Slow Cooker Chicken Shawarma

why make this recipe

Slow cooker chicken shawarma is a fantastic dish for many reasons. It’s incredibly easy to make and requires minimal hands-on time, making it perfect for busy days. The slow cooker does all the work, allowing the flavors to meld beautifully and leaving you with tender, juicy chicken. Plus, it’s a healthier alternative to traditional shawarma because you control the ingredients and can serve it with whole grains and fresh vegetables.

how to make Slow Cooker Chicken Shawarma

Making chicken shawarma in a slow cooker is simple and straightforward. Here’s how you can whip up this delightful dish.

Ingredients :

• 2 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Juice of 1 lemon
• 1 large onion, sliced
• Fresh parsley, chopped (for garnish)
• Pita bread or rice (for serving)
• Yogurt or tahini sauce (for serving)

Directions :

1. In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to create a marinade.
2. Place the sliced onion at the bottom of the slow cooker.
3. Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
5. Once cooked, shred the chicken using two forks and stir it back into the juices.
6. Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.

how to serve Slow Cooker Chicken Shawarma

You can serve slow cooker chicken shawarma in various ways. The easiest option is to place the shredded chicken in warm pita bread, add some fresh vegetables like tomatoes, cucumbers, and lettuce, and top it with yogurt or tahini sauce. Alternatively, you can serve it over a bed of rice, garnished with parsley. This dish is also great with a side of roasted vegetables or a fresh salad.

how to store Slow Cooker Chicken Shawarma

Store any leftovers in an airtight container in the refrigerator. The chicken will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing it. You can freeze the shredded chicken with its juices for up to 2-3 months. Just make sure to let it cool before placing it in the freezer.

tips to make Slow Cooker Chicken Shawarma

• Marinating the chicken for a few hours before cooking can enhance the flavors, but it’s not necessary.
• You can adjust the level of heat by adding more or less cayenne pepper.
• Experiment with additional toppings like pickled onions, sliced avocado, or even hummus for an extra flavor boost.

variation (if any)

If you prefer, you can use chicken breasts instead of thighs. However, keep in mind that they may not be as juicy and tender. You can also make this recipe using pork or beef if you’re looking for a different flavor profile. For a vegetarian option, consider using chickpeas or cauliflower with the same spices and cooking method.

FAQs

1. Can I use frozen chicken thighs?
Yes, you can use frozen chicken thighs. Just increase the cooking time by an hour if using the low setting.

2. Can I make this recipe in the oven?
Yes, you can. Cook at 375°F for about 25-30 minutes or until the chicken is cooked through.

3. What can I serve with chicken shawarma?
Chicken shawarma pairs well with rice, pita bread, tabbouleh salad, or roasted vegetables.

Slow Cooker Chicken Shawarma

This slow cooker chicken shawarma is easy to prepare and allows the flavors to meld beautifully, resulting in tender, juicy chicken. A healthier alternative to traditional shawarma, it is perfect for busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Marinade

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (optional) For heat
• Salt and pepper to taste
• 1 Juice lemon

For Cooking

• 2 lbs boneless, skinless chicken thighs
• 1 large onion, sliced

For Serving

• Fresh parsley, chopped For garnish
• Pita bread or rice For serving
• Yogurt or tahini sauce For serving

Method

 

Preparation

1. In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to create a marinade.
2. Place the sliced onion at the bottom of the slow cooker.
3. Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.

Cooking

1. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
2. Once cooked, shred the chicken using two forks and stir it back into the juices.

Serving

1. Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.

Notes

Marinating the chicken for a few hours before cooking can enhance the flavors. You can adjust the level of heat by adding more or less cayenne pepper. Experiment with additional toppings like pickled onions, sliced avocado, or hummus for an extra flavor boost. Store any leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.