This slow-cooker chicken shawarma is tender, juicy, and crispy (after being broiled for a few minutes), for an easy no-fuss dinner!

This year, I’ve really been relying on the slow cooker at least once a week. My goal was to build up my slow cooker go-to recipes from three recipes to at least twenty. What sparked this change, you ask? Youth. Sports. My oldest is five now, and we are venturing into the land of youth sports during the week. Our kids go to bed pretty early, so there isn’t a lot of time between the end of the sport and bedtime. Also, his siblings are still in the baby and toddler stage, so they definitely can’t stay up any later. I figure, on those days, it would be easier to have something going in the crockpot that can be quickly served up when we get home.

Last week, I tried my go-to shawarma recipe in the crockpot, and it was a hit! I quickly broiled it to make it crispy and threw it on top of some salads with feta, TJ’s Tzatziki, hummus, and pita chips. It was delicious. I was really happy with the way it turned out! Let me know if you try it!

How to Make Slow Cooker Chicken Shawarma

I chose to toss the chicken with seasoning and oil right in the slow cooker. Then I added just a little bit of water and cooked it on low for 4-6 hours. When it was done, I shredded it and then transferred it to a foiled lined sheet pan with a slotted spoon. I then broiled the meat for 5-7 minutes to make it crispy.

Swaps and Substitutions

This recipe is gluten-free, dairy-free, and low-carb. Read below about substituting specific ingredients to fit your needs:

Chicken – I chose a mix of boneless chicken thighs and chicken breast. This gave the most flavor while still having big, juicy chunks of chicken. That being said, you could change the type of chicken for all chicken breasts or all chicken thighs, but the flavor profile will change a bit depending on the fat content. I recommend that whatever you choose is skinless for this recipe.
Lemon juice – adds flavor; do not omit or substitute
Spices – The spices listed in the recipe card are my go-to spice blends for shawarma. Any changes are fine, but it will change the flavor.
Water – do not omit or substitute

How to Store and Freeze

Store: Store in an airtight container in the refrigerator for up to five days.

Freeze: Freeze raw chicken (chicken that has not been previously defrosted) with spices and water, and thaw before adding to the slow cooker. Or freeze cooked chicken before broiling. Thaw and then proceed to the broiling step before serving. May want to reserve a little broth and freeze it separately to help rehydrate the chicken if it dries out.

What to Eat with Slow Cooker Chicken Shawarma:

More Weeknight Slow Cooker Chicken Ideas

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