This Slow Cooker Chicken Shawarma is a game-changer for busy days! Juicy chicken is cooked slowly with warm spices until tender, and it fills your kitchen with amazing smells.
I love serving it with pita and fresh veggies. It’s like a tasty little party on my plate! Trust me, once you try this, you’ll want to make it every week! 🎉
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are perfect for this recipe as they’re tender and flavorful. If you’re looking for a substitute, you can use chicken breasts, but thighs are juicier, making them ideal for slow cooking.
Olive Oil: This adds richness to the marinade. You can substitute it with avocado oil or even sunflower oil if olive oil isn’t available. Both alternatives work well in terms of flavor.
Spices: The blend of spices gives chicken shawarma its unique taste. If you don’t have ground coriander or cumin, you can use a taco seasoning mix instead. It won’t be quite the same, but it’ll still be tasty!
Plain Yogurt: This is great for serving. Greek yogurt is thicker and adds creaminess. If you’re dairy-free, try coconut yogurt as a substitute.
Lemon Juice: Freshly squeezed lemon adds brightness. If you don’t have a lemon, lime juice can be a good alternative, albeit with a slightly different flavor profile.
How Do I Get the Chicken Shredded Perfectly?
Once the chicken is cooked, shredding it can feel tricky. To make this step easier, I recommend waiting a few minutes after removing it from the slow cooker. The chicken will be hot, so use two forks to pull it apart gently. You want the pieces shredded, not mushy.
- Remove the chicken carefully from the slow cooker using tongs.
- Use one fork to hold the chicken in place and the other fork to shred it by pulling apart.
- After shredding, toss it back into the juices in the slow cooker for maximum flavor! You won’t regret this step.
How to Make Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
For Serving:
- 1/4 cup plain yogurt
- Fresh pita
- Assorted vegetables (cucumber, tomatoes, red onion, pickles, etc.)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep plus 6 to 8 hours of cooking in the slow cooker on low or 3 to 4 hours on high. It’s a perfect meal to set and forget, making it great for busy days!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, mix together the olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, black pepper, and lemon juice. This will create a fragrant marinade that flavors the chicken perfectly!
2. Coat the Chicken:
Place the chicken thighs in your slow cooker. Pour the marinade over the chicken, ensuring each piece is well-coated with those delicious spices. Give it a little stir if you like to make sure everything is mixed in!
3. Cook the Chicken:
Cover the slow cooker with its lid and set it to cook. If you have time, select the low setting and let it cook for 6 to 8 hours. If you’re in a hurry, you can set it on high for 3 to 4 hours. The chicken is done when it’s tender and can be shredded easily.
4. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. It’s so tender! Be careful of the hot juices.
5. Mix Back into Juices:
Return the shredded chicken back to the slow cooker and stir it into the flavorful juices. This step helps the chicken soak up even more delicious flavor!
6. Serve Up Your Shawarma:
Now it’s time to enjoy! Serve the chicken shawarma in warm pita bread along with a generous dollop of yogurt and your choice of fresh vegetables like cucumber, tomatoes, and red onion. Enjoy your homemade shawarma feast!
Can I Use Chicken Breasts Instead of Thighs?
Yes, but keep in mind that chicken breasts can dry out more easily. Reduce the cooking time slightly, aiming for 4 to 6 hours on low or 2 to 3 hours on high. You might want to add a little extra moisture, such as a splash of chicken broth, to help keep them juicy.
How Can I Make This Recipe Spicier?
If you like it hot, simply increase the amount of cayenne pepper according to your taste. You can also add a chopped fresh chili pepper to the marinade or serve with a spicy sauce like harissa or sriracha for an extra kick!
Can I Prepare the Marinade in Advance?
Absolutely! You can mix the marinade a day ahead and store it in the fridge. Just remember to add the chicken when you’re ready to cook. This allows the flavors to develop even more, making your shawarma extra tasty!
How Should I Store Leftover Shawarma?
Store leftover chicken shawarma in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a bit of water or broth to keep it moist. You can also freeze it for up to 2 months — just let it cool completely before transferring to a freezer-safe container!
