After a long day, the last thing I want to deal with is a complicated dinner. That’s when I turn to my trusty slow cooker to work its magic. Let me tell you, nothing beats the tempting aroma of spices wafting through the house when making Slow Cooker Chicken Shawarma! The first time I discovered this gem, I was amazed by how simple it was to create such robust flavors while barely lifting a finger.
With every bite, you’ll be transported to a bustling Middle Eastern market, savoring the tender, juicy chicken infused with the warm notes of cumin, coriander, and cinnamon. This recipe not only brings excitement to your dinner table but also offers a healthy, home-cooked alternative to fast food. Plus, it’s perfect for meal prep—just shred the chicken and pile it onto pita bread with fresh veggies, and you have quick lunches all week! Trust me, this dish is sure to become a family favorite!
Why You'll Love This Slow Cooker Chicken Shawarma
- This recipe is incredibly easy to prepare, allowing you to spend minimal time in the kitchen while the slow cooker does all the work.
- The explosion of flavors from the aromatic spices creates a mouthwatering experience that will have everyone coming back for seconds.
- This dish is versatile enough to serve in various ways, whether you prefer it in pita bread or alongside fresh vegetables.
- Its enticing visual appeal with vibrant colors makes it a feast for the eyes as well as the palate.
Slow Cooker Chicken Shawarma Ingredients
Get ready to create a deliciously aromatic meal!
For the Chicken
- 2 pounds chicken thighs – These thighs become incredibly tender and juicy after slow cooking, making them perfect for shawarma.
- 3 tablespoons olive oil – This adds richness and helps the spices stick to the chicken.
- 3 cloves garlic, minced – Fresh garlic gives a wonderful depth to the marinade.
For the Spices
- 2 teaspoons ground cumin – Adds a warm, earthy note that’s essential for authentic shawarma flavor.
- 2 teaspoons ground coriander – This brings a hint of citrus to the dish, balancing the richness of the chicken.
- 2 teaspoons paprika – Gives a subtle sweetness and beautiful color to the chicken.
- 1 teaspoon turmeric – Not only adds flavor but also a lovely vibrant hue to your dish.
- 1 teaspoon cinnamon – A unique spice for shawarma, adding warmth and sweetness.
- 1 teaspoon salt – Enhances all the flavors and is necessary for seasoning.
- 1/2 teaspoon black pepper – Provides a gentle kick to the overall taste.
For the Marinade
- 1/4 cup lemon juice – This brightens the flavors and tenderizes the chicken as it marinates.
- 1/4 cup plain yogurt – Adds creaminess and helps create a tangy marinade that clings to the chicken.
For Serving
- Pita bread – Perfect for wrapping around the flavorful chicken and veggies.
- Fresh vegetables – Cucumbers, tomatoes, and lettuce add crunch and freshness, balancing the rich flavors of the shawarma.
Let’s embark on this culinary journey to craft your own Slow Cooker Chicken Shawarma, filled with vibrant flavors and your very own personal touch!
How to Make Slow Cooker Chicken Shawarma
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Combine ingredients: In a mixing bowl, blend the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, lemon juice, and yogurt until well combined. This fragrant mixture will serve as a flavorful marinade for your chicken.
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Marinate chicken: Place the chicken thighs into the bowl and ensure they are thoroughly coated with the marinade. Let your chicken soak in those rich flavors for about 15 minutes if you have the time, or just dive right into the next step!
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Place in slow cooker: Transfer the marinated chicken thighs to the slow cooker, spreading them out evenly. This ensures every piece cooks to perfection and absorbs all the delicious spices.
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Cook chicken: Set your slow cooker to low for 6-8 hours or high for 3-4 hours. You’ll know it’s done when the chicken is beautifully tender and pulls apart easily with a fork.
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Shred the chicken: Using two forks, gently shred the cooked chicken into bite-sized pieces right in the slow cooker. This allows the juicy meat to soak up any remaining marinade, enhancing each delicious bite.
