Go Back

Slow Cooker Chicken Shawarma

Tender, flavorful chicken cooked in a slow cooker with Middle Eastern spices, perfect for healthy meals, wraps, and bowls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Chicken Shawarma
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp ground paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper optional
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup plain Greek yogurt
  • 1 lemon juice juice of 1 lemon
  • 1/2 cup chicken broth or water

Equipment

  • Slow cooker
  • Mixing bowls
  • Measuring spoons

Method
 

  1. Combine olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, black pepper, Greek yogurt, and lemon juice in a bowl.
  2. Add chicken to the marinade and coat fully. Refrigerate for at least 1 hour, preferably overnight.
  3. Place marinated chicken in slow cooker and pour in chicken broth.
  4. Cook on low for 6–7 hours or high for 3–4 hours.
  5. Remove chicken and shred with two forks, then return to slow cooker to absorb juices.
  6. Serve in pita bread, over rice, or with fresh vegetables and sauces.

Notes

Store cooked chicken in airtight containers in fridge up to 4 days or freeze up to 3 months. Adjust spices to taste.