Slow Cooker Chicken Shawarma

Why Make This Recipe

Slow Cooker Chicken Shawarma is perfect for busy days. It’s simple to prepare and cooks itself while you focus on other things. The spices in the marinade fill your kitchen with a delightful aroma, making your home feel warm and welcoming. Plus, the tender chicken pairs well with many sides, making it a versatile recipe for any meal.

How to Make Slow Cooker Chicken Shawarma

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)

Directions

1. In a small bowl, mix the olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to make the marinade.
2. Place the sliced onion at the bottom of the slow cooker.
3. Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
5. Once cooked, use two forks to shred the chicken and stir it back into the juices.
6. Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.

How to Serve Slow Cooker Chicken Shawarma

To serve, simply fill pita bread with the shredded chicken. You can add fresh cucumber, tomatoes, or lettuce for extra crunch. If you prefer rice, spoon the chicken and sauce over a bed of fluffy rice. Drizzle with yogurt or tahini sauce for a creamy finish. Garnish with chopped parsley to add a pop of color.

How to Store Slow Cooker Chicken Shawarma

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in the microwave or on a stovetop. If you want to store it for a longer time, you can freeze the chicken in a freezer-safe container. It will last for up to 3 months in the freezer. Thaw it overnight in the fridge before reheating.

Tips to Make Slow Cooker Chicken Shawarma

• Use fresh spices: Fresh spices provide better flavor, so check the freshness of your spices before using.
• Adjust spice levels: If you like your food spicy, add more cayenne pepper. If not, you can skip it entirely.
• Don’t skip the marinade: Allowing the chicken to soak in the marinade helps it become flavorful and tender.

Variation

You can make this dish using beef or lamb instead of chicken for a different flavor. The cooking time may vary slightly, so make sure to check the meat’s doneness.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may dry out more easily. Cooking time may also need adjusting.

2. Is it safe to leave my slow cooker on while I’m away?
Yes, slow cookers are designed to cook food safely for long periods. Just ensure your cooker works properly.

3. Can I make Shawarma in the oven instead?
Yes! You can roast seasoned chicken in the oven at 400°F for about 25-30 minutes, turning halfway through, until fully cooked.

Slow Cooker Chicken Shawarma

A simple and flavorful recipe for Slow Cooker Chicken Shawarma that is perfect for busy days. Tender chicken thighs marinated in a blend of spices cook to perfection in a slow cooker, making this a versatile and easy meal option.

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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: Middle Eastern

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Shawarma

• 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
• 1 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)

Method

 

Preparation

1. In a small bowl, mix the olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to make the marinade.
2. Place the sliced onion at the bottom of the slow cooker.
3. Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.

Cooking

1. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
2. Once cooked, use two forks to shred the chicken and stir it back into the juices.

Serving

1. Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.
2. To serve, fill pita bread with the shredded chicken and add fresh cucumber, tomatoes, or lettuce for extra crunch.
3. If using rice, spoon the chicken and sauce over a bed of fluffy rice and drizzle with yogurt or tahini sauce.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Use fresh spices for better flavor and adjust spice levels as desired.