Introduction
Oh, the smell of warm spices and tender chicken! Does anything say “comfort food” quite like a delicious, flavor-packed shawarma? I remember the first time I tried to make shawarma at home, and it felt like such a daunting task. But guess what? With this slow cooker chicken shawarma recipe, you can ditch all the fuss and bring that incredible flavor right into your kitchen, with minimal effort! It’s so ridiculously simple, you’ll wonder why you didn’t try it sooner. Perfect for busy weeknights, lazy Sundays, or even feeding a crowd, this recipe is a true game-changer.
Why You’ll Love This Recipe
- Fast: Minimal prep time means more time for you! Just toss everything in and let your slow cooker do the work.
- Easy: Seriously, if you can measure and stir, you can make this. No fancy techniques required!
- Giftable: Once cooked and shredded, you can portion it out and freeze it for future meals or even share with neighbors!
- Crowd-pleasing: Everyone loves shawarma! It’s a versatile dish that can be customized to everyone’s liking.
Ingredients
Let’s gather up the goodies that will transform your chicken into pure shawarma magic!
- 2 pounds boneless, skinless chicken thighs: Thighs are my go-to for slow cooking because they stay super tender and juicy. You could use breasts, but keep an eye on them so they don’t dry out.
- 4 cloves garlic, minced: Fresh garlic is key for that pungent, amazing flavor base.
- 2 teaspoons ground cumin: This is the heart of shawarma, giving it that warm, earthy taste.
- 2 teaspoons ground paprika: For that beautiful color and a subtle smoky sweetness.
- 1 teaspoon ground turmeric: Adds a lovely golden hue and a touch of earthy bitterness.
- 1 teaspoon ground coriander: Bright, citrusy, and a perfect complement to cumin.
- 1 teaspoon ground cinnamon: Don’t be scared by cinnamon in savory dishes! It adds an incredible depth and warmth that’s essential for shawarma.
- 1 teaspoon cayenne pepper: For a little kick! Adjust this to your spice preference.
- 1 teaspoon salt: To bring all those flavors together.
- 1/2 teaspoon black pepper: Just a little something to round things out.
- 1/4 cup olive oil: Our healthy fat that helps carry all those delicious spices.
- 1/4 cup plain yogurt: This is a secret weapon for tenderizing the chicken and adding a subtle tang.
- 2 tablespoons apple cider vinegar: Adds a nice acidity to balance the richness.
- Juice of 1 lemon: For that bright, fresh citrus zing that shawarma is known for.
- Fresh parsley, chopped (for serving): A must-have for a pop of freshness and color.
- Pita bread (for serving): The perfect vehicle for all this deliciousness!
- Fresh vegetables (for serving): Think sliced tomatoes, cucumbers, onions, lettuce – whatever you love!
- Optional toppings: Tahini sauce, hummus, pickled onions, a dollop of yogurt – get creative!
How to Make It
Alright, chef, let’s get cooking! This is where the magic really happens, and it’s easier than you think.
- Spice Up Your Life: Grab a medium-sized bowl. This is where all your beautiful dry spices are going to meet. Add in the ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Give them a good whisk so they’re all mixed up and ready to mingle.
- Coat the Chicken: Now, add your chicken thighs right into that bowl of spices. Toss them around like you’re giving them a cozy spice blanket. Make sure each piece of chicken is nicely coated. If you have minced garlic, toss that in now too – it’ll get nice and infused with all those flavors.
- Whip Up the Wet Marinade: In a separate, smaller bowl, it’s time to combine the wet ingredients. Whisk together the olive oil, plain yogurt, apple cider vinegar, and the fresh lemon juice. This creamy, tangy mixture is going to do wonders for your chicken!
- Combine and Coat: Pour that lovely liquid marinade over your spice-coated chicken. Give it another gentle toss to make sure everything is well combined. You want every single piece of chicken to be touched by this incredible marinade.
- Into the Slow Cooker: Carefully transfer all that chicken and marinade into your slow cooker. Just dump it all in – no need for fancy layering or anything.
- Let the Magic Happen: Now, cover your slow cooker and let it do its thing. You can cook it on low for about 4-6 hours, or on high for 2-3 hours. I usually go for the low and slow option because I find it makes the chicken extra tender, but either way, you’re looking for the chicken to be cooked through and super easy to shred.
- Shred It Up: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a shallow dish. Grab two forks and get ready to shred! It should fall apart beautifully. This is always my favorite part – seeing the transformation!
- Marinate Again: Now, here’s a little trick: return the shredded chicken back into the slow cooker, right into all that delicious cooking liquid. Give it a good stir to coat the shredded pieces. This infuses them with even more flavor.
- Serve It Up! It’s time to enjoy your incredible homemade chicken shawarma! Stuff it into warm pita bread. Pile on your favorite fresh vegetables – crunchy lettuce, juicy tomatoes, sharp onions. Sprinkle with fresh chopped parsley and add any other toppings you love. Get ready for a flavor explosion!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful blank canvas for your culinary creativity!
