Introduction to Slow Cooker Chicken Shawarma
Welcome to the world of flavor with my Slow Cooker Chicken Shawarma! If you’re like me, juggling a busy schedule while trying to whip up something delicious can feel like a daunting task. This recipe is your answer! It’s not just easy; it’s a delightful way to bring the vibrant tastes of Middle Eastern cuisine right into your home. Imagine coming back after a long day to the warm, inviting aroma of spices wafting through your kitchen. Trust me, this dish will impress your loved ones and make your weeknight dinners feel special!
Why You’ll Love This Slow Cooker Chicken Shawarma
This Slow Cooker Chicken Shawarma is a game-changer for busy weeknights. It’s incredibly easy to prepare, allowing you to toss everything in and let the slow cooker do its magic. The flavors meld beautifully, creating a dish that’s bursting with taste. Plus, it’s versatile! You can serve it in warm pita, over rice, or even on a salad. Trust me, your taste buds will thank you!
Ingredients for Slow Cooker Chicken Shawarma
Gathering the right ingredients is the first step to creating a mouthwatering Slow Cooker Chicken Shawarma. Here’s what you’ll need:
- Boneless skinless chicken thighs (or breasts): These are the stars of the show! Thighs are juicier, but breasts work too.
- Large onion: Sliced onions add sweetness and depth to the dish as they cook down.
- Olive oil: This helps to coat the chicken and enhances the flavor of the spices.
- Garlic cloves: Minced garlic brings a punch of flavor that’s hard to resist.
- Spices: Paprika, cumin, coriander, turmeric, ground ginger, salt, black pepper, cinnamon, and cayenne (if you like heat) create a warm, aromatic blend that defines shawarma.
- Lemon juice: Fresh lemon juice brightens the dish and balances the spices beautifully.
- Greek yogurt: This creamy base is perfect for the garlic sauce, adding tanginess and richness.
- Tahini: Optional but authentic, tahini adds a nutty flavor that complements the chicken.
- Chopped tomatoes, diced red onion, and chopped parsley: These fresh toppings add color and crunch to your dish.
- Warm pita or naan: Perfect for wrapping up your shawarma or serving on the side.
- Pickles: A classic shawarma accompaniment that adds a delightful tang.
- Optional: Hummus can be a great addition for dipping or spreading.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Slow Cooker Chicken Shawarma
Now that you have all your ingredients ready, let’s dive into the fun part: making your Slow Cooker Chicken Shawarma! Follow these simple steps, and you’ll be on your way to a delicious meal that will have everyone asking for seconds.
Step 1: Prepare the Marinade
Start by mixing all the spices in a bowl. Combine paprika, cumin, coriander, turmeric, ground ginger, salt, black pepper, cinnamon, and cayenne if you want a kick. Add the olive oil and lemon juice to create a flavorful marinade. Rub this mixture all over the chicken, ensuring every piece is coated. This step is crucial for infusing the chicken with those amazing Middle Eastern flavors!
Step 2: Layer the Ingredients
Next, slice your onion and place it at the bottom of the slow cooker. This creates a flavorful base for the chicken. Then, lay the marinated chicken on top of the onions. The juices from the chicken will seep down, making the onions sweet and tender. It’s like a flavor party waiting to happen!
Step 3: Slow Cook the Chicken
Now, it’s time to let the slow cooker work its magic! Cover it and set it to cook on Low for 6–7 hours or High for 3–4 hours. I usually opt for Low, as it makes the chicken incredibly tender. Once it’s done, shred the chicken right in the pot and mix it with the juices. This step ensures every bite is packed with flavor!
Step 4: Make the Garlic Sauce
While the chicken is cooking, let’s whip up a quick garlic sauce. In a bowl, combine Greek yogurt, grated garlic, tahini (if using), lemon juice, and a pinch of salt. Mix it well until it’s creamy and smooth. This sauce is the perfect complement to your shawarma, adding a tangy richness that balances the spices beautifully.
Step 5: Assemble Your Dish
Finally, it’s time to put everything together! Grab your warm pita or naan and layer in the shredded chicken, a generous dollop of garlic sauce, chopped tomatoes, diced red onion, and parsley. Feel free to add pickles for that classic shawarma crunch! Serve it all up with a side of hummus if you like. Enjoy every bite of your homemade Slow Cooker Chicken Shawarma!
Tips for Success
- Don’t skip marinating! Let the chicken soak in those spices for at least 30 minutes for maximum flavor.
- For crispy edges, broil the shredded chicken for 3–5 minutes after cooking.
