Slow Cooker Chicken Shawarma Recipe
Introduction
Slow Cooker Chicken Shawarma is a flavorful and effortless way to enjoy this Middle Eastern favorite at home. With simple ingredients and minimal prep, you can have tender, spiced chicken ready for wraps, salads, or bowls.
Ingredients
- 1.5 pounds chicken (thighs or breasts)
- 2 tablespoons shawarma spices
- 3 cloves garlic, minced
- Juice of 1 lemon
Instructions
- Step 1: Place the chicken in the slow cooker. Sprinkle the shawarma spices evenly over the chicken, add the minced garlic, and pour the lemon juice on top.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Tips & Variations
- Use bone-in chicken thighs for extra juicy and flavorful meat.
- Add sliced onions and bell peppers to the slow cooker for more depth and texture.
- Serve with warm pita, fresh veggies, and a drizzle of tahini or garlic sauce for an authentic experience.
Storage
Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a skillet over low heat to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken in the slow cooker?
It’s best to use thawed chicken to ensure even cooking and food safety when using a slow cooker.
What can I substitute for shawarma spices?
If you don’t have shawarma spices, a mix of cumin, paprika, turmeric, coriander, cinnamon, and allspice works well as a homemade alternative.
PrintSlow Cooker Chicken Shawarma Recipe
Slow Cooker Chicken Shawarma is a flavorful and tender Middle Eastern dish made by slow-cooking chicken marinated in a blend of traditional shawarma spices, garlic, and lemon. This recipe ensures juicy and aromatic chicken perfect for wraps, salads, or rice dishes with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
Marinade & Spices
- 4 cloves garlic, minced
- 1 lemon, juiced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Prepare the Marinade: In a bowl, combine the minced garlic, lemon juice, olive oil, and all the shawarma spices including cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly to create a smooth marinade.
- Marinate the Chicken: Place the chicken thighs in a large bowl or zip-lock bag and pour the marinade over them. Toss well to coat all the pieces evenly. For best results, refrigerate and marinate for at least 1 hour, preferably overnight.
- Add Chicken to Slow Cooker: Transfer the marinated chicken and all the marinade into the slow cooker. Spread the chicken evenly.
- Cook Until Tender: Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and cooked through. The slow cooking process allows the flavors to meld and the chicken to become juicy and fall-apart tender.
- Serve: Remove the chicken from the slow cooker and shred or slice it. Serve with pita bread, rice, salad, or your favorite sides.
Notes
- For more spice, increase the cayenne pepper to 1 teaspoon.
- Use chicken thighs for juicier and more flavorful results compared to chicken breasts.
- If time allows, marinate chicken overnight for deeper flavor penetration.
- Leftover chicken shawarma can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Keywords: chicken shawarma, slow cooker recipes, Middle Eastern chicken, slow cooker chicken, easy chicken shawarma
