Description
This Slow Cooker Chicken Shawarma recipe is a flavorful Middle Eastern dish that’s easy to prepare and perfect for a cozy night in. Tender, juicy chicken thighs are marinated in a blend of aromatic spices and slow-cooked to perfection, resulting in a delicious and satisfying meal.
Ingredients
Scale
Marinade:
- 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:
- 2 lbs boneless, skinless chicken thighs
- 1 large red onion, thinly sliced
Instructions
- Prepare Marinade: In a small bowl, whisk together olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, pepper, and lemon juice.
- Slow Cook: Place chicken thighs and red onion slices in the slow cooker. Pour the marinade over the chicken and onions, tossing to coat. Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
- Shred Chicken: Once cooked, shred the chicken with forks and stir into the juices in the slow cooker.
- Serve: Serve warm in pita bread, wraps, or bowls with desired toppings like tzatziki, cucumbers, tomatoes, lettuce, or hummus.
Notes
- This recipe is great for meal prep or a DIY shawarma night.
- Chicken breast can be used but may be less juicy.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 140mg
