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
Scale
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
