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Slow Cooker Chicken Shawarma Recipe

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4.2 from 68 reviews

This Slow Cooker Chicken Shawarma recipe offers an effortless way to enjoy flavorful Middle Eastern spiced chicken that is tender and juicy. The chicken is slow-cooked with a homemade shawarma seasoning blend, garlic, lemon juice, and olive oil, then shredded and soaked in the aromatic juices, perfect for wraps, salads, or bowls.

  • Total Time: 8 hours 10 minutes
  • Yield: 8 servings

Ingredients

Slow Cooker Chicken Shawarma

  • 2 pounds boneless and skinless chicken breasts or thighs
  • 1 large onion, sliced (optional)
  • 2 tablespoons shawarma seasoning (prepared separately)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 cloves garlic, grated or minced
  • 1/4 cup water or chicken broth

Shawarma Seasoning

  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon paprika
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Shawarma Seasoning: In a small bowl, combine oregano, cumin, coriander, paprika, turmeric, cayenne pepper, ground cloves, nutmeg, allspice, cinnamon, salt, and black pepper. Mix thoroughly until well blended.
  2. Assemble Ingredients in Slow Cooker: Place the boneless chicken breasts or thighs and sliced onion (if using) into your slow cooker.
  3. Mix Marinade and Pour Over Chicken: In another bowl, whisk together the shawarma seasoning, olive oil, lemon juice, minced garlic, and water or chicken broth. Pour this mixture evenly over the chicken and onions in the slow cooker.
  4. Slow Cook the Chicken: Cover and cook on low heat for 8 hours, or on high for 2-3 hours, until the chicken is tender and easily shredded.
  5. Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks.
  6. Combine and Serve: Return the shredded chicken to the slow cooker and stir it into the juices and onions to soak up all the flavors. Serve warm as desired with pita bread, rice, or salad.

Notes

  • Using chicken thighs will result in moister, more flavorful meat compared to chicken breasts.
  • The sliced onion is optional but adds depth of flavor to the dish.
  • You can use chicken broth instead of water for richer taste.
  • Adjust the cayenne pepper amount to control the heat level in the seasoning.
  • Leftover shawarma chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Middle Eastern

Find it online: https://ellarecipe.com/slow-cooker-chicken-shawarma-recipe/