If you’ve ever found yourself craving the vibrant, savory flavors of Middle Eastern street food but wished it could be easier to make at home, you’re in for a treat with this Slow Cooker Chicken Shawarma Recipe. This dish brings together tender, juicy chicken thighs infused with a perfectly balanced blend of spices that awaken your taste buds, all cooked slowly to perfection without any fuss. Whether you’re a seasoned shawarma lover or just discovering these rich, aromatic flavors, this recipe is a comforting and delightful way to enjoy a classic favorite from the comfort of your kitchen.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to this recipe’s success. Each component plays a crucial role in building the distinct flavor profile and luscious texture of this Slow Cooker Chicken Shawarma Recipe.
- 2 lbs boneless skinless chicken thighs: These offer juicy, tender meat that stays moist during slow cooking.
- 3 tablespoons olive oil: Helps the spices meld and infuses richness into the chicken.
- 1 tablespoon ground cumin: Adds warm, earthy notes characteristic of shawarma seasoning.
- 1 tablespoon ground paprika: Contributes a smoky depth and vibrant color.
- 2 teaspoons ground coriander: Offers subtle citrus undertones that brighten the dish.
- 2 teaspoons garlic powder: Infuses a mellow garlicky aroma without overpowering.
- 1 teaspoon ground turmeric: Brings earthiness and a gorgeous golden hue.
- 1 teaspoon ground cinnamon: Introduces a sweet-spicy warmth for complexity.
- 1 teaspoon salt: Essential to enhance all the flavors evenly.
- ½ teaspoon black pepper: Adds subtle heat to balance the spices.
- ¼ teaspoon cayenne pepper (optional): For those who like a gentle kick of spice.
- Juice of 1 lemon: Provides tangy brightness and tenderizes the meat.
- 1 large onion (sliced): Creates a flavorful base and adds natural sweetness as it slow cooks.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil with all the lovely spices — cumin, paprika, coriander, garlic powder, turmeric, cinnamon, salt, black pepper, and optionally cayenne — along with freshly squeezed lemon juice. This marinade is the heart of the Slow Cooker Chicken Shawarma Recipe, ensuring every bite is packed with vibrant, layered flavor.
Step 2: Layer the Onions
Next, place the sliced onion at the bottom of your slow cooker. The onions cook down slowly, releasing their natural sweetness and creating a delicious fragrant bed for your chicken to rest on. This base flavors the juices and keeps the chicken moist throughout the cooking process.
Step 3: Add and Coat the Chicken
Now, nestle the chicken thighs over the onions and pour the marinade right on top. Toss everything gently to coat the chicken evenly. This step ensures every piece absorbs the rich, aromatic spice blend during the slow cooking.
Step 4: Slow Cook to Tender Perfection
Cover your slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The magic happens here as the chicken transforms into tender, pull-apart perfection, infused with all the shawarma spices and the sweetness of the onions.
Step 5: Shred and Mix
Once cooked, shred or slice the chicken right in the slow cooker, stirring it back into the juices to soak up every last bit of flavor. This simple finish makes your Slow Cooker Chicken Shawarma Recipe irresistibly juicy and ready to serve.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
Garnishing the chicken with freshly chopped parsley, a sprinkle of sumac, or even some toasted pine nuts can elevate the visual appeal and add exciting bursts of flavor and texture. Drizzle with garlic sauce or tahini for a creamy contrast that pairs beautifully with the spices.
Side Dishes
This Slow Cooker Chicken Shawarma Recipe invites a variety of sides—from fluffy basmati rice or fragrant pilaf to warm pita breads perfect for wrapping. Don’t forget refreshing cucumber-tomato salad or tangy pickles that provide a crisp, cooling balance to the rich chicken.
