Essential Slow Cooker Chicken Shawarma
A delicious and hassle-free chicken shawarma recipe cooked in a slow cooker, infused with warm spices and served with pita bread or rice.
Servings: 6 servings
Calories: 400kcal
Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (optional) for heat
- Salt and pepper to taste
- 1 juice of 1 lemon
- 1 large onion, sliced
- Fresh parsley, chopped (for garnish)
- Pita bread or rice (for serving)
- Yogurt or tahini sauce (for serving)
Instructions
Preparation
- In a small bowl, mix together the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), salt, pepper, and lemon juice to create a flavorful marinade.
- Place the sliced onion at the bottom of your slow cooker.
- Add the chicken thighs on top of the onions, then pour the marinade over the chicken, making sure all pieces are well coated.
Cooking
- Cover and cook on low for 6 hours or on high for 3 hours.
- Once cooked, use two forks to shred the chicken and stir it back into the juices.
Serving
- Serve the chicken in pita bread or over rice, garnished with fresh parsley and a drizzle of yogurt or tahini sauce.
Notes
Leftover chicken can be stored in the refrigerator for up to 3 days. Marinate the chicken overnight for a deeper flavor, or prep a larger batch to enjoy throughout the week. Can be made gluten-free by omitting pita and using gluten-free yogurt or tahini.