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
Scale
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.
