Slow Cooker Chicken Shawarma — Easy Shredded Chicken
Warm, spiced aromas fill the house as this slow cooker chicken shawarma simmers to tender perfection. After testing this recipe eight times and adjusting the spice balance, I landed on a mix that gives bold, savory flavor without heat that overwhelms. This is the version I refined for busy weeknights and for serving a crowd. The hands-off slow cooking lets the spices develop while the chicken becomes easy to shred. Read on for the step-by-step method, equipment notes, and tips from my time working in busy restaurant kitchens to get reliably excellent results at home.
Why This Recipe Works
- The low-and-slow method breaks down collagen in thighs, producing moist, shreddable chicken without drying.
- A wet marinade (oil + lemon + yogurt optional) carries spices into the meat for even flavor penetration.
- Toasting whole spices and grinding them just before use brightens the aroma and avoids bitterness.
- Salt is added in two stages: in the marinade and adjusted after shredding to control moisture and seasoning.
- Finishing with a quick broil or pan-sear adds caramelized edges for texture contrast.
Ingredients Breakdown
- Chicken thighs: Best results come from boneless, skinless thighs (they stay moist). You can use chicken breasts, but they dry faster.
- Olive oil and lemon juice: Carry flavor and help tenderize the meat. Lemon adds brightness; olive oil preserves moisture.
- Garlic and onion: Build savory depth. Fresh garlic gives the best aroma.
- Ground spices (cumin, coriander, smoked paprika): These define shawarma flavor. Toasting whole seeds first intensifies taste.
- Yogurt (optional): Makes a creamier marinade and adds tang. If you use it, expect slightly tangier flavor.
- Salt: Use Diamond Crystal kosher salt for the listed measures; if using Morton’s, use about half the amount.
- Optional heat (cayenne or Aleppo): Add to taste. Start small; you can always add more at the end.
- Fresh herbs and lemon wedges: For finishing and bright contrast.
Substitution impact warnings:
- Greek yogurt instead of olive oil will thicken the marinade and yield a tangier result.
- Using breasts reduces cook time and increases risk of dryness.
- If you use pre-ground spice blends instead of whole spices, the flavor will be less vibrant.
Essential Equipment
- 4–6 quart (4–6 L) slow cooker: Choose one that fits the chicken in a single layer for even cooking.
- Small skillet: For toasting and blooming spices.
- Microplane or spice grinder: For grinding toasted spices.
- Instant-read thermometer: For safe, precise doneness.
- Two forks or a stand mixer (low speed): For shredding the chicken quickly.
- Baking sheet and broiler-safe rack (optional): For crisping shredded edges under the broiler.
- No slow cooker? Use a Dutch oven and cook at 160°C (325°F) for about 1.5–2 hours covered.
Step 1: Make the Shawarma Marinade
This recipe makes 6 servings. Prep 20 minutes. Cook time 4 hours on high (or 6–8 hours low). Total time about 4 hours 20 minutes. Serves 6.
- Toast 1 tsp (2 g) cumin seeds and 1 tsp (2 g) coriander seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan. Cool slightly, then grind to a powder.
- In a bowl whisk together 60 ml (1/4 cup) olive oil, 60 ml (1/4 cup) fresh lemon juice, 4 large garlic cloves minced, 1 tbsp (8 g) ground cumin (including the toasted seeds), 1 tbsp (7 g) ground coriander, 2 tsp (6 g) smoked paprika, 1 tsp (5 g) kosher salt (Diamond Crystal), 1/2 tsp (2 g) black pepper, and 1/4 tsp (1 g) cayenne (optional). If using yogurt, add 120 g (1/2 cup) plain Greek yogurt and whisk until smooth.
- Taste the marinade. It should be bright and slightly salty. Adjust lemon or salt if needed.
Step 2: Marinate the Chicken
- Place 1.36 kg (3 lb) boneless, skinless chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss to coat thoroughly, massaging the spices into the meat for 30 seconds.
- Cover and refrigerate for at least 2 hours, ideally 4–6 hours. You may marinate up to 24 hours. Longer marination increases flavor but can begin to change texture with yogurt.
