This Slow Cooker Chicken Shawarma is a flavor-packed meal that’s so easy to make! Just toss seasoned chicken in the slow cooker, and let it simmer until tender and juicy.
It’s like a little vacation for your taste buds! 🌍 I love serving it with warm pita and fresh veggies. Nothing beats the smell wafting through the house while it cooks!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are great for this recipe as they stay juicy and tender during cooking. If you prefer a leaner option, you can use chicken breasts, but they may dry out more easily.
Spices: The blend of cumin, coriander, paprika, turmeric, cinnamon, and cayenne is what gives shawarma its unique flavor. If you don’t have all these spices, you can use pre-made shawarma seasoning, or substitute with Italian seasoning for a different but tasty twist.
Greek Yogurt: Greek yogurt adds creaminess and tang. If you can’t find it, sour cream works well as a substitute. Plain regular yogurt can also be used, but it will have a thinner consistency.
Olive Oil: Olive oil is fantastic for marinating. If you need to cut calories, you can use less oil, or switch to avocado oil for a different flavor experience.
How Do You Get the Best Flavor from Your Chicken Shawarma?
One key step in this recipe is marinating the chicken. The longer you marinate it, the more flavorful it becomes. I recommend refrigerating it overnight for maximum flavor absorption. Use a large bowl to mix the marinade and make sure every piece of chicken is covered well.
- Combine the olive oil, garlic, and all spices thoroughly before adding the yogurt and lemon juice.
- Coat the chicken thighs in this mixture, ensuring they are well soaked.
- Don’t skip refrigeration; one hour is fine, but overnight is where the magic happens!
Lastly, remember to shred the cooked chicken in its juices to enhance the flavor even further. It’s a small but crucial step for juicy shawarma!
How to Make Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
- 1/4 cup plain Greek yogurt
For Serving:
- Fresh parsley, chopped (for garnish)
- Pita bread or plates for serving
- Optional toppings: sliced cucumbers, tomatoes, red onions, and feta cheese
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and then allows for 6-8 hours of cooking in the slow cooker on low, or 3-4 hours on high. Plus, if you have time, marinating the chicken for at least an hour (or overnight) helps deepen the flavor. Get ready for a tasty, hands-off meal!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the olive oil, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, and black pepper. Then, add the lemon juice and Greek yogurt. Stir until everything is well combined to create a delicious marinade.
2. Marinate the Chicken:
Add the boneless chicken thighs to the bowl with the marinade. Make sure each piece of chicken is coated well. Cover the bowl and place it in the fridge for at least 1 hour. If you can, let it marinate overnight for even better flavor!
3. Set Up the Slow Cooker:
When you’re ready to cook, take the sliced onion and place it at the bottom of the slow cooker. Pile the marinated chicken thighs on top of the onions, pouring any leftover marinade over the chicken.
4. Cook the Chicken:
Cover the slow cooker with a lid and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and super tender when finished.
5. Shred the Chicken:
Once the chicken is done, use two forks to shred the chicken right in the slow cooker. Mix it well with the juices for added flavor—this step makes it extra tasty!
6. Serve and Enjoy:
Serve the mouthwatering chicken shawarma in pita bread or on plates. Don’t forget to sprinkle some fresh parsley on top! You can also add tasty toppings like sliced cucumbers, tomatoes, red onions, and feta cheese. Enjoy your meal!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts, but keep in mind that they can dry out more easily than thighs. If using breasts, consider cooking them on low for a shorter time (about 4-5 hours) to maintain moisture. You might also want to add an extra tablespoon of olive oil to the marinade for added moisture.
What If I Don’t Have Greek Yogurt?
No worries! You can substitute Greek yogurt with regular plain yogurt or even sour cream. If you’re dairy-free, use a plant-based yogurt alternative that’s unsweetened to maintain the creamy texture in the marinade.
How to Store Leftovers?
Store leftover chicken shawarma in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or on the stovetop over low heat. For best results, add a splash of water or chicken broth when reheating to keep it moist.
Can I Freeze This Dish?
Absolutely! You can freeze the cooked chicken shawarma for up to 3 months. Allow it to cool completely, then transfer it to an airtight container or freezer bag. To thaw, place it in the refrigerator overnight before reheating. Avoid refreezing once it has thawed.
