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If you adore the vibrant, aromatic flavors of Middle Eastern cuisine but want a fuss-free way to enjoy it at home, this Slow Cooker Chicken Shawarma Recipe is your new best friend. Tender, juicy chicken thighs soak up a beautifully spiced marinade, slow-cooked to perfection so every bite bursts with warmth and richness. Whether you’re craving a casual weeknight meal or a crowd-pleaser for gatherings, this recipe brings authentic shawarma vibes right from your kitchen with minimal effort and maximum deliciousness.
Ingredients You’ll Need
Getting ready to make this Slow Cooker Chicken Shawarma Recipe is refreshingly simple. Each ingredient plays a crucial role in building the layers of flavor, from the earthy spices to the tangy yogurt that keeps the chicken irresistibly moist. Here’s what you’ll want to gather:
- 3 pounds boneless skinless chicken thighs: These stay juicy and tender through slow cooking, perfect for shredding.
- 1 yellow onion, sliced: Adds sweetness and depth as it slowly caramelizes with the chicken.
- 1 teaspoon cumin: Brings warm, nutty tones classic to shawarma seasoning.
- 1 teaspoon turmeric: Provides color and a subtle earthy flavor that balances the spices.
- 1/2 teaspoon ginger: Adds a gentle zing that brightens the dish.
- 1/2 teaspoon ground cinnamon: Introduces a hint of sweetness and complexity.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon pepper: For mild heat and bite.
- Dash of cayenne pepper: Offers just enough spicy kick without overpowering.
- 1 teaspoon minced garlic: Delivers savory pungency essential to shawarma’s character.
- 1 tablespoon lemon juice: Adds brightness and acidity to balance the spices.
- 2 tablespoons plain yogurt: Tenderizes the chicken and adds creaminess to the marinade.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Prepare the Shawarma Sauce
Begin by whisking together cumin, turmeric, ginger, cinnamon, salt, pepper, cayenne, garlic, lemon juice, and yogurt in a small bowl. This mixture is your magic sauce, uniting all the hallmark shawarma flavors into a creamy, tangy coating that will infuse the chicken with incredible aroma and taste as it cooks.
Step 2: Combine Chicken and Onions
Place the chicken thighs and sliced onion directly into your slow cooker. Pour the shawarma sauce over them and gently stir to make sure each piece is evenly covered. The chicken will marinate in this spiced bath, soaking up every note of flavor during the slow cook.
Step 3: Slow Cook to Perfection
Set your slow cooker to low and cook for 7 to 8 hours, or opt for high heat if you’re short on time and cook for 3 to 4 hours. The chicken will come out fall-apart tender, with the onions melting into a sweet, savory companion. This slow, gentle cooking process is what makes this recipe stand out and deliver that authentic shawarma tenderness.
Step 4: Crisp and Serve
When the chicken is cooked through, switch your oven to broil. Transfer the chicken and onions to a sheet pan, keeping the cooking juices behind in the slow cooker. Shred the chicken and spread it evenly on the pan to maximize the surface area for crisping. Broil for 3 to 5 minutes, watching carefully until the edges are golden brown and slightly crisp. This final step adds that trademark texture and caramelized flavor that makes shawarma so irresistible. Serve immediately!
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
The joy of this Slow Cooker Chicken Shawarma Recipe gets multiplied with fresh garnishes. Bright, chopped parsley adds an herbaceous pop, while thinly sliced red onions give a crisp contrast. Don’t forget a sprinkle of toasted sesame seeds or a drizzle of garlic sauce or tahini to take your serving to the next level.
Side Dishes
Shawarma dreams are incomplete without classic sides. Fluffy pita bread or warm flatbreads make perfect vessels for scooping up the chicken. A refreshing cucumber and tomato salad tossed in lemon juice and olive oil offers cooling balance. Rice pilaf or even some spiced roasted vegetables complete the meal brilliantly.
