Description
This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful Middle Eastern spiced chicken cooked to perfection in a slow cooker. The blend of warming spices, garlic, and lemon juice creates a savory marinade that infuses the chicken thighs with authentic taste. Perfect for easy meal prep, this dish can be served in warm pita bread or over rice with fresh toppings and sauces, making it a versatile and delicious main course.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 1 large onion, sliced
Optional Toppings
- Chopped cucumbers
- Diced tomatoes
- Red onion, sliced
- Fresh parsley
- Tahini sauce or garlic sauce
- Warm pita bread or rice for serving
Instructions
- Prepare the Chicken and Marinade: Place the boneless, skinless chicken thighs into the slow cooker. In a small bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, black pepper, and freshly squeezed lemon juice to create a richly flavored marinade.
- Marinate the Chicken: Pour the marinade evenly over the chicken thighs, ensuring each piece is thoroughly coated with the spice mixture for maximum flavor infusion.
- Add Onions: Scatter the sliced large onion over the top of the marinated chicken to add aromatic sweetness and depth during cooking.
- Cook the Chicken: Cover the slow cooker and cook the chicken on low heat for 6-7 hours or on high heat for 3-4 hours. The chicken should become tender and easy to shred when done.
- Shred the Chicken: Remove the cooked chicken thighs from the slow cooker and shred them using two forks to achieve the traditional shawarma texture.
- Optional Broil for Crispiness: For a more authentic and slightly crispy texture, spread the shredded chicken on a baking sheet and broil it in the oven for 3-5 minutes until the edges turn slightly crispy and browned.
- Serve: Serve the shredded chicken hot in warm pita bread or over rice, complemented with your choice of toppings such as cucumbers, tomatoes, red onion, fresh parsley, and sauces like tahini or garlic sauce for a complete meal.
Notes
- Chicken thighs are preferred for their flavor and moisture during slow cooking, but chicken breasts can be substituted if desired.
- This recipe is excellent for meal prep and the cooked chicken freezes well for future meals.
- For a gluten-free option, serve without pita bread or use gluten-free pita.
