Slow Cooker Chicken Shawarma

Slow cooker chicken shawarma is made with tender, yogurt-marinated chicken thighs that are slow-cooked to perfection, then served in warm pitas with crisp toppings and a creamy yogurt sauce. You can also serve it over rice or turn it into a hearty salad!

This crockpot version is my take on one of my favorite Middle Eastern dishes. Traditionally, shawarma is made by marinating meat on a vertical spit and roasting it slowly until perfectly charred and juicy. It’s shaved off in thin slices and often served in a pita or over rice.

While this isn’t an authentic shawarma recipe, it does a pretty great job of capturing the rich, warmly spiced flavor of the classic dish, but in a simpler, slow cooker-friendly way. The chicken is marinated in yogurt and bold spices, then finished with a tangy yogurt sauce for serving.

I’m always looking for ways to recreate bold, comforting flavors in a convenient, accessible way—like I’ve done with my crockpot orange chicken, chicken parmesan sliders, and cheesy beef enchilada pasta (all worth a try too!).

Ingredients for Slow Cooked Chicken Shawarma

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Plain Greek yogurt – Using a yogurt chicken marinade provides the acid needed to help break down the meat while providing a tangy flavor. I recommend full-fat yogurt.
• Fresh lemon juice – This also does the same while adding a zesty flavor.
• Garlic
• Spices – Smoked paprika (or sweet), cumin, turmeric, cinnamon, black pepper, salt, red pepper flakes.
• Boneless skinless chicken thighs – Juicy and flavorful (chicken breasts work too!)
• Sliced onion – These get layered into the bottom of the slow cooker basin to provide a bed for the chicken to cook on.
• For the yogurt sauce – Plain Greek yogurt, grated cucumber, cumin, lemon juice, salt, red pepper flakes, salt, and pepper.
• For serving – Pita bread or rice and your favorite toppings.

How to Make Slow Cooker Chicken Shawarma

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Marinate the chicken. Mix the marinade in a large bowl and pour it into a zip-top bag along with the chicken. Seal the bag and gently massage the chicken to ensure all pieces are evenly coated. Refrigerate for at least 4 hours.

Step 2: Layer in the slow cooker. Place a layer of sliced onion at the bottom of the slow cooker basin. Add marinated chicken on top. Cover and cook on high for 3-4 hours or low for 4-6 hours. Once the chicken is nice and tender and cooked throughout, shred with two forks or slice it thin, then stir back into the slow cooker to absorb the juices.

Step 3: Make the yogurt sauce. Place grated cucumber between a few layers of paper towels and gently squeeze out any excess moisture. Then, stir to combine the yogurt sauce ingredients.

Step 4: Serve. Spoon chicken into warm pita or flatbread. Add desired toppings.

Serving Suggestions

There are a few easy, delicious ways to serve your crock pot chicken shawarma—just pick your favorite base and build from there:

In a wrap:

Stuff warm pita or naan bread with the shredded chicken, drizzle with yogurt sauce, and add toppings like lettuce, tomato, red onion, pickled onions, sliced dill pickles, and fresh parsley.

Chicken Shawarma rice bowl:

Serve the chicken over a bowl of rice (or couscous), then top with chopped cucumbers, kalamata olives, hummus, feta cheese, and a generous spoonful of yogurt sauce.

Mediterranean salad:

Make a Mediterranean-style salad by layering the chicken over romaine or mixed greens. Add cherry tomatoes, cucumber, red onion, olives, and feta, then drizzle with yogurt sauce or your favorite vinaigrette.

Storage

Fridge: Store leftover chicken in the refrigerator in an airtight container for 3 days. Store yogurt sauce separately.

Freezer (before cooking): Freeze chicken in the marinade for up to 3 months. Thaw in the fridge overnight, then cook.

Freezer (after cooking): Freeze cooked chicken (without toppings) for up to 2 months.

To reheat: Use a skillet or the microwave for single servings. For a big batch, reheat in the slow cooker or on the stove.

Additions and variations

• Use chicken breasts: You can swap in boneless skinless chicken breasts instead of thighs—just be careful not to overcook them, since they’re leaner and can dry out more easily. If using breasts, I highly recommend cooking on low for best results.
• Make it spicy: Add extra red pepper flakes or a pinch of cayenne to amp up the heat.
• Tzatziki. Add a bit of extra virgin olive oil and some fresh chopped dill to the yogurt sauce for more of a classic tzatziki sauce flavor.

More Crockpot Chicken Recipes

• Slow Cooker Queso Chicken Tacos
• Crockpot Marry Me Chicken
• Crockpot Brown Sugar Garlic Chicken Thighs
• Slow Cooker Salsa Chicken