If you’re craving a dish that’s bursting with Middle Eastern flavors yet incredibly easy to prepare, this Slow Cooker Chicken Shawarma Recipe is your new best friend in the kitchen. Tender, juicy chicken thighs marinated in a fragrant blend of spices and slow-cooked to perfection become the star of this recipe, offering a rich and aromatic experience that feels both exotic and comforting. Whether you’re whipping up a quick weeknight dinner or planning a casual get-together, this shawarma recipe promises a flavorful adventure without the hassle.
Ingredients You’ll Need
The magic of this Slow Cooker Chicken Shawarma Recipe comes from simple, wholesome ingredients that each play a crucial role in layering flavor and texture. From the earthy spices to the zesty lemon juice, every component contributes to the depth and vibrancy of the final dish.
- 2 lbs boneless, skinless chicken thighs: These ensure juicy, tender meat that absorbs the marinade beautifully.
- 3 tablespoons olive oil: Acts as the base for the marinade, helping spices cling to the chicken while adding richness.
- 3 cloves garlic, minced: Delivers a warm, pungent aroma that is key to authentic shawarma flavor.
- 1 tablespoon ground cumin: Adds a nutty, earthy sweetness that’s characteristic of Middle Eastern cuisine.
- 1 tablespoon ground paprika: Provides a smoky depth and vibrant color to the marinade.
- 2 teaspoons ground coriander: Offers a citrusy, floral note that brightens the spice mix.
- 2 teaspoons ground turmeric: Imparts a beautiful golden hue with subtle, warm bitterness.
- 1 teaspoon ground cinnamon: Introduces a gentle sweetness that balances the savory spices.
- 1/2 teaspoon cayenne pepper (optional): Brings in a touch of heat, customizable to your spice preference.
- 1 teaspoon salt: Enhances all the flavors and helps the chicken retain moisture.
- 1/2 teaspoon black pepper: Adds a sharp, spicy kick.
- Juice of 1 lemon: Injects fresh acidity that tenderizes the chicken and lifts the overall flavor.
- 1 large red onion, thinly sliced: Offers sweetness and a bit of crunch after slow cooking, complementing the meat.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper (if you want that little heat), salt, black pepper, and lemon juice in a small bowl. This blend is your flavor powerhouse, marrying earthy spices with citrusy brightness to create that irresistible shawarma taste.
Step 2: Combine Chicken and Onions
Place the boneless, skinless chicken thighs and the thinly sliced red onion into your slow cooker. These onions will soften as they cook, releasing sweet undertones that balance the bold spices beautifully.
Step 3: Add the Marinade and Toss
Pour the marinade over the chicken and onions, then toss everything together right in the slow cooker. This ensures every piece of chicken is generously coated with those vibrant flavors, setting the stage for a richly seasoned dish.
Step 4: Slow Cook to Perfection
Cover the slow cooker and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours if you’re short on time. The goal is to let the chicken become tender and easily shred with a fork, soaking up all that delicious marinade while developing a melt-in-your-mouth texture.
Step 5: Shred and Stir
Once your chicken is perfectly cooked, shred it right in the slow cooker using two forks. Stir the shredded meat into the juices at the bottom so every bite remains juicy, saucy, and full of flavor.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
To truly elevate this Slow Cooker Chicken Shawarma Recipe, don’t skip the garnishes. Fresh toppings like creamy tzatziki, crispy chopped cucumbers, ripe tomatoes, and crunchy lettuce add a refreshing contrast to the spiced, tender chicken. A dollop of hummus or a sprinkle of fresh herbs like parsley or cilantro can also amp up the flavor and presentation.
Side Dishes
This shawarma pairs beautifully with warm pita bread or flatbreads, allowing you to create wraps that are both satisfying and portable. For a heartier meal, serve alongside fluffy basmati rice, a fresh tabbouleh salad, or even roasted vegetables for a wholesome, colorful plate.
