As the aroma of warm spices wafts through my kitchen, I’m reminded of sun-soaked streets filled with sizzling street food vendors. My favorite dish to recreate in my own home is Slow Cooker Chicken Shawarma—a recipe that brings a taste of those vibrant markets directly to my dinner table. This easy recipe is not only a crowd-pleaser, but it also takes just 30 minutes of prep, freeing up your evening for more delightful moments. Whether you’re wrapping tender chicken in warm pita or serving it over rice, the comforting blend of spices and fresh vegetables creates a dish that beautifully balances convenience and flavor. Are you ready to embark on a culinary journey that will elevate your weeknight meals?
Why is this shawarma a must-try?
Flavor Explosion: Each bite bursts with aromatic spices that transport you straight to the heart of Mediterranean street food.
Effortless Cooking: Just toss everything into the slow cooker; busy evenings won’t stand a chance against this easy recipe!
Customizable Delights: Like a personal touch? Swap chicken for chickpeas or jackfruit for a delightful vegetarian twist.
Crowd-Pleasing Appeal: Perfect for family dinners or gatherings, this dish brings everyone to the table, eager for more.
Quick Prep Time: With only 30 minutes of hands-on prep, you can mix and savor in no time! Enjoy it wrapped in warm pita or over rice with yogurt or tahini sauce, just like I do with my Garlic Parmesan Chicken.
Slow Cooker Chicken Shawarma Ingredients
For the Chicken
• Boneless, Skinless Chicken Thighs – The perfect protein for tender, juicy shawarma flavor; feel free to swap for chicken breasts if you prefer a leaner cut.
• Olive Oil – Adds richness and moisture during the marination process; any cooking oil will do if you’re out of olive oil.
• Garlic (minced) – A powerhouse of flavor that enhances every bite.
For the Spice Blend
• Ground Cumin – Essential for that warm, earthy backbone of flavor.
• Ground Coriander – Brings floral, citrusy notes that balance the spices beautifully.
• Smoked Paprika – Imbues the shawarma with a subtle smokiness, reminiscent of traditional cooking methods.
• Ground Turmeric – Brightens the dish while adding its unique earthy flavor.
• Ground Cinnamon – Introduces warmth and a hint of sweetness that elevates the spices.
• Cayenne Pepper (optional) – Adds a spicy kick; adjust according to your spice preference!
• Salt and Pepper – The essential seasonings to enhance the overall flavor.
• Juice of 1 Lemon – Brightens and balances the dish with its refreshing acidity.
For the Slow Cooker
• Large Onion (sliced) – Provides a flavorful base for the chicken to cook on, enhancing moisture and taste.
For Serving
• Fresh Parsley (for garnish) – Adds a pop of color and freshness to your meal.
• Pita Bread or Rice (for serving) – The perfect canvas for your delicious shawarma; choose your favorite!
• Yogurt or Tahini Sauce (for serving) – Adds creaminess and tang that complements the flavors beautifully.
This Slow Cooker Chicken Shawarma will delight your taste buds while giving you a convenient and heartwarming meal!
Step‑by‑Step Instructions for Slow Cooker Chicken Shawarma
Step 1: Mix Marinade
In a medium bowl, combine ¼ cup of olive oil, 4 minced garlic cloves, and spices including 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground cinnamon, and optionally ½ teaspoon of cayenne pepper for heat. Add salt and pepper to taste, followed by the juice of 1 lemon. Whisk until well combined to create a fragrant marinade for your Slow Cooker Chicken Shawarma.
Step 2: Prepare Slow Cooker
Grab your slow cooker and layer sliced onions at the bottom, creating a flavorful bed for the chicken. These onions will infuse moisture and taste into the shawarma as it cooks. Next, arrange 2 pounds of boneless, skinless chicken thighs on top of the onions, ensuring they’re evenly spaced for even cooking. This setup is crucial for a tender and juicy result.
Step 3: Add Marinade
Pour the delicious marinade generously over the chicken thighs, making sure they are completely coated. Gently rub the marinade into the chicken for better flavor absorption. This step is essential for infusing the chicken with all the aromatic spices, enhancing the overall taste of your Slow Cooker Chicken Shawarma.
