Description
This Slow Cooker Chicken Shawarma recipe is a delicious and easy way to enjoy the flavors of Middle Eastern cuisine at home. Tender, flavorful chicken thighs are marinated in a blend of aromatic spices and slow-cooked to perfection, resulting in a satisfying and versatile dish that can be served in various ways.
Ingredients
Scale
Marinade:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- juice of 1 lemon
Additional Ingredients:
- 1 large red onion, sliced
- 4 garlic cloves, minced
Instructions
- Prepare Marinade: In a small bowl, whisk together olive oil, cumin, paprika, coriander, turmeric, garlic powder, cinnamon, salt, pepper, cayenne (if using), and lemon juice to form a marinade.
- Marinate Chicken: Place chicken thighs in the slow cooker, add sliced onion and minced garlic. Pour the marinade over the chicken and toss to coat evenly.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and shreds easily.
- Shred Chicken: Remove chicken, shred with two forks, then return it to the slow cooker and stir to combine with the juices.
- Serve: Serve warm in pita bread or over rice with desired toppings like tzatziki, cucumbers, tomatoes, and parsley.
Notes
- For a crispier texture, broil the shredded chicken for 5–7 minutes after slow cooking.
- Leftovers can be used in wraps, bowls, or salads.
- Chicken thighs are recommended for better tenderness and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 130mg
