This slow cooker chicken shawarma has been my go-to when I want big Middle Eastern flavors with almost no hands-on time. I first landed on this version during a hectic week when I needed something that could simmer gently while I ran errands; the slow cooker transformed simple boneless, skinless chicken thighs into tender, pull-apart meat that soaked up a bright, yogurt-based marinade. What surprised me most was how the spices — paprika, cumin, turmeric, and a whisper of cinnamon — came together while the chicken cooked low and slow, creating warm, aromatic notes that tasted like a takeout favorite but were far more wholesome.

Because the recipe relies on pantry staples and plain Greek yogurt, it’s one of those dependable dishes I return to when I want comfort without fuss. I love the textural contrast between the succulent shredded chicken and the crisp toppings — red onion, cucumbers, and lettuce — finished with a creamy, tangy yogurt sauce that balances the warm spices. My family always crowd around the counter while I shred the chicken; the smell is irresistible and it’s a rare weeknight where plates aren’t emptied completely.

Ingredients

• Chicken (2 pounds boneless, skinless thighs): Thighs are my preference for slow cooking because they stay moist and shred beautifully. Look for even-sized pieces so they cook uniformly; if buying frozen, thaw fully before marinating.
• Plain Greek yogurt (marinade & sauce): Greek yogurt acts as a tenderizer and gives body to the marinade and sauce. Choose full-fat for a richer texture, or 2% for a lighter profile — I use a reputable brand like Fage or Chobani when possible.
• Lemon juice (fresh): Fresh lemon juice brightens the marinade and yogurt sauce. Bottled works in a pinch, but fresh juice makes the flavors pop.
• Spices (paprika, cumin, turmeric, cinnamon, black pepper, red pepper flakes): Use good-quality ground spices; smoked paprika adds depth, but sweet paprika keeps the profile traditional. Measure carefully — small amounts go a long way in the slow cooker.
• Onion (1 medium, sliced): Placed under the chicken, the onion softens and creates a flavorful steam that keeps the meat juicy; slice thin so it melts into the base of the pot.
• For serving: Warm pitas, crisp lettuce, thinly sliced red onion, cucumbers and tomatoes add crunch and freshness to balance the warm spices.

Instructions

Make the marinade: In a large bowl whisk together 1/3 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 3 cloves minced garlic, 2 teaspoons paprika (sweet or smoked), 2 teaspoons ground cumin, 1 1/2 teaspoons black pepper, 1 teaspoon salt, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon and 1/2 teaspoon red pepper flakes. The yogurt and acid help break down proteins so the thighs tenderize while cooking; whisk until smooth and fully combined. Marinate the chicken: Add 2 pounds boneless, skinless chicken thighs to the bowl and toss to coat thoroughly, then transfer the chicken and remaining marinade into a zip-top bag. Seal, press out excess air and refrigerate for at least 4 hours or up to overnight. If pressed for time, even 30 minutes will impart noticeable flavor. Prep the slow cooker: Slice 1 medium onion into thin half-moons and spread them in an even layer across the bottom of the slow cooker. The onions act as a flavor base and help prevent the chicken from sticking to the pot. Cook the chicken: Place the marinated thighs on top of the onions, cover and cook on HIGH for 3–4 hours or LOW for 4–6 hours. For reliably tender, shreddable meat aim for an internal temperature of 175–185°F (use a probe thermometer) — the connective tissue breaks down best in this range. Shred and finish: Once the chicken is tender, remove the thighs to a cutting board and shred with two forks or a stand mixer paddle on low for 30–45 seconds. Return the shredded chicken to the slow cooker to soak up any juices for 10–15 minutes before serving. Make the yogurt-cucumber sauce: Meanwhile, in a bowl stir together 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber (squeeze out excess liquid), 1 teaspoon ground cumin, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon red pepper flakes. Refrigerate until ready to assemble; chilling allows the flavors to marry and the grated cucumber to mellow. Assemble for serving: Warm pitas briefly in a skillet or oven, then layer with lettuce, sliced red onion, cucumbers and tomatoes. Spoon generous amounts of shredded chicken and drizzle with the yogurt sauce. Serve immediately for best texture contrast.

Storage Tips

Refrigerate cooled chicken in airtight containers within two hours of cooking; it will remain safe and flavorful for up to 4 days. For longer storage, portion into freezer-safe containers or heavy-duty zip-top bags, pressing out air before sealing — frozen portions last up to 3 months. Reheat gently in a skillet over low heat with a splash of water or chicken stock to restore moisture, or reheat in a 325°F oven covered for 15–20 minutes. Avoid high heat reheating which can dry out shredded thighs.

Ingredient Substitutions

If you don’t have thighs, boneless chicken breasts can be used but cook time will be shorter and meat may be leaner and less forgiving — check doneness earlier. For a dairy-free alternative, replace yogurt in the marinade with 1/3 cup olive oil plus 2 tablespoons lemon juice and use dairy-free yogurt for the sauce or swap to a tahini-lemon sauce (tahini, lemon, water, garlic, salt). Smoked paprika can be replaced with regular paprika for a milder profile; increase cumin slightly for a deeper earthy note if needed.

Serving Suggestions

Serve in warm pita pockets with crisp lettuce, thinly sliced red onion, cucumbers, and tomatoes for the classic handheld. For a bowl-style meal, layer with herbed rice, pickled vegetables, and a scattering of fresh parsley or cilantro. Garnish with sumac or a drizzle of olive oil for extra brightness. Offer lemon wedges and extra red pepper flakes at the table to allow guests to tailor heat and acidity.

Cultural Background

Shawarma is a Levantine preparation where seasoned meat is traditionally cooked on a vertical rotisserie. The slow cooker technique mimics the low-and-slow roasting and results in tender, shreddable meat reminiscent of rotisserie-style shawarma. Regional variations across the Middle East use different spice blends and accompaniments — some add baharat spice mix, others include pickled turnips; the concept of pairing spiced meat with yogurt or tahini-based sauces is deeply rooted in the region’s everyday cuisine.

Seasonal Adaptations

In summer, serve this with a bright salad of tomatoes, cucumbers, and mint for a refreshing contrast. In cooler months, turn it into a cozy rice bowl with roasted root vegetables and warm spices like an extra pinch of cinnamon. During holidays, increase quantities for a buffet-style spread and provide both pita and lettuce wraps so guests can choose lighter or indulgent options.

Meal Prep Tips

Marinate the chicken in the morning and refrigerate so the flavors deepen by dinner time. Make the sauce and chop toppings the night before, storing each in separate containers. For lunches, portion shredded chicken into meal prep containers with separate compartments for sauce and fresh toppings — assemble just before eating to keep textures crisp. Use microwave-safe containers for quick reheating at work, adding a paper towel over the pita to retain moisture.

This recipe hits that sweet spot: comforting, easy, and flexible. It’s become a weeknight staple in my house and an effortless option for feeding a crowd — try it once and I’m confident it will earn a place in your rotation too.