Step 4: Cook
Cover the slow cooker with its lid and set it to cook on low for 6 hours or high for 3 hours. As the shawarma cooks, the enticing aroma will fill your kitchen. You’ll know it’s done when the chicken is tender and easily shreds with a fork, absorbing all the flavorful juices around it.
Step 5: Shred Chicken
Once cooking is complete, use two forks to shred the tender chicken directly in the slow cooker, mixing it back with the flavorful juices. This allows the chicken to soak up every bit of seasoning and moisture for an even more delicious final dish. Keep the shredded chicken warm in the slow cooker while you prepare the accompaniments.
Step 6: Serve
For a delightful presentation, serve your Slow Cooker Chicken Shawarma by placing the shredded chicken into warm pita bread or over a bed of rice. Top with fresh vegetables, such as cucumbers and tomatoes, and drizzle with yogurt or tahini sauce for added creaminess and tang. Garnish with fresh parsley to brighten the dish, and enjoy the wonderful flavors in every bite!
Expert Tips for Slow Cooker Chicken Shawarma
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Marinate Overnight: Allow the chicken to marinate for at least 30 minutes, ideally overnight, to enhance the flavors of your Slow Cooker Chicken Shawarma.
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Lid Up: Resist the urge to lift the slow cooker lid during cooking; this traps steam and maintains a consistent cooking temperature for tender results.
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Chicken Types: For more juice, stick with chicken thighs. If you prefer leaner meat, substitute with chicken breasts—but expect a different texture.
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Customize Spice Levels: Adjust the cayenne pepper based on your heat preference. Omitting it altogether makes for a milder shawarma that everyone can enjoy.
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Gluten-Free Options: To keep it gluten-free, use gluten-free wraps or serve the chicken over rice or quinoa instead of pita bread.
Slow Cooker Chicken Shawarma Variations
Feel free to let your culinary creativity shine and enjoy this dish in an array of delicious ways!
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Chicken Breasts: Swap chicken thighs for breasts if you prefer a leaner, healthier option; just keep an eye on cooking time, as they may dry out.
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Chickpeas or Jackfruit: For a delightful vegetarian twist, replace chicken with chickpeas or jackfruit, seasoned with the same warm spices for an equally tasty result. You won’t miss the meat!
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Extra Heat: If you crave some spice, amp up the cayenne pepper or add a dash of harissa for an added punch.
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Herb Infusion: Incorporate fresh herbs like mint or cilantro into your marinade for a refreshing brightness that takes the flavor to a new level.
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Smoky Flavor Boost: Add a teaspoon of liquid smoke to the marinade for a richer smoky flavor that enhances the shawarma’s authenticity and aroma.
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Tropical Touch: Mix in some diced pineapple or mango during the last hour of cooking for a sweet twist on traditional flavors that dances on your palate.
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Grain Alternatives: Serve the shawarma over quinoa or farro instead of rice to add a chewy texture and extra nutritional benefits to your meal.
For a delightful meal combo, enjoy this shawarma alongside a refreshing cucumber salad or perhaps some tabbouleh. And if you’re in the mood for something creamy, pairing it with Brie Stuffed Chicken can create an exciting contrast on the dinner table. Dive in and experiment—your taste buds will thank you!
What to Serve with Slow Cooker Chicken Shawarma
Pair your dish with vibrant sides that will transport your taste buds and create a complete dining experience.
- Creamy Tzatziki Sauce: A refreshing addition that cools down the spices, enhancing the shawarma’s flavors beautifully.
- Crispy Roasted Chickpeas: Crunchy and seasoned, these add a delightful texture contrast and a protein boost to your meal.
- Herbed Quinoa: Fluffy and nutty, this grain offers a nutritious base that pairs wonderfully with the shawarma’s spices.
- Tabbouleh Salad: Bright, fresh, and filled with herbs, this salad brings a burst of flavor and color alongside your shawarma.
- Cucumber Tomato Salad: Light and refreshing, this salad adds a juicy crunch that complements the tender chicken.
- Honey-Glazed Carrots: Sweet roasted carrots provide a lovely contrast to the savory shawarma, balancing the spices perfectly.
- Fresh Pita Bread: Warm pita is essential for wrapping up the chicken and sauces, making every bite a delightful experience.
- Minted Yogurt Drink: This cool beverage refreshes the palate and enhances the Middle Eastern vibe of the meal.
- Baklava for dessert: A sweet finish that rolls in layers of flaky pastry, honey, and nuts, perfect for indulging the senses.