Creative Ways to Present
Feel like mixing things up? Try serving your Slow Cooker Chicken Shawarma Recipe in a bowl over quinoa or cauliflower rice for a low-carb option. Or layer it in Mediterranean-style bowls with pickled onions, olives, and a drizzle of tahini sauce for a vibrant, restaurant-quality experience at home.
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma stores wonderfully in an airtight container in the refrigerator for up to four days. This makes it perfect for quick lunches or dinners during busy weekdays without sacrificing flavor or quality.
Freezing
If you want to keep this delight on hand for longer, simply freeze the shredded chicken along with its juices in a freezer-safe container or bag. It will maintain its great taste and texture for up to three months, ready to thaw whenever you need a quick Middle Eastern feast.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly. Adding a splash of water or broth can help maintain the moisture and keep the chicken tender and juicy after reheating.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely, but keep in mind chicken breasts tend to be leaner and can dry out more easily. If you choose breasts, consider reducing the cooking time slightly and keeping an eye on the texture to retain juiciness.
Is it necessary to use a slow cooker for this shawarma recipe?
The slow cooker is what makes this recipe incredibly hands-off and achieves that super tender texture. However, you can adapt it for the oven or stovetop, but the slow cooker truly brings out the best flavor while tenderizing the meat effortlessly.
Can I adjust the spice level in this recipe?
Definitely! The optional cayenne pepper can be increased for more heat or omitted entirely if you prefer a milder flavor. You can also play around with other spices to suit your palate.
What are good toppings to serve with the shawarma?
Classic toppings include tzatziki sauce, fresh cucumbers, tomatoes, shredded lettuce, pickled onions, and hummus. These add freshness and balance to the rich, spiced chicken.
Is this recipe gluten-free?
Yes, the chicken shawarma itself is gluten-free. Just be mindful to serve it without pita bread or with gluten-free wraps to keep the entire meal gluten-free.
Final Thoughts
This Slow Cooker Chicken Shawarma Recipe is one of those dishes you’ll find yourself turning to again and again. It’s simple, deeply flavorful, and perfectly suited for busy days or casual gatherings. Once you try how effortlessly the slow cooker transforms basic ingredients into something incredible, you’ll wonder why you didn’t make it sooner. So go ahead, bring those aromatic Middle Eastern spices into your kitchen, and enjoy every tender, juicy bite!
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 thighs cooked low and slow for juicy, melt-in-your-mouth results. Perfect for easy meal prep, it combines a fragrant marinade of cumin, paprika, turmeric, and cinnamon with succulent chicken and caramelized onions. Serve wrapped in pita or atop salads with fresh veggies and creamy tzatziki for a delicious and fuss-free dinner.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
Additional Ingredients
- 1 large red onion, thinly sliced
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, garlic, ground cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper (if using), salt, black pepper, and lemon juice until thoroughly combined to form a fragrant marinade.
- Combine Ingredients in Slow Cooker: Place the chicken thighs and thinly sliced red onions in the slow cooker. Pour the marinade over the top, then toss everything gently to ensure the chicken and onions are evenly coated with the spiced mixture.
- Slow Cook the Chicken: Cover the slow cooker and cook on low heat for 6 to 7 hours, or alternatively on high for 3 to 4 hours, until the chicken is tender and easily shreds apart with a fork.
- Shred the Chicken: Once cooked, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the slow cooker and stir into the cooking juices to absorb all the rich flavors.
- Serve: Serve the shredded chicken warm in pita bread, wraps, or over bowls with your choice of toppings like tzatziki, chopped cucumbers, diced tomatoes, fresh lettuce, or hummus for a fully loaded shawarma experience.
Notes
- This recipe is ideal for meal prepping or hosting a build-your-own shawarma night with family and friends.
- Using chicken breast instead of thighs is possible but may result in less juicy meat.
- Leftover chicken shawarma keeps well when stored in an airtight container in the refrigerator for up to 4 days.
