Slow Cooker Chicken Shawarma Recipe
If you’re craving the vibrant, aromatic flavors of Middle Eastern cuisine but want the convenience of a hands-off cooking method, this Slow Cooker Chicken Shawarma Recipe is the answer to your kitchen prayers. Imagine tender, juicy chicken thighs infused with a symphony of warm spices, slowly cooked to perfection and ready to be transformed into wraps, rice bowls, or simply enjoyed on their own. It’s an effortless way to enjoy authentic shawarma flavor with minimal prep and maximum deliciousness, perfect for busy weeknights or relaxed weekend dinners.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients that blend together to create a rich tapestry of flavor. Each element plays a key role: from the earthy cumin to the bright lemon juice, everything harmonizes to give the chicken its signature shawarma taste.
- 2 pounds boneless skinless chicken thighs: Juicy and tender, thighs stay moist through slow cooking, making them ideal for shawarma.
- 3 tablespoons olive oil: Adds richness and helps the spices cling to the chicken beautifully.
- 3 cloves garlic, minced: Infuses the dish with that characteristic warm, savory kick.
- 1 tablespoon ground cumin: Brings that earthy, slightly smoky depth essential in shawarma.
- 1 tablespoon ground paprika: Adds mild sweetness and vibrant color.
- 2 teaspoons ground coriander: Offers citrusy notes that brighten the flavor profile.
- 1 teaspoon ground turmeric: Provides a subtle warmth and golden hue.
- 1 teaspoon ground cinnamon: Adds a surprising sweet-spicy undertone that makes this dish unique.
- 1/2 teaspoon cayenne pepper (optional): For a gentle heat that wakes up the palate.
- 1 teaspoon salt: Essential for enhancing all the spices and rounding out the flavors.
- 1/2 teaspoon black pepper: Gives a subtle background spice without overpowering.
- Juice of 1 lemon: Adds brightness and tenderizes the chicken.
- 1 large red onion, sliced: Roasts slowly over the chicken, softening and sweetening to complement the meat.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Prepare the Marinade
Start by whisking together the olive oil, minced garlic, and all the warm spices including cumin, paprika, coriander, turmeric, cinnamon, and cayenne if you want a little kick. Add salt, black pepper, and freshly squeezed lemon juice. This marinade is the heart of the dish, marrying bold, fragrant flavors that will penetrate the chicken deeply for that authentic shawarma taste.
Step 2: Marinate the Chicken
Place the chicken thighs into a large bowl and pour the marinade over them. Toss well to ensure every piece is coated evenly. Cover and refrigerate for at least one hour, but overnight is the real game-changer—it allows the spices to fully infuse the chicken, resulting in an unbeatable depth of flavor.
Step 3: Load the Slow Cooker
Transfer the marinated chicken along with all the spices and juices into your slow cooker. Scatter the sliced red onions over the top; they’ll slowly caramelize and add a natural sweetness that balances out the spices perfectly. No need to stir here—the slow cooker will do its magic steadily over time.
Step 4: Slow Cook to Tender Perfection
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken will become fall-apart tender as it soaks up the spices and cooks gently in its juices. This slow, steady cooking is what transforms simple ingredients into an irresistible shawarma feast.
Step 5: Shred and Optional Crisping
Once cooked, remove the chicken thighs and shred them using two forks or slice as you prefer. If you prefer a crispy finish that mimics the traditional shawarma grill, spread the shredded chicken on a baking sheet and broil for 3 to 5 minutes until the edges turn golden and slightly charred. This step adds a delightful textural contrast.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
The best shawarma is never complete without fresh, vibrant garnishes. Think cooling garlic sauce or creamy tahini, crisp cucumbers, juicy diced tomatoes, and a sprinkle of chopped parsley or fresh mint. These toppings bring brightness and freshness while balancing the rich, spiced chicken perfectly.
Side Dishes
Serve the shawarma with warm pita bread or soft flatbreads to wrap it all up, or pile it over fragrant basmati or jasmine rice. A simple side salad of chopped vegetables with a squeeze of lemon works wonderfully too, complementing the bold flavors without competition.
