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Delicious slow cooker chicken shawarma served with fresh vegetables.

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.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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.