If you have been searching for a flavorful, effortlessly tender chicken dish that fills your home with the irresistible aroma of Middle Eastern spices, this Slow Cooker Chicken Shawarma Recipe will become your new favorite. Bursting with fragrant spices like cumin, paprika, turmeric, and cinnamon, the chicken slowly cooks to perfection, soaking up layers of deliciousness while remaining wonderfully juicy. Whether you want a cozy dinner or an impressive dish to share with friends, this recipe delivers a rich, melt-in-your-mouth experience that feels special yet incredibly simple to make.
Ingredients You’ll Need
The ingredients for this Slow Cooker Chicken Shawarma Recipe are straightforward but every single one is essential in building the deep, warm flavors and textures that define shawarma. From the bright zing of lemon juice to the earthy depth of cumin and warm cinnamon, each element plays a starring role in creating this mouthwatering dish.
- 2 pounds boneless, skinless chicken thighs: Chicken thighs stay juicy and tender during slow cooking.
- 1/4 cup olive oil: Helps coat the chicken and meld the spices for rich flavor and moisture.
- 3 tablespoons lemon juice: Adds refreshing acidity to balance the spices.
- 4 cloves garlic (minced): Brings savory pungency that enhances every bite.
- 2 teaspoons ground cumin: Provides earthy warmth, a signature Middle Eastern note.
- 2 teaspoons ground paprika: Adds smoky color and sweet pepper flavor.
- 1 1/2 teaspoons ground coriander: Offers a citrusy, floral undertone.
- 1 teaspoon ground turmeric: Gives a golden hue and mild bitterness.
- 1/2 teaspoon ground cinnamon: Lends subtle sweetness and complexity.
- 1/2 teaspoon cayenne pepper (optional): Provides an optional kick of heat.
- 1 1/2 teaspoons salt: Essential for balancing and enhancing flavors.
- 1/2 teaspoon black pepper: Adds a subtle kick and depth.
- 1 large onion (sliced): Gives natural sweetness and a scented base layer in the slow cooker.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Prepare the Marinade and Chicken
Start by whisking together olive oil, lemon juice, minced garlic, and all the spices in a large bowl. This combination of ingredients creates the shawarma’s signature layers of flavor. Then, add the chicken thighs to this aromatic marinade and toss them thoroughly to ensure every piece is coated. This step is where the magic begins as the spices begin to infuse the chicken even before it hits the slow cooker.
Step 2: Arrange Onions and Chicken in Slow Cooker
Place the sliced onions in the bottom of your slow cooker. The onions act as a flavorful bed that gradually softens and caramelizes during cooking, imparting sweetness and moisture to the chicken resting on top. Layer the marinated chicken thighs over the onions, and pour any remaining marinade over everything. This setup ensures the chicken simmers gently, absorbing both spice and onion essence.
Step 3: Slow Cook the Chicken
Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Slow cooking allows the chicken to become incredibly tender, so it practically falls apart at the touch of a fork. The long, gentle heat melds the spices in with the meat, developing that rich shawarma flavor you crave – all without any fuss or need to watch the stove.
Step 4: Shred and Stir the Chicken
Once the chicken is cooked and tender, shred it directly in the slow cooker using two forks. Stir the shredded meat so it’s evenly coated in the fragrant juices left behind. This final step ensures every bite has that juicy, spiced shawarma taste that makes this recipe a true standout.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
The beauty of this Slow Cooker Chicken Shawarma Recipe is how well it pairs with fresh, bright toppings. Think crisp cucumber slices, juicy chopped tomatoes, thinly sliced red onion, and perhaps a drizzle of creamy garlic sauce or a scoop of cool hummus. These garnishes bring a wonderful balance of texture and temperature that brightens each mouthful.
Side Dishes
Serve this chicken shawarma over fluffy rice or tucked into warm pita bread for a classic experience. For a lighter option, pile the shawarma atop mixed greens to create a vibrant shawarma salad. Roasted vegetables or a side of tabbouleh also complement the bold spices perfectly, rounding out your meal in style.
Creative Ways to Present
If you want to impress guests, consider turning your Slow Cooker Chicken Shawarma Recipe into mini sliders or flatbread pizzas. You can also stuff it into baked potatoes or transform it into a shawarma bowl layered with grains, veggies, and sauces. The versatile flavors let you get creative and customize your presentation every time.
Make Ahead and Storage
Storing Leftovers
You can easily store leftover shawarma in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers perfect for quick lunches or easy dinners during the week.
Freezing
This recipe freezes beautifully. Just portion the shredded chicken into freezer-safe bags or containers, and freeze for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.
Reheating
Reheat your Slow Cooker Chicken Shawarma Recipe in a skillet over medium heat to keep it moist and flavorful, adding a splash of water if needed. Alternatively, spread the shredded chicken on a baking sheet and broil for a few minutes to crisp up the edges, recreating that delightful shawarma texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used if you prefer leaner meat, but thighs are recommended because they stay more tender and juicy during the slow cooking process.
Is the cayenne pepper necessary?
No, the cayenne pepper is optional and adds a bit of heat. Feel free to omit it if you prefer a milder flavor or increase it if you like things spicy.
Can I cook this recipe in an Instant Pot instead?
Absolutely! You can adapt the Slow Cooker Chicken Shawarma Recipe for the Instant Pot using the pressure cook function for about 20 minutes. Make sure to allow for natural pressure release to retain juiciness.
What’s the best way to serve shawarma for meal prep?
For meal prep, serve the chicken over rice, with chopped veggies on the side, and pack sauces separately. This keeps everything fresh and allows customization at mealtime.
How do I get crispy edges on the chicken?
After shredding the chicken, spread it on a baking sheet and broil for 5 to 7 minutes, watching closely until edges turn crispy. This adds a wonderful texture contrast.
Final Thoughts
Trust me, once you try this Slow Cooker Chicken Shawarma Recipe, it will quickly become a go-to for those busy nights when you want impressive flavor with little effort. The blend of spices, the juicy chicken, and the ease of slow cooking come together to create a meal that feels both comforting and exciting. So grab those ingredients, set your slow cooker, and prepare to fall in love with shawarma in a whole new way!
Print
Slow Cooker Chicken Shawarma Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful Middle Eastern spiced chicken cooked low and slow for effortless shredding. Perfect for pita wraps, salads, or rice bowls, it features a vibrant marinade of olive oil, lemon, garlic, and aromatic spices like cumin, paprika, and turmeric. The slow cooker makes it an easy, hands-off meal that’s perfect for busy days.
Ingredients
Chicken Shawarma Marinade
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Additional Ingredients
- 1 large onion, sliced
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, optional cayenne pepper, salt, and black pepper until well combined.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and toss thoroughly, making sure each piece is well coated with the spice mixture.
- Layer Ingredients in Slow Cooker: Place the sliced onion in the bottom of the slow cooker, then arrange the marinated chicken thighs evenly on top. Pour any remaining marinade over the chicken for extra flavor.
- Slow Cook: Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is very tender and easily shredded with a fork.
- Shred the Chicken: Once cooked, shred the chicken directly in the slow cooker using two forks. Stir to coat the shredded meat with the flavorful juices mixed with the onions.
- Serve: Serve the chicken shawarma warm in pita wraps, over rice, or on salads. Top with fresh cucumber, tomato, red onion, hummus, or garlic sauce as desired.
Notes
- For crispier edges, spread the shredded chicken on a baking sheet and broil for 5–7 minutes after slow cooking.
- Chicken thighs are ideal for tenderness, but chicken breasts can be substituted if preferred.
- Leftovers store well in the refrigerator for up to 4 days.
