Slow Cooker Chicken Shawarma – Middle Eastern Made Simple

Looking for an easy and delicious way to enjoy Middle Eastern flavors at home? This Slow Cooker Chicken Shawarma recipe is your answer! Tender, flavorful chicken, infused with warm spices, cooked to perfection in your slow cooker – it’s a set-it-and-forget-it meal that brings authentic Shawarma taste to your kitchen with minimal effort. Perfect for busy weeknights or meal prepping, this recipe is a guaranteed crowd-pleaser.

What is Slow Cooker Chicken Shawarma?

Slow Cooker Chicken Shawarma is a simplified, home-friendly take on the classic Middle Eastern street food. Instead of roasting the chicken on a vertical spit, we’re using the magic of the slow cooker to achieve incredibly tender and flavorful results. Chicken thighs are marinated in a blend of aromatic spices like cumin, coriander, turmeric, and paprika, then cooked low and slow until they’re fall-apart tender.

The result is a juicy, intensely flavored chicken that can be shredded and enjoyed in pitas, wraps, salads, or bowls. It’s a versatile and satisfying meal that’s so much easier to make than you might think. Ready to ditch the takeout and start enjoying homemade Slow Cooker Chicken Shawarma? Give this recipe a try – you won’t be disappointed!

Key Ingredients for Slow Cooker Chicken Shawarma

Here are the ingredients you’ll need to make this delicious Slow Cooker Chicken Shawarma:

• 2 lbs Boneless, Skinless Chicken Thighs: Chicken thighs are preferred for their higher fat content, which keeps them moist and tender during the slow cooking process. Trimming excess fat is recommended.
• 1/4 cup Olive Oil: Used for sautéing the onion and garlic, and helps to distribute the spices evenly. Extra virgin olive oil is recommended for its flavor and health benefits.
• 1 medium Yellow Onion, chopped: Adds a savory base flavor to the shawarma. Chop into small pieces for even cooking.
• 4 cloves Garlic, minced: Provides a pungent and aromatic flavor. Freshly minced garlic is preferred.
• 2 tablespoons Lemon Juice: Adds brightness and acidity to the marinade, helping to tenderize the chicken. Freshly squeezed lemon juice is recommended.
• 2 tablespoons Apple Cider Vinegar: Introduces a tangy flavor that balances the spices and adds complexity.
• 2 tablespoons Shawarma Spice Blend: The heart of the flavor. A pre-made blend is convenient. You can also make your own (see instructions below)
• 1 teaspoon Cumin: Adds earthy and warm notes. Ground cumin is recommended.
• 1 teaspoon Coriander: Provides citrusy and slightly sweet flavor. Ground coriander is recommended.
• 1 teaspoon Turmeric: Imparts a vibrant color and adds earthy notes with slight peppery flavor.
• 1/2 teaspoon Paprika: Adds a smoky and slightly sweet flavor. Smoked paprika can be used for a more intense smoky flavor.
• 1/2 teaspoon Cinnamon: Provides warm and sweet notes that complement the other spices. Ground cinnamon is recommended.
• 1/4 teaspoon Cayenne Pepper (optional): Adds a touch of heat. Adjust the amount to your preference.
• Salt and Black Pepper to taste: Season the chicken and the final dish to your liking.
• Optional Shawarma Spice Blend Ingredients: 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1/2 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon ground cloves (optional), 1/2 teaspoon ground cardamom (optional).

How to Make Slow Cooker Chicken Shawarma:

This Slow Cooker Chicken Shawarma recipe is incredibly easy, delivering tender and flavorful chicken with minimal effort. Just marinate the chicken, sauté the onion and garlic, and let the slow cooker do the rest! In about 4-6 hours (on high) or 6-8 hours (on low), you’ll have delicious, shredded chicken ready to be enjoyed in a variety of ways. The prep time is only about 20 minutes, making it perfect for busy weeknights.

