Chicken Shawarma Slow Cooker: Easy Recipe & Flavorful Results

Chicken Shawarma Slow Cooker: the mere mention of it conjures images of fragrant spices, tender, juicy chicken, and the satisfying warmth of a Middle Eastern feast. But what if I told you that you could achieve all of that, without the fuss of a vertical spit or hours of active cooking?

Shawarma, with its roots deeply embedded in Ottoman Turkish cuisine, has become a global phenomenon. Traditionally, it’s prepared by stacking marinated meat on a rotating spit, slowly roasting it to perfection. The thinly sliced, flavorful meat is then nestled in warm pita bread with an array of fresh vegetables and tangy sauces. It’s a symphony of flavors and textures that has captivated taste buds worldwide.

People adore shawarma for its incredible taste – the savory, spiced meat combined with the freshness of the vegetables and the creamy sauces is simply irresistible. It’s also a convenient and satisfying meal, perfect for a quick lunch or a hearty dinner. But let’s be honest, making traditional shawarma at home can be a bit daunting. That’s where this Chicken Shawarma Slow Cooker recipe comes in! It captures all the authentic flavors of shawarma, but with the ease and convenience of your trusty slow cooker. Get ready to enjoy a delicious and effortless meal that will transport you straight to the bustling streets of the Middle East!

this Recipe

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup lemon juice, freshly squeezed
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons shawarma spice blend (see below for homemade option)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

Homemade Shawarma Spice Blend:

• 2 tablespoons ground cumin
• 2 tablespoons smoked paprika
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper (optional, for heat)

For Serving:

• Pita bread, warmed
• Tzatziki sauce (store-bought or homemade)
• Shredded lettuce
• Diced tomatoes
• Diced cucumbers
• Thinly sliced red onion
• Pickled turnips (optional)
• Hummus (optional)

Preparing the Chicken:

1. First, let’s get our chicken ready. Take your boneless, skinless chicken thighs and trim off any excess fat. Don’t worry about being too meticulous; just remove any large, obvious pieces.
2. Now, in a large bowl, combine the thinly sliced yellow onion and minced garlic. This will create a flavorful base for our shawarma.
3. Next, add the chicken thighs to the bowl with the onions and garlic.
4. In a separate small bowl, whisk together the lemon juice, olive oil, and apple cider vinegar. This marinade will help tenderize the chicken and infuse it with a bright, tangy flavor.
5. Add the shawarma spice blend (either store-bought or your homemade version), smoked paprika, ground cumin, ground turmeric, ground coriander, cayenne pepper (if using), salt, and pepper to the marinade. Whisk everything together until well combined. The aroma should already be making your mouth water!
6. Pour the marinade over the chicken and onions in the bowl. Use your hands (or tongs) to make sure the chicken is thoroughly coated with the marinade. Really massage it in there!
7. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for overnight if I have the time.

Slow Cooking the Shawarma:

1. Once the chicken has marinated, it’s time to transfer it to the slow cooker. Pour the entire contents of the bowl (chicken, onions, garlic, and marinade) into the slow cooker.
2. Spread the chicken out in a single layer as much as possible. This will help it cook evenly.
3. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The cooking time will depend on your slow cooker, so keep an eye on it. The chicken is done when it’s easily shredded with a fork.
4. About an hour before the end of the cooking time, check the chicken. If there’s a lot of excess liquid in the slow cooker, you can remove the lid for the last hour to allow some of the liquid to evaporate and the sauce to thicken slightly. This isn’t essential, but it can improve the texture of the shawarma.

Shredding and Broiling (Optional):

1. Once the chicken is cooked through and easily shredded, remove it from the slow cooker using a slotted spoon, leaving the cooking liquid behind.
2. Place the chicken on a cutting board and use two forks to shred it into bite-sized pieces.
3. Now, here’s where you have a choice. You can serve the shredded chicken as is, or you can take it to the next level by broiling it for a few minutes to get those crispy, caramelized edges that are characteristic of traditional shawarma.
4. If you choose to broil, preheat your broiler to high.
5. Spread the shredded chicken in a single layer on a baking sheet lined with parchment paper.
6. Place the baking sheet under the broiler for 3-5 minutes, or until the chicken is nicely browned and crispy around the edges. Watch it carefully, as it can burn quickly under the broiler.
7. Remove the baking sheet from the oven and let the chicken cool slightly.

Assembling the Shawarma:

1. Warm your pita bread according to package directions. You can warm it in a dry skillet, in the microwave, or in the oven. I prefer a dry skillet for a slightly toasted texture.
2. Spread a generous amount of tzatziki sauce on the warm pita bread.
3. Top with a layer of shredded lettuce, followed by diced tomatoes and cucumbers.
4. Add a generous portion of the shredded chicken shawarma.
5. Sprinkle with thinly sliced red onion and pickled turnips (if using).
6. Drizzle with a little extra tzatziki sauce, if desired.
7. If you like, add a dollop of hummus for extra flavor and creaminess.
8. Fold the pita bread in half or roll it up tightly to create a delicious and satisfying shawarma wrap.
9. Serve immediately and enjoy!

