As I stood in my kitchen, the tantalizing aroma of spices wafted through the air, transporting me to a bustling market in the heart of the Middle East. That’s the magic of making Slow Cooker Chicken Shawarma, a comforting dish that fills your home with warmth and tantalizing scents. This recipe transforms tender chicken thighs into a flavorful feast with minimal effort, making it an ideal choice for busy weeknights. Not only does it ensure a delicious meal is ready when you are, but it’s also a crowd-pleaser that invites everyone to gather around the table. Imagine serving this delightful chicken in warm pita, topped with fresh veggies and a drizzle of yogurt sauce—the perfect way to enjoy a satisfying dinner. Curious about how to create this easy masterpiece in your own kitchen? Why is Slow Cooker Chicken Shawarma a Must-Try? Ease of Preparation: With minimal chopping and fuss, you can simply toss ingredients into the slow cooker and let it work its magic. Flavor Explosion: The aromatic blend of spices infuses the chicken with mouthwatering flavor, transforming weeknight dinners into something spectacular. Tender and Juicy Chicken: After hours of slow cooking, the chicken thighs become perfectly tender, making every bite incredibly satisfying. Versatile Serving Options: Serve in warm pita with fresh veggies, or enjoy it over rice or in a salad; the options are endless! You can also check out my recipe for Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce for another delightful twist on chicken. Family Friendly: This dish is sure to please even the pickiest eaters, inviting everyone to gather around the table for a shared experience. Slow Cooker Chicken Shawarma Ingredients For the Chicken • Boneless Skinless Chicken Thighs – These provide the necessary tenderness and flavor; chicken breasts can be substituted, but they might dry out. For the Marinade • Fresh Minced Garlic – Adds aromatic depth; always opt for fresh for the best taste. • Cumin, Paprika, Turmeric, Coriander, Cinnamon, Cayenne Pepper – This vibrant spice mix creates the authentic shawarma flavor; consider using a store-bought shawarma spice mix as a shortcut if you’re pressed for time. • Salt – Essential for enhancing all the flavors; adjust to your taste preference. • Black Pepper – A great seasoning to elevate the dish’s overall flavor. • Olive Oil – Adds richness to the marinade; can be swapped with canola or coconut oil for a unique twist. For the Creamy Component • Plain Yogurt – Helps tenderize the chicken and adds creaminess; for a thicker texture, Greek yogurt is a fantastic alternative. If you’re looking for a dairy-free option, simply skip it and use a bit more olive oil. • Lemon Juice – Brightens and balances the flavor; substitute with vinegar or lime juice if you don’t have fresh lemons. Optional Add-ins • Chopped Vegetables (Bell Peppers, Onions, Carrots) – These can be added to the slow cooker for extra flavor and nutrition; they meld beautifully with the spices. With these simple yet flavorful ingredients, your Slow Cooker Chicken Shawarma will be the highlight of any busy weeknight dinner! Step‑by‑Step Instructions for Slow Cooker Chicken Shawarma Step 1: Prepare the Marinade In a large mixing bowl, combine freshly minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Mix these aromatic spices together until evenly distributed. Then, add olive oil, plain yogurt, apple cider vinegar, and lemon juice, stirring to create a smooth marinade that’s loaded with flavor. Step 2: Coat the Chicken Take your boneless skinless chicken thighs and place them in the slow cooker. Pour the prepared marinade over the chicken, ensuring that each piece is well-coated. Gently toss the chicken in the marinade if needed, making sure every inch is covered. This will enhance the flavor of your Slow Cooker Chicken Shawarma as it cooks. Step 3: Slow Cook the Chicken Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The key here is patience; as the chicken simmers, the spices will gradually infuse their flavor, and you’ll know it’s done when the chicken is tender and easily shredded with a fork. Step 4: Shred the Chicken Once the cooking time is up, carefully remove the lid from the slow cooker. Using two forks, shred the chicken directly in the pot, mixing it gently with the remaining juices to enhance moisture and flavor. This step transforms your chicken into delightful, tender shreds that are perfect for serving. Step 5: Serve Them Up Now it’s time to serve your delicious Slow Cooker Chicken Shawarma! Warm some pita bread and load it with the shredded chicken, adding fresh vegetables like cucumbers and tomatoes for