I make this Crockpot Chicken Shawarma when I want bold, Middle Eastern flavors with almost no hands-on time. The slow cooker builds deep spice and tender chicken that shreds beautifully for wraps or bowls — I use this method weekly. For a quick primer on slow-cooked chicken techniques, check this guide to the best crockpot chicken breast.
Why Make This Recipe
- Incredible flavor: warm spices (cumin, coriander, paprika, turmeric, cinnamon) infuse the chicken slowly for a complex, authentic profile.
- Hands-off convenience: toss the ingredients in the crockpot and let it cook — perfect for busy weeknights or meal prep.
- Versatile: works in wraps, salads, bowls, or as party protein. Try it rolled into homemade wraps like these grilled shawarma wraps.
- Nourishing: high in protein and easy to pair with vegetables or whole grains for balanced meals.
- Personal insight: I love this recipe because slow cooking transforms inexpensive chicken into something that tastes restaurant-quality with minimal effort.
Recipe Overview
- Prep time: 15 minutes (plus 10 minutes if you sear)
- Cook time: 4–5 hours on LOW or 2–3 hours on HIGH
- Total time: 4–5 hours 15 minutes (average)
- Servings: 4–6 (about 4–6 oz cooked chicken per person)
- Difficulty: Easy
- Method: Slow cooker (optional finish under broiler or in a hot skillet for crisping)
My Experience Making This Recipe
I tested this recipe several times using both thighs and breasts to compare tenderness and flavor absorption. Thighs gave juicier results with less risk of drying, while breasts needed careful timing and a splash of stock to stay tender.
How to Make Crockpot Chicken Shawarma
Begin by combining 2–3 pounds of boneless skinless chicken (thighs preferred) with 1/4 cup olive oil, juice of 1 lemon, 1/4 cup plain yogurt (optional), 1 tablespoon ground cumin, 1 tablespoon paprika, 2 teaspoons ground coriander, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add a sliced onion and 1/2 cup low-sodium chicken stock to the slow cooker. Cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until the chicken reaches an internal temperature of 165°F. Shred with two forks, then optionally broil on a baking sheet for 3–5 minutes to get crisp edges.
Expert Tips for Success
- Choose thighs for forgiving texture: boneless skinless thighs stay moist during long cooks; breasts work but watch time closely.
- Bloom spices in oil for deeper flavor: briefly whisk spices into the oil and lemon before coating the chicken so aromatics infuse better.
- Use a meat thermometer: confirm 165°F internal temp to ensure safety without overcooking.
- Finish under the broiler: spread shredded chicken on a rimmed baking sheet and broil for 3–5 minutes to recreate charred edges like rotisserie shawarma.
- Equipment tip: a 6-quart slow cooker fits 2–3 lbs of chicken comfortably; a cast-iron skillet also crisps leftovers well.
(If you like shawarma-style wraps with a garlic yogurt sauce, see this helpful example: chicken shawarma wraps garlic yogurt sauce.)
How to Serve Crockpot Chicken Shawarma
- Classic wraps: spoon chicken into warmed pita or flatbreads with pickles, lettuce, tomatoes, and garlic sauce. Try pairing with a sturdy flatbread or lavash.
- Bowl meal: serve over rice, quinoa, or mixed greens with roasted veggies and a drizzle of tahini or yogurt sauce. See ideas for creamy slow-cooker pairings like this creamy crockpot chicken spaghetti.
- Party platter: arrange shredded shawarma with hummus, tabbouleh, olives, and warm pita for easy entertaining.
- Snack/party dip: mix shredded shawarma with cream cheese and bake for a bold twist on dip (inspired by dishes like this crockpot buffalo chicken dip).
Storage and Reheating Guide
- Refrigerate: cool to room temperature, then store in airtight containers up to 3–4 days. Use shallow containers to chill faster.
- Freeze: place cooled chicken in freezer-safe bags or containers for up to 3 months; remove as much air as possible and label with date.
