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 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; 1 large red onion, thinly sliced

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

Scale

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

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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.