Why Make This Recipe
Juicy Slow Cooker Chicken Shawarma is a game-changer for your weeknight dinners. This dish is not only flavor-packed, but it’s also super easy to make. With simple ingredients and a slow cooker, you can create a juicy and tender chicken that is perfect for wraps, rice bowls, or salads. Plus, it requires minimal effort, allowing you to spend more time enjoying your meal than cooking it.
How to Make Juicy Slow Cooker Chicken Shawarma
Follow these easy steps for a delicious meal that the whole family will love.
Ingredients
- 2 pounds Boneless Skinless Chicken Thighs
- 6 cloves Garlic (minced)
- 1/4 cup Olive Oil
- 1/2 cup Plain Yogurt (Greek or dairy-free optional)
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 teaspoons Cumin (essential)
- 1 teaspoon Paprika (smoked optional)
- 1/2 teaspoon Turmeric (optional)
- 1 teaspoon Coriander (optional)
- 1/2 teaspoon Cinnamon (just a pinch)
- 1/4 teaspoon Cayenne Pepper (adjust to taste)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black Pepper (to taste)
Directions
- Start by preparing the marinade. In a large bowl, combine the minced garlic, olive oil, yogurt, apple cider vinegar, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.
- Add the chicken thighs to the bowl and coat them well with the marinade.
- Transfer the marinated chicken to your slow cooker. Make sure to pour any leftover marinade over the chicken.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Once done, shred the chicken using two forks and mix it with the juices in the slow cooker.
How to Serve Juicy Slow Cooker Chicken Shawarma
You can serve Chicken Shawarma in many ways. It’s great wrapped in pita bread or flatbreads with fresh vegetables like lettuce, tomatoes, and cucumbers. You can also enjoy it over rice or quinoa, adding a drizzle of tahini sauce or a dollop of yogurt for extra flavor.
How to Store Juicy Slow Cooker Chicken Shawarma
If you have leftovers, let the chicken cool down and place it in an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, freeze the shredded chicken in a freezer-safe bag for up to 3 months. Just thaw it overnight in the fridge before reheating.
Tips to Make Juicy Slow Cooker Chicken Shawarma
- For extra flavor, marinate the chicken overnight in the refrigerator.
- If you want a crispy texture, broil the shredded chicken for a few minutes after cooking.
- Adjust the amount of cayenne pepper to control the heat level according to your preference.
Variation
You can easily customize this recipe. Try adding different spices or herbs like oregano or parsley. Additionally, for a non-chicken option, you can substitute with slices of beef or lamb.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless skinless chicken breasts, but they may not be as juicy. Cooking time may also vary as breasts cook faster.
2. Can I make this recipe in advance?
Absolutely! You can prepare the marinade the day before and marinate the chicken overnight for better flavor.
3. What can I serve with Chicken Shawarma?
You can serve it with tabbouleh, hummus, or a simple salad. It also pairs well with rice or couscous for a hearty meal.
Juicy Slow Cooker Chicken Shawarma
Ingredients
Method
- In a large bowl, combine the minced garlic, olive oil, yogurt, apple cider vinegar, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.
- Add the chicken thighs to the bowl and coat them well with the marinade.
- Transfer the marinated chicken to your slow cooker and pour any leftover marinade over the chicken.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Once done, shred the chicken using two forks and mix it with the juices in the slow cooker.