Slow Cooker Chicken Shawarma (Recipe for Printing)
Create aromatic chicken shawarma using slow-simmered chicken thighs, bold cumin, paprika, and garlic for a warming family dish. Ideal for potlucks or cozy nights. Save & click.
# What You Need:
→ Main
01 -
2 pounds boneless skinless chicken thighs
02 -
3 tablespoons olive oil
03 -
4 cloves garlic, minced
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 tablespoon smoked paprika
07 -
1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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1 teaspoon cayenne pepper, optional
10 -
Salt, to taste
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Black pepper, to taste
12 -
1 large onion, sliced
13 -
2 tablespoons lemon juice
# How to Make It:
01 -
Combine olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, and lemon juice in a small bowl. Whisk until thoroughly blended.
02 -
Place sliced onion evenly on the bottom of the slow cooker.
03 -
Arrange chicken thighs on top of the onions and pour the marinade over the chicken, ensuring each piece is evenly coated.
04 -
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fork-tender and cooked through.
05 -
Using two forks, shred the chicken directly in the slow cooker and stir it back into the cooking juices.
06 -
Serve the shawarma-style chicken in warm pita or over steamed rice. Garnish with chopped parsley and drizzle with yogurt or tahini sauce if desired.
# Extra Tips:
01 -
For deeper flavor, marinate the chicken thighs in the spice mixture for up to 4 hours prior to cooking.