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
Scale
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
