Slow Cooker Chicken Shawarma
A flavorful and easy-to-make Chicken Shawarma recipe that cooks in a slow cooker, perfect for busy weeknights or family gatherings.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs Substitutable with chicken breasts or plant-based proteins.
- 1 tablespoon olive oil
- 1 lemon Juice of 1 lemon
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper Adjust according to spice preference.
- to taste none Salt and pepper
For Serving
- Fresh parsley none Fresh parsley, for garnish Enhances presentation.
Instructions
Preparation
- In a mixing bowl, combine the minced garlic, ground cumin, paprika, turmeric, coriander, cayenne pepper, salt, pepper, olive oil, and lemon juice. Stir until well blended.
- Place the chicken thighs in the slow cooker. Pour the spice mixture over the meat, ensuring each piece is well coated.
Cooking
- Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and can be easily shredded.
- Once done, shred the chicken directly in the slow cooker and mix it well with the flavorful juices.
Serving
- Serve warm, garnished with fresh parsley, in wraps, salads, or over a bed of rice.
Notes
Marinate the chicken for a few hours or overnight for deeper flavor. Adjust spices to family preference; add more cayenne for heat or skip for a milder dish.