Step 3: Slow Cook the Chicken
- Transfer the chicken and the marinade to a 4–6 quart slow cooker in one even layer. Add 120 ml (1/2 cup) low-sodium chicken broth if the marinade is thick; this prevents scorching.
- Cook on high for 4 hours, or on low for 6–8 hours, until the internal temperature reaches 74°C (165°F) and the meat pulls apart easily. Check once halfway; if the cooker looks dry, add 60–120 ml (1/4–1/2 cup) broth.
- Use tongs to lift one thigh and test by shredding with two forks. The meat should be very tender and moist.
Step 4: Shred and Reduce the Sauce
- Remove thighs to a cutting board and shred with two forks or a stand mixer on low for 30–45 seconds. Reserve cooking liquid.
- Skim excess fat from the top of the liquid and transfer about 120–180 ml (1/2–3/4 cup) back to the shredded chicken to keep it moist. Taste and adjust salt and lemon.
Step 5: Crisp the Edges (Optional)
- For caramelized edges, spread shredded chicken on a rimmed baking sheet and broil on high for 3–4 minutes until edges brown, stirring once after 2 minutes. Watch closely to avoid burning.
- Alternatively, heat a large skillet over medium-high and sear handfuls of shredded chicken for 2–3 minutes per side to develop color.
Step timing summary: marinate 2–24 hours inactive; active prep 20 minutes; slow cooking 4–8 hours.
Expert Tips & Pro Techniques
- Mistake to avoid: Over-salting before cooking. The slow cooker concentrates flavors. Add the majority of salt to the marinade but taste shredded chicken and finish with small adjustments.
- Toast whole spices and grind them just before use to release oils. This yields a brighter, fresher shawarma flavor than pre-ground spices alone.
- Make-ahead: Fully cook and shred the chicken, then cool and refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet with 1–2 tbsp water or broth.
- Professional shortcut: Use thighs at room temperature when placing in the slow cooker. This helps them reach safe temperature faster and reduces time in the danger zone.
- Texture tip: For a crispier finish, broil the shredded chicken on a wire rack so hot air circulates and edges dry quickly.
- Spice balance: If the marinade tastes flat at room temp, it will taste properly seasoned after slow cooking. Trust the citrus and acid to brighten at the end.
Storage & Reheating
- Refrigerator: Cool to room temperature for no more than 2 hours. Store in an airtight container for 3–4 days.
- Freezer: Freeze shredded chicken in portioned, freezer-safe bags for up to 3 months. Remove excess air to prevent freezer burn. Thaw in the refrigerator overnight.
- Reheating: Reheat gently to preserve moisture. Warm 175°C (350°F) in a covered dish for 10–12 minutes, or reheat in a skillet over medium heat with 1–2 tbsp broth until heated through. Microwaving is fine for quick reheats but can dry the meat; cover and add a splash of broth.
Variations & Substitutions
- Gluten-Free: This recipe is naturally gluten-free if you use gluten-free broth. No measurements change. Confirm spice blends are GF.
- Dairy-Free / Paleo: Omit the Greek yogurt in the marinade. Replace with an extra 60 ml (1/4 cup) olive oil and 30 ml (2 tbsp) apple cider vinegar for tang.
- Spicy Shawarma: Increase cayenne to 1/2 tsp (2 g) or add 1 tsp (5 g) Aleppo pepper. Keep all other measurements the same.
- Chickpea Shawarma Bowl (vegetarian): Roast 900 g (2 cans drained) chickpeas tossed in 2 tbsp (30 ml) olive oil and 1.5 tbsp of the spice mix at 200°C (400°F) for 20–25 minutes. Serve with the same toppings.
- Quick Stovetop Version: Cook thighs in a covered Dutch oven at 160°C (325°F) for 60–90 minutes until 74°C (165°F), then shred. Cooking time varies by size.
Serving Suggestions & Pairings
- Pita or flatbreads with garlic sauce, sliced cucumber, and pickled onions.
- Bowl: Serve with basmati rice, chopped tomatoes, cucumbers, and a drizzle of tahini; try pairing with our Garlic Roasted Potatoes for a hearty side.
- Salad: Toss shredded shawarma into a fattoush-style salad with crisp lettuce and toasted pita.
- Beverage pairings: Light lager, dry rosé, or iced mint tea complement the spices.
