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Slow Cooker Chicken Shawarma Recipe

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4.4 from 5 reviews

A delicious and effortless slow cooker chicken shawarma recipe where tender chicken breasts or thighs are slow-cooked in a flavorful shawarma spice blend, resulting in juicy, shredded chicken perfect for wraps, salads, or bowls.

  • Total Time: 8 hours 10 minutes
  • Yield: 8 servings

Ingredients

For the Slow Cooker Chicken Shawarma:

  • 2 pounds boneless and skinless chicken breasts or thighs
  • 1 large onion, sliced (optional)
  • 2 tablespoons shawarma seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 cloves garlic, grated or minced
  • 1/4 cup water or chicken broth

For the Shawarma Seasoning:

  • 1/2 tablespoon oregano
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon paprika
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Prepare the Shawarma Seasoning: In a small bowl, combine the oregano, ground cumin, ground coriander, paprika, turmeric powder, cayenne pepper, ground cloves, ground nutmeg, ground allspice, ground cinnamon, salt, and pepper. Mix well to create the shawarma seasoning blend.
  2. Combine Ingredients in Slow Cooker: Place the chicken breasts or thighs and sliced onion (if using) into the slow cooker. In a separate bowl, mix the shawarma seasoning with olive oil, lemon juice, grated or minced garlic, and water or chicken broth until well combined.
  3. Cook the Chicken: Pour the seasoning mixture evenly over the chicken and onions in the slow cooker. Cover the slow cooker with its lid and cook on low for 8 hours, or on high for 2 to 3 hours, until the chicken is fully cooked and tender enough to shred easily.
  4. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the juices to absorb the flavors.
  5. Serve: Use the shredded chicken shawarma in wraps, pita bread, salads, or bowls with your favorite toppings and sauces for a flavorful meal.

Notes

  • Using chicken thighs will result in more tender and juicy meat, but chicken breasts work well too.
  • Adding sliced onions is optional but adds sweetness and depth of flavor.
  • For a more intense flavor, marinate the chicken in the seasoning mixture for a few hours before cooking.
  • Leftover chicken shawarma can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Serve with garlic sauce, tahini, or yogurt sauce for authentic shawarma experience.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Middle Eastern

Find it online: https://dishiary.com/slow-cooker-chicken-shawarma-recipe/