Crockpot Chicken Shawarma
Enjoy Crockpot Chicken Shawarma, tender chicken thighs slow-cooked in aromatic Mediterranean spices, garlic, and lemon until juicy and flavorful. This effortless dish captures authentic shawarma taste, perfect wrapped in pita with garlic sauce and fresh veggies.
Why You’ll Love This Recipe
Crockpot Chicken Shawarma brings the bold, addictive flavors of street-food shawarma right to your kitchen without a rotisserie or grill. Juicy chicken thighs soak up a fragrant blend of garlic, cumin, paprika, and turmeric while the slow cooker does all the work, filling your home with incredible Middle Eastern aromas. It’s naturally gluten-free, low-carb-friendly (without pita), and much healthier than takeout. Serve in warm pitas with garlic sauce, tomatoes, and pickles for a meal the whole family devours. Easy prep, big flavor, and perfect for meal prep or entertaining—this recipe makes Mediterranean nights effortless and delicious.
Recipe Tips and Tricks
- Use Chicken Thighs → They stay juicy and tender; breasts can dry out.
- Marinate Overnight → For maximum flavor penetration.
- Broil at End → 5–7 minutes for crispy, caramelized edges.
- Double Spices → They mellow during long cooking.
- Save Juices → Drizzle over finished chicken or rice.
- Warm Pita → Prevents tearing and enhances flavor.
Crockpot Chicken Shawarma
Juicy, spice-infused crockpot chicken shawarma—authentic Mediterranean flavor made easy.
Ingredients
- ¼ cup olive oil
- ½ tsp black pepper
- 1 cup plain Greek yogurt
- 1 large onion, sliced
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 tsp turmeric
- 2 tbsp ground cumin
- 2 tbsp smoked paprika
- 3 lbs boneless, skinless chicken thighs
- 6 cloves garlic, minced
- Juice and zest of 1 large lemon
- Pita bread, garlic sauce, tomatoes, cucumbers, pickles for serving
Instructions
- Make Marinade → Whisk yogurt, olive oil, garlic, lemon zest/juice, all spices.
- Prep Chicken → Trim thighs; place in large bowl or zip bag.
- Marinate → Coat chicken thoroughly; refrigerate 1 hour or overnight.
- Layer Crockpot → Place sliced onion at bottom.
- Add Chicken → Arrange marinated chicken on onions; pour remaining marinade over.
- Slow Cook → Low 6–8 hours or high 3–4 hours until chicken shreds easily.
- Shred Chicken → Remove chicken; shred with two forks.
- Crisp Edges → Spread on baking sheet; broil 5–7 minutes until edges caramelize.
- Reduce Sauce → Optional: simmer leftover juices on stove to thicken.
- Serve → Stuff into warm pita with garlic sauce, veggies, and enjoy this flavorful shawarma!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 409Total Fat 23gSaturated Fat 5gUnsaturated Fat 18gCholesterol 210mgSodium 592mgCarbohydrates 8gFiber 3gSugar 2gProtein 46g
Ingredients Notes
- Chicken Thighs → Boneless, skinless; trim excess fat.
- Greek Yogurt → Tenderizes and adds tang; full-fat for richness.
- Garlic → Fresh minced; lots for authentic flavor.
- Lemon → Juice and zest for bright acidity.
- Spices → Cumin, paprika (smoked if possible), turmeric, cinnamon, coriander.
- Olive Oil → Helps spices adhere and adds richness.
- Onion → Sliced; caramelizes and flavors broth.
- Pita & Toppings → Warm pita, garlic sauce (toumia), tomatoes, cucumbers, pickles.
Variations and Substitutions
- Chicken Breasts → Use but reduce cook time; add extra yogurt.
- Beef or Lamb → Swap for traditional; increase cook time.
- Vegan → Jackfruit or chickpeas + vegetable broth.
- Spicy → Add cayenne or harissa paste.
- Low-Carb → Serve in lettuce wraps or over cauliflower rice.
- Garlic Sauce → Store-bought toum or yogurt-tahini blend.
Storage Options
- Refrigerator → Airtight container up to 4 days.
- Freezer → Freeze chicken in sauce up to 3 months.
- Reheating → Warm in microwave or skillet with splash of broth.
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