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Slow Cooker Chicken Shawarma

Tender, spiced chicken cooked low and slow in a flavorful marinade, perfect for wraps or bowls.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: International, Middle Eastern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs about 900g
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper optional, for heat
  • Salt and pepper to taste
  • 1 lemon juiced
  • 1 large onion sliced
  • Fresh parsley chopped, for garnish
  • Pita bread or rice for serving
  • Yogurt or tahini sauce for serving

Equipment

  • Slow Cooker
  • mixing bowls
  • Two forks for shredding

Method
 

  1. In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to create a marinade.
  2. Place the sliced onion at the bottom of the slow cooker.
  3. Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.
  4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
  5. Once cooked, shred the chicken using two forks and stir it back into the juices.
  6. Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.

Notes

For maximum flavor, marinate the chicken overnight. Leftover chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. For crispy texture, finish the chicken under the broiler for a few minutes after shredding.
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