• Preparation Time: 20 minutes
• Cook Time: 4-6 hours (high) or 6-8 hours (low)

Step-by-Step Instructions:

1. Prepare the Marinade: In a large bowl, add lemon juice, apple cider vinegar, pre-made shawarma spice blend, cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper (if using), salt, and black pepper. Whisk to combine. If making your own shawarma spice blend, combine all the listed “Optional Shawarma Spice Blend Ingredients,” and set it aside.
2. Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Toss to coat the chicken thoroughly with the spice mixture. Ensure each piece is well covered so that the chicken absorbs flavor. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, for maximum flavor.
3. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Assemble in Slow Cooker: Transfer the sautéed onion and garlic to the bottom of your slow cooker. Place the marinated chicken thighs on top of the onion mixture.
5. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked to a minimum internal temperature of 165°F (74°C) and is easily shredded with a fork. The precise cooking time may vary depending on your slow cooker.
6. Shred the Chicken: Once the chicken is cooked through, remove it from the slow cooker and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
7. Return to Slow Cooker (Optional): For extra flavorful chicken, return the shredded chicken to the slow cooker and toss it with juices. Cook on low or warm setting for additional 30 minutes, this will help chicken to absorb all the juices. This step is optional but highly recommended.
8. Serve: Serve the shredded chicken shawarma in pitas, wraps, or bowls with your favorite toppings like hummus, tahini sauce, chopped vegetables, pickled turnips, and more.

Why You’ll Love This Slow Cooker Chicken Shawarma:

This Slow Cooker Chicken Shawarma is more than just a recipe; it’s a flavor-packed adventure! The best part is how incredibly tender and flavorful the chicken becomes, thanks to the slow cooking process and the blend of aromatic spices. Making it at home is not only healthier but also significantly cheaper than ordering takeout, saving you money without compromising on taste. The customizable toppings, from creamy hummus to tangy pickled turnips, make each bite an explosion of flavor. It’s similar to a Slow Cooker Pulled Pork, but with a vibrant Middle Eastern twist. Ready to enjoy authentic shawarma flavors without the fuss? Whip up this Slow Cooker Chicken Shawarma and experience the magic for yourself!

What to Serve Slow Cooker Chicken Shawarma With

This Slow Cooker Chicken Shawarma is incredibly versatile and pairs well with a variety of sides and toppings. Here are a few suggestions to create a complete and satisfying meal:

• Pita Bread or Wraps: Warm pita bread or soft wraps are the classic way to serve shawarma. They provide a perfect vessel for the shredded chicken and toppings.
• Hummus: A creamy and savory chickpea dip that adds richness and enhances the Middle Eastern flavors.
• Tahini Sauce: A sesame-based sauce that provides a nutty and slightly bitter complement to the spiced chicken.
• Tzatziki Sauce: A greek yogurt and cucumber sauce adds a refreshing counterpoint.
• Chopped Salad: A vibrant Mediterranean salad with tomatoes, cucumbers, red onions, parsley, and a lemon-herb vinaigrette adds freshness and texture.
• Pickled Turnips: Adds a tangy, slightly sweet, and crunchy element.
• Rice Pilaf: A fragrant rice dish cooked with spices and broth, providing a hearty base.
• Roasted Vegetables: Roasted sweet potatoes, bell peppers, or zucchini add sweetness and a nutritional boost.

Top Tips for Perfecting Slow Cooker Chicken Shawarma:

• Don’t Skip the Marinade: Marinating the chicken for at least 30 minutes (or preferably overnight) allows the flavors to penetrate deeply, resulting in more flavorful and tender meat.
• Sear the Chicken (Optional): For extra flavor, sear the chicken thighs in a hot pan before adding them to the slow cooker. This will create a flavorful crust and helps to seal in the juices.
• Adjust the Spice Level: Customize the spice blend to your liking. Add more or less cayenne pepper for desired heat. Adjust other spices like paprika, cumin, or coriander to match your taste preferences.
• Use Bone-In Chicken Thighs (With Skin) for Richer Flavor: If you want to increase the flavor, you can cook bone in chicken thighs, or with the skin still on for a richer base to the recipe. Be sure to debone the chicken once it’s finished cooking but before it is to be shredded.
• Deglaze the Pan when Sauteing: After sauteing the onions in the pan, be sure to use the liquids from the slow cooker, or broth, to deglaze the pan and add any residue on the pan to your slow cooker recipe for a richer flavor.
• Don’t Overcook Shredded Chicken in the Slow Cooker: When reheating, or keeping shredded chicken warm in slow cooker, be sure to check the internal temperatures of the chicken and ensure that it does not reach above 165 Degrees Fahrenheit, or you could face tougher consistencies than desired.
• Low and Slow is Key: For the most tender and flavorful results, cook the chicken on low heat for a longer period of time.
• Adjust Liquid as Needed: While chicken thighs release liquid as they cook, check the slow cooker halfway through cooking and add a little chicken broth or water if needed. You want enough liquid to keep the chicken moist, but not submerged.
• Use Fresh Spices: Freshly ground spices will provide a more vibrant and aromatic flavor.

