This Slow Cooker Chicken Shawarma is the perfect dish for a cozy meal! Juicy, spiced chicken simmers all day with garlic, cumin, and paprika, filling your kitchen with amazing smells.
Serving it in warm pita with fresh veggies and yogurt sauce is my favorite part. Honestly, who could resist that combo? It’s a win-win for tasty dinners and easy clean-up! 😋
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless chicken thighs for their tenderness and flavor. You can also use chicken breasts if you prefer, but they can be less juicy. Thighs hold up nicely in the slow cooker.
Spices: The blend of spices is what makes this shawarma exceptional! If you’re missing any specific spice, try using a store-bought shawarma spice mix. It can save time and still deliver great flavor.
Olive Oil: This adds richness to the dish. If you’re out of olive oil, any neutral oil like canola or vegetable oil can work just fine. Some people even use coconut oil for a different twist!
Plain Yogurt: Yogurt helps tenderize the chicken and adds creaminess. Greek yogurt is a good substitute if you want something thicker. You can skip it for a dairy-free option and add extra olive oil instead.
Lemon Juice: Freshly squeezed lemon adds brightness and balances the flavors. In a pinch, a splash of vinegar can work, but the flavor won’t be quite the same. You might also try lime juice for a different zing!
How Do I Ensure the Chicken is Tender and Flavorful?
For the best results in this slow cooker recipe, marinating the chicken is key. Mixing the spices with the wet ingredients creates a flavorful paste that needs time to soak into the chicken. Here’s how to get it just right:
- Mix all spices in a bowl and then add the wet ingredients until smooth.
- Add the chicken to the marinade and toss well to coat. Let it marinate for at least 30 minutes or ideally a few hours in the fridge if you have time.
- When you’re ready to cook, make sure to spread out the chicken in the slow cooker so it cooks evenly.
- Shredding the chicken right in the cooker helps it absorb the juices and stay moist. Don’t be afraid to get your hands in there!
How to Make Slow Cooker Chicken Shawarma?
Ingredients You’ll Need:
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)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then you’ll let the slow cooker do its magic! Cook it on low for 6 to 8 hours, or on high for 3 to 4 hours. It’s worth the wait for a flavorful meal!
Step-by-Step Instructions:
1. Prepare the Spice Marinade:
In a large bowl, mix together the minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir everything well to combine. This mix will give your chicken a rich and aromatic flavor!
2. Make the Marinade Liquid:
Add the olive oil, plain yogurt, apple cider vinegar, and lemon juice to your spice mixture. Give it a good stir until all the ingredients are thoroughly blended. This will create a delicious marinade for your chicken.
3. Combine Chicken and Marinade:
Place the boneless chicken thighs into your slow cooker. Pour the marinade over the chicken, making sure each piece is well coated in the mixture—this is where all that tasty flavor comes from!
4. Cook the Chicken:
Cover the slow cooker with the lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken will be tender and easily shreddable when it’s ready. You can check it after a few hours to see how it’s doing!
5. Shred the Chicken:
Once the chicken is fully cooked, use two forks to shred it right in the slow cooker. Stir it with the remaining juices to keep everything nice and moist. This step is where your chicken turns into that delicious shawarma!
6. Serve and Enjoy:
Serve your shredded chicken with warm pita bread, and add fresh vegetables like cucumbers and tomatoes. Feel free to top it with feta cheese or pickled onions for extra flavor. Don’t forget to sprinkle on some fresh parsley for a lovely touch!
Enjoy your delicious slow cooker chicken shawarma with family and friends! It’s simple and packed with flavor—perfect for any meal!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. Keep in mind that chicken breasts may dry out more easily, so be sure to monitor the cooking time closely. Cooking on low for about 4–6 hours should be sufficient, and avoid cooking on high for too long.
What Can I Substitute for Plain Yogurt?
If you don’t have plain yogurt, you can use Greek yogurt, sour cream, or even a dairy-free yogurt alternative. Just make sure it has a similar consistency and flavor profile. If using a different yogurt, check for sweetness and adjust the seasoning if needed.
How to Store Leftover Shawarma?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water to keep it moist. You can also freeze leftovers for up to 2 months, then thaw in the fridge before reheating.
Can I Add More Vegetables to the Slow Cooker?
Absolutely! You can add veggies like bell peppers, onions, or even carrots to the slow cooker with the chicken to infuse them with flavor. Just chop them into bite-sized pieces and layer them underneath the chicken or mix them in with the marinade, adjusting the cooking time if necessary to ensure everything is cooked through.
