Go Back
Slow Cooker Chicken Shawarma served with fresh vegetables and sauces

Slow Cooker Chicken Shawarma

A delightful dish that brings the warm and rich flavors of Middle Eastern cuisine, perfect for family dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 4 pieces chicken breasts
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 piece lemon, juiced
Garnish
  • Fresh parsley For garnish

Method
 

Preparation
  1. In a bowl, mix garlic, cumin, paprika, turmeric, cinnamon, salt, black pepper, olive oil, and lemon juice to create the marinade.
  2. Place the chicken breasts in the slow cooker and pour the marinade over them.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  2. Once cooked, shred the chicken using two forks.
Serving
  1. Serve the chicken in wraps, on salads, or over rice bowls, and garnish with fresh parsley.

Notes

To store leftovers, let the chicken cool completely and then place it in an airtight container. It will keep well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm gently in the microwave or on the stovetop. For extra flavor, let the chicken marinate in the spice mixture for a few hours or overnight before cooking. Adjust the spices to suit your taste. If you like it spicier, add some cayenne pepper or chili powder.