Creative Ways to Present
Think beyond traditional pita wraps: serve the chicken over a bed of greens for a vibrant shawarma salad, stuff it inside flatbreads with hummus and veggies for a portable lunch, or pile it high on a mezze platter alongside olives, labneh, and grilled veggies for festive entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Shawarma Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen, making your next meal just as exciting as the first.
Freezing
If you want to save some for later, freeze the cooked chicken in meal-sized portions using freezer-safe containers or bags. It will stay delicious for up to 3 months, making it perfect for busy weeks when you crave a quick, tasty meal.
Reheating
For best results, reheat your leftover chicken gently on the stovetop or in the microwave until warmed through. Adding a splash of water or broth can help to keep it moist. You can also spread the chicken on a baking sheet and broil it briefly for those irresistible crispy edges again.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can work, thighs tend to stay moister and more flavorful during the long slow-cook, making them ideal for this recipe’s rich spice blend.
Is it necessary to use a slow cooker?
The slow cooker is key to developing tender, juicy chicken infused with spices. You could adapt the recipe for the oven or stovetop but it won’t have the same depth or melt-in-your-mouth texture.
Can I adjust the spice levels?
Absolutely! Feel free to omit the cayenne if you prefer mild flavors or add extra for a hotter kick. The blend is versatile and forgiving.
What are good accompaniments for this dish?
Classic sides like pita, garlic sauce, pickles, and fresh salads complement this recipe wonderfully. You can also experiment with roasted veggies or couscous.
How do I get crispy edges after slow cooking?
Simply spread the shredded chicken on a baking sheet and broil it for 3 to 5 minutes. This step adds a deliciously crispy, caramelized texture that mimics traditional shawarma grilling.
Final Thoughts
This Slow Cooker Chicken Shawarma Recipe is such a joy to make and eat. It captures all the hearty, aromatic goodness of shawarma without any complicated techniques or fuss. Once you try it, this dish will surely become one of your go-to favorites for cozy dinners or casual gatherings. Enjoy every flavorful bite and happy cooking!
Print
Slow Cooker Chicken Shawarma Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
Slow Cooker Chicken Shawarma is a flavorful and tender Middle Eastern dish featuring marinated chicken thighs cooked low and slow with aromatic spices and fresh lemon juice. Perfectly spiced and juicy, this recipe allows you to enjoy authentic shawarma without the need for grilling or frying, making it an easy and convenient main course ideal for family dinners or meal prep.
Ingredients
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Juice of 1 lemon
Vegetables
- 1 large onion, sliced
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, ground cumin, paprika, coriander, garlic powder, turmeric, cinnamon, salt, black pepper, cayenne pepper if using, and lemon juice until well combined to form a flavorful marinade.
- Layer Ingredients in Slow Cooker: Place the sliced onion evenly in the bottom of the slow cooker. Arrange the chicken thighs on top of the onions.
- Coat the Chicken: Pour the prepared marinade over the chicken and onions. Toss everything gently to ensure the chicken thighs are evenly coated with the spice mixture.
- Cook Low and Slow: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be tender and easily shredded by the end of cooking.
- Shred and Mix: Once cooked, remove the chicken and shred or slice it as desired. Stir the shredded chicken back into the juices and onions in the slow cooker to absorb all the flavors.
- Serve Warm: Serve the shawarma warm with rice, flatbreads, or in pita wraps accompanied by your favorite toppings such as garlic sauce, hummus, pickles, and chopped cucumber-tomato salad.
- Optional Crisp Finish: For crispy edges, spread the cooked shredded chicken on a baking sheet and broil for 3–5 minutes before serving.
Notes
- For crispy edges, broil the shredded chicken on a baking sheet for 3–5 minutes after slow cooking.
- Pairs excellently with garlic sauce, hummus, pickles, and chopped cucumber-tomato salad.
- Can be served with rice, flatbreads, or pita wraps for a versatile meal.
- Use boneless skinless chicken thighs as they stay tender and juicy during slow cooking.
- Adjust cayenne pepper amount according to your heat preference.
