Description
Slow Cooker Chicken Shawarma is a bold, juicy, Middle Eastern–inspired crockpot dinner packed with warm spices, tender chicken, and effortless prep. This hands-off meal is perfect for wraps, rice bowls, salads, and weekly meal prep.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 3 tablespoons olive oil
- Juice of 1 lemon
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 large onion, sliced
Optional Toppings:
- Hummus
- Tzatziki
- Cucumbers
- Red onion
- Tomatoes
- Parsley
- Tahini
Instructions
- Prepare the Chicken: Place chicken thighs in the bottom of the slow cooker. Add sliced onion on top.
- Mix the Spices: In a small bowl, whisk olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, cayenne, salt, and pepper.
- Pour and Coat: Pour the mixture over the chicken and onions. Use tongs to coat everything evenly.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred: Shred the chicken directly in the slow cooker and mix with the juices.
- Serve: Serve in pita wraps, rice bowls, salads, or meal-prep containers.
Notes
- Chicken thighs stay juicier, but breasts also work—avoid overcooking.
- Skip the cayenne for a milder version.
- Store up to 4 days in the fridge or freeze for up to 3 months.
- Reheat with a splash of broth to keep the chicken moist.
- Great for wraps, bowls, salads, and low-carb meals.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Middle Eastern
Keywords: slow cooker chicken shawarma, crockpot chicken shawarma, shawarma recipe, morning crockpot dinners, crock pot comfort food, easy meal prep chicken