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Slow Cooker Chicken Shawarma Recipe

Slow Cooker Chicken Shawarma Recipe
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★★★★★

5 from 13 reviews

This Slow Cooker Chicken Shawarma recipe offers a flavorful, aromatic Middle Eastern-inspired dish that’s tender, juicy, and perfect for a hands-off meal. Marinated with a blend of spices and slow-cooked to perfection, it’s ideal for serving with pita bread and fresh vegetables for a wholesome and delicious dinner.

Ingredients

Scale

For the Chicken:

  • 2 pounds boneless, skinless chicken thighs
  • 4 cloves garlic, minced

For the Spice Marinade:

  • 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 taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Marinade Liquid:

  • 1/4 cup olive oil
  • 1/4 cup plain yogurt
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lemon

For Serving:

  • Fresh parsley, chopped (for garnish)
  • Pita bread
  • Fresh vegetables (like cucumbers and tomatoes)
  • Optional toppings (like feta cheese or pickled onions)

Instructions

  1. Prepare the Spice Marinade: In a large bowl, mix the minced garlic with ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir well to create a fragrant and flavorful spice blend.
  2. Make the Marinade Liquid: Add olive oil, plain yogurt, apple cider vinegar, and lemon juice to the spice mixture. Stir thoroughly until all ingredients are blended into a smooth marinade.
  3. Combine Chicken and Marinade: Place the boneless chicken thighs in the slow cooker. Pour the marinade over the chicken, ensuring each piece is well coated to absorb the rich flavors.
  4. Cook the Chicken: Cover with the slow cooker lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should become tender and easy to shred.
  5. Shred the Chicken: After cooking, use two forks to shred the chicken directly in the slow cooker. Stir it well with the juices to maintain moisture and enhance flavor.
  6. Serve and Enjoy: Serve the shredded chicken warm with pita bread, fresh cucumbers, tomatoes, and optional toppings such as feta cheese or pickled onions. Garnish with chopped fresh parsley for a vibrant finish.

Notes

  • Adjust cayenne pepper quantity to control the spiciness of the dish.
  • Use chicken thighs instead of breasts for more tender and juicy results.
  • If you prefer, you can broil the shredded chicken for a few minutes to get crispy edges before serving.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Serve with your preferred side dishes like rice, salad, or roasted vegetables for a complete meal.

Nutrition

Keywords: Slow Cooker Chicken Shawarma, Shawarma Recipe, Middle Eastern Chicken, Slow Cooker Recipes, Easy Chicken Shawarma

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