Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: PT-491243H41M27S
Total time: PT-491243H41M27S
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)

Jump to Recipe

Introduction

Slow Cooker Chicken Shawarma is a flavorful and tender Middle Eastern-inspired dish that’s perfect for busy home cooks. Marinated in a blend of aromatic spices and slow-cooked to perfection, this recipe delivers rich, juicy chicken that pairs wonderfully with pita bread or rice.

A black bowl holds a colorful layered dish with three main sections: finely chopped red tomatoes on the upper left, bright purple chopped onions below the tomatoes on the left, and seasoned shredded brown chicken covering the right half. A thick white sauce with green herbs is drizzled over the chicken in the middle. Small green herb pieces are sprinkled on top across the ingredients. The bowl is placed on a white marbled surface. 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 the olive oil, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, pepper, and lemon juice to create the marinade.
Step 2: Place the sliced onion at the bottom of the slow cooker to form a flavorful base.
Step 3: Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.
Step 4: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
Step 5: Once cooked, shred the chicken using two forks and stir it back into the juices to soak up the flavors.
Step 6: Serve the shredded chicken in warm pita bread or over rice, garnished with fresh parsley and drizzled with yogurt or tahini sauce.

Tips & Variations

For deeper flavor, marinate the chicken overnight before cooking.
If you prefer less heat, omit the cayenne pepper or reduce the amount.
Serve with a fresh side salad or tabbouleh for a complete meal.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet or microwave until heated through. This dish also freezes well; thaw completely before reheating.

How to Serve

A black bowl holds a colorful dish arranged in three clear sections. On the left side, there is a layer of finely chopped purple-red onions. Next to it, toward the middle, is a layer of bright red diced tomatoes. Covering the right section is a generous amount of shredded, browned chicken, seasoned and cooked to look tender and juicy. Across the middle from left to right, a creamy white sauce with green herbs is drizzled, adding contrast and texture. Small green herb pieces are sprinkled over the chicken and sauce. The bowl sits on a white marbled surface. 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 substitute chicken breasts; however, thighs stay juicier and more tender with slow cooking. If using breasts, check for doneness earlier to avoid drying out.

Is it necessary to use a slow cooker for this recipe?

While a slow cooker makes this recipe easy and hands-off, you can also bake the marinated chicken in the oven at 375°F (190°C) for about 30-40 minutes until cooked through and tender.