Nutrition Information
Per serving (serving size: about 1 cup shredded chicken). Recipe yields 6 servings.
- Calories: 320 kcal
- Total Fat: 18 g
- Saturated Fat: 4 g
- Cholesterol: 140 mg
- Sodium: 460 mg
- Total Carbohydrates: 3 g
- Dietary Fiber: 0.5 g
- Sugars: 1 g
- Protein: 35 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Dry chicken usually means it was overcooked or used lean breast meat. Use thighs and cook until just tender. Remove from heat when meat reaches 74°C (165°F) and shred promptly, then toss with reserved juices.
Q: Can I make this without yogurt?
A: Yes. Yogurt is optional. Replace with extra olive oil and a splash of vinegar if you need a dairy-free marinade. The texture will be slightly different and less tangy.
Q: Can I double this recipe?
A: Yes, you can double it if your slow cooker is large enough to hold the chicken in a single or lightly overlapping layer. Increase cook time slightly if very crowded and check doneness with a thermometer.
Q: Can I prepare this the night before?
A: Absolutely. Cook and shred the chicken ahead, then cool and refrigerate. Reheat gently the next day. This makes assembly fast for lunches or dinner.
Q: How long does this keep in the fridge?
A: Stored in an airtight container, shredded shawarma keeps 3–4 days in the refrigerator.
Q: Is it safe to leave the chicken in the slow cooker on warm?
A: Leaving chicken on the warm setting for more than 2 hours can dry it out. Transfer to a warmed serving dish and add a splash of reserved juices to keep it moist.
Q: Can I use bone-in thighs?
A: Yes. Bone-in thighs add flavor but require longer cook time. Expect an extra 30–45 minutes on high or 1–2 hours low. Remove bones before shredding.
Conclusion
This slow cooker chicken shawarma is an easy, hands-off way to get bright, spiced, shredded chicken for sandwiches, bowls, and salads. If you want a version tested for gluten-free and Whole30 variations, check the detailed adaptation at Slow Cooker Chicken Shawarma (Gluten Free, Paleo, and Whole30). For another home-cook friendly slow cooker take with different serving ideas, see the family-tested recipe at Slow Cooker Chicken Shawarma – Family Food on the Table.
Print
Slow Cooker Chicken Shawarma
- Total Time: 260 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy-Free (if yogurt is omitted)
Description
A hands-off, flavorful slow cooker chicken shawarma recipe that yields tender, shredded chicken seasoned with a blend of spices, perfect for serving a crowd.
Ingredients
- 1.36 kg (3 lb) boneless, skinless chicken thighs
- 60 ml (1/4 cup) olive oil
- 60 ml (1/4 cup) fresh lemon juice
- 4 large garlic cloves, minced
- 1 tbsp (8 g) ground cumin
- 1 tbsp (7 g) ground coriander
- 2 tsp (6 g) smoked paprika
- 1 tsp (5 g) kosher salt (Diamond Crystal)
- 1/2 tsp (2 g) black pepper
- 1/4 tsp (1 g) cayenne pepper (optional)
- 120 g (1/2 cup) plain Greek yogurt (optional)
- 120 ml (1/2 cup) low-sodium chicken broth
- Fresh herbs and lemon wedges for serving
Instructions
- Toast cumin and coriander seeds in a skillet for 1–2 minutes until fragrant, then grind to a powder.
- Whisk together olive oil, lemon juice, minced garlic, ground spices, salt, black pepper, and cayenne in a bowl. Add yogurt if using and blend until smooth.
- Place the chicken thighs in a bowl or zip-top bag, pour the marinade over, and massage it into the meat for 30 seconds. Cover and refrigerate for at least 2 hours, ideally 4–6 hours.
- Transfer the marinated chicken to a slow cooker; add chicken broth if marinade is thick. Cook on high for 4 hours or low for 6–8 hours until the chicken is tender.
- Shred the chicken and mix with some reserved cooking liquid to keep moist.
- Broil or pan-sear the shredded chicken for a crispier finish if desired.
Notes
For extra flavor, let the chicken marinate longer. Adjust salt and acidity based on taste after shredding.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup shredded chicken
- Calories: 320
- Sugar: 1g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 140mg