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Delicious slow cooker chicken shawarma served with pita and fresh vegetables

Slow Cooker Chicken Shawarma

A flavorful and tender chicken shawarma made effortlessly in a slow cooker, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground paprika
  • 1 teaspoon ground allspice
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper Adjust for spiciness
  • Salt and black pepper, to taste
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
Main ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 1 large onion, thinly sliced
  • Pita bread or flatbread, for serving
  • Sliced cucumbers, tomatoes, red onions, and lettuce, for garnishing
  • Tzatziki or tahini sauce, for drizzling

Method
 

Preparation
  1. In a small mixing bowl, combine minced garlic, ground cumin, ground coriander, paprika, allspice, turmeric, cinnamon, cayenne pepper, salt, black pepper, lemon juice, and olive oil. Mix well to form a marinade.
  2. Place the chicken thighs in the slow cooker and pour the marinade over them, making sure the chicken is well coated.
  3. Add the sliced onion on top of the chicken.
Cooking
  1. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
  2. Once cooked, remove the chicken from the slow cooker and shred it using two forks.
  3. Return the shredded chicken to the slow cooker, stirring it into the juices to keep it moist and flavorful.
Serving
  1. Warm the pita bread or flatbread and assemble the shawarma by placing some shredded chicken onto each piece of bread.
  2. Garnish with cucumbers, tomatoes, red onions, and lettuce.
  3. Drizzle with tzatziki or tahini sauce before serving.

Notes

Leftover Chicken Shawarma can be stored in an airtight container in the refrigerator for up to 3-4 days. To keep it fresh, make sure it’s cooled before placing it in the container. You can reheat it in the microwave or on the stove. For extra flavor, let the chicken marinate in the spice mixture for a few hours or overnight before cooking.