Easy Slow Cooker Chicken Shawarma

why make this recipe

This Easy Slow Cooker Chicken Shawarma is perfect for busy weeknights or meal prepping for the week ahead. It’s flavorful, hearty, and requires minimal effort. Just toss the ingredients into your slow cooker and let it do the work for you. You can serve it in various ways, whether in pita bread, on a salad, or on rice.

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 the 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 the 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, into the cooking liquid, and stir to coat.
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 the chicken shawarma warm, stuffed into pita bread along with fresh vegetables such as lettuce, tomatoes, and cucumbers. You may also want to add toppings like tahini sauce, hummus, pickled onions, or yogurt to enhance the flavor.

how to store Easy Slow Cooker Chicken Shawarma

Store any leftovers in an airtight container in the refrigerator. It will last for up to 4 days. You can also freeze the shredded chicken for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

tips to make Easy Slow Cooker Chicken Shawarma

• For extra flavor, marinate the chicken overnight in the refrigerator before cooking.
• You can adjust the level of spiciness by adding more or less cayenne pepper.
• Feel free to add sliced onions or bell peppers to the slow cooker for added flavor and texture.

variation

You can substitute chicken thighs with chicken breasts for a leaner option. You can also use this marinade on different proteins like pork or tofu.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but chicken thighs tend to be juicier and more flavorful.

Can I cook this on the stovetop instead of in a slow cooker?
Yes, you can cook the chicken in a covered pot over low heat for about an hour, or until it’s cooked through and tender.

Can I add vegetables to the slow cooker?
Absolutely! Feel free to add veggies like bell peppers, onions, or carrots for extra flavor and nutrition. Just add them in the last hour of cooking.

Easy Slow Cooker Chicken Shawarma

This flavorful and hearty chicken shawarma is perfect for busy weeknights or meal prepping, requiring minimal effort and cooked in a slow cooker.

Print Recipe Pin Recipe

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

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken

• 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

For the Marinade

• 1/4 cup olive oil
• 1/4 cup plain yogurt
• 2 tablespoons apple cider vinegar
• 1 juiced lemon

For Serving

• to taste Fresh parsley, chopped For serving
• as needed Pita bread For serving
• as needed Fresh vegetables For serving such as lettuce, tomatoes, and cucumbers
• as needed Optional toppings: tahini sauce, hummus, pickled onions, yogurt

Method

 

Preparation

1. In a medium-sized bowl, whisk together the 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 the 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.

Cooking

1. 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.
2. 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.
3. Return the shredded chicken to the slow cooker, into the cooking liquid, and stir to coat.

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, marinate the chicken overnight in the refrigerator before cooking. You can adjust the level of spiciness by adding more or less cayenne pepper. Feel free to add sliced onions or bell peppers to the slow cooker for added flavor and texture. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.