Slow Cooker Chicken Shawarma Sliders

This is one of those recipes that feels like a party in miniature: tender, spice-kissed slow cooker chicken tucked into soft slider buns, brightened with a creamy tahini-lemon sauce and crisp cucumber. These Slow Cooker Chicken Shawarma Sliders are perfect for game day, casual weeknight dinners, or when you want big flavor without fuss. The slow cooker does the heavy lifting, infusing chicken breasts with warm spices and coconut cream until they shred like a dream. Build them quickly when guests arrive, and watch them disappear.

Why you’ll love these sliders

• Hands-off cooking: Toss everything in the slow cooker and come back to perfectly cooked, shreddable chicken.
• Big, balanced flavor: Cumin, curry powder, smoked paprika, and tahini combine with lemon and yogurt for bright and savory layers.
• Perfectly portioned: Slider size makes them ideal for parties, feed-a-crowd nights, or mixing and matching toppings.
• Quick assembly: The sauce comes together in minutes, and the cucumber adds a refreshing crunch.

Ingredients

Yield: about 12 sliders

• 2 pounds chicken breast, boneless, skinless
• 1 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon smoked paprika
• 1 cup coconut cream
• 2 tablespoons tahini
• 1 lemon, juiced
• 1/2 cup low sodium chicken broth
• 12 slider buns
• 1 cucumber, sliced thinly
• 3 tablespoons fresh parsley, chopped
• 1/4 cup Greek yogurt
• 1 teaspoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper

Taste and texture notes

The cooked chicken is juicy and tender with a silky mouthfeel from the coconut cream. Tahini adds a nutty, savory depth that pairs beautifully with the warm spices. Greek yogurt brightens the slider base with tang and creaminess, while thin cucumber slices contribute a cool, crisp contrast. Fresh parsley sprinkled on top adds herby freshness and color.

Make-ahead and storage

You can cook the chicken up to 3 days ahead and store it in an airtight container in the refrigerator. Warm gently in a skillet with a splash of chicken broth or in the slow cooker on low to prevent drying. The tahini-yogurt sauce will keep for 3 days refrigerated; stir before serving. Assemble sliders just before serving so the buns stay soft and the cucumber remains crisp.

Serving suggestions

• Serve with a side of roasted potatoes or sweet potato fries for a fuller meal.
• Offer pickled red onions, sliced tomatoes, or chopped romaine as optional toppings.
• Turn these into a platter: line up buns, place shredded chicken in a bowl, add sauces and toppings, and let everyone build their own sliders.

Rewritten step-by-step instructions

1. Prepare the chicken: Pat 2 pounds chicken breast dry with paper towels. Rub the chicken with 1 tablespoons olive oil, then season evenly with 1 teaspoon sea salt and 1 teaspoon ground black pepper.
2. Mix the spice blend and liquids: In a medium bowl, combine 1 teaspoon ground cumin, 1 teaspoon curry powder, and 1/2 teaspoon smoked paprika. Add 1 cup coconut cream, 2 tablespoons tahini, the juice of 1 lemon, and 1/2 cup low sodium chicken broth. Whisk until the tahini is incorporated and the mixture is smooth.
3. Place chicken in slow cooker: Arrange the seasoned chicken breasts in the bottom of your slow cooker in a single layer if possible.
4. Pour sauce over chicken: Pour the coconut-tahini-spice mixture over the chicken, making sure the breasts are mostly covered so they cook evenly and absorb flavor.
5. Cook low and slow: Cover the slow cooker and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is easily shredded with two forks.
6. Shred the chicken: Remove the chicken breasts from the slow cooker to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the remaining sauce to coat thoroughly.
7. Make the yogurt-tahini sauce: In a small bowl, whisk together 1/4 cup Greek yogurt, 1 teaspoon lemon juice, 1 tablespoon tahini, 1 teaspoon garlic minced, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground black pepper until smooth. Taste and adjust lemon or salt if desired.
8. Prepare cucumbers and parsley: Slice 1 cucumber thinly and chop 3 tablespoons fresh parsley. These will provide a crisp, fresh contrast to the warm, creamy chicken.
9. Toast slider buns (optional): If you like, split and lightly toast the 12 slider buns in a hot skillet or under the broiler for 1–2 minutes until just golden. This step adds texture and helps the buns hold up to the saucy filling.
10. Assemble the sliders: Spread a small spoonful of the yogurt-tahini sauce on the bottom of each bun. Pile shredded chicken onto each bun, then top with a few slices of cucumber and a sprinkle of chopped parsley. Add a little more sauce on top, then close the bun and serve immediately.

Tips for success

• Even seasoning: Rub the olive oil and salt-pepper directly onto the chicken so spices stick and penetrate the meat.
• Control moisture: If the slow cooker sauce seems very thin when the chicken is done, remove the lid and cook on HIGH for 10–15 minutes to reduce slightly, then return shredded chicken to coat.
• Make it milder or bolder: Adjust the amount of curry powder and smoked paprika to suit your taste — add a pinch more for a smokier kick or reduce for a gentler profile.
• Keep the buns soft: Toast them briefly but don’t over-toast, which can dry them out and overpower the tender chicken.

Ingredient swaps and dietary notes

If you prefer a dairy-free version, use a dairy-free plain yogurt alternative in place of Greek yogurt. For a grain-free option, serve the shredded chicken over lettuce leaves or in thinly sliced roasted sweet potatoes instead of slider buns. The recipe is flexible when it comes to herbs and toppings — add mint or cilantro for a fresher herbal note, or a few sliced olives for briny contrast.

Why coconut cream?

Coconut cream gives the cooking liquid a luscious texture that keeps the chicken moist as it slowly braises. It also helps the spices bloom and develop a rounded flavor. The subtle coconut background complements tahini’s nuttiness and the brightness of lemon, creating a layered, satisfying sauce that clings to shredded chicken.

How to scale this recipe

Want to feed more people? The slow cooker can handle larger quantities—just maintain roughly the same liquid-to-chicken ratio so the meat stays moist. For a double batch, use two slow cookers or cook in two rounds to ensure even cooking. Keep the rest of the ingredient ratios the same per pound of chicken for consistent flavor.

Final thoughts

These Slow Cooker Chicken Shawarma Sliders are a joy to make and even more fun to eat. The slow cooker turns simple chicken into something complex and comforting, while the tahini-yogurt sauce and crisp cucumber keep each bite balanced. They’re versatile, easy to assemble, and irresistible at any casual gathering. Make a batch, invite friends, and enjoy the delicious simplicity of sliders done right.