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–+ servings
Slow Cooker Chicken Shawarma

Savory Slow Cooker Chicken Shawarma for Easy Summer Feasts

Enjoy a flavor-packed Slow Cooker Chicken Shawarma that’s perfect for summer feasts, keeping your kitchen cool while delivering deliciously spiced chicken.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Chilling Time 30 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 2 tablespoons Olive Oil Can be swapped with vegetable oil.
  • 2 tablespoons Lemon Juice Fresh juice is ideal, bottled works in a pinch.
  • 1 tablespoon Ground Cumin Can substitute with allspice.
  • 1 tablespoon Paprika Smoked paprika for a twist.
  • 1 tablespoon Ground Coriander Can be omitted if not available.
  • 1 teaspoon Cinnamon Nutmeg can substitute.
  • 1 teaspoon Dried Chilli Flakes Adjust according to spice preference.
  • 1 teaspoon Sea Salt Kosher salt can be used.
  • 1 teaspoon Black Pepper
For the Dressing
  • 1 cup Natural Yogurt Greek yogurt for thicker texture.
  • 2 tablespoons Mayonnaise Optional for a lighter option.
For Wrapping and Serving
  • 4 pieces Flatbreads Whole grain naan or tortillas can be used.
  • 1 cup Lettuce Any leafy greens can work.
  • 1 medium Cucumber
  • 1 medium Red Pepper Any bell pepper variety is acceptable.
  • 1 cup Baby Plum Tomatoes Seasonal tomatoes can be substituted.

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Start by gathering all your ingredients for the Slow Cooker Chicken Shawarma. Rinse the chicken thighs and pat them dry with paper towels.
  2. Heat your slow cooker on high to prewarm it while you prepare the chicken. Lightly oil the slow cooker’s inner pot with a tablespoon of olive oil.
  3. Place the prepared chicken thighs neatly in the slow cooker and drizzle another tablespoon of olive oil over the chicken.
  4. Squeeze fresh lemon juice over the chicken and sprinkle prepared spices over the chicken, stirring to coat evenly.
  5. Cover your slow cooker and cook the chicken on high for about 3.5 to 4 hours until it reaches an internal temperature of at least 165°F.
  6. While the chicken cooks, mix together natural yogurt, mayonnaise, and a bit of lemon juice until smooth and refrigerate.
  7. Once the chicken is done cooking, shred the chicken into bite-sized pieces using two forks.
  8. Serve the Slow Cooker Chicken Shawarma in flatbreads, garnishing with lettuce, cucumber, red pepper, and baby plum tomatoes.
  9. Drizzle the yogurt dressing over the wraps and add hot sauce if desired. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Ensure the chicken is fully submerged in juices to prevent dry spots. Shred while warm for best texture and consider broiling for a crispy finish.

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