If you’ve been craving that perfect blend of aromatic spices with tender, juicy chicken slow-cooked to perfection, then this Slow Cooker Chicken Shawarma Recipe is exactly what you need. It’s an incredibly flavorful, fuss-free way to enjoy the best tastes of Middle Eastern street food right at home. Imagine your kitchen filled with the incredible scents of cumin, turmeric, and smoked paprika while the slow cooker works its magic to melt the chicken to beautiful tenderness. Every bite bursts with authentic, vibrant flavor that’s sure to become a family favorite and an effortless go-to meal for busy days.
Ingredients You’ll Need
What I love about this Slow Cooker Chicken Shawarma Recipe is how simple yet essential the ingredients are, each playing a key role in creating that signature shawarma flavor and luscious texture. These spices give the dish its complex warmth, while the chicken thighs ensure juicy, satisfying bites every time.
- 2 pounds boneless, skinless chicken thighs: Perfect for their tenderness and ability to soak up the shawarma spices deeply.
- 4 cloves garlic, minced: Adds a pungent, aromatic boost that brightens the savory spices.
- 1 onion, sliced: Provides sweetness and moisture, creating a flavorful base in the slow cooker.
- 2 tablespoons ground cumin: Brings earthy warmth, one of shawarma’s signature spices.
- 2 tablespoons ground coriander: Adds a subtle citrus note, balancing the deeper flavors.
- 2 tablespoons smoked paprika: Imparts a smoky richness that beautiful complements the chicken.
- 1 tablespoon ground turmeric: Offers that gorgeous golden color and mild peppery essence.
- 1 tablespoon ground cinnamon: A surprising touch of warmth and sweetness to elevate the seasoning.
- 2 teaspoons salt: Essential for bringing out all those wonderful flavors.
- 1 teaspoon black pepper: Adds gentle heat, balancing the spices perfectly.
- 1/4 cup olive oil: Helps marry the spices and keep the meat moist and tender.
- 1/4 cup lemon juice: Adds zingy acidity that brightens the entire dish.
- 1 cup chicken broth: Keeps the chicken juicy and infuses additional savory depth during cooking.
- Fresh parsley or cilantro for garnish (optional): Provides a fresh herbaceous finish to the dish.
- Pita bread or wraps for serving: Perfect for wrapping the tender shawarma and toppings.
- Optional toppings: Sliced cucumbers, tomatoes, red onion, and yogurt sauce for added crunch and creaminess.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Trim the Chicken
Start by trimming any excess fat from your chicken thighs. This step ensures the end result is tender without being greasy, allowing the spices to really shine through.
Step 2: Mix the Marinade
Combine the minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, olive oil, and lemon juice in a bowl. Stir everything together until you get a vibrant, fragrant paste. This marinade is where all the magic happens, packing a punch of flavor that will infuse the chicken beautifully.
Step 3: Marinate the Chicken
Rub the marinade all over the chicken thighs, making sure each piece is generously coated. Although 15 minutes is the minimum, if you have extra time, letting the chicken rest longer will deepen those spice notes wonderfully.
Step 4: Layer in the Slow Cooker
Lay the sliced onions at the bottom of the slow cooker to create a flavorful bed, then carefully place the marinated chicken on top. This layering keeps the chicken elevated from direct heat and allows the onions to release their sweetness as everything cooks.
Step 5: Add Chicken Broth
Pour the chicken broth into the slow cooker around the chicken. This gentle broth base ensures your chicken stays moist and tender during the slow cooking process while adding savory depth.
Step 6: Cook Low and Slow
Cover the slow cooker and set it to cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Patience here rewards you with incredibly tender chicken that almost falls apart at the touch of a fork.
Step 7: Shred and Mix
When the chicken is tender and perfectly cooked, remove it from the slow cooker and shred it with two forks. Then, stir it back into the cooking juices to soak up every bit of that rich, flavorful liquid.
Step 8: Garnish and Serve
Before serving, sprinkle freshly chopped parsley or cilantro over the shredded chicken. This fresh herb garnish adds a lovely color contrast and a burst of brightness to cut through the spices.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
Fresh herbs like parsley or cilantro are classic finishes that inject a pop of color and brightness. A drizzle of yogurt sauce or a sprinkle of sumac can also elevate the dish and balance the spice with creamy or tangy notes, bringing extra freshness and texture.
Side Dishes
This Slow Cooker Chicken Shawarma Recipe pairs beautifully with simple sides like warm pita bread or wraps for scooping, roasted vegetables, or a crisp cucumber and tomato salad. Adding sides with contrasting textures and acidity enhances the overall meal experience.
