Description
This slow cooker chicken shawarma is packed with Middle Eastern flavors and is incredibly easy to make. The chicken is marinated with warm spices, slow-cooked until tender, and then shredded for wraps, bowls, or salads. Serve it with pita, garlic sauce, and fresh veggies for a delicious homemade shawarma experience!
Ingredients
Scale
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For the Chicken:
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for spice)
For Serving:
- Warm pita or flatbreads
- Tzatziki or garlic sauce
- Sliced cucumbers
- Sliced tomatoes
- Red onion, thinly sliced
- Fresh parsley
Instructions
- Marinate the Chicken: In a small bowl, mix olive oil, lemon juice, garlic, and all the spices. Coat the chicken evenly and let it marinate for at least 30 minutes (or overnight for the best flavor).
- Slow Cook: Place the marinated chicken in a slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours, until tender.
- Shred the Chicken: Once cooked, shred the chicken using two forks. Let it sit in the juices for extra flavor.
- Crisp it Up (Optional): For crispy edges, spread the shredded chicken on a baking sheet and broil for 5 minutes.
- Assemble & Serve: Serve the chicken in pita wraps with garlic sauce, cucumbers, tomatoes, onions, and parsley.
Notes
- For extra flavor, marinate the chicken overnight.
- You can use chicken breasts, but thighs will be juicier.
- Serve with hummus, rice, or a simple salad for a full meal.
- Leftovers keep well in the fridge for up to 4 days or freeze for later.