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Delicious slow cooked chicken shawarma served on a platter with fresh toppings.

Slow Cooker Chicken Shawarma

A flavorful and easy dish perfect for busy days, this Slow Cooker Chicken Shawarma offers tender and spiced chicken that can be customized with various toppings.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper Adjust to taste for heat
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large lemon, juice
  • 1/4 cup olive oil Used for marinade
For Cooking
  • 1 large onion, thinly sliced
  • 1/4 cup chicken broth

Method
 

Preparation
  1. In a small bowl, mix together the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper.
  2. In a separate bowl, whisk together the lemon juice and olive oil to create a marinade.
  3. Rub the mixed spices evenly over the chicken thighs, ensuring they are well-coated.
Cooking
  1. Place the seasoned chicken in a slow cooker. Add the sliced onions and pour the lemon and olive oil mixture over the top.
  2. Add the chicken broth to the slow cooker.
  3. Cover and cook on low for 6-7 hours or until the chicken is tender and easily shredded.
  4. Once cooked, shred the chicken using two forks directly in the slow cooker and mix with the juices.

Notes

You can serve Slow Cooker Chicken Shawarma in warm pitas, alongside rice, or in a salad. Top with lettuce, tomatoes, cucumbers, or pickles, and a drizzle of tahini sauce or yogurt for added flavor. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.