This Slow Cooker Chicken Shawarma is a tasty way to enjoy bold flavors without much fuss. Juicy chicken pairs perfectly with warm spices, making it a real family favorite!
I’ll often serve it on pita bread with fresh veggies. It’s like bringing the Middle East to my dinner table. Plus, my slow cooker does all the hard work—what a win!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are perfect for this recipe because they stay juicy and tender. If you can’t find thighs, chicken breasts work too, but you might want to add a bit more oil to keep them moist.
Spices: This dish is all about the spices! If you run low on cumin or coriander, feel free to substitute with garam masala for a different twist. I love adding a touch of allspice for an extra flavor kick!
Yogurt: Plain yogurt adds creaminess and tang. For a dairy-free option, use coconut yogurt or dairy-free sour cream. Both will work well in the marinade.
Cayenne Pepper: This ingredient adds heat, but you can adjust it based on your preference. If you want it mild, reduce the amount, or skip it altogether. A sprinkle of paprika can add color without heat!
How Can I Ensure My Chicken Shawarma is Full of Flavor?
The key to flavor in your shawarma comes from the marinade. Make sure you start with a good mix of spices and let your chicken marinate long enough. The longer it sits, the more the flavors develop. Overnight is best!
- Combine all marinade ingredients well.
- Coat the chicken thoroughly with the mixture, making sure every part is covered.
- Cover and refrigerate effectively—use a sealed bag if needed to save space and enhance the marination.
Once your chicken is cooked and shredded, mixing it back with the juices in the slow cooker can really amp up the flavor. Don’t skip this step!
How to Make Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper (adjust for heat preference)
- 4 cloves garlic, minced
- 1/4 cup plain yogurt
- Juice of 1 lemon
- 1 tbsp salt
- 1 tbsp black pepper
To Serve:
- Pita bread or rice
- Fresh parsley for garnish (optional)
- Fresh vegetables (cucumber, tomatoes, onions)
- Additional yogurt or tahini sauce (optional)
How Much Time Will You Need?
This slow cooker chicken shawarma recipe takes about 15 minutes to prepare and requires a cooking time of 6-7 hours on low (or 3-4 hours on high). Plus, it’s best if you marinate the chicken for at least 1 hour or overnight for more flavor. Get ready for a delicious and easy meal!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the olive oil, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, minced garlic, plain yogurt, lemon juice, salt, and black pepper. Stir everything together until well mixed—you want a nice, flavorful marinade for your chicken!
2. Marinate the Chicken:
Add the boneless, skinless chicken thighs to the bowl with the marinade. Use your hands or a spatula to make sure that each piece of chicken is fully coated. Once coated, cover the bowl with plastic wrap or a lid and refrigerate it for at least 1 hour; if you have time, letting it marinate overnight will make the flavors even better!
3. Cook the Chicken:
After marinating, take the chicken out of the fridge and place it in the slow cooker. Cover it with the lid and set your cooker to low for 6-7 hours or high for 3-4 hours. The chicken is done when it’s fully cooked and easy to shred with a fork.
4. Shred and Mix:
Once the chicken is cooked, carefully remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker and stir it into the delicious juices to soak up even more flavor!
5. Serve Your Shawarma:
Now it’s time to enjoy your chicken shawarma! Serve the shredded chicken with warm pita bread or rice, and garnish with fresh parsley if you like. You can also add fresh veggies like cucumber, tomatoes, and onions, and drizzle with some yogurt or tahini sauce for a tasty touch. Dig in and enjoy your homemade meal!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can substitute boneless, skinless chicken breasts for thighs if you prefer. Just keep in mind that chicken breasts can dry out more easily, so be sure to monitor the cooking time and consider using a meat thermometer to ensure they reach an internal temperature of 165°F.
Can I Prepare the Marinade in Advance?
Yes, you can mix the marinade and store it in the fridge for up to 3 days before using it. This can save you time on the day you plan to cook. Just make sure to add the chicken and let it marinate for at least an hour before transferring it to the slow cooker.
What Can I Use Instead of Plain Yogurt?
If you don’t have plain yogurt on hand, you can use Greek yogurt for a thicker consistency or a non-dairy yogurt if you need a dairy-free option. Just check for unsweetened varieties to keep the flavor profile intact.
How to Store Leftover Chicken Shawarma?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, use the microwave or heat gently on the stove, adding a splash of water or broth to keep the chicken moist. You can also freeze it for up to 3 months; just thaw in the fridge before reheating.
