Slow Cooker Chicken Shawarma Recipe
This Slow Cooker Chicken Shawarma recipe brings the authentic Middle Eastern flavors to your kitchen with tender, juicy chicken thighs marinated in a fragrant blend of spices and slow-cooked to perfection. Served with pita bread or rice and a drizzle of yogurt or tahini sauce, it’s an easy, comforting meal full of vibrant aromas and rich taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
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
Other Ingredients
- 1 large onion, sliced
- Fresh parsley, chopped (for garnish)
- Pita bread or rice (for serving)
- Yogurt or tahini sauce (for serving)
Instructions
- 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 thoroughly to create a flavorful marinade.
- Arrange Onions and Chicken: Place the sliced onion evenly at the bottom of your slow cooker. Lay 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 oil.
- Cook the Chicken: Cover the slow cooker and cook on low heat for 6 hours or on high heat for 3 hours. The chicken should be tender, juicy, and fully cooked through by the end of the cooking time.
- Shred and Combine: After cooking, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken back into the cooking juices to absorb all the delicious flavors.
- Serve: Serve the shredded chicken wrapped in warm pita bread or over a bed of rice. Garnish with fresh parsley and drizzle with yogurt or tahini sauce for added creaminess and tang.
Notes
- For deeper flavor, marinate the chicken overnight before slow cooking.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently.
- This dish pairs well with tabbouleh or a simple fresh salad for a complete meal.
Keywords: Slow Cooker Chicken Shawarma, Chicken Shawarma Recipe, Slow Cooker Middle Eastern Chicken, Easy Dinner, Slow Cooker Recipes
Find it online: https://cookwithlea.com/slow-cooker-chicken-shawarma-recipe/
