Slow Cooker Chicken Shawarma

When I prepare this chicken shawarma, our entire home fills with the mouth-watering aroma of a true Mediterranean restaurant. It smells so delicious, I can hardly wait for dinner. By using chicken thighs (or pargiyot), and cooking it in a slow cooker, the chicken becomes tender and moist, and is easy to shred into shawarma like bits. So easy, and so yummy.

Serve with pita bread and dips for a make your own shawarma sandwich station.



  • 2 lb boneless, skinless, chicken thighs
  • 14 cup chicken broth
  • 1 tsp ground cinnamon
  • 1 12 tsp cumin
  • 34 tsp ground turmeric
  • 12 tsp paprika
  • 12 tsp salt
  • 12 tsp garlic powder
  • 14 tsp ground coriander
  • 14 tsp ground cloves
  • 18 tsp cardamom


Add all ingredients to a slow cooker and gently mix to incorporate the chicken and spices together. Cook on high for about 3 hours, or until thermometer reaches 160 degrees. Remove chicken from the slow cooker, and shred using two forks. Place chicken in a bowl and add a few teaspoons of the cooking liquid to the chicken and serve.

Make ahead: You can marinate the chicken in the spices overnight and then toss it in the slow cooker with the chicken broth the next day.

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