Description
A flavorful and easy-to-make Slow Cooker Chicken Shawarma recipe that brings the taste of Middle Eastern cuisine to your home.
Ingredients
Scale
- 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