This Slow Cooker Chicken Shawarma is packed with flavor and super easy to make! Just toss everything in your slow cooker and let the magic happen while you relax.
You can serve it in wraps, on rice, or with veggies—perfect for any meal! I love the spicy aroma that fills my kitchen while it cooks. It’s like a mini vacation for your taste buds! 😋
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs because they stay juicy and tender during slow cooking. If you prefer white meat, boneless chicken breasts can work too, but they might dry out a bit more.
Garlic: Fresh minced garlic is a must for great flavor. If you’re in a pinch, garlic powder can substitute, but use about 1/4 teaspoon for each clove.
Spices: The blend of cumin, coriander, turmeric, smoked paprika, cinnamon, and cayenne gives this dish its signature flavor. If you don’t have cayenne or want it milder, just skip it. You can also use pre-made shawarma spice mixes if available.
Olive Oil: This adds richness to the marinade. You can swap it for avocado oil or another neutral oil if you prefer. Just watch out for distinct flavors!
Apple Cider Vinegar: Great for tanginess! You can substitute with lemon juice or white vinegar if you don’t have it on hand.
How Do I Get the Best Flavor from the Marinade?
Marinating is key to infusing the chicken with lovely flavors. The longer you let it sit, the better! Aim for at least one hour, but if you can do it overnight, that’s ideal.
- Combine all ingredients and whisk until blended. This helps release the garlic flavor.
- Make sure the chicken is fully coated. If you have a zip-top bag, that can help with the marinating too!
- Store it covered in the fridge to enhance the flavors and keep everything fresh.
How to Make Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Marinade:
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1 lemon, juiced
- Salt and pepper to taste
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
For the Garnish:
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour for marinating. You’ll need about 6-8 hours of cooking time on low or 4 hours on high in the slow cooker. Total time includes marinating, prepping, and cooking, so plan for a cozy day at home!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the minced garlic, ground cumin, ground coriander, turmeric, smoked paprika, ground cinnamon, cayenne pepper (if using), olive oil, apple cider vinegar, lemon juice, salt, and pepper. This delicious blend will be the heart of your shawarma flavor!
2. Marinate the Chicken:
Add the boneless chicken thighs to the bowl with the marinade. Make sure each piece is well coated in the yummy mix. Cover the bowl and let the chicken marinate for at least 1 hour. For an even tastier result, pop it in the fridge overnight!
3. Cook the Chicken:
When you’re ready to cook, transfer the marinated chicken thighs into the slow cooker. Pour any extra marinade over the top. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for about 4 hours. The chicken should become tender and easy to shred.
4. Shred the Chicken:
Once the chicken is cooked, take two forks and shred it right in the slow cooker for easy cleanup. Alternatively, you can transfer the chicken to a cutting board, shred it there, and then put it back into the slow cooker. Stir the shredded chicken to mix it with the flavorful juices.
5. Serve and Enjoy!
Taste your shredded chicken and adjust the seasoning if needed. Serve it warm, garnished with fresh parsley or cilantro if you like. This delicious chicken shawarma is perfect in pita bread with some cucumbers, tomatoes, pickled onions, and a drizzle of tahini or yogurt sauce. Dig in and enjoy the tasty flavors!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs! However, keep in mind that chicken breasts can dry out more easily, so be sure to monitor the cooking time. Aim for a cooking time of about 4-6 hours on low or 2-4 hours on high.
How Should I Store Leftover Chicken Shawarma?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Make sure to let it cool down to room temperature before sealing. You can easily reheat it in the microwave or in a pan on the stove—add a splash of water to keep it moist!
Can I Make This Recipe Spicier?
Absolutely! To kick up the heat, you can increase the cayenne pepper to your preferred level. You can also add chopped fresh chilies to the marinade for an extra spicy kick. Just remember to taste as you go to ensure it’s to your liking!
What Can I Serve Alongside Chicken Shawarma?
This dish pairs beautifully with a variety of sides! Consider serving it with rice, a fresh salad, or roasted vegetables. Hummus and pita bread are also great accompaniments for a more traditional Middle Eastern meal.
