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Close-up of Slow Cooker Chicken Shawarma in a pita with tomatoes, onions, cucumbers, and a creamy sauce.

Slow Cooker Chicken Shawarma

This recipe makes tender, flavorful chicken shawarma in your slow cooker. It's perfect for quick weeknight meals and can be served in pita bread or over rice.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper optional
  • 1 tsp salt
  • 1/2 tsp black pepper
For Serving
  • 6 pita breads
  • tzatziki sauce
  • chopped tomatoes
  • sliced cucumbers
  • red onion slices

Equipment

  • Slow cooker

Method
 

  1. In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, and black pepper.
  2. Place the chicken thighs in the slow cooker. Pour the marinade over the chicken and toss to coat evenly.
  3. Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat with the juices.
  5. Serve the chicken shawarma warm in pita breads with your favorite toppings like tzatziki sauce, chopped tomatoes, sliced cucumbers, and red onion slices.

Notes

You can also serve this chicken shawarma over rice or salad for a different meal option.