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Slow cooker chicken shawarma served with fresh veggies and sauces

Slow Cooker Chicken Shawarma

A simple and flavorful recipe for Slow Cooker Chicken Shawarma that is perfect for busy days. Tender chicken thighs marinated in a blend of spices cook to perfection in a slow cooker, making this a versatile and easy meal option.
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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: Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Shawarma
  • 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
  • 1 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)

Method
 

Preparation
  1. In a small bowl, mix the olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to make the 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, use two forks to shred the chicken and stir it back into the juices.
Serving
  1. Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.
  2. To serve, fill pita bread with the shredded chicken and add fresh cucumber, tomatoes, or lettuce for extra crunch.
  3. If using rice, spoon the chicken and sauce over a bed of fluffy rice and drizzle with yogurt or tahini sauce.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Use fresh spices for better flavor and adjust spice levels as desired.