If you’ve ever craved the vibrant, exotic flavors of the Middle East but wanted something fuss-free and utterly delicious, this Slow Cooker Chicken Shawarma Recipe is about to become your new best friend. Perfectly spiced, tender, and infused with fresh garlic and lemon zest, this dish captures the essence of traditional shawarma with the gentle, hands-off magic of a slow cooker. Whether you’re serving it for a family dinner or impressing guests, it delivers a beautiful balance of bold flavors and melt-in-your-mouth texture every single time.

Ingredients You’ll Need
Getting your ingredients right is a game-changer for this dish. Fortunately, you only need a handful of simple, wholesome components—each playing a vital role to create the rich aroma, texture, and depth of flavor that define this shawarma.
- Chicken breasts (3-4, about 1.5 lbs): Boneless and skinless for easy shredding and quick absorption of the marinade.
- Fresh garlic (4 cloves, minced): Adds a pungent, aromatic kick that’s essential to traditional shawarma.
- Freshly squeezed lemon juice (1/4 cup): Brightens and tenderizes the chicken with its citrusy zing.
- Ground cumin (2 tsp): Provides a warm, earthy undertone with a hint of sweetness.
- Smoked paprika (2 tsp): Infuses a subtle smoky flavor that deepens the overall taste.
- Ground coriander (2 tsp): Adds a light, citrusy, and slightly nutty fragrance that complements the spices.
- Olive oil (2 tbsp): Helps marry the spices and keeps the chicken moist throughout slow cooking.
- Salt and pepper: Essential to season and balance the flavors perfectly.
- Pita bread or rice: Perfect carriers for your succulent chicken shawarma when it’s ready to enjoy.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Gather and Prepare Your Ingredients
Before diving in, make sure you have everything at hand. This step saves time later and ensures your cooking experience is smooth. Measuring your spices and mincing the garlic will make the next steps a breeze.
Step 2: Create the Marinade
In a mixing bowl, combine the minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, ground coriander, salt, and pepper. Whisk these together until the mixture reaches a smooth, aromatic blend that will act as the flavor-packed bath for your chicken.
Step 3: Marinate the Chicken
Coat each chicken breast generously in the marinade. This step is vital because it allows the spices and citrus to penetrate the meat, infusing it with that authentic shawarma flair. If you have extra time, let the chicken rest in the marinade for a bit while you prepare your slow cooker.
Step 4: Set Up the Slow Cooker
Place the marinated chicken breasts directly into the slow cooker, pouring any leftover marinade over the top. This ensures every inch of chicken is soaked in flavor and ready to cook low and slow for the best tenderness.
Step 5: Cook to Tender Perfection
Set your slow cooker to low and let it work its magic for 6 to 7 hours. Alternatively, you can cook on high for 3 to 4 hours if you’re pressed for time. Either way, the chicken will become incredibly tender and will shred effortlessly when ready.
Step 6: Shred and Serve
Once cooked, shred the chicken directly in the slow cooker using two forks. This keeps the juices and spices mixed with the meat, creating an irresistible, saucy consistency that clings beautifully to your pita bread or rice.
How to Serve Slow Cooker Chicken Shawarma Recipe

Garnishes
To truly elevate your Slow Cooker Chicken Shawarma Recipe, fresh garnishes are key. Think crunchy cucumber slices, ripe tomato wedges, and a sprinkle of chopped parsley or cilantro for freshness. A drizzle of creamy tahini or garlicky yogurt sauce adds a cool, luscious counterpoint to the warm spices, making each bite extra special.
Side Dishes
This dish pairs wonderfully with simple yet vibrant sides. Soft pita bread makes for the perfect wrap or scoop, while fluffy basmati or jasmine rice lets the shawarma flavors shine as part of a hearty meal. For an extra layer of color and nutrition, toss together a crisp, tangy salad—perhaps with lemon-dressed greens or a refreshing tabbouleh.
Creative Ways to Present
Invite a little culinary creativity by serving your shredded chicken shawarma in different ways. Wrap it in warm pita with garlic sauce and pickles for an authentic street food vibe. Alternatively, pile it atop a grain bowl with roasted veggies and drizzle with tahini for a wholesome meal. For a fun twist, use it as a topping on homemade flatbreads or even inside crunchy lettuce wraps for a low-carb option.
Make Ahead and Storage
Storing Leftovers
The Slow Cooker Chicken Shawarma Recipe keeps beautifully in the fridge for up to 4 days. Store the shredded chicken in an airtight container to maintain its moisture and flavor, making it perfect for quick lunches or dinners throughout the week.
Freezing
If you want to save some for later, portion the shredded chicken into freezer-safe bags or containers. Freeze for up to 3 months without losing the wonderful taste and tenderness. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat or microwave it covered with a damp paper towel to retain moisture. Add a splash of water or broth if necessary to restore juiciness. This way, every reheated bite is just as delightful as fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe, often resulting in even juicier and more flavorful meat due to their higher fat content. Just adjust the cooking time slightly if needed.
Do I need to marinate the chicken overnight?
While marinating overnight intensifies flavor, it’s not required. Even a short marinate while the slow cooker heats up will create delicious results thanks to the extended cooking time.
Can I add vegetables to the slow cooker?
Yes, adding sturdy vegetables like sliced onions, bell peppers, or carrots can complement the flavors and create a more complete dish. Just add them at the start with the chicken so they cook evenly.
Is this recipe gluten-free?
It is naturally gluten-free, especially when served with rice or gluten-free pita bread. Just be sure to check labels on any store-bought sides or sauces you might add.
What’s the best way to make a shawarma sauce to go with this?
A simple garlic yogurt sauce or tahini-based sauce pairs perfectly. Mix plain yogurt with minced garlic, lemon juice, salt, and a touch of olive oil for a creamy, tangy accompaniment that complements the spices beautifully.
Final Thoughts
I can’t recommend this Slow Cooker Chicken Shawarma Recipe enough if you’re looking for a comforting, flavorful dish with minimal effort. The blend of spices, slow-cooked tenderness, and endless serving possibilities make it a guaranteed crowd-pleaser. Give it a try—you just might find your new favorite go-to meal!
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Slow Cooker Chicken Shawarma Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Slow Cooker Chicken Shawarma is a flavorful and tender Middle Eastern-inspired dish made by marinating boneless, skinless chicken breasts in a blend of aromatic spices and slow cooking them to perfection. Perfectly served on pita bread or over rice with fresh vegetables, this recipe offers a convenient, hands-off method to enjoy a classic shawarma flavor at home.
Ingredients
Chicken
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
Marinade
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 2 tbsp olive oil
- Salt and pepper to taste
Serving Suggestions
- Pita bread or rice for serving
Instructions
- Gather Ingredients: Collect all ingredients needed for the recipe to ensure smooth preparation.
- Make Marinade: In a bowl, combine minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, ground coriander, salt, and pepper. Mix well until fully blended.
- Marinate Chicken: Coat the chicken breasts thoroughly with the prepared marinade and allow them to rest while setting up the slow cooker. This resting helps infuse the flavors.
- Prepare Slow Cooker: Place the marinated chicken breasts in the slow cooker, then pour any remaining marinade over the top to enhance flavor during cooking.
- Cook Chicken: Set the slow cooker to low heat and cook for 6-7 hours or, alternatively, cook on high heat for 3-4 hours. Cook until the chicken is very tender and shreds easily when pulled with a fork.
- Shred and Serve: Shred the cooked chicken directly in the slow cooker using two forks. Serve warm on pita bread or over rice, accompanied by fresh vegetables or your favorite accompaniments.
Notes
- Marinating the chicken for a few hours or overnight before cooking can enhance the flavor even more.
- The cooking time might vary depending on your slow cooker model; always check chicken tenderness before shredding.
- Feel free to add additional toppings like tahini sauce, chopped cucumbers, tomatoes, or fresh herbs for an authentic shawarma experience.
- You can substitute chicken breasts with thighs for juicier results if preferred.