Chicken Shawarma Made in the Crockpot
Hola! I’ve always been fascinated by the way a simple blend of spices can transform chicken into something extraordinary, and this Slow Cooker Chicken Shawarma does exactly that. Inspired by the vibrant street food stalls of the Middle East, this recipe combines the ease of slow cooking with those bold, aromatic shawarma flavors that make every bite unforgettable. It’s the perfect healthy slow cooker dinner for busy nights when you want something nourishing yet exciting. Tender, juicy chicken coated in warm spices, finished with a crisp pan-fry and creamy lemon tahini sauce—it’s pure Mediterranean magic right in your kitchen.
Quick Recipe Overview
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 2 hours |
| Total Time | 2 hours 20 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Middle Eastern, Mediterranean |
| Best Season | All year |
Why You’ll Love This Recipe
- Set it and forget it: The slow cooker does the hard work, leaving you free to relax while flavors develop beautifully.
- Healthy and adaptable: Naturally gluten-free, paleo, and Whole30-friendly, this shawarma fits almost any lifestyle.
- Restaurant-worthy flavor: The spice blend is authentic and balanced with hints of cumin, turmeric, and cinnamon.
- Meal prep hero: Cook the chicken ahead, then pan-fry before serving for maximum flavor and crisp texture.
- Versatile serving options: Serve over rice, tuck into pitas, or layer on a salad—it’s amazing any way you plate it.
Slow Cooker Chicken Shawarma
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Chicken Shawarma combines the ease of a slow cooker with authentic Middle Eastern flavor. Tender, spiced chicken is slow-cooked, then crisped in olive oil and finished with an optional creamy tahini sauce for a healthy, paleo, and gluten-free meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- ½ cup water
- For the spice mix:
- 1½ teaspoons ground cumin
- 1 teaspoon ground sumac
- ½ teaspoon chili powder
- ½ teaspoon sweet paprika
- ¼ teaspoon granulated garlic (or garlic powder)
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- Generous pinch ground cloves
- For frying:
- ¼ cup olive oil, divided
- For optional tahini sauce:
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons water (or as needed for consistency)
- 2 teaspoons minced garlic
- Generous pinch fine sea salt
Instructions
1. Place chicken in the bowl of your slow cooker and add ½ cup of water. Cover and cook on HIGH for 2 hours, or until the chicken is cooked through and tender.
2. Remove the chicken and slice each breast against the grain into thin strips.
3. In a bowl, combine all the spice mix ingredients. Toss sliced chicken in the spice mix until coated.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer and fry without moving for 1–2 minutes until crisp.
5. Pour 1 tablespoon more olive oil over the chicken, flip, and fry another 1–2 minutes until golden. Add remaining oil if needed.
6. To make tahini sauce, combine tahini, lemon juice, garlic, water, and salt in a blender or whisk until smooth.
7. Serve immediately with rice, pita, or salad, and drizzle with tahini sauce if desired.
Notes
Make the chicken and spice mix ahead of time for quick weeknight prep.
Use chicken thighs for extra tenderness and deeper flavor.
Keep chicken pieces close together in the pan to retain moisture.
Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooker and Pan-Fried
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 85 mg
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- ½ cup water
For the Spice Mix:
- 1½ teaspoons ground cumin
- 1 teaspoon ground sumac
- ½ teaspoon chili powder
- ½ teaspoon sweet paprika
- ¼ teaspoon granulated garlic (or garlic powder)
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- Generous pinch ground cloves
For Frying:
- ¼ cup olive oil, divided (you may need a little less)
Optional Tahini Sauce:
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons water (adjust for desired consistency)
- 2 teaspoons minced garlic
- Generous pinch fine sea salt
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken breasts | Slice thin after slow cooking for the best texture. |
| Sumac | Adds tangy brightness, available in most spice aisles or online. |
| Cumin | Provides that earthy Middle Eastern depth of flavor. |
| Turmeric | Gives a subtle color and a hint of warmth. |
| Olive oil | Helps achieve a crisp, golden crust when pan-frying. |
| Tahini | Blend with lemon and garlic for a creamy, nutty sauce. |
| Cinnamon & cloves | Add just enough warmth to make the seasoning stand out. |
| Lemon juice | Brings freshness to balance the rich spices. |
Step-by-Step Instructions
- Cook the chicken: Place chicken breasts in the bowl of your slow cooker and add ½ cup of water. Cover and cook on HIGH for 2 hours, or until the chicken is cooked through and juices run clear.
