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Delicious Slow Cooker Chicken Shawarma served with pita and fresh toppings

Slow Cooker Chicken Shawarma

A tender and flavorful dish that brings the authentic taste of Middle Eastern shawarma to your kitchen, perfect for pita or rice serving.
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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: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 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
  • to taste Salt and pepper
  • 1 large onion, sliced for the slow cooker base
  • 2 lbs boneless, skinless chicken thighs can substitute chicken breasts, but thighs are juicier
  • 1 Juice of 1 lemon
For serving
  • Pita bread or rice for serving
  • Fresh parsley, chopped for garnish
  • Yogurt or tahini sauce for serving

Method
 

Preparation
  1. In a small bowl, mix together the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, and lemon juice to create a 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, shred the chicken using two forks and stir it back into the juices.

Notes

Marinate the chicken overnight for extra flavor. Adjust spices to taste. You can make a vegetarian version by substituting chickpeas or vegetables.