How to Store and Freeze Slow Cooker Chicken Shawarma
Fridge: Store leftover Slow Cooker Chicken Shawarma in an airtight container for up to 3 days. Reheat thoroughly before serving to enjoy its full flavor.
Freezer: For longer storage, freeze the shredded chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, use the microwave or stovetop, adding a splash of broth or water if needed to keep it moist. Enjoy with fresh pita or rice!
Wrapping: Wrap the shawarma tightly in plastic wrap or foil if storing in the fridge or freezer to prevent freezer burn and preserve its delicious taste.
Make Ahead Options
These Slow Cooker Chicken Shawarma ingredients are perfect for meal prep enthusiasts! You can mix the marinade and coat the chicken thighs up to 24 hours in advance, allowing the flavors to deepen overnight in the refrigerator. Additionally, slice the onions and store them separately to maintain their crispness until you’re ready to cook. On cooking day, simply layer the sliced onions in the slow cooker, place the marinated chicken on top, and follow the cooking instructions. To prevent drying out, ensure the chicken is completely covered in the marinade before refrigerating. When you’re ready to serve, shred the chicken directly in the cooker and enjoy a delicious, stress-free dinner!
Slow Cooker Chicken Shawarma Recipe FAQs
How do I choose the best chicken for the shawarma?
Absolutely! For the juiciest and most flavorful shawarma, I recommend using boneless, skinless chicken thighs. They stay tender during the cooking process, unlike chicken breasts, which can dry out. If you prefer leaner meat, you can swap the thighs for chicken breasts, but consider marinating them longer for added moisture.
How should I store leftover Slow Cooker Chicken Shawarma?
You can store leftover shawarma in an airtight container in the refrigerator for up to 3 days. Make sure it cools to room temperature before sealing it up. Reheat thoroughly in the microwave or on the stovetop, adding a splash of broth or water if needed to keep it moist. Enjoy it all over again!
Can I freeze Slow Cooker Chicken Shawarma?
Yes! To freeze your shredded shawarma, place it in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating. When ready to eat, simply warm it up in the microwave or on the stovetop, adding a bit of moisture to keep it succulent.
What should I do if my chicken doesn’t shred easily?
Very! If your chicken isn’t shredding easily, it may need a bit more cooking. Simply cover it back up and cook for an additional 30 minutes on low or 15 minutes on high. The chicken should be tender and easily pull apart with a fork when properly cooked. Just remember, every slow cooker can vary a bit in cooking times!
Are there any dietary considerations for this recipe?
Definitely! This Slow Cooker Chicken Shawarma can easily be made gluten-free by serving it over rice or using gluten-free wraps instead of pita bread. Additionally, if you have any allergies to specific ingredients, such as garlic or certain spices, feel free to modify the spice blend to match your needs. For a vegetarian twist, consider substituting the chicken with chickpeas or jackfruit; simply season them with the same spices for fantastic flavor.
How can I make the shawarma spicier or milder?
To adjust the spice level, simply increase the amount of cayenne pepper in your marinade for a fiery kick or omit it altogether for a milder version. You can also add your favorite hot sauce or chili flakes when serving for those in your family who enjoy extra heat!
Savory Slow Cooker Chicken Shawarma to Brighten Your Dinner
Ingredients
Equipment
Method
- Mix Marinade: In a medium bowl, combine ¼ cup of olive oil, 4 minced garlic cloves, and spices including 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of ground turmeric, 1 teaspoon of ground cinnamon, and optionally ½ teaspoon of cayenne pepper for heat. Add salt and pepper to taste, followed by the juice of 1 lemon. Whisk until well combined.
- Prepare Slow Cooker: Layer sliced onions at the bottom of the slow cooker. Arrange 2 pounds of boneless skinless chicken thighs on top of the onions.
- Add Marinade: Pour the marinade generously over the chicken thighs, coating them completely. Rub the marinade into the chicken for better absorption.
- Cook: Cover and set the slow cooker to cook on low for 6 hours or high for 3 hours, until the chicken is tender.
- Shred Chicken: Shred the cooked chicken in the slow cooker with two forks, mixing it back with the flavorful juices.
- Serve: Serve the shredded chicken in warm pita or over rice, topped with fresh vegetables and your choice of sauce, garnished with parsley.
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