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Crockpot Chicken Shawarma

This crockpot chicken shawarma uses slow cooking to develop tender, flavorful chicken infused with smoky Middle Eastern spices. Main ingredients include boneless chicken thighs, yogurt, and a blend of cumin, paprika, turmeric, and cinnamon, resulting in a juicy, aromatic dish with a rich, spiced crust and vibrant herbs. The final dish is perfect for serving in wraps, over rice, or on salads, with a satisfying melt-in-your-mouth texture.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs preferably organic or free-range
  • 1 cup plain Greek yogurt for tenderness and tang
  • 2 tbsp shawarma spice mix cumin, smoked paprika, turmeric, cinnamon
  • 2 tbsp lemon juice preferably fresh
  • 3 cloves garlic minced
  • 1 small onion chopped
  • 2 tbsp olive oil good quality
  • a handful chopped parsley or cilantro for garnish
  • salt to taste adjust as needed

Equipment

  • 6-quart slow cooker
  • Mixing bowl
  • Measuring spoons
  • Sharp knife

Method
 

  1. Gather your ingredients: boneless chicken thighs, yogurt, shawarma spices, lemon juice, garlic, onion, olive oil, and fresh herbs.
  2. In a mixing bowl, combine the yogurt, shawarma spices, lemon juice, minced garlic, chopped onion, olive oil, and a pinch of salt. Whisk everything together until well blended, creating a fragrant marinade.
  3. Add the chicken thighs to the bowl and toss them in the marinade until they are thoroughly coated. Let them sit for about 10 minutes to absorb the flavors.
  4. Place the marinated chicken into the slow cooker, spreading it out evenly to ensure uniform cooking.
  5. Set the slow cooker to low and cook for 6 hours. During this time, the chicken will become tender, fragrant with smoky spices, and start to shred easily.
  6. Once the cooking time is up, open the lid and gently shred the chicken with two forks directly in the slow cooker, allowing it to soak up the flavorful juices.
  7. Turn off the slow cooker and let the shredded chicken rest for 5 minutes, which helps it reabsorb some juices and enhances flavor.
  8. Transfer the shredded shawarma to a serving dish and garnish with chopped parsley or cilantro for a fresh herbal finish. Serve hot in pita, over rice, or on salads for a flavorful meal.

Notes

For an extra smoky flavor, briefly broil or pan-sear the shredded chicken for 2-3 minutes until edges are crispy and charred. Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Reheat gently to preserve tenderness.