Slow Cooker Chicken Shawarma Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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