- Feel free to adjust spices to your taste; add more cayenne for heat or extra garlic for a punch!
- Use fresh ingredients whenever possible for the best flavor.
- Store leftovers in an airtight container for up to 3 days.
Equipment Needed
- Slow Cooker: The star of the show! Any size will do, but a 6-quart is perfect for this recipe.
- Mixing Bowl: For combining your marinade. A large bowl works best.
- Measuring Spoons: Essential for accurate spice measurements.
- Shredder or Fork: To shred the chicken easily once it’s cooked.
- Knife and Cutting Board: For slicing onions and prepping toppings.
Variations
- Spicy Shawarma: Add more cayenne or a dash of hot sauce to the marinade for an extra kick.
- Vegetarian Option: Substitute chicken with chickpeas or eggplant for a delicious plant-based version.
- Herb-Infused: Mix in fresh herbs like cilantro or mint into the garlic sauce for a refreshing twist.
- Low-Carb Version: Serve the chicken over a bed of greens instead of pita for a lighter meal.
- Extra Creamy Sauce: Add a tablespoon of mayo to the garlic sauce for a richer texture.
Serving Suggestions
- Pair your Slow Cooker Chicken Shawarma with a refreshing tabbouleh salad for a burst of freshness.
- Serve with warm pita or naan for a delightful wrap experience.
- Complement the meal with a side of crispy roasted vegetables.
- Enjoy with a chilled glass of mint lemonade for a refreshing drink.
- Garnish with extra parsley and lemon wedges for a vibrant presentation.
FAQs about Slow Cooker Chicken Shawarma
As I’ve shared my love for this Slow Cooker Chicken Shawarma, I know you might have a few questions. Here are some common queries that pop up, along with my answers to help you on your culinary journey!
Can I use chicken breasts instead of thighs?
Absolutely! While I prefer thighs for their juiciness, chicken breasts work just fine. Just keep an eye on the cooking time, as they may cook a bit faster.
How can I make this dish spicier?
If you’re a heat lover, feel free to add more cayenne pepper to the marinade. You can also drizzle some hot sauce over your assembled shawarma for an extra kick!
Can I prepare the marinade in advance?
Yes! You can mix the marinade a day ahead and store it in the fridge. Just remember to coat the chicken before cooking for the best flavor.
What can I serve with Slow Cooker Chicken Shawarma?
This dish pairs wonderfully with a fresh tabbouleh salad, warm pita, or even a side of roasted vegetables. The options are endless!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or on the stovetop to enjoy again!
Final Thoughts
Cooking this Slow Cooker Chicken Shawarma is more than just preparing a meal; it’s about creating a moment of joy in your kitchen. The aroma that fills your home as it cooks is like a warm hug, inviting everyone to gather around the table. Each bite is a celebration of flavors, transporting you to the bustling streets of the Middle East. Whether you’re sharing it with family or enjoying a quiet night in, this dish brings comfort and satisfaction. I hope you find as much joy in making it as I do. Happy cooking, my friends!
Print
Slow Cooker Chicken Shawarma: A Flavorful Delight!
- Total Time: 6-7 hours 15 minutes
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
A flavorful and easy-to-make Slow Cooker Chicken Shawarma recipe that brings the taste of Middle Eastern cuisine to your home.
Ingredients
- 2 lbs boneless skinless chicken thighs (or breasts)
- 1 large onion, sliced
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cinnamon
- ½ tsp cayenne (optional, for heat)
- Juice of 1 lemon
- 1 cup Greek yogurt
- 2 tbsp tahini (optional but authentic)
- 1–2 garlic cloves, grated
- 1 tbsp lemon juice
- Salt to taste
- Chopped tomatoes
- Diced red onion
- Chopped parsley
- Warm pita or naan
- Pickles (shawarma classic!)
- Optional: hummus
Instructions
- Mix all marinade spices + oil + lemon. Rub all over chicken.
- Add onions to bottom of slow cooker. Place chicken on top. Cook on Low for 6–7 hours or High for 3–4 hours. Shred once done and mix with juices.
- Stir together yogurt, garlic, tahini, lemon, and salt to make the sauce.
- Layer into bowls or pita: Shawarma chicken, garlic sauce, tomatoes, onions, and parsley. Serve warm pita on the side.
Notes
- Broil shredded chicken for 3–5 minutes after cooking for crispy edges (restaurant style!).
- Add sumac if you have it — amazing flavor.
- For creamier sauce, add 1 tbsp mayo.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
