Slow Cooker Chicken Shawarma

Why Make This Recipe

Slow Cooker Chicken Shawarma is a flavorful and easy dish perfect for busy days. Using a slow cooker means you can set it up in the morning and come home to a delicious meal that’s ready to enjoy. This recipe is not only simple but also allows the spices to infuse the chicken, making it tender and full of flavor. Plus, you can customize your toppings to make it just the way you like.

How to Make Slow Cooker Chicken Shawarma

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lemon
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 1/4 cup chicken broth

Directions:

1. In a small bowl, mix together the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper.
2. In a separate bowl, whisk together the lemon juice and olive oil to create a marinade.
3. Rub the mixed spices evenly over the chicken thighs, ensuring they are well-coated.
4. Place the seasoned chicken in a slow cooker. Add the sliced onions and pour the lemon and olive oil mixture over the top.
5. Add the chicken broth to the slow cooker.
6. Cover and cook on low for 6-7 hours or until the chicken is tender and easily shredded.
7. Once cooked, shred the chicken using two forks directly in the slow cooker and mix with the juices.
8. Serve the chicken shawarma on pitas, topped with your choice of toppings such as lettuce, tomatoes, cucumbers, and a drizzle of tahini sauce or yogurt.

How to Serve Slow Cooker Chicken Shawarma

You can serve Slow Cooker Chicken Shawarma in many ways. It’s great in warm pitas, alongside rice, or even as a salad. Add your favorite toppings like lettuce, tomatoes, cucumbers, or pickles for extra flavor. Drizzling tahini sauce or yogurt on top adds a delicious creaminess to the dish.

How to Store Slow Cooker Chicken Shawarma

To store leftovers, let the chicken cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing the chicken. Just make sure to store it in a freezer-safe container or bag. It can be frozen for up to 3 months.

Tips to Make Slow Cooker Chicken Shawarma

• For extra flavor, marinate the chicken in the spice mixture and olive oil for a few hours before cooking.
• If you like a little heat, adjust the amount of cayenne pepper according to your taste.
• Serve with fresh herbs like parsley or mint to brighten the dish.

Variation

You can customize this shawarma recipe by using chicken breasts instead of thighs, or even try it with beef or lamb. For a different taste, add some diced tomatoes or bell peppers to the slow cooker with the onions.

FAQs

Q: Can I use frozen chicken thighs?
A: Yes, you can put frozen chicken thighs directly into the slow cooker. Just increase the cooking time by a couple of hours.

Q: Can I cook this on high instead of low?
A: Yes, if you’re short on time, you can cook it on high for about 3-4 hours, but the chicken might not be as tender as when cooked on low.

Q: What toppings are best for chicken shawarma?
A: Popular toppings include lettuce, tomatoes, cucumbers, pickles, and sauces like tahini or yogurt. You can also add sliced onions or spicy peppers for extra flavor.

Slow Cooker Chicken Shawarma

A flavorful and easy dish perfect for busy days, this Slow Cooker Chicken Shawarma offers tender and spiced chicken that can be customized with various toppings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 2 lbs boneless, skinless chicken thighs
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper Adjust to taste for heat
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large lemon, juice
• 1/4 cup olive oil Used for marinade

For Cooking

• 1 large onion, thinly sliced
• 1/4 cup chicken broth

Method

 

Preparation

1. In a small bowl, mix together the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper.
2. In a separate bowl, whisk together the lemon juice and olive oil to create a marinade.
3. Rub the mixed spices evenly over the chicken thighs, ensuring they are well-coated.

Cooking

1. Place the seasoned chicken in a slow cooker. Add the sliced onions and pour the lemon and olive oil mixture over the top.
2. Add the chicken broth to the slow cooker.
3. Cover and cook on low for 6-7 hours or until the chicken is tender and easily shredded.
4. Once cooked, shred the chicken using two forks directly in the slow cooker and mix with the juices.

Notes

You can serve Slow Cooker Chicken Shawarma in warm pitas, alongside rice, or in a salad. Top with lettuce, tomatoes, cucumbers, or pickles, and a drizzle of tahini sauce or yogurt for added flavor. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.