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
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
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.
