There is something truly magical about this Slow Cooker Chicken Shawarma Recipe that turns simple chicken thighs into a tender, juicy, and flavorful feast with every bite. The blend of aromatic spices, slow cooking method, and a hint of lemon creates a mouthwatering dish that feels like a warm hug from Middle Eastern cuisine. Whether you’re new to shawarma or a seasoned fan, this recipe brings the authentic taste right into your kitchen with minimal effort and maximum deliciousness.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential, each playing a role in building the rich, complex flavors and perfect texture of your shawarma. From spices to fresh aromatics, they combine to transform ordinary chicken into a dish bursting with character and color.
- 2 pounds boneless, skinless chicken thighs: Chosen for their tenderness and juicy flavor, perfect for slow cooking.
- 2 tablespoons olive oil: Helps to meld the spices and keeps the chicken moist throughout cooking.
- 2 teaspoons ground cumin: Delivers earthy warmth that is a hallmark of authentic shawarma.
- 2 teaspoons smoked paprika: Adds a subtle smokiness and vibrant color to the dish.
- 1 teaspoon ground coriander: Brings a citrusy brightness to balance the deeper spices.
- 1 teaspoon ground turmeric: Offers a warm, slightly bitter flavor and golden hue.
- 1 teaspoon garlic powder: Infuses savory depth that complements the fresh garlic.
- ½ teaspoon ground cinnamon: Adds a hint of sweetness and warmth that is classic in shawarma seasoning.
- 1 teaspoon salt: Enhances all the flavors and keeps the chicken juicy.
- ½ teaspoon black pepper: Adds mild heat and a sharp aroma perfect for the spice blend.
- ½ teaspoon cayenne pepper (optional): For an added kick of heat if you like your shawarma with some fire.
- Juice of 1 lemon: Brightens the marinade with zesty acidity, tenderizing the chicken.
- 1 large red onion (sliced): Provides a sweet and tangy layer of flavor as it cooks down.
- 4 garlic cloves (minced): Adds fresh, pungent aroma that intensifies during slow cooking.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Prepare the Marinade
Whisk together the olive oil, ground cumin, smoked paprika, ground coriander, turmeric, garlic powder, cinnamon, salt, black pepper, cayenne (if using), and lemon juice in a small bowl. This marinade is the heart of your Slow Cooker Chicken Shawarma Recipe, blending fragrant spices with citrus to perfectly season the chicken.
Step 2: Assemble the Slow Cooker
Place your boneless, skinless chicken thighs into the slow cooker base, then add the sliced red onion and minced garlic on top. Pour the marinade over everything, and gently toss to ensure the chicken is fully coated in that beautiful spice mixture. This step locks in all the flavors as they begin their slow transformation.
Step 3: Slow Cook to Perfection
Cover your slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. During this time, the chicken will become incredibly tender, absorbing every note of your carefully crafted seasoning blend. The slow cooking is what makes this Slow Cooker Chicken Shawarma Recipe so effortlessly impressive.
Step 4: Shred and Combine
When the chicken is tender and easily pulled apart, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the flavorful juices. This ensures every bite stays juicy and packed with spice.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
Celebrate this dish with fresh, vibrant garnishes like chopped cucumbers, juicy diced tomatoes, and a sprinkle of fresh parsley. Tzatziki sauce or a drizzle of tahini adds a creamy coolness that contrasts beautifully with the warm spices, making every bite a perfect balance of flavors.
Side Dishes
Slow Cooker Chicken Shawarma Recipe shines when served alongside classic Middle Eastern staples such as fluffy pita bread, fragrant basmati or jasmine rice, and crisp lettuce or cabbage slaw. These sides add texture and extra layers of flavor, rounding out an unforgettable meal.
Creative Ways to Present
For a fun twist, turn your shredded chicken shawarma into wraps with grilled flatbreads or use it as a topping for salad bowls packed with colorful veggies. You can even layer it into grain bowls with hummus and pickled veggies—so many ways to enjoy the incredible flavors that come from this recipe!
Make Ahead and Storage
Storing Leftovers
Store any leftover Slow Cooker Chicken Shawarma Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day or two, making the next meal just as delicious as the first.
Freezing
This recipe freezes beautifully. Portion the shredded chicken into freezer-safe bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for a quick and effortless meal.
Reheating
Reheat the chicken gently in a skillet over medium heat or in the microwave, stirring occasionally to keep it moist and tender. Adding a splash of water or extra lemon juice can help revive the moisture and brighten the flavors.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but keep in mind that thighs tend to stay more tender and juicy during slow cooking, which is why they’re preferred for this recipe.
Is it necessary to slice the onions and mince the garlic?
Absolutely! The sliced onions soften and sweeten as they cook, while fresh minced garlic adds a depth of aroma that really makes the shawarma special.
Can I make this recipe spicy?
Definitely! The optional cayenne pepper is a great way to add heat, or you can serve with a spicy sauce like harissa or a chili garlic sauce on the side.
How long does the chicken stay good in the fridge?
When properly stored in an airtight container, the cooked chicken should remain fresh for about 4 days, perfect for easy lunches or dinner leftovers.
Can I broil the chicken to make it crispy?
Yes! After shredding the chicken, spread it on a baking sheet and broil for 5 to 7 minutes to develop a delightful crispy texture that adds a lovely contrast.
Final Thoughts
This Slow Cooker Chicken Shawarma Recipe is a total game-changer for weeknight dinners and special occasions alike. It’s packed with bold, authentic flavors, incredibly tender meat, and the kind of home-cooked comfort that feels like a celebration every time. I can’t wait for you to make it your own and share it with the people you love.
Print
Slow Cooker Chicken Shawarma Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
This Slow Cooker Chicken Shawarma recipe offers a flavorful and tender Middle Eastern-inspired dish made easy with minimal prep. Juicy chicken thighs are marinated in a blend of spices and slow-cooked to perfection, then shredded and served warm. Ideal for pita wraps, rice bowls, or salads, this gluten-free and dairy-free meal is full of rich, aromatic flavors and perfect for effortless weeknight dinners or meal prep.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- Juice of 1 lemon
Additional Ingredients
- 1 large red onion, sliced
- 4 garlic cloves, minced
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, cumin, smoked paprika, coriander, turmeric, garlic powder, cinnamon, salt, black pepper, cayenne pepper (if using), and lemon juice until well combined to create a flavorful marinade.
- Combine Ingredients in Slow Cooker: Place the chicken thighs into the slow cooker. Add the sliced red onion and minced garlic over the chicken. Pour the marinade evenly over all ingredients, then toss gently to coat the chicken and onions thoroughly with the spices.
- Slow Cook the Chicken: Cover the slow cooker and cook on low heat for 6–7 hours or on high heat for 3–4 hours until the chicken is very tender and easily shreds with a fork.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it finely using two forks. Return the shredded chicken to the slow cooker and stir well to mingle it with the flavorful cooking juices and onions.
- Serve: Serve the warm shredded chicken in pita bread or over rice. Add favorite toppings such as tzatziki sauce, chopped cucumbers, tomatoes, and fresh parsley for a complete, delicious meal.
Notes
- For a crispier texture, spread the shredded chicken on a baking sheet and broil in the oven for 5–7 minutes after slow cooking.
- Leftovers are excellent for making wraps, rice bowls, or salads.
- You can substitute chicken breasts, but thighs tend to stay more tender and flavorful.
