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
Scale
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.
