Easy Slow Cooker Chicken Shawarma

why make this recipe

Easy Slow Cooker Chicken Shawarma is the perfect dish for anyone looking to enjoy rich, flavorful meals without spending hours in the kitchen. With just a few simple steps and a slow cooker, you can create tender, juicy chicken packed with the warm spices typical of traditional shawarma. It’s a great choice for busy weeknights or meal prep, and it’s sure to impress your family and friends. Plus, it’s versatile—perfect for wraps, bowls, or served alongside fresh veggies.

how to make Easy Slow Cooker Chicken Shawarma

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup plain yogurt
• 2 tablespoons apple cider vinegar
• Juice of 1 lemon
• Fresh parsley, chopped (for serving)
• Pita bread (for serving)
• Fresh vegetables (for serving)
• Optional toppings: tahini sauce, hummus, pickled onions, yogurt

Directions:

1. In a medium-sized bowl, whisk together ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.
2. Add the chicken thighs to the bowl of spices and toss to coat each piece. Add the minced garlic and toss again.
3. In a separate smaller bowl, whisk together olive oil, plain yogurt, apple cider vinegar, and lemon juice.
4. Pour the wet marinade over the spice-coated chicken and toss gently to ensure everything is well combined.
5. Transfer all the chicken and marinade into your slow cooker.
6. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and easy to shred.
7. Remove the cooked chicken from the slow cooker and place it on a cutting board or in a shallow dish. Shred the chicken using two forks.
8. Return the shredded chicken to the slow cooker, stir to coat with the cooking liquid.
9. Serve the chicken shawarma stuffed into warm pita bread with your favorite fresh vegetables, chopped parsley, and any desired toppings.

how to serve Easy Slow Cooker Chicken Shawarma

Serve Easy Slow Cooker Chicken Shawarma by filling warm pita bread with the shredded chicken. Add fresh vegetables like cucumber, tomato, and lettuce. Top with chopped parsley and your choice of optional toppings, such as tahini sauce, hummus, or pickled onions. This dish is great for lunch or dinner and can also be served in bowls with rice or salad.

how to store Easy Slow Cooker Chicken Shawarma

Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it for longer, you can freeze it. Just place the shredded chicken and cooking liquid in a freezer-safe bag or container. It will keep well for up to 2 months. When ready to eat, simply thaw in the fridge overnight and reheat on the stove or in the microwave.

tips to make Easy Slow Cooker Chicken Shawarma

• For extra flavor, let the chicken marinate in the spices and wet mixture for a few hours or overnight before cooking.
• You can adjust the heat level by changing the amount of cayenne pepper used in the recipe.
• If you want to make it a complete meal, serve with a side of rice or quinoa.

variation

You can make this dish with chicken breasts instead of thighs for a leaner option, though keep in mind that chicken thighs may yield a juicier result. You can also try using turkey thighs for a different flavor.

FAQs

1. Can I use a different cut of chicken?
Yes, you can use chicken breasts or even drumsticks if you prefer, but cooking times may vary.

2. Is this recipe gluten-free?
Yes, the chicken shawarma itself is gluten-free. Just be sure to use gluten-free pita or serve it with rice or salad to keep it gluten-free.

3. Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and marinade a day before and let it sit in the refrigerator. It will enhance the flavors and make cooking on the day much easier.

Easy Slow Cooker Chicken Shawarma

A flavorful and tender chicken shawarma made easy with a slow cooker, perfect for wraps, bowls, or meal prep.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Middle Eastern

Ingredients Method Notes

Ingredients

  

For the chicken and marinade

• 2 pounds boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup plain yogurt
• 2 tablespoons apple cider vinegar
• 1 Juice of 1 lemon

For serving

• Fresh parsley, chopped For garnish
• Pita bread For serving
• Fresh vegetables Such as cucumber, tomato, lettuce
• Optional toppings Tahini sauce, hummus, pickled onions, yogurt

Method

 

Preparation

1. In a medium-sized bowl, whisk together ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.
2. Add chicken thighs to the bowl of spices and toss to coat each piece. Add minced garlic and toss again.
3. In a separate smaller bowl, whisk together olive oil, plain yogurt, apple cider vinegar, and lemon juice.
4. Pour the wet marinade over the spice-coated chicken and toss gently to ensure everything is well combined.

Cooking

1. Transfer all the chicken and marinade into your slow cooker.
2. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and easy to shred.
3. Remove the cooked chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks.
4. Return the shredded chicken to the slow cooker, stir to coat with the cooking liquid.

Serving

1. Serve the chicken shawarma stuffed into warm pita bread with your favorite fresh vegetables, chopped parsley, and any desired toppings.

Notes

For extra flavor, let the chicken marinate in the spices and wet mixture for a few hours or overnight before cooking. Adjust the heat level by changing the amount of cayenne pepper used in the recipe. Serve with a side of rice or quinoa for a complete meal.