Tender Slow-Cooked Chicken Shawarma at Home delivers a warm, aromatic experience filled with slow-cooked spices, tender shredded chicken, and creamy toppings. This dish relies on simple ingredients such as chicken thighs, garlic, yogurt, and classic Middle Eastern spices that gently develop their flavor during slow cooking. Ideal for weeknight dinners, cozy family meals, or comforting dishes on cool evenings, this shawarma offers deep flavor with minimal effort.

Servings

Servings: 4–6 servings

Time Required

Prep Time: 15 minutes
Cook Time: 4–5 hours (slow cooker) or 2 hours (stovetop, low heat)
Total Time: 4 hours 30 minutes

Ingredients for Tender Slow-Cooked Chicken Shawarma at Home

Main Ingredients

1.2 kg boneless skinless chicken thighs, whole or cut into large chunks
2 tbsp (30 ml) olive oil
120 g plain Greek yogurt
4 cloves garlic, finely minced
1 medium onion (120 g), finely chopped
150 g cherry tomatoes, diced (for serving)
100 g red onion, finely chopped (for serving)
180 g creamy garlic sauce or tahini yogurt sauce (for serving)
Fresh parsley, chopped, for garnish

Spices / Seasoning

2 tsp (10 g) ground cumin
2 tsp (10 g) ground coriander
1½ tsp (7 g) smoked paprika
1 tsp (5 g) ground turmeric
1 tsp (5 g) ground cinnamon
1 tsp (5 g) ground black pepper
1 tsp (5 g) sea salt
½ tsp (2 g) chili flakes or cayenne (optional for heat)
Juice of 1 lemon (30 ml)

Step-by-Step Instructions – How to Make Tender Slow-Cooked Chicken Shawarma at Home

In a large bowl, combine yogurt, minced garlic, olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Mix until you form a smooth, aromatic marinade. The combination will smell warm and earthy, creating the foundation for deep shawarma flavor.

Step 2 – Marinate the Chicken

Add the chicken thighs into the marinade, coating each piece thoroughly. Additionally, allow them to rest for at least 30 minutes, although marinating for 4 hours or overnight results in a more intense aroma and tenderness.

Step 3 – Sear for Enhanced Flavor

Heat a pan over medium-high heat. Then lightly sear the marinated chicken for 1–2 minutes per side. This step is optional; however, searing develops caramelized edges and moreover deepens the final flavor.

Step 4 – Slow Cook Gently

Place the chicken and any remaining marinade into a slow cooker. Add chopped onions on top. Next, cover and cook on Low for 4–5 hours, or until the chicken becomes extremely tender and easy to shred. Meanwhile, avoid opening the lid too often to maintain heat and moisture.

Step 5 – Shred and Simmer

Remove the chicken, shred it using two forks, then return it to the slow cooker. Additionally, allow it to simmer uncovered for 10–15 minutes so the juices reduce slightly and cling to the meat.

Step 6 – Prepare the Garnishes

Dice the tomatoes and red onion, and prepare your creamy garlic sauce. Furthermore, warm pita bread or rice for serving.

Step 7 – Serve and Enjoy

Finally, spoon the warm shredded shawarma onto a plate or into pita bread. Top with garlic sauce, tomatoes, onions, and fresh parsley. Serve immediately while still fragrant and juicy.

Variations of Tender Slow-Cooked Chicken Shawarma at Home

1. Creamier Version

Add 100 ml heavy cream or an extra 100 g Greek yogurt during the final 20 minutes of cooking for a richer, silkier texture.

2. Spicier Shawarma

Increase chili flakes to 1 tsp and add 1 tsp harissa paste or hot paprika. This variation is perfect for spice-lovers who enjoy deeper heat.

3. Vegetarian Shawarma

Replace the chicken with 700 g mushrooms or 500 g firm tofu. Marinate as usual and cook for 1 hour on Low. Meanwhile, sauté after cooking to develop extra color.

4. Shawarma with Rice

Instead of serving with bread, fold the shredded chicken into saffron rice or turmeric basmati for a comforting one-pot meal.

5. Seasonal Variation

Use roasted pumpkin or butternut squash alongside the chicken, adding them during the last hour of cooking for a warm, autumn-inspired version.

Tips for Perfect Results – Tender Slow-Cooked Chicken Shawarma at Home

1. Use Chicken Thighs for Best Tenderness

Chicken thighs remain juicy even after long cooking. Breast meat can be used; however, it may require monitoring to avoid dryness.

2. Let the Spices Bloom

Blooming the spices through searing or heating them briefly in oil enhances aroma. In addition, this prevents raw spice flavors.

3. Shred While Warm

Shredding the chicken immediately ensures a fine texture that absorbs the juices more efficiently.

4. Don’t Skip the Acid

Lemon juice balances the richness of the spices. Moreover, it tenderizes the chicken during slow cooking.

5. Storage and Freezing

Store leftovers in an airtight container for up to 4 days. Alternatively, freeze for up to 3 months. Reheat gently and add a spoonful of sauce to maintain moisture.