Name: Slow Cooker Chicken Shawarma Recipe
Prep time: PT-491239H38M30S
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons smoked paprika; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; Juice of 1 lemon; 1 large red onion, sliced

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Introduction

Slow Cooker Chicken Shawarma is a flavorful and effortless way to enjoy a Middle Eastern classic at home. Tender chicken thighs soak up a blend of aromatic spices while cooking slowly to perfection. Serve with warm pita and fresh veggies for a delicious meal.

A black pan holds a flat piece of naan bread as the base. On the left side, there is a layer of white sauce with chopped green herbs sprinkled over it. Next to the sauce, there is a pile of bright red diced tomatoes mixed with small green herb pieces. The main part of the dish is shredded brown cooked chicken with some green herbs on top. At the bottom, there is a layer of chopped purple onions mixed with small white cheese crumbs and chopped green herbs. The pan is set against a white marbled surface with a small glass bowl of white sauce visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken thighs
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lemon
1 large red onion, sliced

Instructions

Step 1: In a large bowl, whisk together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and lemon juice to create the marinade.
Step 2: Add chicken thighs to the marinade and turn to coat thoroughly. Let marinate for at least 15 minutes or up to overnight in the refrigerator.
Step 3: Place the sliced red onion in the bottom of the slow cooker. Layer marinated chicken thighs on top of the onions.
Step 4: Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.
Step 5: Remove chicken and shred or slice as desired. Serve warm with pita, fresh vegetables, and your preferred sauces.

Tips & Variations

For added flavor, marinate the chicken overnight to allow the spices to deeply penetrate the meat.
Try adding a pinch of cayenne pepper for a spicy kick.
Serve with garlic sauce, hummus, or tzatziki for authentic accompaniments.
Use chicken breasts instead of thighs for a leaner option, though cooking time may vary slightly.

Storage

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the meat. This shawarma also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a white plate with one thick pita bread as the base, topped with shredded, golden-brown grilled chicken mixed with some charred bits, generously sprinkled with white creamy sauce and chopped green herbs. On the right side of the plate, there is a colorful salad made of diced red tomatoes, green cucumber, and purple onions, with green herbs on top. Next to the salad is a smooth, white creamy dip sprinkled with finely chopped green herbs. All of this is placed on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use thawed chicken thighs to ensure even marinating and cooking. If using frozen, fully thaw the chicken before marinating and slow cooking.

What can I serve with chicken shawarma?

Chicken shawarma pairs beautifully with pita bread, fresh salad, pickled vegetables, and sauces like garlic sauce, tahini, or tzatziki. Rice or couscous also make great side dishes.