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Serve it up: Dish out the shredded chicken alongside warm pita bread and a selection of fresh vegetables. Encourage everyone to build their own shawarma wrap filled with all those vibrant flavors!
Optional: Add a sprinkle of fresh herbs like parsley or cilantro for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Slow Cooker Chicken Shawarma Variations
Feel free to get creative and make this dish your own with these fun twists and swaps!
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Dairy-Free: Substitute the yogurt with almond or coconut yogurt for a creamy touch without dairy.
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Spicy Kick: Add 1-2 teaspoons of cayenne pepper or crushed red pepper flakes to the marinade for a delightful heat. A little spice can elevate your shawarma experience!
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Different Proteins: Swap chicken thighs for boneless pork, lamb, or even chickpeas for a plant-based option. Each protein brings a unique flavor that complements the spices beautifully.
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Herb Boost: Mix in fresh herbs like parsley or cilantro into the marinade for an aromatic freshness that brightens up your dish. It adds a vibrant twist, making every bite delightful.
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Zesty Flavor: Incorporate lime juice instead of lemon for a zesty citrus twist that brightens the overall flavor profile. The lime brings a refreshing taste that pairs wonderfully with the spices.
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Smoky Variation: Use smoked paprika instead of regular paprika for an added layer of smoky flavor that will tantalize your taste buds. This change creates a deeper, richer flavor experience.
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Vegetable Additions: Toss in bell peppers, onions, or zucchini in the slow cooker for a heartier meal full of texture and additional nutrients. These veggies will soak up the spices beautifully!
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Sides Upgrade: Serve with garlic sauce or tahini drizzled on top for an extra creamy and savory finish that makes every bite unforgettable. Don’t forget to explore the flavors of your favorite dips!
How to Store and Freeze Slow Cooker Chicken Shawarma
Fridge: Store leftover Slow Cooker Chicken Shawarma in an airtight container for up to 3 days, ensuring the chicken remains juicy and flavorful.
Freezer: For longer storage, freeze the shredded chicken in a sealed freezer bag for up to 3 months. Make sure to remove excess air to prevent freezer burn.
Reheating: When ready to enjoy, thaw overnight in the fridge and reheat gently in a skillet over medium heat, or microwave until heated through.
Serving Suggestions: Consider serving the reheated chicken with fresh pita and vegetables for a delicious meal that tastes like it was just made!
What to Serve with Slow Cooker Chicken Shawarma?
Create a vibrant dining experience that dances with flavors and textures alongside your shawarma.
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Creamy Hummus: This classic dip adds creaminess and a contrasting flavor that perfectly complements the spices in the chicken.
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Tabbouleh Salad: Fresh, zesty parsley and bulgur salad offer a light, refreshing balance to the rich shawarma flavors, enhancing an overall delightful feast.
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Roasted Vegetables: Caramelized carrots, bell peppers, and zucchini add a wonderful sweetness and tender crunch, making every bite more enjoyable.
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Garlic Yogurt Sauce: A cool, tangy yogurt sauce helps to balance the spices, creating a creamy drizzle that elevates your shawarma wraps.
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Pickled Vegetables: Tangy pickles provide a bracing contrast to the tender chicken, adding brightness and excitement to every mouthful.
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Savory Couscous: Fluffy couscous, infused with herbs, serves as a fantastic base to absorb the shawarma flavors while adding a delightful texture to the meal.
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Pineapple Mint Cooler: This refreshing drink combines sweet pineapple with refreshing mint, perfect for cleansing the palate between bites.
Each of these pairing suggestions will enhance your Slow Cooker Chicken Shawarma experience, ensuring that each meal feels special and full of warmth.
Make Ahead Options
These Slow Cooker Chicken Shawarma are perfect for busy weeknights and meal prep! You can marinate the chicken thighs up to 24 hours in advance; simply combine the marinade and coat the chicken, then refrigerate it in an airtight container. If you prefer, the prepared marinade itself can be made 3 days ahead. When you’re ready to enjoy this delicious dish, just transfer the marinated chicken to your slow cooker and cook as directed. To maintain quality, ensure the chicken is sealed well to prevent drying out, and shred just before serving for maximum flavor. You’ll have a flavorful meal with minimal effort, making weeknight dinners a breeze!
