Slow Cooker Chicken Shawarma

why make this recipe

Slow Cooker Chicken Shawarma is a delicious and easy way to enjoy the flavors of this popular Middle Eastern dish right at home. It’s perfect for busy days because you can set it up and let it cook while you take care of other things. With tender, juicy chicken and a mix of warm spices, this dish is sure to become a family favorite. Plus, it’s customizable! You can serve it in pita bread or over rice, making it a versatile meal for everyone at the table.

how to make Slow Cooker Chicken Shawarma

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)

Directions:

1. In a small bowl, mix together the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, pepper, and lemon juice to create a flavorful marinade.
2. Place the sliced onion at the bottom of the slow cooker.
3. Add the chicken thighs on top of the onions and pour the marinade over the chicken, making sure all pieces are well coated.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
5. Once cooked, shred the chicken using two forks and stir it back into the juices.
6. Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.

how to serve Slow Cooker Chicken Shawarma

You can serve Slow Cooker Chicken Shawarma in several ways. A popular option is to wrap the flavorful chicken in warm pita bread along with fresh veggies like lettuce, tomatoes, and cucumbers. You can also serve it over fluffy rice with a side of yogurt or tahini sauce for drizzling. Don’t forget to garnish with fresh parsley for an extra touch!

how to store Slow Cooker Chicken Shawarma

If you have leftovers, let the chicken cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the chicken for up to 3 months. To reheat, simply thaw it in the fridge overnight and then warm it in the microwave or on the stovetop until heated through.

tips to make Slow Cooker Chicken Shawarma

• For the best flavor, allow the chicken to marinate in the spices for a few hours or overnight in the fridge before cooking.
• Feel free to adjust the spices to your taste. If you like it spicier, add more cayenne pepper.
• For added richness, you can sauté the onions before placing them in the slow cooker.
• Serve with plenty of fresh toppings like cucumbers, tomatoes, and pickles for a refreshing crunch.

variation

You can make a vegetarian version using chickpeas or eggplant instead of chicken. Simply adjust the cooking time accordingly. You can also add different spices or use different sauces based on your taste preferences.

FAQs

Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but keep an eye on the cooking time, as they might cook faster than thighs.

What if I don’t have a slow cooker?
You can make this recipe in the oven. Preheat your oven to 375°F (190°C) and cook the marinated chicken in a covered baking dish for about 30-40 minutes or until fully cooked.

Can I prepare this dish ahead of time?
Absolutely! You can prep the marinade and chicken the night before and store them in the fridge. In the morning, just add them to the slow cooker and let it do the work.

Slow Cooker Chicken Shawarma

A delicious and easy way to enjoy the flavors of Middle Eastern chicken shawarma, perfect for busy days with customizable serving options.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 350

Ingredients Method Notes

Ingredients

  

For the marinade

• 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 the chicken and serving

• 2 lbs boneless, skinless chicken thighs
• 1 large onion, sliced
• Fresh parsley, chopped (for garnish)
• Pita bread or rice (for serving)
• Yogurt or tahini sauce (for serving)

Method

 

Preparation

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

Cooking

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

Serving

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

Notes

For the best flavor, allow the chicken to marinate in the spices for a few hours or overnight in the fridge before cooking. Feel free to adjust spices to your taste. For added richness, sauté the onions before adding them to the slow cooker. Serve with plenty of fresh toppings like cucumbers, tomatoes, and pickles for a refreshing crunch. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months.