Slow Cooker Chicken Shawarma

Slow Cooker Chicken Shawarma makes busy evenings feel a little more special. The chicken soaks up all those Middle Eastern spices while you go about your day. By dinnertime, you have juicy, flavorful shreds ready for wraps, rice bowls, or salads. The real secret is crisping it quickly at the end, so every bite has a bit of those toasty edges everyone loves.

The first time I made shawarma like this, I wanted that street vendor flavor without standing over a grill all afternoon. Now, my family asks for it whenever we want something comforting but still crave a punch of spice and color.

Ingredients

• Chicken thighs: They stay moist during slow cooking and shred easily plus they soak up the marinade so well
• Plain Greek yogurt: The optional yogurt softens and tenderizes the chicken and helps the spices adhere plus it makes everything creamier
• Lemon juice: Brightens the flavor and tenderizes the meat fresh lemons give more punch
• Garlic: You want fresh cloves for depth of flavor
• Olive oil: Adds richness and carries those spices throughout the chicken choose extra virgin for the best taste
• Large onion: Slices go under the chicken to sweeten the juices and boost the aroma
• Ground cumin: Earthiness and warmth use freshly ground if possible
• Paprika: Deep color and mild heat smoked paprika offers a different layer if preferred
• Turmeric: Brings golden color and subtle bitterness look for vibrant yellow powder
• Ground cinnamon: Touch of sweetness and complexity only a little is needed
• Ground coriander: Citrus notes and a gentle spice boost check the date for freshness
• Sumac: Optional but adds a tangy twist to balance spices opt for a deep brick red shade
• Cayenne or red chili flakes: For heat add more or less depending on your spice level
• Salt and black pepper: Balance and seasoning use kosher salt to taste
• Water or low sodium chicken broth: Keeps the chicken moist and creates flavorful juices low sodium is best
• Olive oil or cooking spray: For crisping helps the chicken brown evenly
• Extra spice mix or sumac: Adds that final layer of flavor after broiling
• Pita flatbreads, rice, salad greens, cucumbers, tomato, pickled onions, Tzatziki, garlic sauce, fresh herbs: All perfect for serving and building your custom plate

Step-by-Step Instructions

Make the marinade and coat chicken:

Whisk yogurt lemon juice garlic olive oil and all the spices together in a bowl The mixture should be thick but smooth Add a splash of water or broth if needed Rub the marinade all over the chicken working it into every nook Marinating at least two hours helps but overnight is even better for flavor

Layer in the slow cooker:

Arrange sliced onions on the bottom of the slow cooker for extra flavor and juiciness Place the chicken on top pour any remaining marinade in and add a little water or broth around the edges This helps everything cook gently and stay moist

Cook slowly:

Cover and cook on low heat for four to six hours or high for two to three hours The chicken should pull apart easily when done Check at the lower end of the time range if using just chicken breasts

Shred the chicken:

Using two forks or a stand mixer on low shred all the chicken into bite sized pieces Return to the slow cooker stirring it with juices and cooked onions Let the shredded meat rest in the liquid for about ten minutes so it soaks up all the goodness

Crisp the meat:

Preheat your broiler or heat a large skillet Lay the shredded chicken in a single layer on a foil lined baking sheet Lightly spray or brush with oil Broil for three to five minutes watching closely until the edges are golden and slightly crispy Alternatively crisp in a hot skillet in small batches for more control

Serve:

Pile the hot chicken into warm pita or layer over rice greens or vegetables Top with creamy sauces fresh herbs pickled onions and crunchy cucumbers You can customize every serving to your taste

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Sumac is my favorite spice here—the way it adds tangy brightness to the rich chicken is unbeatable. One of my best memories is sharing shawarma picnics in the backyard with homemade pickled onions and all the herbs the kids helped pick from our little garden.

Storage Tips

Keep any leftover chicken in an airtight container in the fridge for up to four days. Shawarma freezes well before crisping and will keep in the freezer for about two months. Thaw in the refrigerator overnight and reheat gently in a skillet or oven. If you want the crispy edges again just broil quickly before serving.

Ingredient Substitutions

If you do not have yogurt just skip it—the marinade still works with lemon and spices alone. For less heat leave out the cayenne and use more paprika or a touch of smoked paprika for depth. If you only have chicken breasts reduce the cooking time and keep an eye so they do not dry out. Lemon can be swapped with lime if that is what you have.

Serving Suggestions

Build pita wraps with shredded chicken fresh cucumbers tomatoes and a spoon of garlic sauce for a street food style treat. For a lighter version serve the chicken over salad greens with plenty of chopped herbs. This makes amazing rice or grain bowls with roasted veggies and creamy tzatziki. I love bringing all the toppings to the table so everyone builds their plate their way.

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Cultural Context

Shawarma is a classic Middle Eastern street food known for its spiced marinated meats cooked on a spit then shaved into wraps or plates. While the slow cooker version is not traditional it brings the same comfort and layered flavors home with less fuss. You will find versions of shawarma from Lebanon to Egypt to Turkey and each family has its own blend of secret spices.

Recipe FAQs

→ Can I skip the crisping step?

Yes, skipping the crisping still yields tender, flavorful chicken, though missing the characteristic charred edges that add texture and depth.

→ Is chicken breast suitable instead of thighs?

Chicken breast can be used, but watch cooking times carefully to prevent dryness. Thighs offer more moisture and richness.

→ Is yogurt necessary in the marinade?

Yogurt is optional; it tenderizes and adds creaminess, but the lemon and spices provide most of the flavor.

→ How long does cooked chicken keep well?

Store fully cooled chicken in the refrigerator up to 4 days. Reheat gently and crisp again for texture before serving.

→ Can vegetables be cooked along with the chicken?

Yes, layering cut vegetables like potatoes or carrots beneath the chicken works well but may require extra cooking time for tenderness.