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–+ servings
Slow Cooker Chicken Shawarma

Savory Slow Cooker Chicken Shawarma That Heals the Weeknight Blues

Enjoy a flavorful Slow Cooker Chicken Shawarma with minimal prep and aromatic spices for the perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, Skinless Chicken Thighs The star of the dish, retaining moisture and tenderness.
  • 2 tablespoons Olive Oil Keeps the chicken juicy and helps spices to stick.
  • 4 cloves Garlic (minced) Adds depth of flavor; substitute with garlic powder if in a pinch.
  • to taste Salt and Pepper Essential for flavor enhancement; adjust to your taste.
For the Spices
  • 2 teaspoons Ground Cumin A key spice that imparts authentic shawarma flavor.
  • 2 teaspoons Ground Coriander Balances the meal with its warm notes.
  • 1 teaspoon Smoked Paprika Infuses the dish with a delightful smokiness.
  • 1 teaspoon Ground Turmeric Adds a vibrant hue and earthy undertones.
  • 1 teaspoon Ground Cinnamon Provides a touch of warmth and complexity.
  • 1/4 teaspoon Cayenne Pepper (optional) For those who like a kick; adjust according to your heat preference.
For the Assembly
  • 1 large Onion (sliced) Forms a tasty base in the slow cooker, enhancing the dish's flavor.
  • 2 tablespoons Lemon Juice Brightens everything up while tenderizing the chicken.
  • to taste Fresh Parsley (for garnish) A garnish that brings freshness to your plate.
  • 4 pieces Pita Bread or Rice Your choice for serving; gluten-free wraps work beautifully too.
  • to taste Yogurt or Tahini Sauce Adds creamy richness to your wraps.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, pepper, and lemon juice. Whisk these ingredients together until a smooth marinade forms.
  2. Layer the Onion: Slice the large onion and place it evenly at the bottom of your slow cooker.
  3. Marinate the Chicken: Place the boneless, skinless chicken thighs on top of the onion layer and pour the prepared marinade over the chicken.
  4. Cook the Chicken: Cover the slow cooker with its lid and set it to cook on low for 6 hours or high for 3 hours.
  5. Shred the Chicken: Once the cooking time is up, carefully remove the lid and use two forks to shred the tender chicken.
  6. Serve: Warm your pita bread or prepare a bed of rice, spoon the shredded chicken onto the warm bread or rice, add fresh parsley for garnish, and top it off with yogurt or tahini sauce.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

For best results, marinate the chicken overnight and avoid lifting the lid during cooking to maintain moisture.

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