Slow Cooker Chicken Shawarma Recipe: Ultimate 2-Step Secret

Slow Cooker Chicken Shawarma might just be the answer to your weeknight dinner prayers. Picture this: I was wandering through a bustling souk in Istanbul years ago, completely mesmerized by the towering spits of perfectly seasoned meat rotating endlessly, filling the air with the most incredible aromatic spices. The vendor handed me a warm pita stuffed with tender, crispy-edged shawarma, and I knew I had to recreate this magic back home—but without the massive vertical rotisserie taking over my kitchen!

As someone who’s spent years perfecting global flavors in both professional kitchens and my own home, I discovered that the secret to restaurant-quality shawarma isn’t the fancy equipment—it’s the two-step process that gives you impossibly tender meat with those coveted crispy edges. This slow cooker method transforms affordable chicken breasts into a Middle Eastern masterpiece that’ll have your family thinking you’ve got a shawarma cart parked in your driveway.

Here at FoodFansy, I believe the best recipes are the ones that bring far-off places right to your dinner table without the stress. In this guide, I’ll walk you through choosing the perfect chicken, creating an authentic spice blend, mastering the slow-cook-then-crisp technique, and serving it up with all the traditional fixings. Plus, I’ve included pro tips from my culinary travels and answers to the most common shawarma questions I get from fellow home cooks.

Why This Slow Cooker Chicken Shawarma Recipe Works

This isn’t just another throw-it-in-the-pot recipe—it’s a carefully crafted technique that delivers authentic Middle Eastern flavors with modern convenience. Here’s what makes this Slow Cooker Chicken Shawarma absolutely irresistible:

• Uses affordable, accessible chicken breasts that transform into restaurant-quality meat through proper slow cooking and crisping • Two-step cooking process ensures tender, juicy interior with those signature crispy, caramelized edges • Authentic spice blend featuring sumac, turmeric, and warm spices that transport you straight to a Middle Eastern street market • Hands-off cooking that fits perfectly into busy weeknights—just 15 minutes of active prep time • Incredibly versatile for wraps, bowls, salads, or traditional pita sandwiches • Make-ahead friendly for meal prep warriors and entertaining

The magic happens in two phases: the slow cooker gently poaches the chicken in its own juices, creating fall-apart tender meat, while the quick sear in a hot skillet creates those coveted crispy edges that make authentic shawarma so addictive.

Choosing the Right Meat for Slow Cooker Chicken Shawarma

Best Cuts for This Slow Cooker Chicken Shawarma Recipe

While traditional shawarma often uses lamb or a mix of meats, chicken creates an approachable, family-friendly version that’s just as delicious. For this Slow Cooker Chicken Shawarma, boneless, skinless chicken breasts are your best bet. Here’s why:

• Even cooking: Uniform thickness ensures consistent results in the slow cooker
• Lean protein: Won’t release excess fat that could make the final dish greasy
• Neutral flavor: Absorbs the aromatic spice blend beautifully
• Familiar texture: Appeals to picky eaters while still delivering authentic taste

Buying Tips for Perfect Slow Cooker Chicken Shawarma

When shopping for your chicken, look for:

• Consistent size: Choose breasts that are similar in thickness (about 1-1.5 inches thick)
• Fresh appearance: Meat should be pink with no gray spots or strong odors
• Quality matters: Organic or free-range chicken will give you better flavor and texture
• Weight range: Aim for 6-8 oz breasts for optimal cooking time

Substitutions for Your Slow Cooker Chicken Shawarma

While chicken breasts work best for this recipe, you can experiment with:

• Chicken thighs: Use boneless, skinless thighs for richer flavor (reduce cooking time by 30 minutes)
• Turkey breast: Works identically to chicken with the same cooking times
• Pork tenderloin: Creates a unique fusion twist with slightly shorter cooking time

Ingredients & Prep for Slow Cooker Chicken Shawarma

Meat Prep Essentials for Slow Cooker Chicken Shawarma

Proper preparation is key to achieving restaurant-quality results with your Slow Cooker Chicken Shawarma:

Pre-Cooking Prep:

• Pat chicken breasts completely dry with paper towels
• Check for any remaining cartilage or fat and trim if necessary
• Allow chicken to come to room temperature (about 15-20 minutes) before cooking
• Score thicker parts lightly to ensure even cooking

The Secret Weapon: Adding just 1/2 cup of water to the slow cooker creates steam that keeps the chicken incredibly moist while preventing it from drying out.

