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Slow cooker chicken shawarma with spices served in pita bread and vegetables

Easy Slow Cooker Chicken Shawarma

This flavorful and hearty chicken shawarma is perfect for busy weeknights or meal prepping, requiring minimal effort and cooked in a slow cooker.
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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
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 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
For the Marinade
  • 1/4 cup olive oil
  • 1/4 cup plain yogurt
  • 2 tablespoons apple cider vinegar
  • 1 juiced lemon
For Serving
  • to taste Fresh parsley, chopped For serving
  • as needed Pita bread For serving
  • as needed Fresh vegetables For serving such as lettuce, tomatoes, and cucumbers
  • as needed Optional toppings: tahini sauce, hummus, pickled onions, yogurt

Method
 

Preparation
  1. In a medium-sized bowl, whisk together the ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.
  2. Add the chicken thighs to the bowl of spices and toss to coat each piece. Add the minced garlic and toss again.
  3. In a separate smaller bowl, whisk together the 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.
  5. Transfer all the chicken and marinade into your slow cooker.
Cooking
  1. 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.
  2. Remove the cooked chicken from the slow cooker and place it on a cutting board or in a shallow dish. Shred the chicken using two forks.
  3. Return the shredded chicken to the slow cooker, into the cooking liquid, and stir to coat.
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, marinate the chicken overnight in the refrigerator before cooking. You can adjust the level of spiciness by adding more or less cayenne pepper. Feel free to add sliced onions or bell peppers to the slow cooker for added flavor and texture. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.