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Slow Cooker Chicken Shawarma

A flavorful and easy-to-make slow cooker chicken shawarma that’s perfect for meal prep or feeding a crowd.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.