The Ultimate Slow Cooker Chicken Shawarma Spice Blend

This authentic Middle Eastern spice mixture is what transforms ordinary chicken into extraordinary Slow Cooker Chicken Shawarma:

Essential Spices:

• 1½ teaspoons ground cumin (earthy, warming base note)
• 1 teaspoon ground sumac (tangy, lemony brightness – the secret ingredient!)
• ½ teaspoon chili powder (mild heat and depth)
• ½ teaspoon sweet paprika (smoky sweetness and beautiful color)
• ¼ teaspoon granulated garlic (concentrated garlic flavor)
• ¼ teaspoon fine sea salt (enhances all other flavors)
• ¼ teaspoon freshly ground black pepper (subtle heat and complexity)
• ¼ teaspoon ground turmeric (golden color and earthy flavor)
• ¼ teaspoon ground cinnamon (warm, sweet complexity)
• Generous pinch ground cloves (aromatic intensity)

Pro Tip: Toast whole spices in a dry skillet for 30 seconds before grinding for maximum flavor impact.

Pantry Staples for Perfect Slow Cooker Chicken Shawarma

For Crisping:

• ¼ cup olive oil (divided) – use extra virgin for best flavor
• Cast iron or heavy-bottomed skillet for even heat distribution

For Tahini Sauce:

• ¼ cup tahini (creamy, nutty richness)
• 2 tablespoons fresh lemon juice (bright acidity)
• 2 tablespoons water (adjust for desired consistency)
• 2 teaspoons minced garlic (sharp, pungent depth)
• Fine sea salt to taste

Step-by-Step Cooking Instructions for Slow Cooker Chicken Shawarma

Pre-Cooking Prep for Slow Cooker Chicken Shawarma

1. Prep the slow cooker: Place 2 lbs boneless, skinless chicken breasts in your slow cooker bowl
2. Add moisture: Pour ½ cup water around (not over) the chicken
3. Season preparation: In a large bowl, whisk together all spice blend ingredients until evenly combined
4. Room temperature rule: Let chicken sit at room temperature for 15-20 minutes while you prep other ingredients

Cooking Method for Slow Cooker Chicken Shawarma

Phase 1: Slow Cooking

1. Cook low and slow: Set slow cooker to HIGH and cook for exactly 2 hours
2. Check for doneness: Chicken should be completely cooked through with clear juices running and fat rendered out
3. Rest briefly: Let chicken cool for 5 minutes in the slow cooker before handling

Phase 2: Slicing and Crisping 4. Slice against the grain: Remove chicken and slice each breast into ¼-inch thick strips against the grain 5. Heat the skillet: Preheat 2 tablespoons olive oil in a heavy-bottomed pan over medium-high heat 6. Arrange in single layer: Add sliced chicken in a single layer (work in batches if necessary)

Doneness Check for Slow Cooker Chicken Shawarma

Internal Temperature: Chicken should reach 165°F internal temperature after slow cooking Visual Cues: Juices run clear, meat easily shreds with a fork, and fat has rendered into the cooking liquid Texture Test: Properly cooked chicken will slice cleanly but remain tender and moist

Resting and Final Crisping for Slow Cooker Chicken Shawarma

7. Season and crisp: Sprinkle spice mixture evenly over chicken in the hot skillet
8. Don’t move it: Let chicken crisp for 2-3 minutes without stirring
9. Flip and finish: Add 1 tablespoon more oil, flip chicken pieces, and stir gently to coat with spices
10. Final crisp: Cook another 2-3 minutes until edges are golden and crispy

Critical Tip: Remove from heat as soon as desired crispness is achieved—overcooking will dry out your perfectly tender chicken.

Pro Tips for Perfect Slow Cooker Chicken Shawarma

Avoiding Tough or Dry Slow Cooker Chicken Shawarma

Temperature Control: Never exceed 2 hours on HIGH setting—overcooking is the enemy of tender chicken Don’t Overcrowd: When crisping, arrange chicken in a single layer. Work in batches if necessary to avoid steaming Oil Temperature: Make sure oil is properly heated before adding chicken—it should shimmer and move freely in the pan Baste for Moisture: If chicken seems to be drying out during crisping, drizzle with a bit more olive oil

Essential Tool Recommendations for Slow Cooker Chicken Shawarma

Must-Haves:

• Instant-read meat thermometer for perfect doneness
• Cast iron or heavy-bottomed stainless steel skillet for even heat distribution
• Sharp knife for clean, even slicing against the grain
• Large mixing bowl for spice blend preparation

Nice-to-Haves:

• Spice grinder for freshly ground whole spices
• Immersion blender for silky smooth tahini sauce
• Mandoline slicer for paper-thin onion garnishes

Storage & Reheating Your Slow Cooker Chicken Shawarma

Refrigerator Storage: Store cooked chicken in airtight container for up to 4 days Freezer Storage: Freeze in individual portions with a bit of cooking liquid for up to 3 months Reheating Method: Gently reheat in a skillet with a splash of broth or olive oil to restore moisture Make-Ahead Tip: Prep and cook chicken up to 3 days ahead, then quickly crisp before serving

