Best Slow Cooker Chicken Shawarma

Slow cooker chicken shawarma is a delicious recipe that is easy to prepare. This dish is full of flavor and perfect for busy days. You can let it cook while you do other things!

Why Make This Recipe

• It is simple to make and requires little prep time.
• It is packed with warm spices that taste amazing.
• You can customize it with your favorite vegetables and sauces.
• It is perfect for meal prep or feeding a crowd.

How to Make Slow Cooker Chicken Shawarma

Making slow cooker chicken shawarma is easy. First, you mix the marinade with spices and olive oil. Then, pour it over the chicken in the slow cooker. Let it cook until tender and juicy. Finally, serve it with wraps or pita and fresh veggies!

Ingredients

• 4 chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish
• Wraps or pita for serving
• Vegetables for serving (e.g., lettuce, tomatoes, cucumbers)

Directions

1. In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and lemon juice to create a marinade.
2. Place the chicken thighs in the slow cooker and pour the marinade over the top.
3. Cook on low for 6-8 hours or high for 4 hours until the chicken is cooked through and tender.
4. Once cooked, shred the chicken using two forks and mix it with the juices in the slow cooker.
5. Serve in wraps or pita with fresh vegetables and garnish with parsley.

How to Serve Slow Cooker Chicken Shawarma

• Serve it in warm wraps or pita with your choice of vegetables.
• Add sauce like tahini or yogurt for extra flavor.
• Top with fresh herbs for a bright finish.

How to Store Slow Cooker Chicken Shawarma

Store any leftovers in an airtight container in the fridge. It will last for 3-4 days. To reheat, use a microwave or heat in a pan until warm.

Tips to Make Slow Cooker Chicken Shawarma

• Try marinating the chicken overnight for more flavor.
• Use chicken breasts if you prefer leaner meat.
• Adjust the spices to suit your taste.
• Add more lemon juice for tanginess if desired.

Variations

• Add chickpeas for extra protein.
• Use turkey thighs instead of chicken for a different flavor.

FAQs

• Can I use chicken breast? Yes, you can use chicken breast instead of thighs.
• How spicy is this dish? It is not very spicy, but you can add cayenne pepper for more heat.
• Can I freeze leftovers? Yes, you can freeze leftovers for up to 3 months.

Slow Cooker Chicken Shawarma

A flavorful and easy-to-make slow cooker chicken shawarma that’s perfect for meal prep or feeding a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Marinade

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon cinnamon
• to taste salt and pepper
• 1 juice of 1 lemon

For the Chicken and Serving

• 4 pieces chicken thighs Feel free to use chicken breasts for leaner meat.
• Fresh for garnish parsley
• as needed wraps or pita For serving.
• as needed vegetables (e.g., lettuce, tomatoes, cucumbers) For serving.

Method

 

Preparation

1. In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and lemon juice to create a marinade.
2. Place the chicken thighs in the slow cooker and pour the marinade over the top.

Cooking

1. Cook on low for 6-8 hours or high for 4 hours until the chicken is cooked through and tender.
2. Once cooked, shred the chicken using two forks and mix it with the juices in the slow cooker.

Serving

1. Serve in wraps or pita with fresh vegetables and garnish with parsley.
2. Add sauce like tahini or yogurt for extra flavor.
3. Top with fresh herbs for a bright finish.

Notes

Store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, use a microwave or heat in a pan until warm. Marinate the chicken overnight for extra flavor. Adjust spices to taste, and add more lemon juice for tanginess if desired.