Slow Cooker Chicken Shawarma Recipe
If you’re a fan of bold flavors and crave a dish that perfumes your kitchen with warm spices, you’ll adore this Slow Cooker Chicken Shawarma. Tender, juicy chicken breast takes on incredible depth from smoky cumin, vibrant sumac, and a fragrant blend of Middle Eastern spices. Finished with a quick crisp in a hot skillet and paired with a fresh lemon-tahini sauce, this version brings all the rich, savory excitement of your favorite shawarma stand right into your home kitchen—with the bonus of nearly effortless slow cooking. Whether you pile it onto pillowy pita bread or feast straight from the plate with bright sides, this is a meal you’ll want to make again and again.
Ingredients You’ll Need
What makes this Slow Cooker Chicken Shawarma so craveworthy starts with simple, everyday ingredients—each one playing an essential role in creating layers of aroma, flavor, and color. Don’t be tempted to skip or substitute: these components are what transform basic chicken into something magical.
- 2 lbs chicken breasts, boneless, skinless: The star of the show; they’ll soak up all the spices and stay meltingly tender thanks to the slow cooker.
- 1/2 cup water: Helps keep the chicken juicy while it cooks low and slow.
- 1 1/2 teaspoons ground cumin: Brings an earthy, smoky warmth that defines the shawarma flavor.
- 1 teaspoon ground sumac: Adds tangy brightness and a subtle citrus note—essential for authentic Middle Eastern taste.
- 1/2 teaspoon chili powder: Provides just a hint of heat; adjust according to your spice preference.
- 1/2 teaspoon sweet paprika: Gives sweet depth and that beautiful color.
- 1/4 teaspoon granulated garlic (or garlic powder): Delivers that classic Mediterranean kick without overpowering.
- 1/4 teaspoon fine sea salt (to taste): Perfectly seasons and amplifies all the spices.
- 1/4 teaspoon freshly ground black pepper: Rounds out the heat and gives a touch of sharpness.
- 1/4 teaspoon ground turmeric: Lends a golden hue and subtle, earthy flavor.
- 1/4 teaspoon ground cinnamon: A whisper of sweetness that ties the spices together.
- Generous pinch ground cloves: A little goes a long way for rich, peppery sharpness.
- 1/4 cup olive oil (divided): Adds the luscious mouthfeel and helps create a crispy finish in the skillet.
- 1/4 cup tahini: For the creamy, nutty flavor in the lemon-tahini sauce—don’t skip this!
- 2 tablespoons fresh lemon juice: Cuts through the richness with fresh, zesty acidity.
- 2 tablespoons water (or as needed): Adjusts the consistency of your sauce so it’s silky-smooth.
- 2 teaspoons minced garlic: Takes the sauce from good to unforgettable—use fresh if you can.
- Generous pinch fine sea salt (to taste): Balances and enhances the sauce’s flavor.
How to Make Slow Cooker Chicken Shawarma
Step 1: Slow Cook the Chicken
Start by placing your chicken breasts into the slow cooker and pour in the half cup of water. Cook everything on high for about 2 hours. You’ll know it’s done when the chicken is just cooked through and the juices run clear. This method infuses moisture, ensuring your chicken ends up tender and never dry, with all the savory richness you crave in Slow Cooker Chicken Shawarma.
Step 2: Slice the Chicken
Once the chicken is cooked, transfer it to a cutting board and slice it across the grain. Thin strips are ideal, giving you that authentic shawarma texture—just begging to be tucked into a warm pita or loaded up on a platter.
Step 3: Make the Spice Mix
In a large bowl, combine the cumin, sumac, chili powder, paprika, garlic powder, salt, black pepper, turmeric, cinnamon, and cloves. Give it a thorough mix so every bite of chicken gets a perfect coating of this magical blend. This is the key to transforming plain chicken into Slow Cooker Chicken Shawarma bursting with flavor.
Step 4: Crisp the Chicken in Olive Oil
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. You want the pan just big enough to hold all the sliced chicken in a single layer—this is crucial for achieving a crispy edge without overcrowding. If needed, work in batches. Don’t rush this part: the sizzle is where the flavor intensifies!
Step 5: Add the Spices and Fry
Once the chicken is in the skillet, sprinkle the spice mix evenly over the top. Let it fry, undisturbed, until the underside gets beautifully crisp. The oil blooms the spices, magnifying their aroma and creating irresistibly crispy pieces—this is what makes Slow Cooker Chicken Shawarma so special.
Step 6: Flip and Finish Crisping
Drizzle over another tablespoon of olive oil, then gently flip and stir the chicken to evenly coat it in the spice mixture. If anything starts to stick, add the final tablespoon of oil. Fry just until the chicken is crisped to your desired level, then remove from the pan so it doesn’t overcook.
Step 7: Make the Lemon Tahini Sauce
If you’re going all-in (and trust me, you want to), blend tahini, lemon juice, water, minced garlic, and a generous pinch of salt until smooth. Adjust the water to reach your favorite drizzling consistency. The sauce is creamy, tangy, and instantly elevates your Slow Cooker Chicken Shawarma from great to unforgettable.
