If you are craving a savory, aromatic, and incredibly tender dish that feels like a warm hug from the Middle East, then this Slow Cooker Chicken Shawarma Recipe is your new best friend in the kitchen. This recipe offers all the vibrant spices and juicy flavors of traditional shawarma, slow-cooked to perfection so the chicken practically melts in your mouth. It’s an effortless way to bring restaurant-quality Middle Eastern goodness right to your home table, and trust me, once you try it, you’ll be hooked!
Ingredients You’ll Need
Gathering the right ingredients is key for this Slow Cooker Chicken Shawarma Recipe. Each spice and component is carefully chosen to layer in complexity — from the smoky paprika to the bright lemon juice, and the hearty chicken thighs which ensure juicy, flavorful meat every time.
- 2 pounds boneless, skinless chicken thighs: They stay tender and juicy throughout slow cooking, soaking up every spice.
- 4 cloves garlic, minced: Garlic brings that essential punch of aroma and depth.
- 1 onion, sliced: Adds sweetness and moisture while cooking, creating a flavorful base.
- 2 tablespoons ground cumin: This earthy spice gives shawarma its distinctive warmth.
- 2 tablespoons ground coriander: Adds a slightly citrusy, nutty flavor enhancing the spice blend.
- 2 tablespoons smoked paprika: Provides a rich smokiness that makes the dish irresistible.
- 1 tablespoon ground turmeric: For a subtle earthiness and golden color that’s signature to shawarma.
- 1 tablespoon ground cinnamon: A hint of sweetness that rounds out the spices beautifully.
- 2 teaspoons salt: Enhances every flavor and balances the spices.
- 1 teaspoon black pepper: Adds a gentle heat that wakes up your taste buds.
- 1/4 cup olive oil: Helps blend the marinade for even coating and adds richness.
- 1/4 cup lemon juice: Brightens the marinade with zesty acidity to tenderize the chicken.
- 1 cup chicken broth: Keeps the meat moist as it slow cooks, preventing dryness.
- Fresh parsley or cilantro for garnish (optional): Adds a fresh herbal note and bright color on top.
- Pita bread or wraps for serving: The perfect vessel for wrapping up all those delicious flavors.
- Optional toppings: Sliced cucumbers, tomatoes, red onion, and yogurt sauce create a fresh, creamy contrast.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Prepare the Chicken
Start with trimming any excess fat off your chicken thighs to ensure a leaner dish without losing the juicy texture that makes slow cooking so magical. This simple step sets you up for a healthier but equally delicious result.
Step 2: Mix the Marinade
In a bowl, combine minced garlic along with ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, olive oil, and lemon juice. Stir everything until it forms a fragrant, smooth paste that’s bursting with flavor and ready to infuse the chicken.
Step 3: Marinate the Chicken
Rub the spice mixture generously all over the chicken thighs, making sure every inch is coated. This marinating time — even if just 15 minutes — is where the shawarma flavors start to take hold, promising an aromatic and spiced bite once cooked.
Step 4: Layer in Slow Cooker
Place the sliced onions in the bottom of the slow cooker to act as a flavorful bed that will steam and soften perfectly. Then arrange the marinated chicken thighs on top, allowing the spices and onions to mingle as they cook.
Step 5: Add Broth and Cook
Pour the chicken broth over the layered ingredients to keep everything moist and add a subtle savory note during slow cooking. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is tender and easily shredded.
Step 6: Shred and Finish
Once cooked, remove the chicken from the slow cooker and shred it with two forks. Toss the shredded chicken back into the flavorful juices to absorb even more moisture and spice. This step ensures every bite is juicy and bursting with shawarma goodness.
Step 7: Garnish and Serve
Sprinkle freshly chopped parsley or cilantro on top to add a pop of color and fresh herbal aroma. This final touch makes the dish look as delightful as it tastes.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
Fresh, vibrant garnishes like parsley or cilantro not only brighten the dish visually but also introduce a fresh contrast to the rich, spiced chicken. Adding thin slices of red onions, cucumbers, and tomatoes lends a refreshing crunch and natural sweetness, balancing the savory meat.
Side Dishes
Serve the shawarma with warm pita bread or soft wraps that cradle the spiced shredded chicken perfectly. Complement with sides such as creamy yogurt sauce or a tangy tahini drizzle to add a cool, creamy dimension that contrasts beautifully with the robust shawarma spices.
