Tender, juicy chicken shawarma helps you hit your protein goals in a delicious, flavorful way! Warm, smoky flavor with just enough heat tastes amazing tucked into a pita or on top of a Greek salad.
Not too long ago, I wanted to expand my collection of slow cooker chicken breast recipes to include a Mediterranean flavor.
I wanted those delicious Greek spices we already enjoyed in Greek Quinoa Salad and Greek Pasta Salad, but something a bit simpler, more hands-off, and that would have plenty left over so I could cook less later in the week.
That’s how I came up with this slow cooker chicken shawarma recipe!
What is chicken shawarma?
Chicken shawarma is juicy, flavorful meat marinated in warm spices like turmeric, cumin, cinnamon, and garlic, traditionally cooked on a rotisserie and thinly shaved. Shifting that low-and-slow cooking method to the slow cooker makes for an easy, hands-off meal anyone can make!
SLOW COOKER CHICKEN SHAWARMA RECIPE
Now, you could technically pick up some of Trader Joe’s chicken shawarma, but you’d be missing out because this crockpot shawarma recipe is:
- Tender, juicy chicken full of AMAZING flavor.
- Hands-off and made in the slow cooker. Most people don’t have a rotisserie contraption in their kitchens, after all.
- Made with simple ingredients, without anything unnecessary – just chicken, shawarma spice, and lemon juice!
- Freezer-friendly, both before and after cooking.
- Versatile and excellent as leftovers. Whether you serve tucked into a Homemade Pita, on top of a Greek Salad, or make a chicken shawarma wrap, you can’t go wrong!
Plus, this chicken shawarma is a great way to hit your protein goals!
Looking for more ways to increase your protein? Try one of my favorite high-protein recipes – I always have these on my meal plan and keep them stocked in my fridge. This way, I always have a protein-focused meal to put on my plate! Grab High Protein Recipes on Repeat here.
HOMEMADE CHICKEN SHAWARMA RECIPE INGREDIENTS
There are a lot of spices in this chicken shawarma recipe, but you likely have most of them, so don’t get overwhelmed. And once you mix them all up, you just dump them in the slow cooker with the chicken (or put everything into a resealable bag for the freezer)!
- Ground Cumin. Cumin is warm and earthy.
- Paprika. Regular paprika adds a mild sweet heat, while smoked paprika gives you smoky, warm heat.
- Ground Cloves. Bold, pungent flavor with a peppery finish.
- Turmeric. A cousin of ginger, but not as sharp.
- Granulated Garlic. Mellow and savory.
- Ground Cinnamon. Warm, sweet, and earthy.
- Cayenne Pepper. Adds a warming kick without being overly spicy. Red pepper flakes are another option to add heat.
- Salt. If you’re going to use salt, make sure it’s a good one like Ava Jane’s Kitchen that doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling!).
- Lemon Juice. Get a hint of fresh citrus, plus the acid helps the chicken turn out tender. Fresh lemon juice works best, but bottled lemon juice will be fine if that’s what you have on hand.
- Boneless Skinless Chicken Breasts. You can also use boneless skinless thighs.
Note: Notice that my shwarma recipe does NOT call for olive oil or plain Greek yogurt. Yogurt is super common among Mediterranean-style dishes or Middle Eastern dishes, but I didn’t think the yogurt added anything significant to this recipe in my testing.
If it doesn’t make the recipe better, why waste the money by using the ingredient? If you DO like yogurt in your Greek-inspired dishes, you can make a yogurt sauce to drizzle on top of your chicken shwarma.
HOW TO MAKE SHAWARMA CHICKEN
Step 1: Place the chicken in the slow cooker. Pour the lemon juice over the chicken and sprinkle the spices evenly over the meat.
Step 2: Cook on high for 2 hours for boneless skinless chicken breasts, or 3 hours for boneless skinless chicken thighs. You can also cook the chicken breasts on low for 4 hours, and the chicken thighs on low for 6 hours.
Step 3: Slice the chicken shawarma or shred the chicken using two forks (or use your KitchenAid mixer) and serve immediately.
Store leftovers in an airtight container in the refrigerator. It also freezes well if you make a big batch!
CROCKPOT SHAWARMA CHICKEN VARIATIONS
Make Shawarma Roasted Vegetables: Use the spice blend as a seasoning for Roasted Potatoes or vegetables as well as for your slow cooker chicken shawarma.
Make Oven-Roasted Chicken Shawarma: Combine the spices and chicken in a large bowl, toss them together to coat the chicken well, then layer the chicken in a 9×13 baking dish or a rimmed sheet pan and bake for 40-45 minutes at 375F.
Make Grilled Chicken Shawarma: Use the spice blend from this recipe and the juice of 1 lemon as a marinade for shawarma chicken on the grill!
- Set your grill or skillet to medium-high heat.
- Use skewers and place about 4-5 sliced chicken pieces on each skewer (depending on the size of the skewers).
