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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/slow-cooker-chicken-shawarma-recipe/