- Chicken: If you don’t have chicken thighs, boneless, skinless chicken breasts will work, but cook time might need to be slightly adjusted to prevent drying out. Make sure they are cooked through.
- Yogurt: Sour cream or even a thick Greek-style yogurt can be used instead of plain yogurt.
- Vinegar: White wine vinegar or even red wine vinegar can stand in for apple cider vinegar.
- Spices: Feel free to play with the spice blend! A pinch of cardamom or some sumac added at the end can offer a lovely twist. You can also reduce or omit the cayenne pepper if you prefer milder flavors.
- Serving: Not a pita fan? Serve this shawarma over rice, in a salad, or even on top of roasted vegetables.
- Add-ins: Some people like to add sliced onions to the slow cooker with the chicken. They become wonderfully tender and add another layer of flavor.
Tips for Success
A few little tips to make sure your slow cooker chicken shawarma is absolutely perfect every single time!
- Don’t Overcrowd the Slow Cooker: Make sure there’s a little room for the heat to circulate. If your slow cooker is very full, consider splitting the chicken between two if you’re making a double batch.
- Taste and Adjust: Before you shred the chicken, give the liquid a taste. Does it need more salt? A touch more lemon? Now’s the time to adjust.
- Prep Ahead: You can absolutely mix your spice blend ahead of time and store it in an airtight container. You can also mince your garlic and measure out your wet ingredients. This makes assembly even faster!
- Don’t Overcook: While the slow cooker is forgiving, overcooking chicken breasts (if you choose to use them) can lead to dryness. Chicken thighs are much more forgiving!
How to Store It
Leftovers? Lucky you! This shawarma is just as delicious, if not more so, the next day.
Once cooled, store your cooked and shredded chicken shawarma in an airtight container in the refrigerator. It should last for up to 3-4 days. For longer storage, you can freeze the shredded chicken (without the extra liquid) in freezer bags or containers for up to 2-3 months. When you’re ready to reheat, gently warm it on the stovetop or in the microwave. You might want to add a splash of water or broth if it seems a little dry.
FAQs
Can I make this ahead of time?
Absolutely! You can cook the chicken and shred it a day or two in advance. Store it in the refrigerator in an airtight container, and then warm it up gently on the stovetop before serving. The flavors often meld even better overnight!
Is chicken shawarma healthy?
This recipe uses lean chicken thighs and healthy olive oil. When you pair it with lots of fresh vegetables and whole wheat pita, it makes for a wonderfully balanced and nutritious meal!
What are the best toppings for chicken shawarma?
Besides the classic fresh veggies and parsley, some of my favorites include creamy tahini sauce, a dollop of cool cucumber-yogurt sauce, pickled red onions for a tangy crunch, and a sprinkle of feta cheese.
Can I use chicken breasts instead of thighs?
Yes, you can! However, chicken thighs tend to stay more tender and moist in the slow cooker. If you use chicken breasts, keep a close eye on them and consider reducing the cooking time slightly to avoid them becoming dry. They might be better suited for a quicker cooking method like pan-frying or baking if you’re worried about dryness.
Easy Slow Cooker Chicken Shawarma
Equipment
- Slow Cooker
- Medium-sized bowl
- Smaller bowl
- Cutting board
- Shallow dish optional, for shredding chicken
- Forks for shredding chicken
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken thighs Thighs are recommended for slow cooking as they stay tender and juicy.
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper Adjust to spice preference.
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup olive oil
- 0.25 cup plain yogurt A secret weapon for tenderizing chicken and adding tang.
- 2 tablespoons apple cider vinegar
- 1 whole lemon juice of
- Fresh parsley chopped, for serving
- Pita bread for serving
- Fresh vegetables for serving (e.g., tomatoes, cucumbers, onions, lettuce)
- Optional toppings e.g., tahini sauce, hummus, pickled onions, yogurt
Instructions
- In a medium-sized bowl, whisk together the ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper.
- Add the chicken thighs to the bowl of spices and toss to coat each piece. Add the minced garlic and toss again.2 pounds boneless, skinless chicken thighs
- In a separate smaller bowl, whisk together the olive oil, plain yogurt, apple cider vinegar, and lemon juice.2 pounds boneless, skinless chicken thighs
- Pour the wet marinade over the spice-coated chicken and toss gently to ensure everything is well combined.2 pounds boneless, skinless chicken thighs
- Transfer all the chicken and marinade into your slow cooker.2 pounds boneless, skinless chicken thighs
- Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and easy to shred.2 pounds boneless, skinless chicken thighs
- Remove the cooked chicken from the slow cooker and place it on a cutting board or in a shallow dish. Shred the chicken using two forks.2 pounds boneless, skinless chicken thighs
- Return the shredded chicken to the slow cooker, into the cooking liquid, and stir to coat.2 pounds boneless, skinless chicken thighs
- Serve the chicken shawarma stuffed into warm pita bread with your favorite fresh vegetables, chopped parsley, and any desired toppings.2 pounds boneless, skinless chicken thighs