- Reheat from refrigerated: warm in a skillet over medium heat with a splash of water or stock for 4–6 minutes until 165°F. Alternatively, spread on a baking sheet and bake at 375°F for 10–12 minutes.
- Reheat from frozen: thaw overnight in fridge, then follow refrigerated reheating steps. For microwave, cover and heat at 70% power in 60–90 second bursts, stirring in between, until 165°F.
Recipe Variations
- Gluten-free: use corn or gluten-free wraps and check sauces for hidden gluten; the recipe itself is naturally gluten-free.
- Dairy-free/Whole30: omit yogurt and use extra lemon and oil for tang; for a Whole30-friendly version see specialized resources.
- Spicy shawarma: add 1–2 teaspoons Aleppo pepper or 1 tablespoon harissa to the marinade.
- Mediterranean citrus: add orange juice and zest for a brighter profile, and finish with chopped fresh mint and parsley.
Nutritional Highlights
- High-protein option: a typical 4–6 oz serving provides ~25–35 g protein depending on cut.
- Balanced fats: use olive oil and choose thighs for richer fat or breasts for leaner profiles.
- Allergens: contains dairy if you include yogurt; naturally gluten-free unless served in standard pita (use GF pita to avoid gluten).
- Portion guidance: plan for 4–6 ounces cooked chicken per adult serving to keep meals balanced.
Troubleshooting Common Issues
- Chicken turns out dry: switch to thighs, add 1/2 cup chicken stock before cooking, and avoid overcooking past 165°F.
- Bland flavor: reduce slow-cooker liquid slightly next time or increase spices by 25%; add finishing acid (lemon juice or vinegar) after cooking to brighten flavors.
- Too much liquid/soupy result: remove chicken, shred, then simmer the cooking liquid on the stove and reduce it to concentrate flavors before returning the chicken.
Frequently Asked Questions
Q: Can I use frozen chicken in the slow cooker?
A: It’s possible but not ideal for safety and texture. Frozen chicken increases time in the “danger zone” (40–140°F) and can cook unevenly. Thaw overnight for best, safest results and consistent shredding.
Q: How do I get the smoky, charred shawarma flavor without a grill?
A: Finish shredded chicken under a preheated broiler 3–5 minutes or sear small batches in a hot cast-iron skillet with a little oil to develop browning and smoky notes.
Q: Can I double this recipe in the slow cooker?
A: You can, but don’t overfill the slow cooker — keep at most two-thirds full to ensure even heat circulation. Consider cooking in two pots if doubling greatly increases volume.
Q: Is it okay to brown the chicken before slow cooking?
A: Yes. Searing for 2 minutes per side in a hot skillet adds depth and color. It’s optional but helpful if you want richer flavor and less pale-looking meat.
Conclusion
For a compliant Whole30, paleo, or gluten-free slow-cooker take on shawarma, you may find helpful adaptations at Slow Cooker Chicken Shawarma (Gluten Free, Paleo, and Whole30).
Print
Crockpot Chicken Shawarma
- Total Time: 255 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten-Free, Dairy-Free Optional
Description
A bold, flavorful Middle Eastern dish made easy in a slow cooker, perfect for wraps or bowl meals.
Ingredients
- 2–3 pounds boneless skinless chicken thighs (preferred)
- 1/4 cup olive oil
- Juice of 1 lemon
- 1/4 cup plain yogurt (optional)
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sliced onion
- 1/2 cup low-sodium chicken stock
Instructions
- Combine chicken, olive oil, lemon juice, yogurt, cumin, paprika, coriander, turmeric, cinnamon, garlic powder, salt, and pepper in a mixing bowl.
- Add the sliced onion and chicken stock to the slow cooker.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken reaches 165°F internal temperature.
- Shred the chicken with two forks.
- Optionally, broil on a baking sheet for 3–5 minutes for crisp edges.
Notes
Use thighs for moisture and tenderness. Finish under the broiler for added char. Refrigerate leftovers in airtight containers for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg