Why You’ll Love Slow Cooker Chicken Shawarma Recipe

I enjoy this recipe because it requires minimal active time yet delivers bold, restaurant-quality flavor. The marinade infuses the chicken with paprika, cumin, garlic, and lemon, and the slow cooker takes care of the rest while I go about my day. I appreciate how versatile the finished chicken is—I can serve it in pitas, bowls, salads, or even over rice. The homemade yogurt sauce adds freshness and balances the spices perfectly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken
2 pounds chicken thighs boneless skinless
1 onion sliced
⅓ cup plain Greek yogurt
2 tablespoons fresh lemon juice
3 cloves garlic minced
2 teaspoons paprika sweet or smoked
2 teaspoons ground cumin
1 ½ teaspoons black pepper
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon red pepper flakes

Yogurt Sauce
1 cup plain Greek yogurt
1 teaspoon garlic minced
2 tablespoons cucumber grated
1 teaspoon cumin
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes

For serving
Pitas lettuce, red onion, cucumbers, tomatoes

Directions

1. I whisk together the marinade ingredients—Greek yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes—in a large bowl.

2. I add the chicken thighs to the marinade, transfer everything to a resealable bag, and let it refrigerate for at least 4 hours or overnight for deeper flavor.

3. I slice the onion and place it in the bottom of my slow cooker.

4. I set the marinated chicken on top of the onions, cover, and cook on high for 3–4 hours or low for 4–6 hours.

5. Once the chicken is tender, I remove it, shred it, then return it to the slow cooker so it absorbs even more flavor.

6. While the chicken cooks, I stir together the yogurt sauce ingredients—yogurt, garlic, cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes—and refrigerate it until serving.

7. When ready to serve, I assemble warm pitas with the shredded chicken, yogurt sauce, lettuce, red onion, cucumbers, and tomatoes.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Marinate time: 4 hours
Cook time: 4 hours
Total time: about 8 hours 15 minutes

Variations

• I sometimes use smoked paprika for a deeper, richer flavor.

• I swap chicken thighs for chicken breasts when I want a leaner option, though thighs stay juicier.

• I add a pinch of cayenne for extra heat when I’m in the mood for something spicier.

• I serve the chicken over rice or quinoa when I’m not using pitas.

• I mix chopped herbs like parsley or mint into the yogurt sauce for added freshness.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently in a skillet or microwave, adding a splash of broth or water to keep it moist. The yogurt sauce keeps for about 3 days in the fridge. Cooked chicken also freezes well for up to 3 months; I thaw it in the refrigerator overnight before reheating.

FAQs

Can I marinate the chicken longer than 4 hours?

Yes, I often marinate it overnight to deepen the flavor even more.

Can I use chicken breasts instead of thighs?

Yes, but I find thighs stay juicier and more flavorful during slow cooking.

Do I need to sear the chicken first?

No, I skip searing; the slow cooker does all the work and still gives great flavor.

Can I cook this on the stovetop instead?

Yes, I simmer the marinated chicken and onions in a covered pan over low heat until tender.

What type of pitas work best?

I like soft, slightly warmed pitas that fold easily without tearing.

Can I double the recipe?

Yes, as long as the slow cooker isn’t overly full, doubling works perfectly.

How do I prevent the chicken from drying out?

I shred it and return it to the slow cooker juices for at least 10 minutes.

Is the yogurt sauce necessary?

I think it completes the dish, but I can substitute tahini sauce if I prefer.

Can I make this recipe dairy-free?

Yes, I use a dairy-free yogurt alternative in both the marinade and the sauce.

Can I meal-prep this?

Absolutely—the chicken reheats beautifully and is great for lunches throughout the week.

Conclusion

I love making this Slow Cooker Chicken Shawarma because it delivers big flavor with little effort. The spices, tender chicken, and cool yogurt sauce come together in a way that feels both comforting and vibrant. It’s a reliable recipe I turn to when I want an easy, satisfying meal that everyone enjoys.