Enhance all of the spices and season the chicken perfectly.
- Cayenne Pepper (Optional) - Adds heat if you enjoy spicy shawarma.
- Chicken Bone Broth (Optional) - Adds a little extra moisture while creating flavorful cooking juices.
Garlic Mayo:
- Garlic - Fresh garlic gives the sauce bold, authentic flavor.
- Avocado Mayonnaise - Creates a creamy, healthier garlic mayo that's perfect for spreading on pita or drizzling over bowls.
For Serving:
- Warm pita bread
- Toum (Lebanese garlic sauce)
- Sliced tomatoes
- Pickles
- Fresh dill
- Pickled onions
See recipe card for quantities.
Instructions
- Season the Chicken- Add the chicken thighs, sliced onion, olive oil, paprika, cumin, coriander, garlic powder, onion powder, cayenne (if using), salt, pepper, and optional chicken bone broth to your slow cooker. Toss until the chicken is evenly coated with the spice mixture.
- Slow Cook: Low heat: 5-6 hours High heat: 3-4 hours. The chicken should be tender enough to shred easily with two forks
- Shred- Shred the cooked chicken directly in the slow cooker and stir it into the flavorful juices.
- Make the Garlic Mayo- In a small bowl, stir together the minced garlic and avocado mayonnaise until smooth.
- Assemble- Serve the chicken inside warm pita bread or pita pockets with garlic mayo, toum, sliced tomatoes, pickles, fresh dill, and pickled onions.
Substitutions
- Chicken: Boneless skinless chicken breasts can be used instead of chicken thighs for a leaner option, though thighs stay juicier during slow cooking.
- Olive Oil: Avocado oil works just as well.
- Garlic Mayo: Swap for plain Greek yogurt mixed with garlic for a lighter, higher-protein sauce.
- Gluten-Free: Serve over brown rice, cauliflower rice, or in lettuce wraps instead of pita bread. Be sure all sauces and seasonings are certified gluten-free.
- Dairy-Free: This recipe is naturally dairy-free when using avocado mayonnaise and dairy-free garlic sauce.
- Vegetarian: Replace the chicken with canned chickpeas, cauliflower florets, or extra-firm tofu seasoned with the same shawarma spices.
Variations
- Rice Bowl - Serve over brown rice or white rice with cucumbers, tomatoes, pickled onions, and garlic sauce.
- Low-Carb Bowl - Skip the pita and serve over romaine lettuce with fresh vegetables.
- Spicy Shawarma - Increase the cayenne pepper or drizzle with your favorite hot sauce.
- Mediterranean Style - Add kalamata olives, feta cheese, cucumber, and tzatziki sauce.
- Meal Prep Bowls - Portion into containers with rice, roasted vegetables, and pickled onions for easy lunches.
Equipment
- Slow cooker (crockpot)
- Cutting board
- Sharp knife
- Measuring spoons
- Small bowl
- Mixing spoon
- Two forks for shredding
Storage
Refrigerator: Store the chicken in an airtight container for up to 4 days.
Freezer: Freeze shredded chicken in freezer-safe containers for up to 3 months.
Reheating: Microwave until warmed through or reheat in a skillet with a splash of chicken broth to keep it moist.
Christinas Dietitian Tip
Chicken thighs provide plenty of protein to keep you full, while serving the shawarma with vegetables like tomatoes, cucumbers, and pickled onions adds fiber and nutrients. For an even more balanced meal, pair it with brown rice or a whole wheat pita and a side salad.
In summary, this crockpot chicken shawarma recipe is out of this world, it has all the delicious middle eastern flavors but way easier to make than the traditional chicken shawarma! This slow cooker version is perfect for real life and busy nights!
FAQ
Yes! Chicken breasts work well, although chicken thighs stay juicier during slow cooking.
Absolutely. This recipe is perfect for meal prep and tastes even better the next day as the spices continue to develop
Warm pita bread, rice bowls, roasted vegetables, cucumber salad, hummus, or a fresh Mediterranean salad all pair beautifully.
Not necessarily. The cayenne pepper is optional, so you can easily adjust the spice level.
Yes! Pressure cook on High for about 10 minutes with a 10-minute natural release before shredding.
Slow Cooker
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Meal Prep
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Jump to: Recipe
Easy Slow Cooker Chicken Shawarma
Equipment
- Slow cooker (crockpot)
- Cutting Board
- Sharp Knife
- Measuring spoons
- Small Bowl
- Mixing spoon
- Two forks for shredding
Ingredients
For the Shawarma:
- 1½ pounds boneless skinless chicken thighs
- 1 medium red onion thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon cayenne pepper optional
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- A splash of chicken bone broth optional
For the Garlic Mayo (Toum)
- 2 cloves garlic finely minced or grated
- ¼ cup avocado mayonnaise
For Serving (Optional)
- 4 slices of Pita bread Toum Lebanese garlic sauce
- Sliced tomatoes
- Pickles
- Fresh dill
- Pickled onions
Instructions
- Season the Chicken- Add the chicken thighs, sliced onion, olive oil, paprika, cumin, coriander, garlic powder, onion powder, cayenne (if using), salt, pepper, and optional chicken bone broth to your slow cooker. Toss until the chicken is evenly coated with the spice mixture.
- Slow Cook- Cover and cook: Low: 5-6 hours High: 3-4 hours. The chicken should be tender enough to shred easily with two forks.
- Shred- Shred the cooked chicken directly in the slow cooker and stir it into the flavorful juices.
- Make the Garlic Mayo- In a small bowl, stir together the minced garlic and avocado mayonnaise until smooth.
- Assemble- Serve the chicken inside warm pita bread or pita pockets with garlic mayo, toum, sliced tomatoes, pickles, fresh dill, and pickled onions.
Notes
Food Safety
- Cook chicken to a minimum temperature of 165 F
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.
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