Slow Cooker Chicken Shawarma

why make this recipe

Chicken Shawarma is a popular Middle Eastern dish that is loved for its rich flavors and delicious spices. Using a slow cooker makes this recipe easy and convenient, allowing the chicken to absorb all the wonderful flavors as it cooks slowly. This method results in tender, juicy chicken that can be easily shredded and served. It’s perfect for a family dinner or for meal prep throughout the week, making it a great choice for anyone looking to enjoy a tasty, hearty meal without spending hours in the kitchen.

how to make Slow Cooker Chicken Shawarma

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground allspice
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• Pita bread or flatbread, for serving
• Sliced cucumbers, tomatoes, red onions, and lettuce, for garnishing
• Tzatziki or tahini sauce, for drizzling

Directions:

1. In a small mixing bowl, combine minced garlic, ground cumin, ground coriander, paprika, allspice, turmeric, cinnamon, cayenne pepper, salt, black pepper, lemon juice, and olive oil. Mix well to form a marinade.
2. Place the chicken thighs in the slow cooker and pour the marinade over them, making sure the chicken is well coated.
3. Add the sliced onion on top of the chicken.
4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
5. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker, stirring it into the juices to keep it moist and flavorful.
7. Warm the pita bread or flatbread and assemble the shawarma by placing some shredded chicken onto each piece of bread.
8. Garnish with cucumbers, tomatoes, red onions, and lettuce.
9. Drizzle with tzatziki or tahini sauce before serving.

how to serve Slow Cooker Chicken Shawarma

Serve the Chicken Shawarma warm, wrapped in pita or flatbread. You can also create a lovely platter with fresh vegetables and sauces on the side, allowing everyone to customize their own wraps. It’s great for parties or casual weeknight dinners.

how to store Slow Cooker Chicken Shawarma

Leftover Chicken Shawarma can be stored in an airtight container in the refrigerator for up to 3-4 days. To keep it fresh, make sure it’s cooled before placing it in the container. You can reheat it in the microwave or on the stove.

tips to make Slow Cooker Chicken Shawarma

• For extra flavor, let the chicken marinate in the spice mixture for a few hours or overnight before cooking.
• Feel free to adjust the spices based on your taste preferences. If you like it spicier, add more cayenne pepper.
• Serve with a variety of toppings to make each wrap unique and tailored to your taste.

variation

You can make this recipe with other proteins, such as beef or lamb. Replace chicken thighs with your preferred meat and adjust cooking times accordingly. This recipe can also be made with vegetables for a delicious vegetarian option.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but they may become drier. Adjust the cooking time to prevent overcooking.

Q: What can I use instead of pita bread?
A: You can use any type of flatbread or even tortillas for a different twist.

Q: Can I freeze the leftover Chicken Shawarma?
A: Yes, you can freeze the shredded chicken in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Slow Cooker Chicken Shawarma

A flavorful and tender chicken shawarma made effortlessly in a slow cooker, perfect for family dinners or meal prep.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 400

Ingredients Method Notes

Ingredients

  

For the marinade

• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground allspice
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper Adjust for spiciness
• Salt and black pepper, to taste
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil

Main ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 large onion, thinly sliced
• Pita bread or flatbread, for serving
• Sliced cucumbers, tomatoes, red onions, and lettuce, for garnishing
• Tzatziki or tahini sauce, for drizzling

Method

 

Preparation

1. In a small mixing bowl, combine minced garlic, ground cumin, ground coriander, paprika, allspice, turmeric, cinnamon, cayenne pepper, salt, black pepper, lemon juice, and olive oil. Mix well to form a marinade.
2. Place the chicken thighs in the slow cooker and pour the marinade over them, making sure the chicken is well coated.
3. Add the sliced onion on top of the chicken.

Cooking

1. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
2. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
3. Return the shredded chicken to the slow cooker, stirring it into the juices to keep it moist and flavorful.

Serving

1. Warm the pita bread or flatbread and assemble the shawarma by placing some shredded chicken onto each piece of bread.
2. Garnish with cucumbers, tomatoes, red onions, and lettuce.
3. Drizzle with tzatziki or tahini sauce before serving.

Notes

Leftover Chicken Shawarma can be stored in an airtight container in the refrigerator for up to 3-4 days. To keep it fresh, make sure it’s cooled before placing it in the container. You can reheat it in the microwave or on the stove. For extra flavor, let the chicken marinate in the spice mixture for a few hours or overnight before cooking.