Name: Slow Cooker Chicken Shawarma
Prep time: 15 min
Cook time: PT-489208H56M47S
Total time: PT-489208H56M47S
Cuisine: Middle Eastern
Ingredients: 1 kg boneless, skinless chicken thighs; ⅓ cup plain Greek yogurt; 2 tablespoons fresh lemon juice (about 1 lemon); 1 tablespoon olive oil; 2 teaspoons ground cumin; 2 teaspoons smoked paprika (or regular paprika); 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon ground turmeric; ¼ teaspoon ground cinnamon; ¾ teaspoon salt; ½ teaspoon black pepper; 1 large onion, sliced; 60 ml (¼ cup) chicken broth or water

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I bring together tender chicken, warm spices, and a creamy marinade and let the slow cooker do the work. The result is juicy, flavorful shawarma-style chicken that’s perfect for wraps, bowls, or just on its own. Slow Cooker Chicken Shawarma

Why You’ll Love This Recipe

I love this recipe because it’s mostly “set and forget” — just a bit of prep, then chicken simmers slowly while I do other things. The yogurt‑lemon marinade infuses the meat deeply, and the spices bring that classic shawarma aroma. Every bite is juicy, richly seasoned, and easy to dress up or serve simply.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 kg boneless, skinless chicken thighs
⅓ cup plain Greek yogurt
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons smoked paprika (or regular paprika)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon black pepper
1 large onion, sliced
60 ml (¼ cup) chicken broth or water

(For serving, I often use warm pita or flatbread, diced tomatoes, cucumbers, red onion, fresh parsley, and a yogurt or tahini sauce.)

directions

In a bowl, whisk together the Greek yogurt, lemon juice, olive oil, cumin, paprika, garlic powder, onion powder, turmeric, cinnamon, salt, and black pepper until smooth.
Add the chicken thighs to the bowl and coat thoroughly in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Spray the inside of your slow cooker with nonstick spray or lightly grease it. Place the sliced onion in the bottom.
Put the marinated chicken (with as much marinade as possible) on top of the onions. Pour the chicken broth (or water) around the edges.
Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the chicken is very tender and shreds easily.
Remove the chicken, shred or slice it, and return it to the slow cooker. Stir so the chicken soaks up the juices. Let it sit for 10 minutes to absorb flavor.
Serve warm in pita, rice bowls, or on its own with your favorite sides and sauces.

Servings and timing

Servings: about 4 to 6 (depending on portions)
Prep time: 15 minutes (plus marinating time)
Cook time: 2–3 hours on HIGH, or 4–6 hours on LOW
Total time (excluding marinating): about 4 to 6 hours

Variations

Use chicken breast instead of thighs (reduce cook time on HIGH).
After shredding, spread chicken on a baking sheet and broil 2–3 minutes for crisp edges.
Add a pinch of cayenne or red pepper flakes if you like heat.
Use coconut yogurt for a dairy-free version (flavor will shift).
Add bell pepper or sliced carrots to the slow cooker for extra veggies.

storage/reheating

I cool leftovers, store them in an airtight container, and keep them in the fridge for up to 4 days. To reheat, I either warm gently in a skillet with a splash of water (so it doesn’t dry out) or microwave covered until heated through. You can also freeze portions for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

What if I don’t have Greek yogurt?

I can substitute plain yogurt (drained to thicken) or even a combination of yogurt and a little sour cream. The yogurt helps tenderize and add creaminess, but if omitted, the chicken will still cook fine—just possibly less moist.

Can I skip marinating overnight?

Yes, though the flavor will be milder. I try to give it at least 4 hours so the spices and lemon penetrate the meat. If in a hurry, even 1 hour helps.

How do I know when the chicken is done?

The chicken is ready when it shreds easily with two forks and its internal temperature reaches 74 °C (165 °F). Also, there shouldn’t be any pink inside.

Will cooking on HIGH instead of LOW change the taste?

It won’t drastically change the flavor, but cooking on LOW longer allows more time for flavors to meld and may yield slightly more tender texture.

Can I make this in an Instant Pot instead of a slow cooker?

Yes. I’d use the “Slow Cook” function or cook under pressure for about 8–10 minutes, then do a natural release, shred, and optionally sauté briefly for crisp bits.

Conclusion

I find that this Slow Cooker Chicken Shawarma strikes the perfect balance between simplicity and depth of flavor. With minimal hands‑on time, I get juicy, aromatic chicken that works in wraps, rice bowls, or just on its own. Whether I make a big batch for meal prep or a cozy dinner, it always delivers. Let me know if you want a sauce or wrap recipe to go with it—I’d love to help!