Flavor Variations for Slow Cooker Chicken Shawarma

Spicy Twist on Slow Cooker Chicken Shawarma

Transform your mild family-friendly version into a fiery feast:

• Add 1 teaspoon cayenne pepper to the spice blend
• Include 1 minced jalapeño in the tahini sauce
• Serve with harissa paste or hot sauce on the side
• Top with pickled jalapeños for extra heat and acidity

Keto and Paleo Slow Cooker Chicken Shawarma

This recipe is naturally keto and paleo-friendly, but here are some serving suggestions:

• Skip the pita and serve over cauliflower rice or zucchini noodles
• Use avocado oil instead of olive oil for cooking
• Make a dairy-free tzatziki using coconut yogurt
• Serve wrapped in large lettuce leaves or collard greens

Global Flavor Variations for Slow Cooker Chicken Shawarma

Mediterranean Style:

• Add 1 teaspoon dried oregano and ½ teaspoon dried thyme to spice blend
• Serve with tzatziki instead of tahini sauce
• Garnish with Kalamata olives and feta cheese

Indian-Inspired:

• Include 1 teaspoon garam masala and ½ teaspoon ground ginger in spice mix
• Make a yogurt-mint sauce instead of tahini
• Serve with basmati rice and naan bread

Mexican Fusion:

• Add 1 teaspoon chipotle powder and ½ teaspoon ground coriander
• Create an avocado-lime crema instead of tahini sauce
• Serve in tortillas with pickled red onions and cilantro

Flavor Variations Comparison Table

Serving Suggestions for Slow Cooker Chicken Shawarma

Traditional Middle Eastern Pairings

Classic Presentation:

• Warm pita bread or flatbread
• Crisp cucumber slices and diced tomatoes
• Thinly sliced red onion (soak in cold water for 10 minutes to reduce bite)
• Fresh parsley and mint leaves
• Pickled turnips or pickles for tangy crunch

Modern Bowl-Style Serving for Slow Cooker Chicken Shawarma

Build Your Bowl:

• Base: Fluffy basmati rice, quinoa, or cauliflower rice
• Protein: Your perfectly crisped Slow Cooker Chicken Shawarma
• Vegetables: Roasted eggplant, grilled zucchini, or fresh tabbouleh
• Sauce: Generous drizzle of tahini sauce
• Garnish: Pomegranate seeds, toasted pine nuts, or sumac

Side Dishes That Complement Slow Cooker Chicken Shawarma

Traditional Sides:

• Hummus with warm pita triangles
• Baba ganoush for smoky richness
• Fattoush salad with crispy pita chips
• Roasted cauliflower with tahini drizzle

Modern Accompaniments:

• Mediterranean quinoa salad
• Roasted sweet potato wedges
• Grilled asparagus with lemon
• Garlic herb roasted vegetables

Wine and Beer Pairings

Wine Selections:

• Sauvignon Blanc: Crisp acidity cuts through rich tahini sauce
• Pinot Grigio: Light, fresh complement to the warm spices
• Côtes du Rhône: Medium-bodied red that enhances the earthy spice blend
• Rosé: Perfect balance for spicy variations

Beer Pairings:

• Hefeweizen: Smooth, citrusy notes complement Middle Eastern flavors
• IPA: Hoppy bitterness balances rich, savory chicken
• Lager: Clean, refreshing palate cleanser between bites

FAQs About Slow Cooker Chicken Shawarma

Can I use frozen chicken for Slow Cooker Chicken Shawarma? While fresh chicken gives the best results, you can use frozen chicken breasts. Add an extra 30-45 minutes to the cooking time and ensure internal temperature reaches 165°F. The texture may be slightly different, but the flavor will still be delicious.

How do I fix overcooked Slow Cooker Chicken Shawarma? If your chicken becomes dry, shred it finely and mix with a bit of chicken broth or olive oil. Serve it in wraps or bowls with plenty of tahini sauce and fresh vegetables to add moisture back to the dish.

Is this Slow Cooker Chicken Shawarma recipe safe for pregnant women? Yes, as long as the chicken reaches 165°F internal temperature and is consumed fresh. Pregnant women should avoid leftovers that have been sitting at room temperature and ensure proper food safety practices.

Can I make the spice blend ahead of time? Absolutely! Mix the spice blend up to 6 months ahead and store in an airtight container. This actually improves the flavor as the spices meld together over time.

What’s the best way to reheat leftover Slow Cooker Chicken Shawarma? Reheat gently in a skillet with a splash of broth or olive oil over medium heat. Avoid microwaving, which can make the chicken rubbery.

