Slow Cooker Chicken Shawarma Recipe

If you love bold flavors and effortless dinners, Slow Cooker Chicken Shawarma is about to become your new favorite recipe. Imagine juicy, tender chicken marinated in aromatic Middle Eastern spices, crisped to perfection, and finished with a zesty lemon tahini sauce. This dish brings all the excitement of street food shawarma into the comfort of your home, minus the hassle. Everything comes together with minimal hands-on time, making it ideal for both busy weeknights and weekend feasts. It’s delicious, versatile, and every bite is packed with vibrant colors and unexpected depth—you’re going to want to make this on repeat!

Ingredients You’ll Need

The beauty of Slow Cooker Chicken Shawarma is just how simple yet essential each ingredient is. Every spice and drizzle in this recipe plays a starring role, melting together to create a balanced, irresistible flavor profile that will have everyone at the table coming back for seconds.

• Chicken breasts: Go for boneless, skinless breasts for easy slicing, or swap for thighs if you like extra juiciness.
• Water: Keeps the chicken moist in the slow cooker and helps develop that signature tenderness.
• Ground cumin: Warm, earthy, and absolutely critical for authentic shawarma flavor.
• Ground sumac: Bright and tangy, sumac lifts the whole dish and sets it apart.
• Chili powder: Adds a subtle heat without overwhelming the other spices.
• Sweet paprika: Brings a gentle smokiness and beautiful color to the final dish.
• Granulated garlic (or garlic powder): For that savory backbone, infusing every bite with classic shawarma goodness.
• Fine sea salt: Brings out all the flavors—don’t skip it, but adjust to taste.
• Freshly ground black pepper: Adds just the right punch of warmth and depth.
• Ground turmeric: A little goes a long way for that gorgeous golden hue and subtle earthiness.
• Ground cinnamon: The secret for a hint of sweetness and that irresistible Middle Eastern flair.
• Ground cloves: Just a pinch deepens the overall flavor complexity—trust me, it makes a difference.
• Olive oil: Divided for crisping; use the good stuff for the tastiest results.
• Tahini: Essential for a creamy, dreamy, nutty sauce to drizzle over your finished shawarma.
• Fresh lemon juice: Brings a zingy brightness to both the chicken and the sauce.
• Extra water: For thinning your sauce until it’s perfectly pourable.
• Minced garlic: Adds depth and bite to the tahini sauce, making every drizzle pop.
• Fine sea salt (more): For seasoning your sauce to perfection.

How to Make Slow Cooker Chicken Shawarma

Step 1: Slow Cook the Chicken

Start by nestling your chicken breasts in the bowl of your slow cooker and pouring half a cup of water right over the top. Set it to high and let it work its magic for about two hours. You want the chicken to be cooked through, juicy, and fork-tender—the kind that yields easily when pressed and shows clear juices. All the fat will render out, leaving you with perfectly moist meat, ready for shawarma seasoning.

Step 2: Slice the Chicken

Once your chicken has finished cooking, let it rest for a few minutes on a cutting board. Then, using a sharp knife, slice each breast against the grain. This step keeps the meat beautifully tender and ensures every slice gets coated in all those delicious spices in the next step.

Step 3: Mix the Shawarma Spice Blend

In a large bowl, mix together the ground cumin, sumac, chili powder, sweet paprika, garlic powder, sea salt, black pepper, turmeric, cinnamon, and cloves. This homemade blend is the heart and soul of Slow Cooker Chicken Shawarma—a custom mix that brings warmth, brightness, and just the right amount of spice.

Step 4: Crisp in the Skillet

Heat about two tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat. You want the pan just large enough to hold all your chicken slices in a single layer. Add the sliced chicken, then shower it with the spice mixture so every piece is blanketed in flavor. Let the chicken fry undisturbed for a few minutes so the edges get perfectly crisp.

Step 5: Flip and Finish

Pour a tablespoon more of olive oil over the chicken and flip the slices. Stir gently to ensure all the meat is thoroughly coated in the fragrant spices. If the chicken starts to stick, splash in the last tablespoon of oil and keep stirring until everything is evenly crisped and golden to your liking. Remove from the pan right away to keep that irresistible texture.

