Slow Cooker Chicken Shawarma Recipe

Introduction

Slow Cooker Chicken Shawarma is a flavorful and easy way to enjoy this Middle Eastern classic at home. Tender chicken thighs soak up a vibrant blend of spices, resulting in a dish that’s perfect for pita wraps or rice bowls. It’s a hands-off recipe that fills your kitchen with irresistible aromas.

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 form a bed for the chicken.
3. Step 3: Add the chicken thighs on top of the onions and pour the marinade over the chicken, making sure 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 to absorb the flavors.
6. Step 6: Serve the shredded chicken in pita bread or over rice, garnished with chopped parsley and drizzled with yogurt or tahini sauce.

Tips & Variations

• For extra smoky flavor, add a dash of smoked chili powder or use smoked paprika.
• If you prefer less heat, omit the cayenne pepper or reduce the amount.
• Try adding sliced bell peppers to the slow cooker for added color and sweetness.
• Leftover chicken makes a great filling for wraps or salads the next day.

Storage

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep it moist. You can also freeze the cooked chicken 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, boneless chicken breasts can be used, but thighs tend to stay juicier and more tender during slow cooking.

Is it necessary to marinate the chicken beforehand?

Marinating in the slow cooker during cooking works well, but for deeper flavor, you can marinate the chicken in the spice mixture for a few hours or overnight before cooking.

Slow Cooker Chicken Shawarma Recipe

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★★★★★

4.4 from 102 reviews

This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful chicken infused with aromatic Middle Eastern spices. Perfect for an easy meal, the chicken is slow-cooked to juicy perfection and served with fresh parsley, pita bread or rice, and a tangy yogurt or tahini sauce.

• Author: Grace
• 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 Dish
• 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

Additional 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, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper (if using), salt, pepper, and lemon juice. Mix well to create a fragrant marinade.
2. Layer onions in slow cooker: Arrange the sliced onion evenly at the bottom of your slow cooker to form a flavorful base for the chicken.
3. Add and marinate chicken: Place the boneless, skinless chicken thighs on top of the onions. Pour the prepared marinade over the chicken, making sure each piece is thoroughly coated with the spices and oil mixture.
4. Slow cook the chicken: Cover the slow cooker and cook on low heat for 6 hours or on high heat for 3 hours. The goal is for the chicken to cook until tender and fully cooked through.
5. Shred the chicken: Once the chicken is done, use two forks to shred the meat directly in the slow cooker. Stir the shredded chicken to mix it evenly with the cooking juices and onions for enhanced flavor.
6. Serve: Spoon the shredded chicken into warm pita bread or serve over rice. Garnish with freshly chopped parsley and drizzle with yogurt or tahini sauce for a creamy finish.

Notes

• For extra heat, increase the cayenne pepper or add a pinch of red chili flakes.
• Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
• To make this recipe gluten-free, serve with rice instead of pita bread.
• For a smoky flavor, consider adding a small amount of smoked chipotle powder in place of some paprika.
• If you prefer a thicker sauce, you can remove some of the cooking liquid and reduce it on the stovetop before serving.

Keywords: chicken shawarma, slow cooker recipes, Middle Eastern chicken, easy chicken dinner, slow cooked chicken thighs, shawarma spice blend