This Slow Cooker Chicken Shawaram is one of our newest dump-and-go dinners that is turning a boring chicken dinner into something flavorful and fun. Start with boneless, skinless chicken thighs and add yogurt, lemon, and all the spices (allspice, paprika, cumin and oregano). We cook it low and slow until it’s literally falling apart. Then you can pile the chicken on warm pitas with a big dollop of tzatziki or serve it over rice for an easy, weeknight dinner.
What is chicken shawarma?
Chicken shawarma is a Middle Eastern dish made of marinated chicken. Similar to a gyro, the marinated chicken is traditionally stacked on a vertical rotisserie and slow roasted, shaving off thin outer layers as it cooks. Seasoned with cumin, paprika, and allspice, it’s typically served in pitas with fresh veggies and a sauce like tzatziki.
This version of chicken shawarma is (obviously) not an authentic recipe, as it doesn’t use a rotisserie spit. However, it still delivers the same tender texture and flavor, using your crockpot to do most of the heavy lifting.
Why You’ll Love This Recipe
- Dump and go: many shawarma recipes require marinating the chicken. We modified our version so you can just dump the ingredients, walk away, and come back to a delicious dinner.
- Big flavor: we kept the seasonings short and simple, while still delivering a bold flavor that’s probably not in your regular rotation. It’s lemony, garlicky, and similar to street cart shawarma.
- Versatile: serve it wrapped in a pita (our favorite way to eat it), over rice, in a salad, or in a bowl with your favorite toppings.
- Great for meal prep: the shredded chicken keeps well in the fridge for a few days, so you can make a batch and enjoy it for lunch all week.
Ingredient Notes for Chicken Shawarma
- Chicken Thighs: we use boneless, skinless thighs for the most tender result. If you use bone-in, you will need to adjust the cooking time slightly (they take a little longer by about 15-30 minutes). You can sub the thighs out for chicken breasts, but they may dry out more quickly. Be sure to check them at the lower end of the cooking time.
- Plain Yogurt: this helps tenderize the chicken and helps the spices stick. Plain greek yogurt works great, and if dairy-free, you can sub in coconut based yogurt for the same texture with a slightly different flavor.
- Lemon Juice: adds a bright, citrus flavor that helps balance the spices. We like to use fresh-squeezed, but bottled works if that’s what you have on hand.
- Olive oil: this helps keep the chicken from drying out during cooking
- Minced Garlic: for that classic garlicky flavor, don’t skip this. Fresh tastes great, but we’ve made this with jarred garlic multiple times without complaint! You can also use a garlic powder (about 2 teaspoons) in its place, too.
- Seasonings: we use a mixture of allspice (for a more authentic flavor), paprika, cumin, dried oregano, and salt and pepper.
- Pitas: these are optional, but it’s our favorite way to serve up the chicken.
- Toppings: whether it’s in a pita, over rice, or in a bowl, we love this recipe with a big scoop of Tzatziki, hummus, diced tomatoes, or sliced cucumbers.
Tips for the Best Slow Cooker Chicken Shawarma
- Broil for a more authentic flavor. If you want those crispy, charred edges, add the chicken to a sheet pan and broil for 3-4 minutes in an oven.
- Use a meat thermometer. If you are wary of chicken drying out, use a meat thermometer to know when it’s done. Check it at the earliest time and see if it needs more time, especially if you’re using chicken breasts.
- Marinade the chicken. This has been written and tested as a dump-and-go recipe, but if you want to pack more flavor, marinade the chicken for up to 24 hours before cooking.
Make-Ahead and Storage
Make ahead:
marinade the chicken by adding all the ingredients (except the pitas and tzatziki) to a bowl or ziploc bag and refrigerate for up to 24 hours in advance.
Storage:
let the chicken cool completely, then store leftover shredded chicken in an airtight container in the fridge for up to 4 days. You can freeze cooled, shredded chicken in a freezer-safe bag or container for up to 3 months. Thaw it in the fridge before reheating.
Reheat:
warm in the microwave or in a skillet over medium heat with a splash of water or broth to keep it from drying out.
What to serve with Chicken Shawarma
We love to round out the flavor of Chicken Shawarma with a big scoop of Tzatziki (like this homemade one from our greek tacos), in a pita or warm homemade naan. If you want more veggies, try them with a side of Crispy Zucchini Fritters.
Craving more bold, Mediterranean flavors this week? Try our Pork Souvlaki, Chicken Pita Tacos or Mediterranean Bowls next.
Frequently Asked Questions
Yes! You can swap them out, but note that chicken breasts generally cook quicker and dry out faster than thighs. If you use chicken breasts, cook on low and start checking them for doneness around 3 hours.
Nope! This recipe is written as a dump-and-go recipe and still packs big flavor. However, if you want to make it ahead of time or want an even stronger flavor, you can marinade the chicken for up to 24 hours in advance before cooking.
With newer slow cookers, you can cook these chicken thighs on low in about 4 hours. If your slow cooker is older (7+ years), you may need to cook them a little longer. Always check your chicken before eating, and it should reach an internal temperature of 165℉ before eating.
Yes! Freeze the cooled, shredded chicken in a freezer-safe container for up to 3 months, then thaw in the fridge overnight before reheating.
Both are meats roasted on a vertical spit and served in flatbread, but they use different spice blends from different regions of the world. Shawarma is Middle Eastern while gyros are Greek.
Slow Cooker Chicken Shawarma Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs
- ¼ cup plain yogurt
- ¼ cup lemon juice
- 2 Tablespoons olive oil
- 4 teaspoons minced garlic
- ½ tablespoon allspice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Pitas, for serving, optional
- Tzatziki, for serving, optional
Instructions
- In the bottom of your slow cooker, add chicken thighs, yogurt, lemon juice, olive oil, garlic, allspice, paprika, cumin, oregano, salt and pepper.
- Cook on low for 4 hours or on high for 2-3 hours.
- When finished cooking, shred the chicken and stir it into the sauce until you’re ready to serve. Using a slotted spoon or tongs, remove chicken from the slow cooker, letting the liquid drain off, and add to pitas with tzatziki and diced tomatoes and cucumbers (optional).
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