- Grill the chicken skewers until cooked through and slightly charred, being sure to turn them throughout cooking, about 10-12 minutes total.
Crisp the Chicken in the Oven: If you want your slow cooker breast chicken shawarma to have a crispy outside, place the cooked chicken on a baking sheet and broil for 3 minutes. Then serve using the suggestions below!
Make Beef Shawarma: Follow the recipe instructions as written, substituting a 3-pound chuck roast or shoulder roast instead of the chicken. You will need to increase the cooking time to 6-8 hours on low for tender, juicy beef shawarma.
WHAT TO SERVE WITH SLOW COOKER CHICKEN SHAWARMA
If you have extra time, the best way to enjoy chicken shawarma is to make a batch of Homemade Pita Bread or flatbreads and serve the shawarma like you would lamb gyros!
Tuck some of the shredded chicken shawarma inside a pita (or a tortilla for less authentic flavors but still delicious option) and add some toppings, like:
- Pickled Red Onion
- Sliced tomatoes
- Diced cucumbers
- A bit of shredded lettuce
- A smear of Homemade Hummus (or tahini sauce)
- Dollop some tzatziki sauce (or yogurt garlic sauce) on top
JUST LIKE THAT, you’ve got Mediterranean for dinner!
PROTEIN PACKED CHICKEN SHAWARMA
Since this chicken shawarma recipe is simply chicken and seasonings, you’ll get nearly all of your calories from protein – a whopping 34.5 grams per serving!
Once you add in your side dishes, you’ll be able to easily hit your protein goals for the meal. And you can make it fit with your macros by choosing how to serve it:
- Yogurt sauce or Greek salad dressing adds more protein plus healthy fats.
- Pitas or tortillas give you carbohydrates, as do roasted potatoes.
- And it’s easy to add veggies, whether that’s in a salad, or toppings in a wrap or pita.
Want to learn more about macros, nutrition goals, and accurately tracking what you eat? Grab my free guide here to start achieving your real body goals by eating the foods you love.
CHICKEN SHAAWARMA RECIPE FAQS
What is shaawarma sauce made of?
Typically, the shawarma sauce is made up of a blend of Mediterranean spices, an acid (usually lemon juice), and sometimes a bit of yogurt. You can make a really basic yogurt sauce! Simply whisk up 1 cup of yogurt with the zest and juice of 1 lemon, plus a sprinkle of salt and pepper (or any leftover spices from making this crockpot shawarma). Drizzle this creamy sauce over your chicken shawarma.
What does chicken shawarma taste like?
Chicken shawarma tastes warm and cozy with a hint of spice. It’s a great dish for hosting company because it’s not one that many people make!
How do you reheat chicken shawarma in the oven?
Reheat in the oven at 350 degrees for 10 minutes or until warmed through.
What are some other yummy slow cooker chicken recipes?
MORE EASY MEDITERRANEAN RECIPES
High Protein Recipes on Repeat
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Slow Cooker Chicken Shawarma
Tender, juicy chicken shawarma helps you hit your protein goals in a delicious, flavorful way! Warm, smoky flavor with just enough heat tastes amazing tucked into a pita or on top of a Greek salad.
Ingredients
- 1 Tbsp cumin
- 1 Tbsp paprika
- ½ tsp clove
- 1 tsp turmeric
- ½ tsp garlic
- ½ tsp cinnamon
- ⅛ tsp cayenne
- 2 tsp salt
- 2 Tbsp lemon juice
- 2 lbs boneless skinless chicken breasts or chicken thighs (907g)
Instructions
-
Place the chicken in the slow cooker. Pour the lemon juice over the chicken, and sprinkle the spices evenly over the meat.
-
Cook on high for 2 hours for boneless skinless chicken breasts, 3 hours for boneless skinless chicken thighs. You can also cook the chicken breasts on low for 4 hours, and the chicken thighs on low for 6 hours.
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Slice the chicken, or shred the chicken using two forks, and serve immediately.
Notes
- Boneless skinless chicken breasts: high for 2 hours, low for 4 hours
- Boneless skinless chicken thighs: high for 3 hours, low for 6 hours
- Since this chicken shawarma recipe is simply chicken and seasonings, you’ll get nearly all of your calories from protein – a whopping 34.5 grams per serving! And you can make it fit with your macros by choosing how to serve it:
- Yogurt sauce or Greek salad dressing adds more protein plus healthy fats.
- Pitas or tortillas give you carbohydrates, as do roasted potatoes.
- And it’s easy to add produce, whether that’s in a salad, or toppings in a wrap or pita.
Nutrition
Serving: 1servingCalories: 183kcalCarbohydrates: 2gProtein: 33gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 954mgPotassium: 621mgFiber: 1gSugar: 0.3gVitamin A: 651IUVitamin C: 4mgCalcium: 24mgIron: 2mg
