
Juicy, spiced slow-cooker chicken shawarma served in warm pita with tangy cucumber-yogurt sauce—an effortless, flavor-packed weeknight winner.

Personally, I’ve found that letting the shredded chicken sit in the juices for ten minutes after shredding concentrates flavor in the best way. My husband declares that the aroma alone guarantees a great week; our kids love building their own pitas with all the toppings. I still remember making this for friends who raved about the subtle cinnamon note—something unexpected that changed their view of what shawarma can taste like.
My favorite aspect of this preparation is how forgiving it is. I once doubled the recipe for a weekend dinner and used the leftovers the next day for a shawarma bowl—everyone preferred the reheated meat because the flavors had time to meld. The cinnamon is subtle but memorable; it gives a warm roundness that people always ask about.
Store cooled chicken in a shallow, airtight container to speed cooling and reduce bacteria growth. Refrigerate within two hours of cooking and keep at or below 40°F. For best quality, use refrigerated portions within 3–4 days. To freeze, portion into meal-sized containers or vacuum-seal bags with a tablespoon of sauce to prevent dryness. Thaw overnight in the fridge and reheat gently in a pan over medium-low heat adding a splash of water or broth to refresh the juices. Reheated in the oven at 325°F for 15–20 minutes covered will keep meat moist.
If you don’t have chicken thighs, boneless skinless chicken breasts can work but expect slightly drier texture—shorten the cooking time and consider adding a tablespoon of olive oil to the marinade. Swap Greek yogurt for plain full-fat yogurt strained through cheesecloth for similar thickness. For a dairy-free option, replace yogurt with 1/4 cup lemon juice plus 1/4 cup olive oil and increase marination time slightly; note the sauce will need a different dairy-free base such as tahini mixed with water and lemon. Use smoked paprika for a deeper smoky note or sweet paprika if you prefer milder flavor.
Serve inside warmed pita with crisp lettuce, sliced tomatoes, cucumbers, and thinly sliced red onion for crunch. For a bowl, lay the chicken over rice or warm quinoa and top with the yogurt sauce, pickled turnips, and fresh herbs like parsley or cilantro. Add fries on the side for a classic street-food feel, or make mini sliders with small pita rounds for parties. A squeeze of extra lemon brightens each plate right before serving.
Shawarma has roots across the Levant and Eastern Mediterranean and traditionally uses meat cooked on a vertical rotisserie. This slow-cooker adaptation aims to capture the signature spice blend—cumin, paprika, turmeric, cinnamon—without specialized equipment. Regional variations exist: some use beef or lamb, others add sumac or baharat spice mix. The concept of thinly slicing and saucing mirrors the original street-food experience, while making the dish approachable for a home kitchen.
In summer, swap heavy sides for a bright tabbouleh, grilled vegetables, or a chilled cucumber-tomato salad. In colder months, serve over warm lentils or roasted root vegetables for a heartier meal. Holiday twists can include pomegranate seeds for color and brightness, or roasted eggplant for a smoky, vegetarian accompaniment. Spice levels can be warmed up with extra red pepper flakes or tempered with extra yogurt for mild winter gatherings.
Make a double batch and store in portioned containers for grab-and-go lunches. Keep sauce separate from chicken to avoid soggy pitas during storage. Pre-chop vegetables and pack them in small containers for easy assembly. Reheat gently in a skillet or microwave, stirring in a tablespoon of lemon juice or water before serving to refresh texture. Label containers with date and contents to rotate through your fridge efficiently.
This slow-cooker shawarma is one of those recipes that becomes a faithful weeknight main and a party secret—simple to prepare, flexible to serve, and reliably delicious every time. Make it your own with the spice balance you prefer and enjoy the comfort of a homemade street-food favorite at your table.
Pat the chicken dry before adding to the marinade so the yogurt and spices adhere better.
Let the shredded chicken rest in the juices for 5–10 minutes after shredding to maximize flavor absorption.
Grate cucumber and squeeze out excess water before adding to the yogurt sauce to prevent it from becoming watery.
Warm pitas briefly on a skillet or under the broiler for 1–2 minutes for the best texture when assembling.
This nourishing homemade slow cooker chicken shawarma recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—shredded chicken stores well in the fridge for 3–4 days and freezes for up to 3 months.
Use the low setting for 4–6 hours for extra tender meat; high works in 3–4 hours if you’re short on time.
This Homemade Slow Cooker Chicken Shawarma recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk together yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes in a large bowl until smooth.
Add chicken thighs to the marinade and toss to coat. Place in a resealable bag or airtight container and refrigerate at least 4 hours or overnight.
Slice the onion and spread it evenly across the bottom of the slow cooker. Place marinated chicken on top of the onion bed in a single layer if possible.
Cover and cook on High for 3–4 hours or Low for 4–6 hours until the chicken is tender and reaches 165°F internally.
Remove chicken, shred with two forks, then return shredded chicken to the slow cooker and stir to coat in juices. Let rest on Warm for 5–10 minutes.
Combine yogurt, minced garlic, grated cucumber (squeezed), cumin, lemon juice, salt, pepper, and red pepper flakes. Chill until serving.
Warm pita bread, fill with shredded chicken, drizzle with yogurt sauce, and top with lettuce, sliced red onion, cucumber, and tomato. Serve immediately.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@feastara on social media!


Soft, chewy no-bake banana oat cookies sweetened only with fruit for a quick, wholesome snack you can mix in minutes.

A quick, pantry-friendly glazed salmon ready in 30 minutes—gluten free, soy free option, and naturally sweetened with honey. Perfect for weeknight dinners.

Classic 7-layer bars — gooey layers of graham cracker crust, chocolate and butterscotch chips, pecans, coconut, and sweetened condensed milk. A simple, nostalgic tray bake that always disappears first.

Leave a comment & rating below or tag @feastara on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.