Slow Cooker Chicken Shawarma

A delicious and convenient meal bringing the flavors of the Middle East right to your dinner table, made easily in a slow cooker with healthy ingredients.

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Prep Time 30

Cook Time 8

Total Time 8 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 320

Ingredients Method Notes

Ingredients

Chicken and Marinade

2 lbs boneless, skinless chicken thighs Thighs remain tender and juicy.
4 cloves garlic, minced Provides a rich flavor.
1 large onion, sliced Adds sweetness and depth.
1/4 cup olive oil You can substitute with canola or avocado oil.
2 tablespoons ground cumin
2 tablespoons ground paprika Gives color and flavor.
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon cayenne pepper Adjust based on spice preference.
Salt and pepper to taste
1 large lemon, juiced Fresh lemon juice enhances the flavor.
Fresh parsley for garnish

For Serving

Pita bread or rice For serving with the chicken.

Method

Preparation

In a bowl, combine olive oil, garlic, cumin, paprika, turmeric, coriander, cayenne pepper, salt, pepper, and lemon juice to create a marinade.
Add chicken thighs to the marinade and coat well. Let them marinate for at least 30 minutes, or overnight in the refrigerator for better flavor.

Cooking

Place the sliced onion at the bottom of the slow cooker, then add the marinated chicken thighs on top.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
Once done, shred the chicken using two forks and mix well with the juices in the slow cooker.

Serving

Serve the chicken in pita bread wraps or over rice, garnished with fresh parsley.

Notes

For optimal flavor, marinate the chicken thighs overnight if possible. Adjust spices to suit your taste. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.