Step 8: Serve Immediately
Pile the crisp, fragrant chicken onto plates or into pitas, drizzle with lemon tahini sauce, and enjoy right away. Whether you go classic or creative, you’re about to experience shawarma-night happiness, minus the takeout.
How to Serve Slow Cooker Chicken Shawarma
Garnishes
Garnishing is half the joy here! A sprinkle of freshly chopped parsley, a generous dusting of sumac, and perhaps a few pickled red onions or sliced cucumbers on top add bold color, crunch, and zippy acidity. Don’t forget a few lemon wedges on the side so everyone can add extra brightness to taste.
Side Dishes
Slow Cooker Chicken Shawarma pairs wonderfully with classic accompaniments like fluffy basmati rice, warm pita bread, or a vibrant Israeli salad. I also love serving it with roasted vegetables or a crisp tabbouleh to create a meal that’s as colorful as it is satisfying. The contrast in textures and flavors makes every bite stand out.
Creative Ways to Present
Try building shawarma bowls with a base of grains, or set out a big platter for DIY wraps with all your favorite toppings. Leftover chicken is taste-bud magic as a protein boost on salads, stuffed inside flatbreads for lunch, or even layered into quesadillas for a fusion spin. This Slow Cooker Chicken Shawarma is seriously versatile—let your cravings guide you!
Make Ahead and Storage
Storing Leftovers
Let the cooked shawarma chicken cool to room temperature, then transfer it to an airtight container. It will keep happily in the fridge for three to four days, making healthy meal prep a breeze. Store the lemon tahini sauce separately for easy drizzling.
Freezing
If you want to freeze your Slow Cooker Chicken Shawarma, let it cool first, then portion it into freezer-safe bags or containers. It holds up beautifully for up to two months. When ready to use, thaw overnight in the fridge, keeping the sauce separate for best results.
Reheating
Gently reheat the chicken in a hot skillet with a splash of water or a little olive oil to help revive its juiciness and crisp the edges. The microwave works too, but a pan gives the best texture. For the sauce, just a quick whisk will refresh it—add a splash of water or lemon juice if it thickens.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are even juicier and work beautifully in Slow Cooker Chicken Shawarma. Just adjust the cook time as needed; thighs may take about the same time in the slow cooker, but they’re harder to overcook.
What can I use if I don’t have sumac?
If you can’t find sumac, try a squeeze of lemon juice in the spice mix for tartness, or simply add a little extra lemon when serving. Sumac has a unique lemony tang, but it won’t ruin your shawarma if it’s missing.
How spicy is this recipe?
This Slow Cooker Chicken Shawarma is mildly spicy, thanks to the chili powder and black pepper, but it isn’t overwhelmingly hot. You can easily tweak the spice level by increasing or decreasing the chili powder to suit your tastes.
Can I prep this recipe ahead of time?
Definitely! You can cook the chicken and even toss it with the spices ahead, then re-crisp in the skillet just before serving. The sauce can be made in advance and stored in the refrigerator for up to a week.
What’s the best way to use leftovers?
Leftovers are a gift! Try them in wraps, tossed over salads, tucked in lunchbox pitas, or even scrambled into eggs. The seasoned chicken brings flavor excitement to just about any dish, making your next-day meals a joy.
Final Thoughts
This Slow Cooker Chicken Shawarma is not just a meal—it’s an experience full of warmth, ease, and big flavor. If you’re ready for a Middle Eastern-inspired dinner that’s a total crowd-pleaser and surprisingly fuss-free, give this recipe a try. You’ll quickly see why it’s a favorite in my kitchen, and probably soon in yours, too!
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Slow Cooker Chicken Shawarma Recipe
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Delicious and flavorful Slow Cooker Chicken Shawarma recipe that is easy to make and perfect for a satisfying meal.
Ingredients
Chicken Shawarma:
- 2 lbs chicken breasts, boneless, skinless
- 1/2 cup water
- 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
- 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
- 1/4 cup olive oil, divided
Lemon Tahini Sauce:
- 1/4 cup tahini
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons water, or as needed
- 2 teaspoons minced garlic
- Generous pinch fine sea salt, to taste
Instructions
- Place chicken in the slow cooker and add water. Cook on high for 2 hours until chicken is cooked through.
- Slice each chicken breast against the grain once cooked.
- Mix all spice mix ingredients in a large bowl.
- Preheat olive oil in a pan, add chicken, and sprinkle spice mix over it.
- Fry the chicken until crisp without moving it.
- Flip the chicken, coat with oil, and stir gently until well coated.
- Remove chicken from pan when crisped.
- Blend all sauce ingredients until smooth.
- Serve the chicken with lemon tahini sauce.
Notes
- You can serve the chicken shawarma over rice, in pita bread, or with a side salad.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooker, Pan-Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Slow Cooker Chicken Shawarma, Chicken Shawarma Recipe, Middle Eastern Chicken Dish