Step 6: Make the Lemon Tahini Sauce

For the ultimate Slow Cooker Chicken Shawarma experience, blend tahini, fresh lemon juice, water, minced garlic, and a pinch of salt in a blender or food processor. Blitz until totally smooth and creamy. Adjust the water until it’s pourable but not too thin—you want it to cling to the chicken when you drizzle it on.

Step 7: Serve and Enjoy

Pile the crisped chicken high on a platter or stuff it into soft pita. Add generous drizzles of lemon tahini sauce and any garnishes you love. The smell alone will draw everyone to the table!

How to Serve Slow Cooker Chicken Shawarma

Garnishes

Brighten up your Slow Cooker Chicken Shawarma with plenty of fresh toppings. Sprinkle with chopped parsley, slivered red onions, juicy tomato slices, and a handful of crunchy pickles. A final squeeze of lemon brings all those flavors to life, while the tahini sauce ties it all together in creamy, citrusy harmony.

Side Dishes

A platter of this shawarma goes perfectly with buttered rice pilaf, warm pita or flatbreads, and a crisp salad—think cucumber-tomato or tangy tabbouleh. For extra substance, serve with a scoop of hummus or baba ganoush, and maybe a pile of golden, oven-roasted potatoes for that true street-food feel.

Creative Ways to Present

There’s no wrong way to enjoy Slow Cooker Chicken Shawarma! Try loading it into fluffy pita wraps with a spread of lemon tahini and fresh veggies, or build a vibrant grain bowl over rice or quinoa. For a party twist, serve the spiced chicken as part of a build-your-own shawarma board—everyone will love customizing their own plates.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Chicken Shawarma keeps beautifully sealed in an airtight container in the fridge for up to four days. Let everything cool to room temperature first, and store sauce separately for best results—this makes second-day shawarma just as delightful as the first.

Freezing

You can freeze cooked shawarma chicken for longer storage. Portion into sealed freezer bags or containers, squeezing out as much air as possible. It’ll stay tasty for up to three months. Thaw overnight in the fridge before reheating, and keep the sauce separate (prepared fresh or from frozen is best).

Reheating

For best flavor, reheat your shawarma chicken in a skillet over medium heat until hot and slightly crisp again (just a few minutes). Alternatively, microwave in short bursts, stirring in between, until heated through. Add a splash of water or oil if needed to keep it juicy and luscious.

FAQs

Can I make Slow Cooker Chicken Shawarma with chicken thighs instead of breasts?

Absolutely! Chicken thighs are fantastic in this dish—they’re naturally juicier and extra flavorful. Just follow the same instructions and adjust for preferred doneness.

Is it necessary to crisp the chicken after slow cooking?

While you could serve straight from the slow cooker, crisping the chicken in a skillet transforms the texture, adding irresistible bits and helping the spices bloom. It’s worth the extra five minutes!

Can I substitute sumac if I can’t find it?

Sumac adds a signature lemony brightness, but if it’s hard to come by, a touch of extra lemon zest or a splash of lemon juice added to your spice mix can mimic its tang. The flavor won’t be exactly the same, but it’ll still be delicious.

Is the lemon tahini sauce optional?

The shawarma is full of flavor on its own, but the lemon tahini sauce truly takes it over the top. It adds creaminess, zing, and ties everything together—you won’t want to miss it!

Can I prep Slow Cooker Chicken Shawarma ahead of time?

Definitely! You can slow cook and slice the chicken, mix your spice blend, and even make the sauce a day in advance. Then, simply crisp and assemble when you’re ready to eat for a speedy, show-stopping meal.

Final Thoughts

Once you try Slow Cooker Chicken Shawarma, dinner at home will never feel dull again. Its irresistible blend of spices, easy prep, and all those serving possibilities make it a recipe worth coming back to again and again. Gather your favorite people—and dig in!

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