Slow Cooker Chicken Shawarma Recipe
This Slow Cooker Chicken Shawarma recipe offers a flavorful and aromatic Middle Eastern-inspired dish that’s easy to prepare and perfect for a cozy meal. Tender chicken thighs marinated in a blend of spices, yogurt, and lemon juice slowly cook to juicy perfection, making it ideal to serve with pita bread and fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 4 cloves garlic, minced
For the Spice Marinade
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Marinade Liquid
- 1/4 cup olive oil
- 1/4 cup plain yogurt
- 2 tablespoons apple cider vinegar
- Juice of 1 lemon
For Serving
- Fresh parsley, chopped (for garnish)
- Pita bread
- Fresh vegetables (like cucumbers and tomatoes)
- Optional toppings (like feta cheese or pickled onions)
Instructions
- Prepare the Spice Marinade: In a large bowl, mix together the minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir everything well to combine. This mix will give your chicken a rich and aromatic flavor!
- Make the Marinade Liquid: Add the olive oil, plain yogurt, apple cider vinegar, and lemon juice to your spice mixture. Give it a good stir until all the ingredients are thoroughly blended. This will create a delicious marinade for your chicken.
- Combine Chicken and Marinade: Place the boneless chicken thighs into your slow cooker. Pour the marinade over the chicken, making sure each piece is well coated in the mixture—this is where all that tasty flavor comes from!
- Cook the Chicken: Cover the slow cooker with the lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken will be tender and easily shreddable when it’s ready. You can check it after a few hours to see how it’s doing!
- Shred the Chicken: Once the chicken is fully cooked, use two forks to shred it right in the slow cooker. Stir it with the remaining juices to keep everything nice and moist. This step is where your chicken turns into that delicious shawarma!
- Serve and Enjoy: Serve your shredded chicken with warm pita bread, and add fresh vegetables like cucumbers and tomatoes. Feel free to top it with feta cheese or pickled onions for extra flavor. Don’t forget to sprinkle on some fresh parsley for a lovely touch!
Notes
- You can adjust the cayenne pepper quantity for more or less heat based on your preference.
- If you prefer, chicken breasts can be used, but thighs provide more moisture and flavor.
- Make sure not to overcook the chicken to prevent drying it out.
- Leftover chicken shawarma can be stored in the refrigerator for up to 3 days.
- Serve with your favorite sides like hummus, tabbouleh, or rice for a complete meal.
Nutrition
- Serving Size: 1/6 of recipe (approximately 4 ounces cooked chicken)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
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