Slow Cooker Chicken Shawarma

Why Make This Recipe

Slow Cooker Chicken Shawarma is a wonderful dish that brings the flavors of the Middle East right to your kitchen. It’s easy to make, requires little hands-on time, and results in tender, flavorful chicken. The slow cooking means the spices meld beautifully, and you can serve it in various ways, making it perfect 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 together the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, and lemon juice to create a 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, shred the chicken using two forks 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

You can serve Slow Cooker Chicken Shawarma in many ways. The most common way is to fill pita bread with the shredded chicken. You can add fresh vegetables, pickles, and extra sauces like yogurt or tahini. Alternatively, you can serve the chicken over a bowl of rice, along with a side of roasted vegetables for a complete meal.

How to Store Slow Cooker Chicken Shawarma

If you have leftovers, store the chicken in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the chicken for longer storage; it will last for up to 3 months in the freezer. When ready to eat, thaw it in the refrigerator overnight and reheat gently before serving.

Tips to Make Slow Cooker Chicken Shawarma

• For extra flavor, marinate the chicken overnight if you have time.
• Feel free to adjust the spices to suit your taste. If you like it spicier, add more cayenne pepper.
• If you prefer, you can use chicken breasts instead of thighs, but they may not be as juicy.

Variation

You can easily make a vegetarian version of this dish by replacing the chicken with chickpeas or any favorite vegetables like eggplant or zucchini. Just adjust the cooking time accordingly since vegetables cook faster.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can use chicken breasts, but the thighs are more tender and flavorful.

Q: How can I adjust the heat level?
A: To make it milder, simply skip the cayenne pepper. For more heat, add more cayenne or some chopped jalapeños.

Q: Can I make this recipe in advance?
A: Absolutely! You can prepare the chicken a day ahead and keep it in the fridge. Just reheat it before serving.

Slow Cooker Chicken Shawarma

A tender and flavorful dish that brings the authentic taste of Middle Eastern shawarma to your kitchen, perfect for pita or rice serving.

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: Middle Eastern

Calories: 350

Ingredients Method Notes

Ingredients

  

For the marinade

• 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
• to taste Salt and pepper
• 1 large onion, sliced for the slow cooker base
• 2 lbs boneless, skinless chicken thighs can substitute chicken breasts, but thighs are juicier
• 1 Juice of 1 lemon

For serving

• Pita bread or rice for serving
• Fresh parsley, chopped for garnish
• Yogurt or tahini sauce for serving

Method

 

Preparation

1. In a small bowl, mix together the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, and lemon juice to create a 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, shred the chicken using two forks and stir it back into the juices.

Notes

Marinate the chicken overnight for extra flavor. Adjust spices to taste. You can make a vegetarian version by substituting chickpeas or vegetables.