Slow Cooker Chicken Shawarma is a tasty dish filled with spices and juicy chicken. It cooks slowly, making the meat super tender and delicious. Perfect for an easy weeknight meal!
I love how simple it is to prepare! Just toss everything in the slow cooker and let the magic happen. Serve it with some warm pita and your favorite toppings for a fun meal!
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for their moisture and flavor. If you prefer, you can use breasts, but they may dry out more easily. For a vegetarian option, try using jackfruit or chickpeas!
Spices: Cumin and paprika give shawarma its unique flavor. If you’re short on time, a pre-made shawarma spice blend works well. For less spice, reduce the cayenne pepper or leave it out. If you need a caffeine-free option, turmeric adds color and a lighter flavor.
Lemon Juice: Fresh lemon juice is ideal for brightness. If you don’t have fresh lemons, bottled lemon juice can work in a pinch. Lime juice is another great substitute for a different flavor profile.
Broth: Chicken broth enriches the dish, but vegetable broth can be used for a lighter flavor or if cooking vegetarian. Water works too, though it won’t add as much depth.
How Do I Marinate Chicken for Maximum Flavor?
Marinating is key in this recipe to build that amazing shawarma flavor! Here are steps to ensure you get the best results:
- Mix spices, garlic, lemon juice, and olive oil in a bowl until well combined.
- Add the chicken thighs and ensure they are fully coated with the marinade.
- Cover and let it marinate at room temperature for at least 30 minutes or refrigerate for up to 12 hours. The longer, the better!
Personal tip: I like to marinate overnight! It really allows the flavors to soak in deeply.
How to Make Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken Marinade:
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust for spice level)
- 4 garlic cloves, minced
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
For Serving:
- Pita bread or wraps
- Sliced cucumbers
- Cherry tomatoes, halved
- Red onion, sliced
- Feta cheese, crumbled
- Fresh parsley, chopped
- Tahini sauce or garlic sauce
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, plus 6-8 hours of cooking time in the slow cooker. If you have extra time, marinating the chicken for up to 12 hours will make the flavors even better!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, start by combining the ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, minced garlic, lemon juice, salt, and black pepper. Drizzle in the olive oil and stir everything together until it forms a smooth marinade.
2. Marinate the Chicken:
Add the chicken thighs to the bowl, making sure to coat each piece thoroughly with the marinade. Once all the chicken is well covered, cover the bowl with plastic wrap and let it marinate for at least 30 minutes. If you can, refrigerate it for up to 12 hours for the best flavor!
3. Cook in the Slow Cooker:
Transfer the marinated chicken thighs to your slow cooker. Pour the chicken broth over the chicken. Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and can easily be shredded with a fork.
4. Shred the Chicken:
Once the chicken is cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the delicious juices that have formed. This will keep the chicken moist and flavorful!
5. Serve and Enjoy:
To serve, fill pita bread or wraps with the shredded chicken. Top with fresh cucumber slices, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and a drizzle of tahini sauce or garlic sauce, as desired. Finish off by garnishing with chopped fresh parsley for added freshness.
Enjoy your tasty and easy Slow Cooker Chicken Shawarma!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer them over thighs. Keep in mind that chicken breasts can dry out more easily, so watch the cooking time carefully. Cooking them for about 4-6 hours on low should keep them juicy.
What If I Don’t Have All the Spices?
No worries! If you’re missing some spices, you can substitute with a pre-made shawarma spice blend if you have it. Alternatively, you can use a mix of oregano, allspice, and a little smoked paprika for a similar flavor. Adjust to taste!
How to Store Leftover Shawarma?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in the microwave or on the stove until heated through. You can also freeze shredded chicken for up to 3 months—just thaw in the fridge overnight before reheating!
Can I Make This Without a Slow Cooker?
Absolutely! You can cook this chicken on the stovetop or in the oven. For stovetop, sauté the chicken with the marinade in a skillet for about 15-20 minutes until cooked through. For oven baking, place the marinated chicken in a baking dish, cover, and cook at 375°F (190°C) for 25-30 minutes, or until fully cooked.
