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Easy Slow Cooker Chicken Shawarma

This slow cooker chicken shawarma recipe is incredibly simple, making it perfect for busy weeknights. It's packed with warm spices and tender chicken, offering a flavorful and satisfying meal with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours

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

Notes

This recipe is a fantastic base for customization. You can substitute chicken breasts for thighs (adjusting cook time), use sour cream or Greek yogurt instead of plain yogurt, or try white wine or red wine vinegar. Feel free to experiment with the spice blend by adding cardamom or sumac. Serve over rice or in a salad if you're not a fan of pita.