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Slow Cooker Chicken Shawarma Recipe

Slow Cooker Chicken Shawarma Recipe
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★★★★★

4.9 from 28 reviews

This Slow Cooker Chicken Shawarma recipe offers tender, flavorful chicken infused with a rich blend of Middle Eastern spices. Perfectly cooked low and slow, the shredded chicken is ideal for serving with warm pita bread and fresh veggies, creating a delicious and easy meal that’s perfect for family dinners or entertaining guests.

Ingredients

Scale

For the Chicken

  • 2 pounds boneless, skinless chicken thighs
  • 4 cloves garlic, minced

For the Spice Marinade

  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Marinade Liquid

  • 1/4 cup olive oil
  • 1/4 cup plain yogurt
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lemon

For Serving

  • Fresh parsley, chopped (for garnish)
  • Pita bread
  • Fresh vegetables (like cucumbers and tomatoes)
  • Optional toppings (like feta cheese or pickled onions)

Instructions

  1. Prepare the Spice Marinade: In a large bowl, mix together the minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir until all spices are well combined, creating an aromatic flavor base for the chicken.
  2. Make the Marinade Liquid: Add the olive oil, plain yogurt, apple cider vinegar, and lemon juice to the spice mixture. Stir thoroughly until all ingredients are blended smoothly to form a creamy, tangy marinade.
  3. Combine Chicken and Marinade: Place the boneless, skinless chicken thighs into the slow cooker. Pour the marinade evenly over the chicken, ensuring each piece is well coated with the flavorful mixture for maximum taste.
  4. Cook the Chicken: Cover the slow cooker with the lid. Cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. The chicken should become tender and easily shreddable. Check occasionally to confirm doneness.
  5. Shred the Chicken: Once fully cooked, use two forks to shred the chicken directly in the slow cooker. Mix it well with the remaining juices to keep the meat moist and flavorful.
  6. Serve and Enjoy: Serve the shredded chicken with warm pita bread and fresh vegetables such as cucumbers and tomatoes. Garnish with chopped fresh parsley and add optional toppings like feta cheese or pickled onions for added flavor and texture.

Notes

  • Adjust cayenne pepper to control heat level according to your preference.
  • Using chicken thighs ensures juicier, more tender meat compared to chicken breast.
  • Leftover shawarma chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
  • For extra crispiness, broil the shredded chicken for a few minutes after cooking.
  • Plain Greek yogurt can be used as a substitute for plain yogurt for added creaminess and protein.

Nutrition

Keywords: Slow Cooker, Chicken Shawarma, Middle Eastern, Slow Cooker Recipe, Chicken Thighs, Easy Dinner, Slow Cooker Chicken

Find it online: https://nayabaker.com/slow-cooker-chicken-shawarma-recipe/