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Crockpot Chicken Shawarma

This slow cooker chicken shawarma features tender, flavorful chicken coated in warm, aromatic spices, cooked slowly until juicy and slightly caramelized at the edges. The dish boasts a fragrant, vibrant aroma with a tender, shredded texture that’s perfect for wrapping in pita or serving over rice. It’s a cozy, no-fuss take on a traditional street food favorite, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs (bone-in or boneless) preferably with skin for juiciness
  • 2 tbsp shawarma spice blend cumin, paprika, turmeric, cinnamon
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice freshly squeezed preferred
  • 1 tablespoon olive oil good quality extra virgin
  • 1 small onion thinly sliced
  • optional yogurt for serving or marinade

Equipment

  • Slow cooker
  • Mixing bowl
  • Sharp knife
  • Measuring spoons

Method
 

  1. Start by trimming excess fat from the chicken thighs and cutting them into even strips about 2 inches long, ensuring they cook evenly and absorb the spices well.
  2. In a mixing bowl, combine the shawarma spice blend, minced garlic, lemon juice, olive oil, and a pinch of salt. Smell the warm, fragrant aroma that releases as the spices mingle.
  3. Toss the chicken strips in the spice mixture until they are thoroughly coated, pressing the spices into the meat. Let this marinate for at least 15 minutes, or longer if you have time, to deepen the flavor.
  4. Place the marinated chicken evenly in the slow cooker, spreading the slices out so they cook uniformly. Top with thin slices of onion for added sweetness and flavor as it slow-cooks.
  5. Set the slow cooker to low heat and cook for 4 to 6 hours. During this time, the chicken will become tender, juicy, and infused with aromatic spices, with edges slightly caramelized and fragrant.
  6. Once the cooking time is up, check that the chicken is tender and easily shreds with a fork. The house should be filled with a warm, spicy aroma, indicating it’s ready.
  7. Uncover the slow cooker and let the chicken sit for 5 minutes to allow the juices to redistribute, keeping the meat moist and flavorful.
  8. Shred the chicken into bite-sized pieces using two forks, mixing in the juices and spices from the bottom of the cooker for maximum flavor.
  9. Serve the tender, aromatic chicken shawarma immediately in warm pita bread, with a dollop of yogurt if desired, and enjoy that burst of flavor and aroma with every bite.

Notes

For an extra smoky flavor, briefly broil the shredded chicken in the oven for 2-3 minutes until edges crisp up. You can also customize the spice blend to suit your heat preference by adding cayenne or adjusting the cinnamon. Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.