Slow Cooker Chicken Shawarma Recipe

Introduction

Slow Cooker Chicken Shawarma is a flavorful, easy-to-make dish that brings the taste of the Middle East right to your home. This tender, spiced chicken pairs perfectly with pita bread or rice, making it a versatile meal for any day of the week.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Juice of 1 lemon
• 1 large onion, sliced
• Fresh parsley, chopped (for garnish)
• Pita bread or rice (for serving)
• Yogurt or tahini sauce (for serving)

Instructions

1. Step 1: In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to create a marinade.
2. Step 2: Place the sliced onion at the bottom of the slow cooker.
3. Step 3: Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.
4. Step 4: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
5. Step 5: Once cooked, shred the chicken using two forks and stir it back into the juices.
6. Step 6: Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.

Tips & Variations

• For a milder flavor, reduce or omit the cayenne pepper.
• Use boneless, skinless chicken breasts if you prefer leaner meat, but thighs yield juicier results.
• Add chopped tomatoes or bell peppers to the slow cooker for extra veggies and flavor.
• Serve with pickled vegetables and fresh cucumber slices for a traditional touch.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. You can also freeze the cooked chicken in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may be less juicy than thighs. Adjust cooking time slightly and watch to avoid drying out.

Do I need a slow cooker to make this recipe?

A slow cooker is recommended for the tender, slow-cooked flavor, but you can adapt the recipe by marinating the chicken and cooking it covered in a low oven or on the stovetop over low heat until tender.

Slow Cooker Chicken Shawarma Recipe

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★★★★★

4.9 from 143 reviews

This Slow Cooker Chicken Shawarma recipe offers a flavorful and tender Middle Eastern-inspired dish made easy with simple spices and slow cooking. The chicken thighs marinate in a blend of aromatic spices and garlic, then cook slowly to achieve rich, succulent meat perfect for serving in pita bread or over rice, complemented with fresh parsley and a creamy yogurt or tahini sauce.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken Shawarma Marinade and Meat

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Juice of 1 lemon

Other Ingredients

• 1 large onion, sliced
• Fresh parsley, chopped (for garnish)
• Pita bread or rice (for serving)
• Yogurt or tahini sauce (for serving)

Instructions

1. Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, pepper, and lemon juice. Mix thoroughly to form a fragrant marinade.
2. Layer the Onions: Place the sliced onion evenly at the bottom of the slow cooker to create a flavorful base that will infuse the chicken as it cooks.
3. Add Chicken and Marinade: Arrange the chicken thighs over the onion layer and pour the marinade over the chicken, making sure each piece is well coated with the seasoned mixture.
4. Cook the Chicken: Cover the slow cooker and set it to cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked through.
5. Shred the Chicken: Once cooked, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker to soak up the cooking juices and flavors.
6. Serve and Garnish: Serve the shredded chicken wrapped in warm pita bread or over a bed of rice. Garnish with fresh chopped parsley and drizzle with your choice of yogurt or tahini sauce for added creaminess and flavor.

Notes

• For a spicier shawarma, increase the cayenne pepper or add a pinch of chili flakes.
• Using chicken thighs ensures more moisture and tenderness compared to chicken breasts.
• You can prepare the marinade the night before for even deeper flavor infusion.
• Leftover chicken shawarma can be refrigerated and used for sandwiches or salads the next day.
• To keep the dish gluten-free, serve over rice instead of pita bread.

Keywords: Chicken Shawarma, Slow Cooker Chicken, Middle Eastern Chicken, Slow Cooker Shawarma, Easy Chicken Shawarma, Slow Cooker Recipes