crunch. You can top it off with feta cheese or pickled onions, bringing an extra layer of flavor to your meal. What to Serve with Tender Slow Cooker Chicken Shawarma Elevate your homemade shawarma experience with complementary sides that balance flavors and textures beautifully. Creamy Cucumber Salad: A refreshing and crisp side that adds a cool contrast to the warm, spiced chicken, enhancing each bite. Toss together diced cucumbers, yogurt, and a hint of garlic for a delightful crunch. Fluffy Couscous: Light and fluffy, couscous is perfect for soaking up the delicious shawarma juices. Serve it with a sprinkle of herbs and lemon zest to brighten the dish. Roasted Vegetables: Caramelized veggies add a sweet and savory element that pairs perfectly with the spices of the chicken. Think bell peppers, zucchini, and red onions drizzled with olive oil. Garlic Naan Bread: Slightly chewy with a hint of garlic, naan is great for scooping up chicken and fresh toppings. Warm it up for a delightful experience. Hummus Platter: Creamy hummus with a drizzle of olive oil offers a rich dip to accompany your shawarma. Add pita chips and fresh veggies for dipping, turning it into a fun shared snack. Mint Lemonade: A refreshing drink that balances well with the spices of the chicken. The zesty mint and citrus flavors will leave your taste buds tingling, making it a delightful pairing. Baklava: End your meal on a sweet note with this flaky pastry. Its honey and nut filling perfectly contrasts the savory flavors of the shawarma, leaving a lasting impression. Expert Tips for Slow Cooker Chicken Shawarma • Marinate Longer: Allow the chicken to marinate overnight if possible; it enhances the flavor and tenderness of your Slow Cooker Chicken Shawarma. • Monitor Cooking Time: Chicken thighs are more forgiving than breasts, which can dry out quickly. Keep an eye on your slow cooker, especially on the high setting. • Add Extra Veggies: Toss in chopped bell peppers, onions, or carrots with the chicken; they’ll soak up the spices and add nutrition without extra effort. • Save the Juices: After shredding, mix the chicken with the remaining juices for an extra burst of flavor that makes each bite heavenly. • Storage Success: Store leftovers in an airtight container for up to 3 days, or freeze them for up to 2 months for a quick meal later on. Slow Cooker Chicken Shawarma Variations Feel free to get creative with your Slow Cooker Chicken Shawarma and make it truly your own! Vegetable Boost: Add chopped bell peppers, onions, or carrots to the slow cooker for a colorful, nutritious twist. These veggies soak up the flavorful juices and add extra texture! Spice it Up: Increase the cayenne pepper or add a dash of red pepper flakes for a spicier kick. Your taste buds will tingle with this zesty enhancement! Herb Infusion: Try tossing in fresh herbs like cilantro or parsley just before serving for a burst of freshness. The aroma of herbs will elevate your shawarma experience to a whole new level. Crispy Additions: After shredding the chicken, consider broiling it in the oven for a few minutes to achieve crispy edges. This will give your dish an appealing contrast in texture! Different Meat Choice: Experiment with marinated beef or lamb for a heartier version of shawarma. The deep flavors of these meats can take your dish to exciting new heights! Gluten-Free Option: Swap out traditional pita for gluten-free wraps or lettuce leaves to enjoy a fresh, healthy meal. You won’t lose any flavor, and it adds a fun crunchy element! Creamy Alternatives: Instead of yogurt, try tahini sauce for a nutty flavor that complements the spices beautifully. It’s a delightful shift that keeps the creaminess intact. For more delicious ideas, you might love serving your chicken with fresh veggies in a delightful style like in my recipe for Fried Chicken Street Tacos. Enjoy every bite as you make this dish uniquely yours! How to Store and Freeze Slow Cooker Chicken Shawarma Fridge: Store leftovers in an airtight container for up to 3 days. Ensure that the chicken has cooled completely before sealing to maintain freshness. Freezer: Freeze the shredded chicken in a freezer-safe bag or container for up to 2 months. Remember to remove excess air for better preservation. Reheating: To enjoy your Slow Cooker Chicken Shawarma later, thaw overnight in the fridge. Reheat gently in a pan on the stovetop or microwave for maximum tenderness and flavor. Serving Tip: When serving the reheated chicken, add a splash of fresh lemon juice to revive the flavors! Make Ahead Options These Slow Cooker Chicken Shawarma are perfect for meal prep enthusiasts! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to meld beautifully. Simply prepare the marinade up to a day before, coat the chicken, and store it in the refrigerator. You’ll find the chicken stays tender and flavorful when marinated overnight. When you’re ready to cook, just place the marinated chicken in the slow cooker and follow the regular cooking instructions. This efficient prep ensures a delicious meal awaits you with minimal effort on busy weeknights, making your dinner as easy as toss-and-serve! Slow Cooker Chicken Shawarma Recipe FAQs How do I choose the right chicken thighs? Absolutely! Look for boneless, skinless chicken thighs that are plump and firm. They should have a deep pink hue, and avoid any that appear discolored or slimy. If you’re opting for chicken breasts, choose the ones that are evenly sized to ensure uniform cooking. How long can I store leftovers? You can keep your Slow Cooker Chicken Shawarma in an airtight container in the refrigerator for up to 3 days. It’s essential to let it cool completely before sealing it. For the best quality and to minimize spoilage, try to consume it within that timeframe. Can I freeze Slow Cooker Chicken Shawarma? Very! To freeze, place the shredded chicken in a freezer-safe container or zip-top bag, removing excess air to prevent freezer burn. It will stay fresh for up to 2 months. For reheating, simply thaw overnight in the fridge and warm gently in a pan or microwave, adding a splash of lemon juice to refresh the flavors. What if my chicken isn’t shredding easily? If you find your chicken is tough and not shredding as expected, it likely needs more time in the slow cooker. Just return it to the heat and cook for an additional 30 minutes to an hour on low until it breaks apart easily. Avoid using chicken breasts if you want tender results, as they tend to dry out faster. Are there any dietary considerations I should be aware of? Definitely! If you’re making this for someone with allergies, be mindful of the spices and the yogurt. You can easily adjust by using dairy-free yogurt or omitting it altogether. Additionally, if pets are nearby, keep the garlic and onion away from them, as these can be harmful. Can I prepare the marinade ahead of time? Absolutely! You can mix the marinade a day in advance and store it in the fridge. This not only saves time but also allows the flavors to meld beautifully. When ready to cook, simply coat the chicken thighs with the marinade and proceed with the cooking instructions. Savory Slow Cooker Chicken Shawarma for Effortless Weeknight Joy Experience the magic of Slow Cooker Chicken Shawarma, a tender and flavorful dish perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 8 hours hrsTotal Time 8 hours hrs 15 minutes mins Servings: 4 servingsCourse: DinnerCuisine: Middle EasternCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken2 pounds Boneless Skinless Chicken Thighs Can substitute with chicken breasts, but they may dry out.For the Marinade4 cloves Fresh Minced Garlic Always opt for fresh for the best taste.2 teaspoons Cumin2 teaspoons Paprika1 teaspoon Turmeric1 teaspoon Coriander1 teaspoon Cinnamon1 teaspoon Cayenne Pepper1 teaspoon Salt Adjust to taste preference.1 teaspoon Black Pepper3 tablespoons Olive Oil Can substitute with canola or coconut oil.For the Creamy Component1 cup Plain Yogurt Greek yogurt is a thicker alternative; skip for dairy-free.2 tablespoons Lemon Juice Can substitute with vinegar or lime juice.Optional Add-ins2 cups Chopped Vegetables (Bell Peppers, Onions, Carrots) Add for extra flavor and nutrition. Equipment Slow Cooker Method Step-by-Step InstructionsIn a large mixing bowl, combine freshly minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Mix until evenly distributed. Add olive oil, plain yogurt, and lemon juice, stirring to create a smooth marinade.Place the boneless skinless chicken thighs in the slow cooker. Pour the prepared marinade over the chicken, ensuring each piece is well-coated. Gently toss if needed.Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken is done when tender and easily shredded with a fork.Carefully shred the chicken directly in the pot using two forks, mixing with the remaining juices to enhance moisture and flavor.Serve in warm pita with the shredded chicken, adding fresh vegetables like cucumbers and tomatoes. Top with feta cheese or pickled onions if desired. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg NotesMarinate overnight for enhanced flavor. Monitor cooking time closely, especially on high settings. Store leftovers for up to 3 days in the fridge or freeze for up to 2 months. Tried this recipe?Let us know how it was!
