Description
This Slow Cooker Chicken Shawarma recipe offers tender, flavorful chicken thighs marinated in a fragrant blend of Middle Eastern spices and slow-cooked to perfection. Ideal for an easy, hands-off meal, this dish is perfect served in warm pita bread with fresh vegetables and a drizzle of tahini or garlic sauce, bringing authentic shawarma flavors right to your dining table.
Ingredients
Scale
Marinade and Chicken
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 1/4 cup plain yogurt (optional for marinating)
To Serve
- Fresh parsley or cilantro, for garnish
- Pita bread or flatbreads
- Sliced vegetables (tomatoes, cucumbers, red onion)
- Tahini sauce or garlic sauce, for drizzling
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Add yogurt if desired for a creamier texture.
- Mix the Marinade: Stir the mixture thoroughly to ensure all the spices are evenly distributed, creating a consistent and flavorful marinade.
- Marinate the Chicken: Add the chicken thighs into the marinade, coating each piece completely. Cover and refrigerate for at least 1 hour, or preferably overnight for enhanced flavor penetration.
- Transfer to Slow Cooker: Place the marinated chicken thighs into the slow cooker along with any remaining marinade poured over the top for continued flavor infusion.
- Slow Cook the Chicken: Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours until the chicken is incredibly tender and shreds easily with a fork.
- Shred the Chicken: About 30 minutes before cooking is complete, shred the chicken directly in the slow cooker using two forks and stir it back into the juices to absorb more flavor.
- Serve: Spoon the slow-cooked chicken shawarma into pita bread or flatbreads, add sliced fresh vegetables, and drizzle with tahini or garlic sauce.
- Garnish: Finish by garnishing with fresh parsley or cilantro to add a bright, fresh note.
Notes
- For best results, marinate the chicken overnight to deepen the flavors.
- If you prefer spicier shawarma, increase the cayenne pepper according to your heat preference.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier after slow cooking.
- Serve with a side of pickled vegetables to add acidity and balance.
- Tahini sauce can be replaced with garlic sauce or yogurt-based tzatziki for variation.
