Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: PT-491677H47M52S
Total time: 6 h 15 min
Cuisine: Middle Eastern
Ingredients: 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; Juice of 1 lemon; 1 large onion, sliced; Fresh parsley, chopped (for garnish); Pita bread or rice (for serving); Yogurt or tahini sauce (for serving)

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Introduction

Enjoy the rich, warm flavors of Middle Eastern cuisine with this easy slow cooker chicken shawarma. Tender, flavorful chicken thighs simmered in a fragrant blend of spices make for a perfect hands-off meal.

A black bowl holds a colorful layered dish placed on a white marbled surface. The first layer is shredded chicken with a golden brown, slightly crispy texture, spread on one side of the bowl. Next to it is a thick white sauce with green herb bits mixed in, drizzled over part of the chicken. On the opposite side, there are diced bright red tomatoes and chopped purple-red onions, each section neatly separated. The entire dish is sprinkled with small pieces of green herbs scattered on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a small bowl, mix together olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper (if using), salt, pepper, and lemon juice to create a flavorful marinade.
Step 2: Place the sliced onion evenly at the bottom of the slow cooker to form a base layer.
Step 3: Arrange the chicken thighs on top of the onions, then pour the marinade over the chicken, making sure each piece is well coated with the spices and lemon juice.
Step 4: Cover the slow cooker and cook on low for 6 hours, or on high for 3 hours, until the chicken is tender and cooked through.
Step 5: Once cooking is complete, shred the chicken using two forks and stir it back into the flavorful juices in the slow cooker.
Step 6: Serve the shredded chicken wrapped in pita bread or over a bed of rice. Garnish with chopped fresh parsley and drizzle with yogurt or tahini sauce to taste.

Tips & Variations

For extra depth, toast the whole spices (cumin, coriander) before grinding if using whole seeds.
If you prefer less heat, reduce or omit the cayenne pepper.
Leftover chicken shawarma is delicious in salads or as a filling for wraps and sandwiches.
Adding a squeeze of fresh lemon juice just before serving brightens the flavors.

Storage

Store any 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 avoid drying out the meat. It also freezes well for up to 2 months; thaw completely before reheating.

How to Serve

The dish is presented in a black bowl placed on a white marbled surface. The bottom layer is a thick, creamy white sauce spread evenly in the bowl. On top, there is a generous amount of shredded chicken mixed with herbs, giving it a textured look with light brown and green spots. To the left of the chicken, finely chopped purple onions add a pop of color, and to the right, there are bright red diced tomatoes, sprinkled with bits of green herbs. The ingredients are arranged neatly in sections around the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but they may cook faster and have a firmer texture than thighs. Adjust cooking time accordingly and watch for doneness.

Is it possible to make this recipe without a slow cooker?

Absolutely. You can cook the marinated chicken in a covered pan over low heat on the stove for about 45 minutes, or bake in a 350°F (175°C) oven for 30-40 minutes until tender.