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Easy slow cooker chicken shawarma served with pita and salad

Easy Slow Cooker Chicken Shawarma

A flavorful and tender chicken shawarma made easy with a slow cooker, perfect for wraps, bowls, or meal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Ingredients Method Notes

Ingredients
  

For the chicken and marinade
  • 2 pounds boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup plain yogurt
  • 2 tablespoons apple cider vinegar
  • 1 Juice of 1 lemon
For serving
  • Fresh parsley, chopped For garnish
  • Pita bread For serving
  • Fresh vegetables Such as cucumber, tomato, lettuce
  • Optional toppings Tahini sauce, hummus, pickled onions, yogurt

Method
 

Preparation
  1. In a medium-sized bowl, whisk together ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.
  2. Add chicken thighs to the bowl of spices and toss to coat each piece. Add minced garlic and toss again.
  3. In a separate smaller bowl, whisk together olive oil, plain yogurt, apple cider vinegar, and lemon juice.
  4. Pour the wet marinade over the spice-coated chicken and toss gently to ensure everything is well combined.
Cooking
  1. Transfer all the chicken and marinade into your slow cooker.
  2. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and easy to shred.
  3. Remove the cooked chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks.
  4. Return the shredded chicken to the slow cooker, stir to coat with the cooking liquid.
Serving
  1. Serve the chicken shawarma stuffed into warm pita bread with your favorite fresh vegetables, chopped parsley, and any desired toppings.

Notes

For extra flavor, let the chicken marinate in the spices and wet mixture for a few hours or overnight before cooking. Adjust the heat level by changing the amount of cayenne pepper used in the recipe. Serve with a side of rice or quinoa for a complete meal.