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Slow Cooker Chicken Shawarma

Slow cooker chicken shawarma wrap with tahini sauce, fresh tomatoes, cucumbers, and parsley on a wooden board
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Tender, juicy chicken shawarma made easily in your slow cooker with a bold homemade Middle Eastern spice blend. Minimal prep, maximum flavor. Perfect for wraps, bowls, and meal prep.

Ingredients

Scale
  • 3 lbs boneless, skinless chicken thighs (or chicken breasts)
  • 1 large onion, sliced into half-moons
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice (fresh squeezed preferred)
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 1/2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Pita bread, tahini sauce, hummus, tomatoes, cucumbers, red onion, parsley, pickles for serving (optional)

Instructions

  1. In a small bowl, combine cumin, paprika, coriander, turmeric, cinnamon, allspice, ginger, black pepper, and salt. Stir until fully blended.
  2. Place chicken in a large bowl. Add the spice blend, sliced onion, minced garlic, olive oil, and lemon juice. Toss until every piece of chicken is fully coated.
  3. Transfer the chicken and all aromatics into the slow cooker and spread into an even layer.
  4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Chicken is done when it reaches 165°F internal temperature and shreds easily with a fork.
  5. Shred the chicken with two forks directly in the slow cooker. Stir shredded chicken into the cooking juices so every piece absorbs the spiced broth.
  6. For crispy edges, spread shredded chicken on a foil-lined baking sheet and broil about 6 inches from the element for 3 to 5 minutes, watching closely until edges are golden.
  7. Serve warm in pita bread, over rice, or in a bowl with desired toppings.

Notes

  • Chicken thighs produce the juiciest, most flavorful results. If using chicken breasts, reduce cook time slightly and add an extra tablespoon of olive oil.
  • Do not skip the lemon juice – it helps tenderize the chicken during the slow cook.
  • The spice blend can be doubled and stored in a sealed jar for up to 6 months for future use.
  • Broiling after shredding is optional but strongly recommended for authentic texture and crispy edges.

Nutrition

Find it online: https://www.benefitiany.com/easy-slow-cooker-chicken-shawarma/