Can I use chicken breasts instead of thighs?

Yes. Use the same weight but shorten cook time (LOW 4–5 hrs or HIGH 2–3 hrs) and watch carefully to avoid drying. Broil quickly to add crisp bits.

Can I make this in the Instant Pot or oven?

Instant Pot: pressure cook thighs on HIGH for 8 minutes with quick release, then broil. Oven: roast marinated thighs at 425°F for 18–22 minutes, then broil briefly to char.

Yes, naturally — just use gluten-free pita or serve over rice.

How long can I marinate?

Up to 12 hours in the fridge. Overnight gives the best depth; 30 minutes still improves texture and flavor.

What sauces pair best?

Garlic yogurt, tahini-lemon sauce, or toum (pure garlic sauce) are all winners. A quick cucumber-tomato salad adds crunch and freshness.

Easy Prep Dinners — Slow Cooker Chicken Swarma (Delicious Crockpot Chicken)

Name: Easy Prep Dinners — Slow Cooker Chicken Swarma (Delicious Crockpot Chicken)
Prep time: 15 min
Total time: 15 min
Ingredients: 2½–3 lb boneless, skinless chicken thighs; ½ cup plain whole-milk yogurt (or thick non-dairy yogurt); 3 Tbsp olive oil, divided; 4 large garlic cloves, minced; Zest of 1 lemon and ¼ cup fresh lemon juice; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp smoked paprika (or sweet paprika); 1 tsp ground turmeric; ½ tsp ground cinnamon; ¼ tsp ground cardamom (optional but nice); 1½ tsp kosher salt, plus extra for finishing; ½ tsp black pepper; 1 large yellow onion, sliced into thin half-moons; Warm pita or flatbreads; Chopped tomatoes, cucumber, shredded lettuce, pickles, thinly sliced red onion, chopped parsley; Sauces: garlic-yogurt sauce (yogurt + grated garlic + lemon + salt) or tahini-lemon drizzle

Ingredients

Scale

2½–3 lb boneless, skinless chicken thighs
½ cup plain whole-milk yogurt (or thick non-dairy yogurt)
3 Tbsp olive oil, divided
4 large garlic cloves, minced
Zest of 1 lemon and ¼ cup fresh lemon juice
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika (or sweet paprika)
1 tsp ground turmeric
½ tsp ground cinnamon
¼ tsp ground cardamom (optional but nice)
1½ tsp kosher salt, plus extra for finishing
½ tsp black pepper
1 large yellow onion, sliced into thin half-moons

To serve (suggestions)

Warm pita or flatbreads
Chopped tomatoes, cucumber, shredded lettuce, pickles, thinly sliced red onion, chopped parsley
Sauces: garlic-yogurt sauce (yogurt + grated garlic + lemon + salt) or tahini-lemon drizzle

Instructions

Make the spice-yogurt coating
In a large bowl combine the yogurt, 2 Tbsp olive oil, minced garlic, lemon zest and juice, cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom (if using), salt and pepper. Whisk until smooth.
Coat the chicken
Add the chicken thighs to the bowl and toss so each piece is well covered in the yogurt-spice mixture. For best flavor let the chicken rest in the fridge for 30 minutes to overnight; if short on time, 30 minutes at room temperature still helps.
Layer into the slow cooker
Spread the sliced onion across the bottom of the crockpot. Place the marinated chicken on top, pouring any leftover marinade over it. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the meat is very tender.
Prepare the chicken for serving
Remove the chicken to a cutting board. Roughly chop into bite-sized pieces or shred with two forks. If you like juicier meat, spoon some of the cooking liquid back over it (reserve a bit for later).
Crisp the edges (highly recommended)
For those signature browned bits, arrange the shredded/chopped chicken in a single layer on a foil-lined baking sheet. Drizzle with the remaining 1 Tbsp olive oil and broil on the top rack until the edges caramelize, about 5–8 minutes, tossing once. Alternatively, sear portions in a hot skillet 2–3 minutes per side until nicely browned. Taste and add more salt or a squeeze of lemon if needed.
Assemble and eat
Warm pita or flatbreads. Pile on the chicken and top with tomato, cucumber, lettuce, pickles, red onion and parsley. Finish each wrap or plate with garlic-yogurt sauce or tahini-lemon sauce and a sprinkle of smoked paprika or sumac if you have it.

Notes

How Much Time Will You Need?

Hands-on prep: about 15 minutes, plus optional marinating (30 minutes up to overnight). Slow cooker: LOW 6–7 hours or HIGH 3–4 hours. Finishing broil or skillet sear: 5–8 minutes. Total active time stays under 30 minutes.

Marinating helps. Even a short marinate improves tenderness and flavor; overnight is ideal.
Crisp finish = restaurant vibes. The broil or skillet step transforms slow-cooked meat into authentic shawarma.
Adjust acid at the end. A last squeeze of lemon livens the spiced meat.
Keep juices. Save a little cooking liquid to moisten the chicken if it looks dry before broiling.
Dairy-free option: Use a thick plant yogurt or replace the yogurt with extra olive oil and a splash of lemon.
Serving ideas: Serve as wraps, over rice for bowls, or tossed into salads for meal prep.