Slow Cooker Chicken Shawarma
Slow-cooked, spice-infused chicken that becomes tender and juicy — perfect for stuffing into pita bread or serving over rice with fresh vegetables and sauces.
Equipment
- Slow Cooker / Crockpot
Ingredients
Chicken & Protein
- 2 pounds boneless, skinless chicken thighs
Marinade & Seasoning
- 2 tablespoons olive oil
- ¼ cup plain yogurt (optional — for creamier texture)
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika (sweet or smoked)
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 1 teaspoon salt
Optional / For Serving
- Pita bread or flatbread for serving
- Fresh vegetables (tomato, cucumber, lettuce, onion, etc.) as desired
- Sauce (tahini, yogurt-garlic, hummus, etc.) as desired
Instructions
- In a large bowl, combine the olive oil, lemon juice, garlic, and all the spices (cumin, paprika, turmeric, cinnamon, salt, pepper). Optionally, stir in yogurt if you want a creamier marinated chicken. Set aside.
- Add the chicken thighs to the marinade and toss until thoroughly coated. For best flavor, you can marinate for 4 hours or overnight in the refrigerator — but you can also proceed right away.
- Lightly grease the slow cooker. If using, place a thin layer of sliced onion at the bottom (optional). Then place the marinated chicken (with marinade) into the slow cooker.
- Cover and cook on LOW for about 5–6 hours (or HIGH for 3–4 hours) until chicken is tender and easily shreds.
- Once cooked, remove the chicken and shred it with two forks. Return shredded chicken to the cooking juices in the pot to soak up extra flavor and moisture.
- Serve warm inside pita bread or flatbread with fresh vegetables and your choice of sauce (tahini, yogurt-garlic, hummus, etc.). Optionally add pickles, herbs or other toppings.