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
Scale
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.