- Slice and season: Once cooked, remove chicken and slice each breast against the grain into thin strips. In a bowl, combine all the spice mix ingredients and toss the sliced chicken to coat lightly.
- Pan-fry for texture: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and let it fry without moving for 1 to 2 minutes until crisp.
- Flip and finish: Pour another tablespoon of olive oil over the chicken, flip the pieces, and fry for another minute or two until golden and crisp on the edges. Add more oil if needed.
- Make the tahini sauce (optional): Combine tahini, lemon juice, garlic, water, and salt in a blender or whisk until smooth and creamy. Adjust thickness as desired.
- Serve: Plate the chicken with rice, pita, or cauliflower rice. Drizzle with tahini sauce and garnish with lemon wedges or chopped parsley.
Helpful Tips
- Make the spice mix ahead and store in a jar for quick weeknight prep.
- To avoid drying out the chicken, use a pan that just fits the amount of meat when frying.
- Keep the chicken pieces close together while frying to trap moisture.
- Leftovers are amazing in wraps, rice bowls, or salads the next day.
Expert Tips for the Best Results
- Use chicken thighs if you prefer a juicier, richer flavor.
- Always slice against the grain for the most tender bite.
- Don’t over-stir while frying, letting it sit ensures that crispy texture.
- Serve immediately after frying for maximum flavor and aroma.
Recipe Variations
- Low-Carb Version: Serve over cauliflower rice or salad greens.
- Shawarma Wraps: Stuff into warm pita bread with cucumber, tomato, and tahini.
- Bowl Style: Layer over rice with olives, pickled onions, and hummus for a Mediterranean-style bowl.
- Spicy Shawarma: Add cayenne or crushed red pepper to the spice blend for extra heat.
Make Ahead & Freezer Tips
Cook and slice the chicken up to 3 days in advance, then pan-fry before serving. The spice mix can be made and stored in an airtight jar for a week. To freeze, store cooked chicken in freezer bags for up to 3 months and reheat gently on the stove.
Serving Suggestions
Serve with lemon wedges, fresh parsley, and a side of jasmine or basmati rice. Add marinated onions, olives, or a crisp cucumber salad for a restaurant-style platter. For a Whole30 option, use cauliflower rice and a dairy-free tahini drizzle.
Pairing Ideas
Pair with a light Sauvignon Blanc or sparkling water with lemon. Serve alongside tabbouleh, roasted vegetables, or pita chips for a complete Mediterranean meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a drizzle of olive oil to bring back crispness, or microwave in short intervals until warmed through.
If you’re in the mood for another bold, family-style dinner, don’t miss my Mexican Street Corn Beef Casserole. It’s rich, cheesy, and full of smoky Mexican street corn flavor—perfect for nights when you want something hearty and comforting.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of breasts? Yes, thighs add more moisture and deeper flavor. Adjust cooking time to 3 hours on HIGH.
Can I double the recipe? Absolutely, but cook in two layers and increase the water to ¾ cup.
Can I make it dairy-free? It already is, just ensure your tahini is 100% sesame paste.
Can I make this recipe spicy? Yes, add cayenne, crushed chili flakes, or hot paprika to the spice mix.
Is this meal prep friendly? Definitely, make it ahead and reheat with a splash of olive oil for perfect texture.
Can I cook it on LOW instead of HIGH? Yes, 4 hours on LOW works perfectly.
What can I serve with it? Rice, pita, salad, or roasted vegetables are all great options.
Nutrition Info
| Serving Size | 1 serving |
|---|---|
| Calories | 350 kcal |
| Protein | 31 g |
| Carbohydrates | 6 g |
| Fat | 21 g |
| Saturated Fat | 3 g |
| Cholesterol | 85 mg |
| Sodium | 480 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Vitamin A | 150 IU |
| Vitamin C | 3 mg |
| Calcium | 30 mg |
| Iron | 2 mg |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
Slow Cooker Chicken Shawarma is the ultimate mix of convenience and authentic Mediterranean flavor. Juicy, spiced chicken, crispy edges, and creamy tahini sauce come together in one comforting, wholesome meal. Perfect for meal prep, family dinners, or when you just crave something flavorful without the fuss—this recipe truly brings the taste of the Middle East to your kitchen.
