Tender slow cooker chicken shawarma made with a Greek yogurt and olive oil marinade, warm Mediterranean spices, and a creamy cucumber yogurt sauce. Perfect for pita, grain bowls, or meal prep.

Crockpot Chicken Shawarma

Bringing the warm, aromatic flavors of the Mediterranean to your dinner table with this easy Crockpot Chicken Shawarma. Tender chicken slowly cooks in a creamy yogurt and spice marinade before being served over rice, tucked into warm pita, or layered into a nourishing Mediterranean bowl with fresh vegetables and homemade cucumber yogurt sauce.

Introduction

Chicken shawarma is one of my favorite ways to enjoy Mediterranean-inspired flavors at home. Traditionally roasted on a vertical spit, this slow cooker version of the food makes it easy to recreate those same warm spices with very little effort. Greek yogurt, olive oil, lemon juice, garlic, smoked paprika, cumin, turmeric, and cinnamon work together to create tender, flavorful chicken that practically falls apart after a few hours in the crockpot.

Serve it over rice, in a warm pita, or build your own Mediterranean bowl with fresh vegetables, hummus, olives, and a drizzle of homemade cucumber yogurt sauce. My personal favorite, the Mediterranean bowl.

🌿 Mindful Morsel

This Crockpot Chicken Shawarma is packed with ingredients that do more than add incredible flavor. Greek yogurt provides protein and probiotics that support gut health, while garlic, turmeric, cinnamon, cumin, and paprika contain plant compounds that have been studied for their antioxidant and inflammation-supporting properties (often seen in Ayurvedic recipes). Pair the chicken with whole grains and plenty of fresh vegetables for a colorful, balanced meal that's rich in protein, fiber, and nourishing ingredients.

Recipe Information

  • Servings: 6

  • Prep Time: 15 minutes (plus marinating time)

  • Marinate Time: 4 hours or overnight (optional)

  • Cook Time: 3–4 hours on High or 4–6 hours on Low

  • Total Time: Approximately 4½–10 hours

  • Calories: Approximately 390 per serving (chicken only)

Ingredients

Chicken & Marinade

  • 2 pounds boneless, skinless chicken thighs (or chicken breasts)

  • 1 tablespoon extra-virgin olive oil

  • ½ cup plain Greek yogurt

  • 2 tablespoons fresh lemon juice

  • 3 garlic cloves, minced (or 1½ tablespoons jarred minced garlic)

  • 2 teaspoons smoked paprika

  • 2 teaspoons ground cumin

  • 1½ teaspoons black pepper

  • 1 teaspoon sea salt

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground cinnamon

  • ½ teaspoon crushed red pepper flakes

  • 1 yellow onion, thinly sliced

Cucumber Yogurt Sauce

  • 1 ½ cup plain Greek yogurt

  • 2 tablespoons grated cucumber

  • 2 teaspoon minced garlic (or 1 tablespoon jarred minced garlic)

  • 1 teaspoon ground cumin

  • 1 tablespoon fresh lemon juice

  • ¼ teaspoon sea salt

  • ¼ teaspoon black pepper

  • ⅛ teaspoon crushed red pepper flakes

Optional for plating

  • Avocado

Instructions

  1. Prep: Wash the lemon and cucumber. Juice the lemon, mince the garlic (or measure the jarred garlic), grate the cucumber, and cut chunks the onion.

  2. Marinade Prep: In a medium mixing bowl, whisk together the olive oil, Greek yogurt, lemon juice, garlic, smoked paprika, cumin, black pepper, salt, turmeric, cinnamon, and crushed red pepper flakes until smooth and well combined.

  3. Optional Marinate: Place the chicken into a large zip-top bag or shallow container. Pour the marinade over the chicken and massage until evenly coated. Refrigerate for at least 4 hours, or preferably overnight.

  4. Layer: Arrange the chunked onion in the bottom of your slow cooker, so they coat the bottom of the pot. Place the marinated chicken on top, along with any remaining marinade.

  5. Coat: If skipping the overnight marinating, coat each side of the chicken thigh or breast with marinade and place it on top of the onions in the slow cooker.

  6. Cook: Cover and cook on High for 3–4 hours or Low for 4–6 hours, until the chicken reaches an internal temperature of 165°F and is tender.

  7. Toss: Rotate the chicken and onions with a spoon in the pot to ensure all the flavor from the ingredients merge together.

  8. Make the Sauce: While the chicken cooks, in a small bowl, whisk together the Greek yogurt, cucumber, garlic, cumin, lemon juice, salt, pepper, and crushed red pepper flakes until smooth.

  9. Serve: Spoon the chicken over brown rice, basmati rice, quinoa, or into warm pita bread. Top with the cucumber yogurt sauce and your favorite Mediterranean toppings; such as, avocado,

Tips / Notes

  • Chicken thighs stay especially juicy in the slow cooker, but chicken breasts also work well.

  • Marinating overnight develops the deepest flavor.

  • Build Your Own Mediterranean Bowl: Serve the chicken over brown rice or quinoa with cucumber, tomatoes, hummus, olives, feta cheese, fresh herbs, and a generous drizzle of the cucumber yogurt sauce.

  • Pair this meal with my Cucumber, Tomato & Dill Salad for a refreshing side that complements the warm Mediterranean spices beautifully.

  • Leftovers keep well in the refrigerator for up to 4 days and are excellent for meal prep.

  • The cucumber yogurt sauce can be made a day ahead for even better flavor.

Social Media Callout

Bring Mediterranean flavors home with this easy Crockpot Chicken Shawarma! Tender, spice-marinated chicken slow cooks until perfectly juicy and pairs beautifully with rice, pita, or a fresh Mediterranean bowl. Save this recipe for your next meal prep, and if you make it, tag @mmmindfulmorsels on Instagram—I love seeing your creations!

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