This Slow Cooker Chicken Shawarma is a tasty and easy meal made with juicy chicken marinated in bold spices. Just set it and forget it while it cooks!
Serving it with pita and fresh veggies makes it a hit in my house. Plus, there’s something magical about the smell filling the kitchen all day long! 🌟
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs work best for this recipe as they stay juicy when cooked. If you’d prefer a leaner option, chicken breasts can be used, but they might dry out faster, so be careful not to overcook them.
Spices: The spice blend is crucial for flavor! If you don’t have one of the spices, like cumin or coriander, feel free to use a taco seasoning or garam masala mix in a pinch. Even just paprika and garlic can add great taste.
Olive Oil: Olive oil adds flavor and moisture. If needed, you can swap it with canola oil or avocado oil for similar results. I find that extra virgin olive oil enhances the taste even more!
Plain Yogurt: Yogurt is optional but adds creaminess. If you want a dairy-free option, try using coconut yogurt or a cashew cream instead. It gives it a nice richness without dairy!
How Do I Shred Chicken Easily in a Slow Cooker?
Shredding chicken in the slow cooker is super simple, and here’s how to do it right:
- Once the chicken is fully cooked, take two forks and gently pull apart the chicken right in the slow cooker. It’s soft, so it should shred easily!
- Mix it back into the juices to soak up all the delicious flavors.
- If the chicken seems a bit dry, you can drizzle more olive oil or a splash of chicken broth to moisten it again.
This technique keeps your chicken flavorful and tender, perfect for your shawarma!
How to Make Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For Serving:
- 1/4 cup plain yogurt (optional)
- Fresh parsley, chopped (for garnish)
- Pita bread or rice
- Assorted toppings (e.g., diced tomatoes, cucumber, red onion, olives, feta cheese)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, followed by cooking in the slow cooker for 6-8 hours on low or 3-4 hours on high. You’ll have a tasty meal ready to enjoy with minimal fuss!
Step-by-Step Instructions:
1. Make the Marinade:
In a small bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Mix everything together until it’s well blended. This will be the flavorful marinade for your chicken.
2. Prepare the Chicken:
Place the chicken thighs in the slow cooker. Pour the marinade over the chicken, making sure all pieces are thoroughly coated. This step ensures that the chicken will be packed with flavor as it cooks.
3. Slow Cook the Chicken:
Cover the slow cooker with its lid and select the cooking time: low for 6-8 hours or high for 3-4 hours. The chicken should become tender and easy to shred when it’s finished cooking. There’s no rush—just let the slow cooker work its magic!
4. Shred the Chicken:
Once the cooking time is up, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken with the spices and juices to mix everything together nicely. Your kitchen will smell incredible!
5. Serve Up Your Shawarma:
Enjoy the shredded chicken in warm pita bread or over fluffy rice. Top with diced vegetables, olives, feta cheese, and a dollop of yogurt if you like. This is where you can get creative and add your favorite toppings!
6. Garnish and Enjoy:
Before serving, sprinkle some chopped parsley on top for a fresh touch. Now, everything is ready for you to dig in and enjoy your delicious chicken shawarma!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute boneless, skinless chicken thighs with chicken breasts! However, keep in mind that breasts are leaner and can dry out more easily, so you may want to check the cooking time and ensure they’re cooked just until tender, about 4-6 hours on low or 2-3 hours on high.
How Can I Adjust the Spice Level?
If you prefer a milder shawarma, reduce the cayenne pepper or omit it altogether. For an extra kick, feel free to increase the amount of cayenne or add some crushed red pepper flakes. Always taste and adjust before cooking to achieve your desired spice level!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the marinade the night before and marinate the chicken in the refrigerator for a few hours or overnight. Just make sure to allow the chicken to come to room temperature before placing it in the slow cooker for even cooking.
What’s the Best Way to Store Leftovers?
Store any chicken shawarma leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. If you’ve assembled it in pita bread, it’s best to separate the components and reheat everything individually for optimal freshness!
