Slow Cooker Chicken Shawarma
This slow cooker chicken shawarma is easy and hands-off, delivering bold flavors with minimal effort, perfect for wraps or bowls.
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs Use thighs for more flavor and juiciness.
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper Add more for extra heat.
- Salt and pepper to taste
- 1/4 cup olive oil
- 1 Juice of 1 lemon Squeeze fresh lemon for better brightness.
For Serving
- Pita bread or wraps For serving.
- Fresh vegetables (like lettuce, tomatoes, and cucumbers) For serving.
- Yogurt or tahini sauce For serving.
Instructions
Preparation
- In a small bowl, mix together garlic, cumin, paprika, turmeric, coriander, cayenne pepper, salt, and pepper.
- In a large bowl, coat the chicken thighs with olive oil, lemon juice, and the spice mix.
- Place the seasoned chicken in the slow cooker.
Cooking
- Cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and easily shreds with a fork.
- Remove the chicken from the slow cooker and shred it using two forks.
Serving
- Serve the shredded chicken in warm pita or wraps, topped with fresh vegetables and a drizzle of yogurt or tahini sauce.
Notes
Cool the chicken to room temperature within two hours. Store in an airtight container in the fridge for up to 4 days or freeze in freezer bags for up to 3 months. Thaw in the fridge before reheating. Reheat gently in a pan or microwave.