Creative Ways to Present
Think beyond the classic wrap and turn your Slow Cooker Chicken Shawarma Recipe into a vibrant bowl with rice or couscous, topped with all your favorite fresh vegetables and sauces. You can also stuff it into pita pockets with pickled veggies or even pile it onto salads for a light yet flavorful meal. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
This chicken shawarma keeps beautifully in the fridge for up to 3 to 4 days. Store it in an airtight container to preserve all the juicy flavors and reheat fully before enjoying again. It’s perfect for quick weeknight meals or lunchboxes.
Freezing
If you want to keep the magic longer, the cooked shredded chicken freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating to maintain its tender texture.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of broth or water to keep the meat moist and juicy. Avoid overheating, which can dry out the chicken. Warm, tender shawarma is just a few minutes away even on busy days.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts work, thighs are preferable because they stay more tender and juicy during slow cooking. Breasts risk drying out, but if you prefer white meat, just keep a close eye on cooking times.
How long can I marinate the chicken?
You can marinate the chicken from 15 minutes up to overnight. The longer it sits, the deeper the flavors penetrate, making the chicken even more flavorful.
Is it necessary to add chicken broth?
Yes, the broth helps keep the chicken moist while it cooks slowly and adds a subtle savory layer to the dish. If you don’t have broth, water can be used, but flavor will be less intense.
Can I double this Slow Cooker Chicken Shawarma Recipe?
Absolutely! Just make sure your slow cooker is large enough to accommodate more chicken and ingredients without overcrowding for even cooking.
What’s the best way to serve the leftovers?
Leftovers shine in wraps, salads, or even as a topping for grain bowls. They’re also fantastic mixed with eggs for a tasty breakfast or lunch.
Final Thoughts
This Slow Cooker Chicken Shawarma Recipe is simply one of those dishes that feels like a treasure once you discover it. Effortless yet packed with vibrant spices and juicy tenderness, it’s a surefire way to impress your family or just treat yourself to something truly special. Give it a whirl, and soon shawarma might just become your go-to comfort food!
Print
Slow Cooker Chicken Shawarma Recipe
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
Description
This Slow Cooker Chicken Shawarma recipe offers a delicious and easy way to enjoy the iconic Middle Eastern flavors with minimal effort. Tender, juicy chicken thighs are marinated in a fragrant blend of spices and slowly cooked to perfection. Served with fresh toppings and warm pita or wraps, this dish is perfect for a flavorful and satisfying meal.
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
Additional 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
- Sliced tomatoes
- Red onion slices
- Yogurt sauce
Instructions
- Trim Chicken: Begin by trimming any excess fat from the chicken thighs to ensure a lean and tender dish.
- Mix Marinade: In a bowl, combine the minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, olive oil, and lemon juice. Stir well until it forms a smooth spice paste.
- Marinate Chicken: Rub the spice mixture all over the chicken thighs thoroughly, making sure every piece is well coated. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Prepare Slow Cooker: Place the sliced onions at the bottom of the slow cooker to create a flavorful base for the chicken.
- Layer Chicken: Arrange the marinated chicken thighs on top of the onions in the slow cooker.
- Add Broth: Pour 1 cup of chicken broth over the chicken to keep it moist and enhance tenderness during cooking.
- Cook Chicken: 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 Doneness: Confirm the chicken is thoroughly cooked and tender by shredding with a fork. It should easily pull apart.
- Shred Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker juices to soak up maximum flavor.
- Garnish: Sprinkle freshly chopped parsley or cilantro over the shredded chicken for a fresh herbal note.
- Serve: Serve the chicken shawarma hot inside pita bread or wraps, topped with your favorite optional toppings like cucumbers, tomatoes, red onion, and yogurt sauce for a complete meal.
Notes
- Marinating the chicken longer, up to overnight, will deepen the flavor.
- You can use chicken breasts if you prefer white meat, but thighs yield more tender results.
- For extra smoky flavor, finish the shredded chicken in a hot skillet for a few minutes before serving.
- Adjust the spice levels by reducing or increasing the cumin, coriander, and black pepper to taste.
- Leftover chicken shawarma can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
