Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Middle Eastern
Ingredients: 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; 1 large onion, sliced

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

Scale

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

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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.