Name: Slow Cooker Chicken Shawarma
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 teaspoons smoked paprika; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon ground black pepper; 1 teaspoon salt; Juice of 1 lemon; 1 large red onion, sliced

First, What’s The Deal With Chicken Shawarma At Home?

Okay, so I first tried to make chicken shawarma at home because, honestly, I was homesick during uni, and buying those street wraps on my broke student budget just wasn’t happening—I mean, come on, takeout every night would have drained my wallet faster than you can say “extra garlic sauce, please.” So I sort of reverse-engineered a recipe and stuffed it in the slow cooker, hoping for the best. Turns out, it’s my go-to on days I want big flavor but I’ve got about as much energy as a cat napping in a sunbeam. Still, don’t expect roadside rotisserie perfection, but it’s pretty close, and your house smells, well, heavenly. Also, my dog goes absolutely bananas when this is bubbling away. Sorry, mate. No leftovers for you.

Why I Make This: Or, Let Me Count The Reasons (Sort Of)

I whip up this slow cooker chicken shawarma when I want something that tastes like it took all day (it does, but it’s the machine doing the heavy lift, not me). My family gets downright giddy for it, especially since even my kid who’s usually suspicious of “spices” (his words) gobbles up the juicy chicken. I won’t lie—I’ve burned oven shawarma more than once. But the slow cooker? Hard to mess up. Plus, come winter, it warms up the kitchen and the soul (not to get too sappy). Oh, and pro tip: it’s glorious crammed into pita with a messy heap of pickled onions or tzatziki—or just straight out of the slow cooker when nobody’s looking. Which, actually, reminds me, once I dropped a whole piece on the floor and the dog almost won the lottery, but that’s another story.

What You’ll Need (And What You Can Fudge)

About 2 lbs (900g) boneless skinless chicken thighs or breasts (Thighs win for juiciness, but breasts do in a pinch. I swear, my grandma would roll her eyes if I admitted that, but honestly, both work.)
2 tbsp olive oil
3 cloves garlic, minced (Out of fresh? Use those jars. I won’t tell.)
1.5 tsp ground cumin
1 tsp smoked paprika (Plain will do if that’s what you’ve got.)
1 tsp ground coriander
1 tsp ground turmeric
0.5 tsp cinnamon
1 tsp salt (plus a pinch for luck)
1/2 tsp black pepper
Juice of 1 big lemon (or a few glugs of bottled juice—it’s fine, truly.)
1/4 tsp ground cayenne (optional, if you like a whoosh of heat)
1 large onion, thinly sliced
A bunch of fresh parsley to chuck on at the end (Or cilantro—controversial, I know. But my mate prefers it.)

If you’re out of something—swap away. I sometimes use Greek yogurt as a marinade if I’ve got a pot needing using up (adds tang but not strictly necessary).

How To Throw This Together (Honestly, It’s Easy)

Take your chicken and toss it straight into your slow cooker; whack it in, no need to be fancy. This is where my hands always get icky, but that’s half the fun right?
Sling in olive oil, all your spices, the lemon juice, minced garlic, and onion on top. Stir it about. I use a massive wooden spoon, but hands work too if you’re brave—some days it’s just easier.
Pop the lid on and set the slow cooker to low for 5-6 hours, or high for 2.5-3 hours. I usually say low is better since it lets everything get super tender, but high works for those “oh snap it’s 4pm!” moments.
At the halfway mark, I sometimes give everything a stir (or, let’s be honest, I usually forget and it’s fine). Don’t sweat if it looks a bit, eh, gloopy right now. It’ll work out.
Once the chicken falls apart with a fork—like, properly shredable—it’s done. Shred it right there in the pot; this is where I sneak a taste, obviously. If it feels dry (rare, but it happens), just spoon some juices over.
Scatter over a handful of parsley, then cover and let it rest a minute or two before serving (not strictly necessary, but it gives you time to ~yell at~ gently remind the kids to set the table).

Notes From The Land of Trial-And-Error

I once dumped in too much cinnamon and honestly, it tasted more like Christmas than shawarma, so watch your hand there.
If you want those crispy shawarma bits, stick the shredded meat under the broiler for 2-3 minutes. Actually, I find this step makes a big difference if you like it super caramelized—but it’s absolutely fine to skip when you’re in a rush.
Add a splash more oil if your chicken seems a little dry before shredding. Or a little water. It’s very forgiving.

Random Experiments (Some Good, Some…Not)

I tried tossing in a can of chickpeas once—tasted fine, but sort of stole the show from the chicken, so I’ll stick to plain chicken most times.
One time I swapped lemon for lime juice (because that’s what I had in the fridge). It was way tangier, not bad, just…different.
I once threw in a dash of honey. Honestly? Don’t bother, gets weirdly sweet for my taste.

What If I Don’t Have a Slow Cooker?

If you haven’t got a slow cooker, you could totally use a big Dutch oven or heavy-bottomed pot and just stick it on the lowest oven setting for a few hours (around 150C/300F). Or, on the stovetop, though I find it’s trickier not to scorch the bottom. But yes, doable. And hey, if you want to know which slow cooker I swear by, this review roundup from Serious Eats actually helped me pick mine ages ago.

Does It Keep Well? (Short Answer: Barely Gets The Chance)

Stick leftovers in an airtight container—should last 3 days in the fridge, probably up to 3 months if you freeze it, but honestly, in my house it never lasts more than a day! When reheating, a splash of water helps revive it. But most times, they’re gone before I even get around to freezing a batch. On second thought, maybe I should double up the recipe?

How We Eat It—Family Rituals, More or Less

I like to pile it into pita bread with whatever veg I’ve got knocking about: cucumbers, tomatoes, quick-pickled onions (just onion in vinegar for 20 min, magic). Or over fluffy rice if I’m dreaming of a proper mezze spread. One cousin adds fries in the wrap—a move I highly endorse, chips in sandwiches are just good sense.

Sometimes we even have a full shawarma night; lay out all the toppings—something from this yogurt sauce recipe is a must. Everyone builds their own (and no one agrees about the perfect combo; that’s half the fun).

Stuff I Wish I’d Known (In Hindsight…)

Don’t skip the resting step—seriously. I tried serving immediately, and it’s just, I dunno, a bit bland. Let the flavors settle. Trust me.
Once, I tried rushing the broiler step for crispy bits and nearly smoked the whole kitchen out—keep an eye, it goes fast.

Questions Folks Actually Ask Me (Or Text, More Like)

“Can I use frozen chicken?” Eh, you can, just know it’ll make more liquid. Thawing first works best. Plus, I don’t love that texture when it comes straight from frozen, but needs must.
“Do I have to use all those spices?” Honestly, no. Use what you’ve got, but the main ones are cumin, paprika, garlic, and salt. Everything else is a bonus (or a signature touch!).
“Is the chicken really as good as rotisserie?” Well, not exactly, but for something so simple, it’s breathtakingly close. Also, your kitchen will smell better than a takeaway shop, which is saying something.
“My sauce is watery! What did I do?” Sometimes chicken just releases a lot of liquid. Spoon off a little or simmer the shredded meat with lid off for 10 minutes. Or just let your pita soak it up (works for me!)
“Why the heck do you always make this on Tuesdays?” Long story…but, short version, that’s bin night. I like my kitchen to smell great amidst the chaos.

So there you have it. Easy, cozy, loads of mess, and, if nothing else, a decent excuse to eat with your hands. Oh, and one last thing—give it a shot, and let me know what you did differently, because, honestly, I always pinch ideas. Happy slow cooking!

Slow Cooker Chicken Shawarma