Slow 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
Scale
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
Find it online: https://recipeswithria.com/slow-cooker-chicken-shawarma-recipe/
