Slow Cooker Chicken Shawarma

Craving a meal that’s both juicy and full of flavor?

This slow cooker chicken shawarma is just what you need!

Marinated in a tangy yogurt-spice mix, the chicken becomes tender and delicious,

perfect for stuffing into pita bread.

With minimal prep and the convenience of a slow cooker,

you’ll have a mouthwatering, fuss-free meal ready in no time!

For Chicken Shawarma:

Chicken Thighs – Boneless, skinless thighs are perfect for this dish as they stay juicy and tender when cooked low and slow.
Greek Yogurt – Provides a creamy base for the marinade and helps tenderize the chicken.
Lemon Juice – Freshly squeezed for a tangy brightness that complements the spices.
Allspice – A warm spice that brings depth of flavor to the shawarma.
Oregano – Adds a fresh, herbaceous note to balance the richness of the chicken.
Kosher Salt – For seasoning and enhancing the flavors.
Garlic Powder – Adds a subtle savory taste that complements the spices.
Ground Cinnamon – A sweet, warm spice that adds complexity to the marinade.
Cayenne Pepper – Provides a hint of heat to bring some spice to the dish.
Vegetable Oil or Cooking Spray – Used to coat the slow cooker and prevent sticking.

For Serving:

Whole Wheat Pita Pockets – To wrap the flavorful chicken and toppings.
Thinly Sliced Red Onion – For a crunchy, slightly sweet topping.
Fresh Parsley – Adds freshness and a pop of color.
Diced Tomatoes – Juicy and fresh to balance the rich, spiced chicken.
Sliced Cucumbers – Provides a cool and refreshing contrast.
Hummus – A creamy, savory addition to complete the shawarma experience.

Slow Cooker Chicken Shawarma Recipe

Craving a juicy, flavor-packed meal? This slow cooker chicken shawarma is your answer! Marinated in a zesty yogurt blend and cooked to perfection, it’s tender, succulent, and bursting with spices.

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Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: servings

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Ingredients:

1 tbsp ground allspice
2 tsp oregano
2 tsp kosher salt
1 ½ tsp garlic powder
1 tsp ground cinnamon
½ tsp cayenne pepper
1 cup plain non-fat Greek yogurt
½ cup freshly squeezed lemon juice (about 2 large lemons)
2 ½ lbs boneless, skinless chicken thighs
Whole wheat pita pockets (for serving)

For serving:

Thinly sliced red onion
Fresh parsley
Diced tomatoes
Sliced cucumbers
Hummus

Instructions:

Prepare the Spices: In a small bowl, mix together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
Marinate the Chicken: In a shallow dish, combine the Greek yogurt and lemon juice. Add half of the spice mixture (reserve the remaining half for later). Stir to combine, then add the chicken thighs. Toss the chicken to coat in the marinade. Cover and refrigerate for at least 4 hours, or overnight if possible.
Cook in Slow Cooker: Coat the bottom of a 5- or 6-quart slow cooker with cooking spray. Add the marinated chicken and yogurt mixture into the slow cooker. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, until the chicken is cooked through and tender.
Shred the Chicken: Using a fork or slotted spoon, transfer the chicken to a large bowl, discarding the cooking liquid. Shred the chicken using two forks, then sprinkle the reserved spice mixture over the top. Stir well to coat the chicken with the spices.
Serve: Serve the chicken inside warmed pita bread with your choice of toppings, such as sliced red onion, fresh parsley, diced tomatoes, cucumbers, and hummus.

Notes:

Storage: Leftover chicken shawarma can be kept in an airtight container in the fridge for up to 4 days.
Freezing: This dish can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm leftovers in the microwave or on the stovetop until hot.

Enjoy your delicious homemade chicken shawarma!

Nutrition

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Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but they tend to dry out quicker. If you’re using breasts, I recommend checking the chicken after about 2 hours on HIGH or 4 hours on LOW.

How long should I marinate the chicken?

Ideally, marinate the chicken for at least 4 hours to allow the flavors to penetrate. However, you can also marinate it overnight for even more flavor.

Can I cook this in the oven instead of a slow cooker?

You can! Just place the marinated chicken in an oven-safe dish and bake at 375°F (190°C) for 35-40 minutes until the chicken is fully cooked and tender.

Do I need to broil the chicken after it’s cooked in the slow cooker?

Broiling is optional but recommended if you want a crispy texture. Just place the shredded chicken under the broiler for a few minutes to get a nice golden finish.

Can I freeze the chicken shawarma?

Yes! You can freeze the cooked and shredded chicken for up to 2 months. Just store it in an airtight container and thaw it in the refrigerator before reheating.

These tips should help make your chicken shawarma preparation smooth and easy!