Why Make This Recipe
Slow Cooker Chicken Shawarma is a delicious and easy meal that brings the flavors of Middle Eastern cuisine right into your home. Using a slow cooker, you can enjoy tender and juicy chicken without spending hours in the kitchen. The spices blend perfectly, making this dish full of flavor. It’s great for family dinners, meal prep, or any time you need a simple but tasty meal.
How to Make Slow Cooker Chicken Shawarma
Ingredients
- 4 boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Juice of 1 lemon
- Fresh parsley for garnish
- Pitas, wraps, or rice for serving
Directions
- In a slow cooker, combine garlic, olive oil, cumin, paprika, turmeric, coriander, salt, black pepper, cayenne pepper, and lemon juice.
- Add the chicken thighs and coat them well with the spice mixture.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender and fully cooked.
- Remove the chicken from the slow cooker and shred it using two forks.
- Serve the chicken in pitas, wraps, or over rice, garnished with fresh parsley.
How to Serve Slow Cooker Chicken Shawarma
You can serve Slow Cooker Chicken Shawarma in many ways. A popular option is to fill warm pitas or wraps with the shredded chicken and add fresh toppings like tomatoes, cucumbers, and yogurt sauce. You can also serve it over rice with a side of roasted vegetables. Don’t forget to sprinkle fresh parsley on top for an added touch of flavor.
How to Store Slow Cooker Chicken Shawarma
To store any leftovers, let the chicken cool down completely. Then, place it in an airtight container and keep it in the refrigerator. It can last for about 3-4 days. If you want to keep it longer, you can freeze the chicken for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Slow Cooker Chicken Shawarma
- For more flavor, marinate the chicken in the spices for a few hours or overnight before cooking.
- Use chicken breasts if you prefer a leaner option, but thighs provide more moisture.
- Feel free to adjust the spices to your taste. Add more cayenne pepper if you like it spicy!
Variation
You can easily adapt this recipe by adding vegetables. Try including sliced onions and bell peppers in the slow cooker for added flavor and nutrition. Another variation is to use different proteins like beef or lamb for a different taste.
FAQs
1. Can I use frozen chicken thighs?
Yes, you can use frozen chicken thighs. Just make sure to adjust the cooking time to ensure they are fully cooked.
2. What can I substitute for the olive oil?
You can use any cooking oil, such as vegetable oil or coconut oil, as a substitute for olive oil.
3. How do I make this dish gluten-free?
To make Slow Cooker Chicken Shawarma gluten-free, serve it with gluten-free pitas or rice. Just check the labels to ensure all ingredients are gluten-free.
Slow Cooker Chicken Shawarma
Ingredients
Method
- In a slow cooker, combine garlic, olive oil, cumin, paprika, turmeric, coriander, salt, black pepper, cayenne pepper, and lemon juice.
- Add the chicken thighs and coat them well with the spice mixture.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender and fully cooked.
- Remove the chicken from the slow cooker and shred it using two forks.
- Serve the chicken in pitas, wraps, or over rice, garnished with fresh parsley.