Health Benefits of Slow Cooker Chicken Shawarma:

This Slow Cooker Chicken Shawarma offers several health benefits:

• Lean Protein: Chicken thighs provide a good source of lean protein, essential for muscle building and repair.
• Rich in Vitamins and Minerals: The spices used in the shawarma blend, such as turmeric, cumin, and coriander, are rich in antioxidants and have anti-inflammatory properties.
• Homemade Control: Making the recipe at home allows you to control the ingredients and avoid excessive salt, unhealthy fats, and preservatives found in restaurant versions.
• Lower Sodium: By adjusting the sodium level, you can keep this meal healthy and delicious.

Storing and Reheating Tips:

• Storing: Allow the cooked chicken shawarma to cool completely before storing it in an airtight container. Refrigerate for up to 3-4 days.
• Freezing: For longer storage, freeze the cooked chicken shawarma in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheating:
  • Microwave: Reheat individual portions in the microwave on medium power until heated through, about 2-3 minutes.
  • Stovetop: Reheat the chicken shawarma in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out. Cook until heated through.
  • Oven: Reheat the chicken shawarma in a baking dish in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes.

Final Thoughts:

This Slow Cooker Chicken Shawarma recipe is a game-changer for busy weeknights and anyone craving authentic Middle Eastern flavors. It’s easy, customizable, and incredibly delicious. The tender, flavorful chicken, combined with your favorite toppings, makes for a satisfying and unforgettable meal. Give it a try and bring the taste of the Middle East to your kitchen!

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Slow Cooker Chicken Shawarma FAQs

Evelyn

Slow Cooker Chicken Shawarma

5 from 1 vote

Slow Cooker Chicken Shawarma is a tender, flavorful take on the Middle Eastern street food classic. Juicy chicken thighs are marinated in aromatic spices and slow-cooked until fall-apart tender. Perfect for wraps, pitas, bowls, or salads!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Marinating Time 30 minutes mins

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Course: Breakfast

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken thighs trim excess fat
• 1/4 cup olive oil extra virgin preferred
• 1 yellow onion chopped
• 4 cloves garlic minced
• 2 tbsp lemon juice freshly squeezed
• 2 tbsp apple cider vinegar
• 2 tbsp shawarma spice blend store-bought or homemade
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp paprika smoked paprika recommended
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper optional
• salt and black pepper to taste

Equipment

• Slow Cooker
• Large Bowl
• Skillet

Method

 

1. Prepare the marinade: In a large bowl, whisk together lemon juice, apple cider vinegar, shawarma spice blend, cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper (if using), salt, and black pepper.
2. Marinate the chicken: Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate at least 30 minutes or up to overnight.
3. Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 more minute until fragrant.
4. Assemble in slow cooker: Transfer onion and garlic mixture to the bottom of the slow cooker. Place marinated chicken on top.
5. Slow cook: Cover and cook on low for 6–8 hours or high for 4–6 hours, until chicken reaches 165°F and is fork-tender.
6. Shred the chicken: Remove cooked chicken, shred with two forks, and return to the slow cooker with juices. Optional: cook 30 minutes more for maximum flavor absorption.
7. Serve: Enjoy in pitas, wraps, salads, or bowls with toppings like hummus, tahini, and fresh vegetables.

Notes

For best results, marinate chicken overnight. Serve with warm pita bread, tahini sauce, and pickled vegetables for a traditional shawarma experience.