Description
This easy slow cooker chicken shawarma recipe delivers tender, flavorful chicken infused with classic shawarma spices. It’s perfect for quick weeknight meals and can be served in wraps, bowls, or salads.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2-3 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Place chicken thighs in the slow cooker.
- In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cardamom, cayenne pepper (if using), salt, and pepper.
- Pour the marinade over the chicken, ensuring it’s evenly coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to coat with the juices.
- Serve hot in pita bread or wraps with your favorite toppings like tahini, yogurt sauce, lettuce, tomatoes, and onions.
Notes
- For a deeper flavor, marinate the chicken in the refrigerator for at least 30 minutes before cooking.
- If you don’t have chicken thighs, boneless, skinless chicken breasts can be used, but reduce the cooking time to prevent drying out.
- Adjust spice levels to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Middle Eastern