Description
This Slow Cooker Chicken Shawarma is juicy, flavorful, and full of warm Middle Eastern spices. The slow cooker makes it super easy—just toss everything in, let it cook, and enjoy tender, seasoned chicken perfect for wraps, rice bowls, or salads. It’s bold, cozy, and totally meal prep–friendly.
Ingredients
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2 lbs boneless, skinless chicken thighs (or breasts)
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3 tablespoons olive oil
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Juice of 1 lemon
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4 garlic cloves, minced
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2 teaspoons ground cumin
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2 teaspoons ground paprika
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/2 teaspoon cayenne pepper (optional, for heat)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 small red onion, thinly sliced
For Serving (optional):
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Warm pita or flatbread
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Tzatziki or garlic sauce
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Chopped cucumbers and tomatoes
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Fresh parsley
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Cooked rice or quinoa
Instructions
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In a small bowl, whisk together olive oil, lemon juice, garlic, and all the spices.
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Place chicken and sliced onions in the slow cooker. Pour the marinade over the top and toss to coat evenly.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded or sliced.
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Remove chicken from the slow cooker and slice or shred. Return it to the juices to keep warm and flavorful.
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Serve in pita wraps, over rice, or on top of a salad with your favorite toppings.
Notes
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Chicken thighs are best for juicy, flavorful results, but breasts work too.
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Leftovers keep great and make delicious lunches the next day.
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Want it crispy? Broil the cooked chicken for 3–5 minutes for crispy edges.