This Slow Cooker Chicken Shawarma is simply amazing! It’s full of spices and flavors, making your kitchen smell wonderful. The chicken is tender and juicy, perfect for wraps or rice.
I love how easy it is to make! Just toss everything in the slow cooker and let it do the work. Serve it with your favorite toppings, and watch everyone enjoy it at the table!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are great for this recipe. They stay juicy and flavorful while cooking. If you can’t find thighs, bone-in chicken thighs or chicken breasts can work, but adjust the cooking time as needed.
Spices: The spice mix of cumin, coriander, paprika, turmeric, cinnamon, and cayenne provides a wonderful depth of flavor. If you’re missing one, consider adding a dash of garam masala or curry powder for a unique twist. Adjust spice levels to your taste!
Yogurt: I like plain yogurt for its creaminess. Greek yogurt is also excellent and has more protein. Non-dairy substitutes, like coconut yogurt, can work too if you’re avoiding dairy. Just ensure it’s unsweetened.
Lemon Juice: Fresh lemon juice brightens the dish. If you don’t have lemons on hand, lime juice can be a good substitute. Avoid bottled juice if possible, as fresh makes a big difference!
How Do I Ensure My Chicken Is Perfectly Shredded and Flavorful?
Shredding chicken can seem tricky, but it’s pretty straightforward. The key is cooking it until it’s really tender. Here’s how:
- Cook the chicken until it reaches an internal temperature of 165°F. It should fall apart easily!
- Use two forks to pull the chicken apart gently. I find it helps to let it cool for a minute; that way, you won’t burn your hands!
- After shredding, stir the chicken back into the sauce in the slow cooker. This helps soak up the flavors and makes it even tastier!
How to Make Slow Cooker Chicken Shawarma?
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 4 cloves garlic, minced
- 1/4 cup plain yogurt (or Greek yogurt)
- Juice of 1 lemon
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious chicken shawarma will take you about 20 minutes to prepare and then about 6 to 7 hours to cook on low (or 3 to 4 hours on high). For best flavor, marinate the chicken for at least 1 hour, or overnight if you can plan ahead. Grab your slow cooker, and let’s get started!
Step-by-Step Instructions:
1. Make the Marinade:
In a large mixing bowl, add the olive oil, ground cumin, ground coriander, paprika, turmeric, cinnamon, and cayenne pepper (if you like a little spice). Then, add the minced garlic, yogurt, lemon juice, salt, and black pepper. Mix everything together well until it forms a smooth marinade.
2. Marinate the Chicken:
Take the chicken thighs and place them into the bowl with the marinade. Make sure each piece is well coated. After that, cover the bowl with plastic wrap and put it in the refrigerator. Let it sit for at least 1 hour, but for even better flavor, leave it overnight.
3. Cook the Chicken:
Once the chicken has marinated, place the chicken thighs in the slow cooker. Pour over any leftover marinade from the bowl. Cover the slow cooker and cook the chicken on low for 6 to 7 hours or on high for 3 to 4 hours. When it’s done, the chicken should be very tender and easy to shred with a fork.
4. Shred and Serve:
When the chicken is cooked, carefully remove it from the slow cooker and shred it using two forks. After shredding, return the chicken to the slow cooker and mix it with the juices for extra flavor. Let it sit for a few minutes.
5. Enjoy Your Shawarma!
Serve your warm chicken shawarma with pita bread, fresh veggies like cucumbers and tomatoes, and drizzle on some tahini sauce or yogurt. Don’t forget to add a sprinkle of chopped parsley for a fresh touch. Enjoy your delicious meal!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts, but keep in mind that they may become drier than thighs when cooked for a long time. To maintain moisture, consider reducing the cooking time slightly, cooking on low for about 5 to 6 hours or on high for 2 to 3 hours.
What Should I Do If I Don’t Have Yogurt?
If you don’t have yogurt, you can substitute it with sour cream or even a little extra olive oil. For a dairy-free option, try using coconut milk or a non-dairy yogurt alternative, which will still give a creamy texture to the marinade.
How Can I Store Leftover Shawarma?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat or in the microwave. If the chicken seems dry, add a splash of broth or water to keep it moist.
