Slow Cooker Chicken Shawarma

A delicious and easy to prepare dish that brings the lively flavors of Middle Eastern cuisine into your home, made effortlessly in a slow cooker.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 380

Ingredients Method Notes

Ingredients

For the chicken and marinade

2 lbs boneless, skinless chicken thighs
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
Salt and pepper to taste
1 Juice of 1 lemon

For serving

1 large onion, sliced
Fresh parsley, chopped (for garnish)
Pita bread or rice (for serving)
Yogurt or tahini sauce (for serving)

Method

Preparation

In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to create a marinade.
Place the sliced onion at the bottom of the slow cooker.
Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.

Cooking

Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
Once cooked, shred the chicken using two forks and stir it back into the juices.

Serving

Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.

Notes

For even more flavor, consider marinating the chicken in the spices for a few hours or overnight before cooking. Chicken breasts can be used, but they may dry out more easily. Feel free to toss in bell peppers or zucchini with the onions for an extra health kick and color. For a lighter meal, serve the chicken over a salad instead of rice or pita.