Slow Cooker Chicken Shawarma Recipe

Introduction

Slow Cooker Chicken Shawarma offers a flavorful, tender take on the classic Middle Eastern dish with minimal effort. This recipe combines a rich blend of spices and garlic, slowly cooked to juicy perfection. It’s perfect for a hands-off dinner that’s packed with aromatic spices and vibrant taste.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 1 large red onion, sliced

Instructions

1. Step 1: In a large bowl, whisk together olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and lemon juice to make the marinade.
2. Step 2: Add the chicken thighs to the marinade and toss to coat thoroughly. Let the chicken marinate for at least 15 minutes or up to overnight in the refrigerator for best flavor.
3. Step 3: Place the sliced red onion evenly in the bottom of your slow cooker. Layer the marinated chicken thighs on top of the onions.
4. Step 4: Cover and cook on low heat for 4 hours, or until the chicken is tender and cooked through.
5. Step 5: Remove the chicken from the slow cooker and shred or slice it according to your preference. Serve warm with pita bread, fresh vegetables, and your choice of sauces.

Tips & Variations

• For extra smoky flavor, use smoked paprika rather than regular paprika.
• Try adding a pinch of cayenne pepper if you like a bit of heat.
• The chicken can be marinated overnight for deeper flavor but 15 minutes works well in a pinch.
• Serve with tahini sauce or garlic yogurt sauce to complement the spices.

Storage

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the chicken moist. You can also freeze the cooked chicken for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs stay more tender and juicy during the slow cooking process.

Can I cook this on high instead of low?

Yes, you can cook on high for about 2-3 hours, but low and slow cooking yields the most tender results.

Slow Cooker Chicken Shawarma Recipe

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★★★★★

4.4 from 115 reviews

This Slow Cooker Chicken Shawarma recipe offers a flavorful and tender Middle Eastern-inspired dish that is effortlessly made in your slow cooker. Marinated with a blend of aromatic spices like cumin, coriander, paprika, turmeric, and cinnamon, the chicken absorbs deep, rich flavors while cooking low and slow. Perfect for a hands-off meal, the shredded chicken is ideal for serving in pita bread with fresh vegetables and your favorite sauces for an authentic shawarma experience at home.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Additional

• 1 large red onion, sliced

Instructions

1. Prepare the Marinade: In a large bowl, whisk together olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, black pepper, and lemon juice until well combined to create a flavorful marinade.
2. Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, turning to coat each piece thoroughly. For best results, let the chicken marinate for at least 15 minutes or refrigerate overnight to develop deeper flavors.
3. Layer Onion and Chicken in Slow Cooker: Place the sliced red onion evenly across the bottom of your slow cooker. Arrange the marinated chicken thighs over the bed of onions in a single layer.
4. Slow Cook the Chicken: Cover the slow cooker and cook on low heat for 4 hours, or until the chicken is thoroughly cooked and tender enough to shred easily with a fork.
5. Shred and Serve: Remove the chicken from the slow cooker and shred with two forks or slice as desired. Serve warm with pita bread, fresh vegetables, and your favorite sauces such as tahini or garlic sauce for an authentic shawarma meal.

Notes

• For extra flavor, marinate the chicken overnight in the refrigerator.
• You can substitute chicken breasts if preferred, but thighs provide a juicier result.
• Serving suggestions include warm pita bread, fresh cucumbers, tomatoes, pickles, and garlic sauce or tzatziki.
• If you don’t have a slow cooker, you can cook the chicken in a covered oven-safe dish at 325°F (163°C) for about 1 hour until tender.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: chicken shawarma, slow cooker chicken, Middle Eastern chicken, slow cooker shawarma, easy chicken shawarma recipe, slow cooked chicken thighs