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Slow Cooker Chicken Shawarma Recipe

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★★★★★

4.7 from 52 reviews

This Slow Cooker Chicken Shawarma recipe offers tender, flavorful chicken thighs marinated in a blend of aromatic spices and slow-cooked to perfection. Easy to prepare and bursting with Middle Eastern flavors, it’s perfect served in pita bread or over rice with a refreshing yogurt or tahini sauce.

Ingredients

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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
  • Juice of 1 lemon

Additional Ingredients

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

Instructions

  1. Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper (if using), salt, pepper, and lemon juice. Mix well to create a flavorful marinade.
  2. Layer the Onion: Place the sliced onion evenly at the bottom of the slow cooker to form a flavorful base for the chicken.
  3. Marinate the Chicken: Arrange the chicken thighs on top of the sliced onions. Pour the prepared marinade evenly over the chicken, making sure all pieces are thoroughly coated.
  4. Cook the Chicken: Cover the slow cooker and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken is tender and fully cooked through.
  5. Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken back into the juices to absorb all the flavors.
  6. Serve: 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 for a creamy finish.

Notes

  • For extra heat, increase the amount of cayenne pepper or add some chili flakes.
  • To enhance flavor, marinate the chicken overnight before cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Use boneless, skinless chicken thighs for best tenderness and flavor absorption.
  • Can be served with a side of fresh salad or pickled vegetables for added freshness.

Keywords: Slow Cooker Chicken Shawarma, Chicken Shawarma Recipe, Slow Cooker Middle Eastern Chicken, Easy Shawarma, Slow Cooker Dinner

Find it online: https://jedentaglecker.com/slow-cooker-chicken-shawarma-recipe/