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper in the shawarma spice blend to control the heat level. If you’re sensitive to spice, omit the cayenne pepper altogether.
• Vegetarian Option: Substitute the chicken with chickpeas or cauliflower florets for a vegetarian version. Marinate and cook them in the same way as the chicken.
• Serving Suggestions: Serve the shawarma with a side of rice, couscous, or a simple salad.
• Make Ahead: The chicken shawarma can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it in the microwave or in a skillet before serving.
• Freezing: Cooked and shredded chicken shawarma freezes well. Store it in an airtight container in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.
• Grilling Option: If you prefer a grilled flavor, you can grill the chicken thighs instead of slow cooking them. Marinate the chicken as directed, then grill over medium heat until cooked through. Shred the chicken and serve as directed.
• Yogurt Marinade Variation: For an even more tender and flavorful chicken, try adding 1/2 cup of plain yogurt to the marinade. The yogurt will help to tenderize the chicken and create a richer flavor.
• Lemon Zest: Add the zest of one lemon to the marinade for an extra burst of citrus flavor.
• Fresh Herbs: Garnish the shawarma with fresh parsley or cilantro for added freshness.
• Spicy Sauce: For those who like it hot, add a drizzle of your favorite hot sauce to the shawarma. Sriracha or harissa are both great options.
• Pickled Onions: Instead of thinly sliced red onion, try using pickled red onions for a tangy and flavorful twist.
• Tahini Sauce: If you’re not a fan of tzatziki sauce, you can use tahini sauce instead. Tahini sauce is made from sesame seeds and has a nutty, savory flavor.
• Roasted Vegetables: Add roasted vegetables like bell peppers, zucchini, or eggplant to the shawarma for extra nutrients and flavor.
• Different Breads: While pita bread is the traditional choice, you can also use other types of bread like naan or flatbread.
• Shawarma Bowls: Instead of wrapping the shawarma in pita bread, you can create shawarma bowls. Layer rice, lettuce, tomatoes, cucumbers, chicken shawarma, and your favorite toppings in a bowl.

This Chicken Shawarma Slow Cooker recipe is a fantastic way to enjoy the delicious flavors of shawarma without all the fuss. The slow cooker does all the work, resulting in tender, flavorful chicken that’s perfect for wraps, bowls, or salads. I hope you enjoy making and eating this recipe as much as I do!

Conclusion:

This Chicken Shawarma Slow Cooker recipe is truly a game-changer, and I wholeheartedly believe it deserves a spot in your regular meal rotation. Why? Because it delivers authentic, mouthwatering shawarma flavor with minimal effort. Forget spending hours marinating and rotating meat on a spit; this recipe lets your slow cooker do all the hard work, resulting in incredibly tender, juicy, and flavorful chicken that’s perfect for any occasion.

Think about it: the aromatic blend of spices infuses every single shred of chicken, creating a symphony of tastes that will transport you straight to your favorite shawarma shop. The convenience factor alone makes it a must-try, especially on busy weeknights when you crave a delicious and satisfying meal without the fuss. You can prep everything in the morning, let it simmer all day, and come home to a kitchen filled with the irresistible aroma of homemade shawarma.

But the best part? The versatility! The possibilities are endless when it comes to serving this delectable chicken. Of course, the classic way to enjoy it is piled high in warm pita bread with all your favorite toppings. Think creamy hummus, tangy tahini sauce, crisp lettuce, juicy tomatoes, crunchy cucumbers, and maybe even a sprinkle of pickled onions for that extra zing. Don’t forget a drizzle of hot sauce if you like a little kick!

However, don’t limit yourself to just pita pockets. This Chicken Shawarma Slow Cooker chicken is also fantastic in wraps, salads, or even served over rice or quinoa for a healthier option. For a Mediterranean-inspired bowl, combine the chicken with roasted vegetables like bell peppers, zucchini, and eggplant, and top it with a dollop of Greek yogurt. You can even use it as a filling for savory pastries or empanadas for a unique and flavorful twist.

Looking for variations? Feel free to experiment with different spice blends to customize the flavor to your liking. Add a pinch of smoked paprika for a smoky depth, or a dash of cayenne pepper for a spicier kick. You can also adjust the amount of lemon juice to control the tanginess. If you prefer a sweeter shawarma, try adding a tablespoon of honey or maple syrup to the marinade. And for an extra layer of flavor, consider adding a few cloves of minced garlic to the slow cooker along with the chicken.

I’m confident that once you try this recipe, you’ll be hooked. It’s a simple, delicious, and incredibly versatile way to enjoy the authentic flavors of shawarma at home. So, what are you waiting for? Gather your ingredients, dust off your slow cooker, and get ready to experience the magic of homemade Chicken Shawarma Slow Cooker.

I truly hope you give this recipe a try. And more importantly, I’d love to hear about your experience! Did you make any modifications? What were your favorite toppings? Share your photos and stories in the comments below. Let’s create a community of shawarma lovers and inspire each other with our culinary creations! Happy cooking!