Can I double this recipe? Yes, but you may need to increase cooking time by 15-30 minutes. Make sure your slow cooker can accommodate the extra chicken in a single layer for even cooking.

Conclusion

There’s something magical about transforming simple chicken breasts into an exotic, aromatic feast that transports you straight to the bustling streets of the Middle East. This Slow Cooker Chicken Shawarma proves that authentic global flavors don’t require complicated techniques or expensive equipment—just a little patience and the right spice blend.

Whether you’re serving this for a busy weeknight dinner, meal prepping for the week ahead, or impressing guests at your next gathering, this recipe delivers restaurant-quality results every single time. The tender, spice-crusted chicken paired with cool, creamy tahini sauce is a combination that never fails to satisfy.

Ready to bring the flavors of the world to your dinner table tonight? Fire up that slow cooker and let the incredible aromas fill your kitchen! And don’t forget to share your creations with me on social media—I love seeing how fellow food lovers make these recipes their own.

Join the thousands of home cooks who’ve already fallen in love with this Slow Cooker Chicken Shawarma recipe, and discover why FoodFansy readers keep coming back for more globally-inspired, family-friendly meals.

Craving more Middle Eastern flavors? Try our [Mediterranean Chicken Bowl] or [Homemade Hummus Guide] next for a complete feast that’ll have everyone asking for seconds!

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist—feel free to post your photos on Pinterest!

Slow Cooker Chicken Shawarma Recipe: Ultimate 2-Step Secret

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• Author: Emeli
• Total Time: 2 hours 20 minutes
• Yield: 6 servings

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Description

Slow cooker chicken shawarma combines the ease of a slow cooker meal with the complex flavor of a slow-roasted middle eastern chicken feast! This is a quick version of the middle eastern favorite: the slow cooker does a lot of the work and it can be prepped ahead of time.

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Ingredients

For the Chicken

• 2 lbs chicken breasts , (boneless, skinless)

• 1/2 cup water

For the spice mix

• 1 1/2 teaspoons ground cumin

• 1 teaspoon ground sumac

• 1/2 teaspoon chili powder

• 1/2 teaspoon sweet paprika

• 1/4 teaspoon granulated garlic, (or garlic powder)

• 1/4 teaspoon fine sea salt, (to taste)

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon ground turmeric

• 1/4 teaspoon ground cinnamon

• Generous pinch ground cloves

Ingredients for Frying

• 1/4 cup olive oil, (divided; you may need a little less)

Ingredients for Tahini Sauce (optional)

• 1/4 cup tahini

• 2 Tablespoons fresh lemon juice

• 2 Tablespoons water, (or as much as you need to get your desired consistency)

• 2 teaspoons minced garlic

• Generous pinch fine sea salt, (to taste)

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Instructions

 

• Place chicken in the bowl of your slow cooker, and add water. Cook on high 2 hours until the chicken is cooked through (the juices run clear and the fat has rendered out of the chicken).

• When the chicken is cooked, slice each breast against the grain.

• In a large bowl, mix together all of the spice mix ingredients. Set aside.

• Over medium high heat, preheat 2 Tablespoons of olive oil in a heavy bottomed pan just large enough to hold all of the chicken in a single layer. (see cooking note below to avoid your chicken drying out!)

• Add the chicken to the skillet and sprinkle the spice mixture evenly over the chicken. 

• Allow the chicken to fry, without moving it, until crisp. 

• Pour 1 Tablespoon more of oil over the chicken and flip the chicken, stirring gently to make sure that the chicken is well coated with the spice mix. If the chicken is starting to stick to the pan once flipped, add the remaining Tablespoon of oil and stir gently. 

• Remove chicken from pan as soon as it is crisped to your liking. 

• If serving with lemon tahini sauce, combine all sauce ingredients in a blender and blend until smooth. 

• Serve immediately, with lemon tahini sauce, if desired. (See notes for serving suggestions.)

Notes

• You can definitely make the chicken ahead of time. Don’t worry about it getting cold; it will heat up when you finish cooking it in the pan with olive oil and a to-die-for homemade spice mix.Make the chicken the day before (or even a few days before) you plan to serve it, store it in an airtight container in the fridge until you’re ready to eat, and then do the pan frying part right before your meal. You can also make the spice mixture in advance; store it in an airtight container at room temperature for up to a week.
• In order to prevent your shawarma from drying out during the frying process, use a pan that just fits the amount of chicken you have, and keep the chicken pieces very close together (touching or close to it) in order to prevent too much moisture from escaping. (Yes, this is the opposite of all the frying advice you usually see!)

• Prep Time: 20minutes
• Cook Time: 2HOURS
• Category: Dinner
• Cuisine: American

Nutrition

• Calories: 250kcal
• Sugar: 1g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 3g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 30g

Keywords: Slow Cooker Chicken Shawarma