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Delicious slow cooker chicken shawarma served on a plate with sides.

Juicy Slow Cooker Chicken Shawarma

A flavorful and easy dish made with marinated chicken thighs cooked to tenderness in a slow cooker, perfect for wraps, rice bowls, or salads.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 6 cloves Garlic (minced)
  • 1/4 cup Olive Oil
  • 1/2 cup Plain Yogurt (Greek or dairy-free optional)
  • 2 tablespoons Apple Cider Vinegar
  • 2 tablespoons Lemon Juice (freshly squeezed)
  • 2 teaspoons Cumin (essential)
  • 1 teaspoon Paprika (smoked optional)
  • 1/2 teaspoon Turmeric (optional)
  • 1 teaspoon Coriander (optional)
  • 1/2 teaspoon Cinnamon (just a pinch)
  • 1/4 teaspoon Cayenne Pepper (adjust to taste)
  • 1 teaspoon Salt (to taste)
  • 1/2 teaspoon Black Pepper (to taste)
Main Ingredients
  • 2 pounds Boneless Skinless Chicken Thighs

Method
 

Preparation
  1. In a large bowl, combine the minced garlic, olive oil, yogurt, apple cider vinegar, lemon juice, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.
  2. Add the chicken thighs to the bowl and coat them well with the marinade.
Cooking
  1. Transfer the marinated chicken to your slow cooker and pour any leftover marinade over the chicken.
  2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
  3. Once done, shred the chicken using two forks and mix it with the juices in the slow cooker.

Notes

For extra flavor, marinate the chicken overnight in the refrigerator. If you want a crispy texture, broil the shredded chicken for a few minutes after cooking. Adjust the amount of cayenne pepper to control the heat level according to your preference.