This Slow Cooker Chicken Shawarma is super easy and packed with yummy flavors! Just toss chicken with spices and let your slow cooker do all the magic while you relax.
The smell of this dish cooking fills the house, making everyone eager for dinner. I love serving it with fresh veggies and some warm pita — it’s such a treat!
Whenever I make this, I like to whip up a quick tahini sauce for dipping. It’s a breeze and really brings everything together. Plus, it makes meal prep a snap!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are perfect for this recipe as they stay juicy during slow cooking. If you prefer, you can use chicken breasts, but keep an eye on the cooking time, as they may dry out.
Onion: Finely chopped onions add sweetness and depth. If you want a milder flavor, consider using shallots, or even green onions for a fresher taste.
Spices: The blend of cumin, coriander, paprika, turmeric, and cinnamon creates a warm flavor that’s typically shawarma. Don’t have all the spices? Try using a pre-mixed shawarma spice blend for convenience.
Olive Oil: This helps in marinating the chicken. If you want a different flavor, avocado oil or even melted coconut oil works well too.
Lemon Juice: Fresh lemon juice brightens the dish. You can substitute with lime juice if needed, but the taste will be a bit different.
Yogurt: Adding yogurt in the marinade makes it creamy and tenderizes the chicken. If you’re dairy-free, a plant-based yogurt works as a substitute.
How Do You Achieve Maximum Flavor with Marinade?
Marinating is key to making the chicken flavorful. Start by mixing spices with other marinade ingredients to ensure even flavor distribution. I recommend marinating for at least 1 hour, but overnight is best if you have the time.
- Combine spices, garlic, onion, olive oil, lemon juice, and yogurt in a bowl.
- Coat the chicken thoroughly and cover it, keeping it in the fridge.
This not only infuses flavor but also makes the chicken tender. If you struggle with time, a quick 1-hour marination still helps!
How to Make Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup plain yogurt (optional for marinade)
For Serving:
- Fresh parsley, chopped (for garnish)
- Pita bread or wraps
- Sliced cucumbers, tomatoes, red onion (optional toppings)
- Drizzle of tahini or yogurt sauce (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, with an optional marinating time of at least 1 hour (or overnight for best flavor). Cooking in the slow cooker will take about 6-7 hours on low or 3-4 hours on high, making it perfect for a busy day!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, combine the ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Then, add the minced garlic, chopped onion, olive oil, lemon juice, and yogurt (if you’re using it) to the spices. Stir it all together to create a tasty marinade that’s full of flavor!
2. Marinate the Chicken:
Take your chicken thighs and coat them well in the marinade, making sure every piece is covered. For the best taste, let the chicken marinate for at least 1 hour. If you have time, letting it sit overnight in the fridge will really boost the flavor!
3. Cook the Chicken:
Place the marinated chicken thighs into your slow cooker. Cover it up and set the cooker to low for 6-7 hours or high for 3-4 hours. When it’s done, the chicken should be tender and easily pull apart with a fork. Once cooked, shred the chicken with two forks and mix it back in with the flavorful juices in the slow cooker.
4. Serve and Enjoy:
Now it’s time to eat! Serve the delicious chicken shawarma in warm pita bread or wraps. You can top it with fresh slices of cucumbers, tomatoes, red onion, and a sprinkle of chopped parsley. If you like, add a drizzle of tahini or yogurt sauce for extra creaminess. Enjoy your tasty homemade meal!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for the thighs, but keep in mind that breasts can dry out more easily. To prevent this, consider cooking them for a shorter time or adding a little extra liquid to the slow cooker. Cooking on low for about 4-5 hours is usually best for chicken breasts.
What If I Don’t Have All the Spices?
If you’re missing some spices, you can still make a tasty shawarma! For a quick substitute, use a pre-made shawarma spice blend if you have it. Alternatively, try combining equal parts of the spices you do have. Just adjust to taste, and don’t hesitate to add some extra garlic or lemon for more flavor!
Can I Prep This Meal in Advance?
Absolutely! You can marinate the chicken thighs the night before and store them in the fridge. In the morning, just place them in the slow cooker before you head out. You can also cook the chicken in advance, shred it, and store it in the fridge for up to 3 days or freeze it for longer storage.
How to Serve Leftover Chicken Shawarma?
Leftover chicken shawarma is versatile! Store it in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stove, and serve it again in pita bread, salads, or even atop rice or grain bowls for a delicious new meal!