Creative Ways to Present
For a fun twist, try serving the shredded chicken over a bed of flavored rice or inside crunchy lettuce cups. You can also create shawarma bowls with hummus, pickled veggies, and tahini drizzle for a vibrant, Instagram-worthy presentation that your friends and family will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma keeps well in an airtight container in the fridge for up to 3 to 4 days. Keep it with some of the cooking juices to maintain moisture and reheat gently to preserve its tender texture.
Freezing
You can freeze the cooked and shredded chicken in sealed freezer bags or containers for up to 3 months. Make sure to include some cooking liquid to help prevent drying out. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chicken gently in a skillet or microwave with a splash of water or broth, stirring occasionally to ensure it stays juicy and flavorful. Avoid overheating to keep the delicate texture intact.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can work, thighs are preferred in this Slow Cooker Chicken Shawarma Recipe because they stay moist and tender during slow cooking. Breasts may dry out and lose some flavor.
What if I don’t have all the spices?
The combination of spices is essential for authentic flavor, but if you’re missing one or two, try substituting with similar warm spices or increasing the others slightly. Just be mindful not to overpower the dish.
Can I make this recipe in an Instant Pot?
Yes! You can adapt this recipe to an Instant Pot by using the sauté function for marinating and then pressure cooking for about 12-15 minutes. Just ensure you release the pressure carefully afterwards.
Is it necessary to add chicken broth?
The broth adds moisture and depth, but you could substitute with water or even a bit of white wine for a different flavor profile. Just avoid skipping liquid entirely to prevent drying out your chicken.
How long can I marinate the chicken?
While 15 minutes is enough for this recipe, marinating for several hours or overnight in the fridge will enhance the flavors even more and make the chicken extra tender.
Final Thoughts
This Slow Cooker Chicken Shawarma Recipe is a true treasure for anyone wanting rich flavors without the fuss. With simple ingredients and easy steps, you can bring the essence of street food into your kitchen in a healthy and delicious way. I promise once you try it, this dish will find a permanent place in your weekly meal plans, ready to impress family and friends alike!
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Slow Cooker Chicken Shawarma Recipe
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 4–6 servings 1x
- Diet: Halal
Description
This Slow Cooker Chicken Shawarma recipe is a flavorful and easy-to-make Middle Eastern classic. Tender chicken thighs are marinated in a rich blend of aromatic spices, garlic, and lemon juice, then slow-cooked with onions and chicken broth until juicy and tender. Ideal for a hands-off meal, this dish is perfect served in pita bread or wraps with fresh vegetables and yogurt sauce for an authentic shawarma experience at home.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons smoked paprika
- 1 tablespoon ground turmeric
- 1 tablespoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
Other Ingredients
- 1 onion, sliced
- 1 cup chicken broth
- Fresh parsley or cilantro for garnish (optional)
- Pita bread or wraps for serving
- Optional toppings: sliced cucumbers, tomatoes, red onion, and yogurt sauce
Instructions
- Trim the Chicken: Start by trimming any excess fat from the boneless, skinless chicken thighs to prepare them for marination and cooking.
- Mix the Marinade: In a bowl, combine minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, olive oil, and lemon juice to form a fragrant spice paste.
- Marinate the Chicken: Rub the marinade evenly all over the chicken thighs, ensuring full coverage. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Layer in Slow Cooker: Place the sliced onion at the bottom of the slow cooker. Arrange the marinated chicken thighs on top of the onions in a single layer.
- Add Broth: Pour the chicken broth over the layered chicken and onions to help keep the meat moist as it cooks.
- Cook: Cover the slow cooker and cook on low heat for 4 to 6 hours, or on high heat for 2 to 3 hours, until the chicken is tender and easily shreds with a fork.
- Check for Doneness: Test the chicken by shredding it with a fork; it should be tender and juicy, indicating it is fully cooked.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to absorb the cooking juices for maximum flavor.
- Garnish: Sprinkle freshly chopped parsley or cilantro over the shredded chicken if desired for a fresh herbaceous touch.
- Serve: Serve the chicken shawarma in warm pita bread or wraps, topped with your choice of sliced cucumbers, tomatoes, red onion, and a dollop of yogurt sauce to enjoy a delicious meal.
Notes
- Marinate the chicken longer for deeper flavor, up to overnight in the refrigerator.
- If you prefer, use chicken breasts but adjust cooking time as they cook faster.
- For extra smoky flavor, consider adding a small amount of smoked paprika or grilling the shredded chicken briefly before serving.
- Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.
- This recipe can be adapted to serve as a filling for salads or bowls instead of pita.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
