Slow Cooker Chicken Shawarma Recipe

Introduction

Slow Cooker Chicken Shawarma offers a flavorful and tender way to enjoy a Middle Eastern classic without the hassle. This recipe uses a blend of aromatic spices and slow cooking to infuse the chicken with rich, deep flavors. Perfect for an easy weeknight dinner or a casual gathering.

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, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, and lemon juice to create a flavorful marinade.
2. Step 2: Place the sliced onion at the bottom of the slow cooker to create a base layer for the chicken.
3. Step 3: Add the chicken thighs on top of the onions and pour the marinade evenly over the chicken, making sure each piece is well coated.
4. Step 4: Cover the slow cooker 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 directly in the slow cooker and stir it back into the cooking juices for extra flavor.
6. Step 6: Serve the shredded chicken in warm pita bread or over rice, garnished with fresh parsley and a drizzle of yogurt or tahini sauce.

Tips & Variations

• For a spicier kick, increase the cayenne pepper or add a dash of hot sauce when serving.
• Using chicken thighs rather than breasts keeps the meat juicy and tender during slow cooking.
• If you don’t have a slow cooker, this recipe can be adapted for baking in a covered dish at 325°F (160°C) for about 1.5 to 2 hours.
• Try serving with fresh cucumber and tomato salad to add a refreshing crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the chicken moist. This dish can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay more tender and flavorful when slow cooked. If using breasts, be careful not to overcook as they can dry out.

Is it necessary to shred the chicken?

Shredding helps the chicken absorb the flavorful juices better and makes it easier to serve in pita or over rice, but you can serve the pieces whole if preferred.

Slow Cooker Chicken Shawarma Recipe

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★★★★★

4.6 from 135 reviews

This Slow Cooker Chicken Shawarma recipe offers a flavorful and hassle-free way to enjoy the classic Middle Eastern street food at home. Tender chicken thighs are marinated in a fragrant blend of spices and slow-cooked to juicy perfection, then shredded and served with pita bread or rice, garnished with fresh parsley and a tangy yogurt or tahini sauce. Perfect for a cozy dinner or meal prep.

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

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 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

For Cooking and Serving

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

Instructions

1. Prepare marinade: In a small bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper (if using), salt, pepper, and lemon juice. Mix thoroughly to create a fragrant marinade.
2. Add onions to slow cooker: Place sliced onions evenly at the bottom of the slow cooker to provide a flavorful base for the chicken and help prevent sticking.
3. Marinate chicken and place in cooker: Arrange the chicken thighs over the onions in the slow cooker. Pour the marinade over the chicken, making sure all pieces are well coated with the spice mixture.
4. Cook the chicken: Cover the slow cooker and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken is fully cooked and tender enough to shred.
5. Shred the chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken well into the flavorful juices and onions.
6. Serve: Serve the shredded chicken in warm pita bread or over cooked rice. Garnish with chopped fresh parsley and drizzle with your favorite yogurt or tahini sauce for added creaminess and flavor.

Notes

• For extra heat, increase the cayenne pepper or add a pinch of red pepper flakes.
• You can substitute chicken thighs with boneless, skinless chicken breasts, but thighs remain juicier.
• Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 1 month.
• To speed up cooking time, you can briefly sear the chicken before placing it in the slow cooker.
• Use gluten-free pita bread or rice to make this meal gluten-free.

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