Creative Ways to Present
Want to get creative? Transform this chicken shawarma into a vibrant bowl with seasoned rice, pickled vegetables, and dollops of yogurt sauce. Or wrap it up in a warm flatbread with fresh veggies and your favorite sauce for a satisfying shawarma wrap. It’s a versatile recipe that’s perfect for casual dinners or impressive meal prep lunches.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken and onions in an airtight container in the refrigerator. They will keep beautifully for up to 4 days, making it perfect for quick lunches or next-day dinners that still taste fresh and flavorful.
Freezing
This Slow Cooker Chicken Shawarma Recipe freezes well. Portion the cooled chicken and onions into freezer-safe containers or bags, and you can keep them frozen for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat or in the microwave. Adding a splash of the reserved cooking juices or a little water helps keep the chicken moist so it doesn’t dry out. A quick re-broil in the oven can recapture that lovely crispy edge if desired.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they tend to be less juicy than thighs, especially after slow cooking, so keep an eye on them to avoid drying out. Thighs are generally preferred for that rich, tender texture essential to this shawarma recipe.
Do I need to marinate the chicken beforehand?
Marinating beforehand isn’t necessary since the slow cooker process allows plenty of time for the chicken to soak up the spices. Just mixing everything together before cooking, as the recipe suggests, is enough to develop deep flavor.
What can I substitute for yogurt if I don’t have any?
If you don’t have plain yogurt, sour cream or a bit of mayonnaise mixed with a squeeze of lemon juice can work as a tenderizing substitute. However, yogurt provides a unique tang and texture that really complements the shawarma spices.
Can I skip the broiling step?
While broiling is optional, it adds a wonderful crispy texture and caramelization that makes the dish extra special. If you skip it, the chicken will still be delicious—just a bit softer and less crisp.
Is this recipe spicy?
This Slow Cooker Chicken Shawarma Recipe has a gentle warmth from the cayenne and spices but isn’t overly spicy. You can easily adjust the amount of cayenne or add extra chili powder if you prefer more heat.
Final Thoughts
Once you try this Slow Cooker Chicken Shawarma Recipe, you’ll wonder how you ever lived without it. The ease of slow cooking combined with the rich, fragrant blend of spices offers a meal that’s both comforting and exciting. It’s a perfect recipe to keep on rotation for effortless, flavorful dinners that impress. Give it a go and let yourself fall in love with shawarma all over again!
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Print
Slow Cooker Chicken Shawarma Recipe
- Prep Time: 5 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Description
This Slow Cooker Chicken Shawarma recipe offers tender, flavor-packed chicken thighs slow-cooked with a blend of Middle Eastern spices and yogurt, finished under the broiler for crispy edges. Perfect for a hands-off dinner that brings authentic shawarma flavors to your home kitchen.
Ingredients
Chicken and Vegetables
- 3 pounds boneless skinless chicken thighs
- 1 yellow onion, sliced
Seasoning and Marinade
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Dash of cayenne pepper
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
Instructions
- Prepare the spice sauce: In a small bowl, combine cumin, turmeric, ginger, cinnamon, salt, pepper, cayenne, minced garlic, lemon juice, and plain yogurt to create a flavorful marinade and sauce for the chicken.
- Combine chicken and onion with sauce: Place the chicken thighs and sliced yellow onion into the slow cooker. Pour the prepared sauce over them and stir gently to evenly coat the chicken and onions.
- Slow cook the chicken: Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the chicken is tender and easy to shred.
- Broil for crispiness: Preheat your oven to broil. Transfer the cooked chicken and onions onto a sheet pan, leaving the cooking juices behind in the slow cooker. Shred the chicken and spread it evenly on the pan. Place it on the middle rack in the oven and broil for 3-5 minutes until the edges become crispy and slightly browned. Remove from oven and serve immediately.
Notes
- Use boneless skinless chicken thighs for the best flavor and texture.
- Adjust cayenne pepper amount to control spice level.
- You can serve the chicken shawarma in pita bread with fresh vegetables and tahini sauce for a complete meal.
- If you do not have a slow cooker, you can bake the chicken covered at 325°F for about 1.5-2 hours, though texture will be slightly different.
- Leftover chicken shawarma can be refrigerated for up to 3 days and reheated with a quick broil to regain crispiness.
