This Slow Cooker Chicken Shawarma is a tasty treat that makes dinner easy! Tender chicken marinates with warm spices and cooks until juicy. The smell while it cooks is unbeatable!
It’s perfect for busy days when you want something delicious without a lot of fuss. I love serving it in pita with fresh veggies and a drizzle of yogurt—yum! 😋
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs keep the dish juicy and tender. If you prefer chicken breasts, they can work too, but they might be a bit drier. You can also use leftover cooked chicken shredded for a quicker option.
Olive Oil: This adds healthy fats and flavor. If you’re out, avocado oil or sunflower oil can be suitable substitutes. I love the taste of olive oil, especially with spices.
Spices: Cumin, coriander, smoked paprika, turmeric, cinnamon, and allspice are key to that authentic shawarma flavor. If you’re missing any, try to find a shawarma spice blend or use taco seasoning as a last resort.
Greek Yogurt: It adds creaminess and tang. If you need a dairy-free option, coconut yogurt or a cashew cream can work well, giving a unique flavor twist!
How Do You Get the Most Flavor from the Marinade?
Marinating the chicken is essential for flavor infusion. Here’s how to maximize that process:
- Combine all marinade ingredients in a bowl. Make sure to mix thoroughly to distribute the spices evenly.
- After coating the chicken with the marinade, place it in a resealable bag or covered dish for the best results.
- If time allows, marinate overnight. This really enhances the depth of flavor, so it’s worth the wait!
Remember to let the chicken come to room temperature for about 15-20 minutes before cooking for even better texture. Enjoy the aroma of spices filling your kitchen!
How to Make Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
For the Marinade:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Juice of 1 lemon
For Serving:
- 1/4 cup plain Greek yogurt
- Fresh parsley, chopped
- Pita bread or rice
- Optional toppings: diced cucumbers, cherry tomatoes, sliced red onion, feta cheese
How Much Time Will You Need?
This delicious slow cooker chicken shawarma takes about 15 minutes for preparation, and the cooking time is around 6-7 hours on low or 3-4 hours on high. Just set it and forget it! Perfect for a busy day.
Step-by-Step Instructions:
1. Make the Marinade:
Start by grabbing a large bowl. In it, mix together the olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, allspice, cayenne pepper (if you like it spicy), salt, pepper, and lemon juice. Stir everything well until you have a nice, smooth marinade.
2. Marinate the Chicken:
Add the boneless chicken thighs to the bowl, making sure they are all well-coated in the marinade. For the best flavor, let them marinate for at least 30 minutes. If you have the time, sticking them in the fridge to soak overnight is even better!
3. Cook the Chicken:
Once the chicken is marinated, place it in your slow cooker. Cover and cook on low for 6-7 hours, or on high for 3-4 hours. You’ll know it’s done when the chicken is tender and can be easily shredded with a fork.
4. Shred the Chicken:
After cooking, use two forks to shred the chicken right in the slow cooker. Mix it up with all those tasty spices and juices to ensure it’s super flavorful!
5. Serve and Enjoy:
Now for the best part! Serve the shredded shawarma in warm pita bread or over a bed of rice. Top with a dollop of Greek yogurt, a sprinkle of fresh parsley, and any optional toppings you like—cucumbers, tomatoes, red onion, and feta cheese are all great choices!
6. Dig in!
Take a moment to appreciate your homemade slow cooker chicken shawarma. Enjoy every bite!
Can I Use Chicken Breasts Instead of Thighs?
Yes, but keep in mind that chicken breasts can dry out more easily due to their lower fat content. If using chicken breasts, consider adding a bit more olive oil or cooking them for a shorter time (around 4 hours on low) to keep them tender and juicy.
What If I Don’t Have All the Spices?
No problem! If you’re missing some spices, you can either skip them or use a pre-made shawarma spice blend if you have it on hand. Adjust the quantities based on your taste, but keep the key spices like cumin and paprika for that authentic flavor!
Can I Make This Shawarma Ahead of Time?
Absolutely! You can marinate the chicken the night before and keep it in the refrigerator. Just remember to cook it within 24 hours for the best flavor and safety. The cooked shawarma also keeps well in the fridge for up to 4 days!
How to Store Leftovers
Store any leftover chicken shawarma in an airtight container in the fridge for up to 4 days. To reheat, warm it in a skillet over medium heat or in the microwave until heated through. You can also freeze it for up to 3 months, just make sure to thaw it in the fridge before reheating.