Chef's Helpful Tips
- When making Slow Cooker Chicken Shawarma, ensure you marinate the chicken for at least 15 minutes to allow the flavors to penetrate deeply.
- Avoid overcrowding the slow cooker by placing the chicken thighs in a single layer for even cooking and maximum flavor absorption.
- For an extra kick, consider adding a pinch of cayenne pepper or crushed red pepper flakes to the marinade.
- Always check the internal temperature of the chicken to ensure it reaches at least 165 degrees Fahrenheit for safety and perfect tenderness.
Slow Cooker Chicken Shawarma Recipe FAQs
What type of chicken should I use for Slow Cooker Chicken Shawarma?
I recommend using chicken thighs for this recipe, as they have more fat than breasts and become incredibly tender and juicy during the slow cooking process. They are also less likely to dry out, which is crucial for achieving that authentic shawarma flavor and texture.
How long can I store leftover chicken shawarma in the fridge?
You can store your leftover Slow Cooker Chicken Shawarma in an airtight container for up to 3 days. Make sure to keep it refrigerated to maintain its moisture and flavor. When you’re ready to eat, just reheat it gently in a skillet or microwave!
Can I freeze Slow Cooker Chicken Shawarma? How?
Absolutely! You can freeze the shredded chicken for up to 3 months. To do this, portion the chicken into airtight freezer bags, making sure to remove as much air as possible to prevent freezer burn. When you’re ready to eat, thaw it overnight in the refrigerator and reheat it gently on the stove or microwave.
What if my chicken doesn’t shred easily?
If your chicken isn’t shredding easily, it might need a bit more time in the slow cooker. Ensure the chicken reaches an internal temperature of at least 165 degrees Fahrenheit. If it’s still tough, let it cook for another 30 minutes to an hour on low, and then try shredding again. It should pull apart easily once it’s fully tender!
Are there any dietary considerations with this recipe?
Absolutely! This Slow Cooker Chicken Shawarma is naturally gluten-free and can be made dairy-free if you substitute the yogurt with a non-dairy yogurt. If you’re serving this dish to anyone with allergies, be cautious about the spices. For pets, avoid sharing the meal, especially if it contains ingredients like garlic and onion, which can be harmful to them.
Equipment
- Slow Cooker
Ingredients
For the Chicken
- 2 pounds chicken thighs These thighs become incredibly tender and juicy after slow cooking.
- 3 tablespoons olive oil Adds richness and helps the spices stick to the chicken.
- 3 cloves garlic, minced Fresh garlic gives a wonderful depth to the marinade.
For the Spices
- 2 teaspoons ground cumin Adds a warm, earthy note.
- 2 teaspoons ground coriander Brings a hint of citrus.
- 2 teaspoons paprika Gives sweetness and color.
- 1 teaspoon turmeric Adds flavor and color.
- 1 teaspoon cinnamon Adds warmth and sweetness.
- 1 teaspoon salt Enhances all the flavors.
- 1/2 teaspoon black pepper Provides a gentle kick.
For the Marinade
- 1/4 cup lemon juice Brightens the flavors and tenderizes the chicken.
- 1/4 cup plain yogurt Adds creaminess and tang.
For Serving
- pita bread Perfect for wrapping around the chicken.
- fresh vegetables Cucumbers, tomatoes, and lettuce add crunch and freshness.
Instructions
Cooking Instructions
- In a mixing bowl, blend the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, lemon juice, and yogurt until well combined.
- Place the chicken thighs into the bowl and ensure they are thoroughly coated with the marinade.
- Transfer the marinated chicken thighs to the slow cooker, spreading them out evenly.
- Set your slow cooker to low for 6-8 hours or high for 3-4 hours.
- Using two forks, gently shred the cooked chicken into bite-sized pieces right in the slow cooker.
- Dish out the shredded chicken alongside warm pita bread and fresh vegetables.