Creative Ways to Present
If you want to elevate this dish beyond tradition, try building shawarma bowls by layering the chicken with tabbouleh, pickled onions, roasted veggies, and a drizzle of yogurt or tahini dressing. It’s a bowl bursting with texture and flavor that’s both nourishing and indulgent at the same time.
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen further overnight, making next-day meals even tastier.
Freezing
You can freeze the shredded cooked chicken in a freezer-safe container or bag for up to 3 months. Keep the onions and any fresh garnishes separate for best texture and freshness upon thawing.
Reheating
Reheat gently in a skillet over medium heat to retain moisture and avoid drying out the chicken. Adding a splash of water or broth helps keep it juicy. Alternatively, microwave with a damp paper towel cover, heating in short intervals and stirring in between.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs are recommended because they stay more moist and flavorful when slow-cooked, preventing dryness.
Do I need to marinate the chicken overnight?
While marinating for at least one hour will give you good results, allowing the chicken to marinate overnight intensifies the flavors and makes the meat especially tender and aromatic.
Is this recipe gluten-free?
Yes! The slow cooker chicken shawarma is naturally gluten-free if served without pita bread — simply enjoy it with rice or gluten-free wraps for a safe and delicious meal.
Can I omit the cayenne pepper?
Definitely. The cayenne is optional and only adds a mild heat; feel free to leave it out if you prefer your shawarma mild but still full of spice.
How do I achieve a crispy texture on the chicken?
After slow cooking and shredding, spread the chicken on a baking sheet and broil for a few minutes until edges become crispy and browned. This gives a wonderful contrast to the tender meat.
Final Thoughts
There’s something truly comforting about pulling together bold spices and letting a slow cooker work its magic. This Slow Cooker Chicken Shawarma Recipe is a shining example of how simple ingredients can transform into an unforgettable, crowd-pleasing dish. Whether served in wraps, bowls, or alongside fresh salads, it brings that perfect balance of warmth, spice, and succulence to your table. Give it a go, and soon enough, it’ll become one of your favorite go-to meals just as it did for me!
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Slow Cooker Chicken Shawarma Recipe
- Total Time: 6 hours 10 minutes (excluding marinating overnight)
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Chicken Shawarma recipe offers tender, flavorful Middle Eastern spiced chicken cooked low and slow for a juicy, aromatic dish perfect for wraps, rice bowls, or pita sandwiches. Marinated with a blend of cumin, paprika, turmeric, and warm spices, the chicken is effortlessly cooked in a slow cooker for hours, resulting in a deliciously shredded meat that can be crisped under the broiler for added texture.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
Additional
- 1 large red onion, sliced
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, optional cayenne pepper, salt, black pepper, and lemon juice until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade bowl and toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour or preferably overnight to allow the flavors to penetrate the meat deeply.
- Slow Cook the Chicken: Transfer the marinated chicken along with all the marinade into the slow cooker. Scatter the sliced red onions over the top. Cover the slow cooker with its lid and cook the chicken on the low setting for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is very tender and cooked through.
- Shred or Slice the Chicken: Once cooked, remove the chicken from the slow cooker and shred it with forks or slice it as preferred. This tender chicken is now ready to be served.
- Optional Broiler Finish: For a crispy texture, spread the shredded chicken evenly on a baking sheet and place under the broiler for 3 to 5 minutes, watching closely, until the edges turn golden brown and slightly crispy.
- Serve: Serve the chicken shawarma warm inside pita bread, wraps, or over a bed of rice. Complement with favorite toppings such as garlic sauce, tahini, cucumbers, or tomatoes for an authentic Middle Eastern experience.
Notes
- Chicken thighs are preferred for juicier results, but chicken breasts can be used as a substitute.
- Leftover chicken shawarma makes excellent meal prep bowls or wraps.
- Feel free to double the marinade and freeze uncooked chicken portions for quick future meals.
- To keep it gluten-free, serve without pita bread and use gluten-free wraps or rice instead.
- Prep Time: 10 minutes (plus marinating time of at least 1 hour or overnight)
- Cook Time: 6 hours (on low) or 3-4 hours (on high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
