Slow Cooker Chicken Shawarma

This slow cooker chicken shawarma packs all the bold flavors of your favorite Middle Eastern street food right in your kitchen with hardly any effort The aroma alone will make your entire house smell incredible and the chicken comes out unbelievably juicy guaranteed to impress both family and friends on a busy weeknight or a relaxed weekend

My first attempt at this slow cooker shawarma happened out of pure necessity on a cold winter night when I forgot to defrost dinner The result was so tasty my friends started asking for the recipe and now it is on regular rotation in our house

Gather Your Ingredients

• Boneless skinless chicken thighs: ensures tender and juicy meat choose organic or free range for best flavor
• Olive oil: gives richness and helps coat the chicken use extra virgin for better taste
• Fresh garlic: brings bold savory notes pick firm cloves with tight skins
• Ground cumin: provides warmth and earthiness buy whole seeds and grind fresh for extra fragrance
• Ground coriander: adds citrusy brightness look for vibrant color and a strong aroma
• Smoked paprika: lends a smoky depth the Spanish variety has the most authentic flavor
• Ground turmeric: gives golden color and subtle bitterness always buy from a fresh sealed pouch
• Ground cinnamon: infuses warmth and sweetness Ceylon cinnamon is especially aromatic
• Cayenne pepper: optional for kick use only if you like a bit of heat
• Salt and pepper: for seasoning freshly ground gives the best result
• Large onion sliced: lays the flavor foundation select a sweet yellow or white onion for mellowed taste

How to Make It

Make the Marinade:

Combine olive oil garlic ground cumin coriander smoked paprika turmeric cinnamon cayenne pepper salt black pepper and fresh lemon juice in a bowl Whisk until fully blended and fragrant

Layer the Slow Cooker:

Spread sliced onion in an even layer at the base of your slow cooker so the onions can caramelize underneath

Add Chicken and Marinade:

Nestle the chicken thighs on top of the onions Pour the marinade over the chicken making sure every piece is well coated Use your hands or tongs to turn the chicken if needed

Slow Cook:

Place the lid on the slow cooker Set to low and cook for six hours or on high for three hours Check that the chicken is fork tender and cooked through

Shred the Chicken:

Remove chicken from the slow cooker using tongs Using two forks shred the chicken directly in the pot Let it soak up all the flavorful juices and spices

Serve:

Enjoy the shawarma stuffed in warm pita bread over fluffy rice or in a salad bowl Top with parsley sliced cucumbers and a drizzle of yogurt or tahini sauce for that classic street food finish

I love adding a sprinkle of smoked paprika at the end because it boosts the aroma I still remember my sister’s face lighting up when she recognized the scent as soon as she walked through the door Now she always asks if “that shawarma rice” is on the menu

Flavor Boosters

Leftover chicken shawarma can be stored in an airtight container for up to four days in the refrigerator To reheat gently warm in a skillet over low heat or microwave covered until piping hot Portion rice or pita separately to keep textures fresh Shawarma also freezes beautifully Layer in a freezer safe container and thaw overnight in the fridge before reheating

Serving Suggestions

Wrap the shredded shawarma in soft pita bread with sliced cucumber tomatoes and pickled onions for a street food style meal Or pile it over fluffy basmati rice with a dollop of garlic yogurt sauce and fresh herbs It is equally delicious stuffed into lettuce wraps for a lighter gluten free option Add roasted vegetables like eggplant or zucchini on the side for extra color

Creative Twists

Shawarma originated in the Ottoman Empire and is still a beloved street food from Turkey to Lebanon Now commonly found all over the globe every cook adds their own twist This slow cooker version captures the spirit of layered spices and tender meat while making it weeknight and family friendly

For a memorable finish marinate your chicken overnight if possible and serve with loads of fresh toppings Slow cooker shawarma is always a hit at our family table

Common Questions About This Recipe

→ What cut of chicken is best for slow cooker shawarma?

Boneless, skinless chicken thighs are ideal because they remain tender and juicy after slow cooking, absorbing the marinade well.

→ Can I make chicken shawarma spicier?

Yes, adding extra cayenne pepper or a pinch of chili flakes can increase the heat to your liking without overpowering the other spices.

→ How do I serve chicken shawarma?

Serve the shredded chicken in pita bread, over rice, or alongside a fresh salad. Top with parsley and a drizzle of yogurt or tahini sauce for added flavor.

→ Can I prepare this dish ahead of time?

Absolutely. The marinated chicken can be assembled in the slow cooker insert and refrigerated overnight for even deeper flavors, then cooked the next day.

→ Is there a substitute for smoked paprika?

If smoked paprika is unavailable, regular paprika can be used, but the dish will lose a bit of its signature smokiness.