Middle Eastern–Style Slow Cooker Chicken Shawarma with Warm Spices
Description
This slow cooker chicken shawarma brings the rich flavors of the Middle East straight to your kitchen with minimal effort. Tender, juicy chicken absorbs a warm blend of spices like cumin, coriander, turmeric, paprika, and cinnamon, creating layers of flavor that are perfect for wraps, bowls, or salads. Cooking it low and slow ensures every bite is melt-in-your-mouth delicious. Serve with garlic sauce, pickles, fresh veggies, or warm pita bread for a full shawarma experience.
Prep Time: 15 minutes
Cook Time: 4–6 hours (low) or 2–3 hours (high)
Servings: 4–6
Ingredients
For the Chicken:
2 lbs (900 g) boneless, skinless chicken thighs (or breasts)
1/4 cup plain Greek yogurt
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
1 tsp ground turmeric
1 tsp ground cinnamon
1/2 tsp cayenne pepper (optional, for heat)
1 tsp ground black pepper
1 tsp salt
Juice of 1 lemon
For Serving (Optional):
Pita bread or flatbreads
Sliced cucumbers, tomatoes, and red onions
Fresh parsley or cilantro
Pickled vegetables
Garlic sauce or tahini sauce
Instructions
Prepare the Marinade:
In a large bowl, combine Greek yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, pepper, and lemon juice. Mix until smooth.
Marinate the Chicken:
Add the chicken thighs (or breasts) to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Slow Cook the Chicken:
Place the marinated chicken into the slow cooker.
Cook on low for 4–6 hours or on high for 2–3 hours until chicken is tender and easily shredded.
Shred the Chicken:
Remove the chicken from the slow cooker and shred it with two forks. Return it to the slow cooker to soak in the juices for an extra 10–15 minutes if desired.
Serve:
Warm pita or flatbread and fill with shredded chicken.
Top with fresh veggies, pickles, herbs, and your favorite sauce.
Alternatively, serve the chicken over rice or salad for a low-carb option.
Tips
Using chicken thighs keeps the meat juicier than breasts.
For an extra charred flavor, broil the shredded chicken in the oven for 3–5 minutes before serving.
This recipe freezes well. Store cooked chicken in an airtight container for up to 3 months.
Common Questions
Q: Can I use chicken breasts instead of thighs?
A: Yes, but thighs stay juicier during slow cooking. If using breasts, check for doneness earlier to prevent drying out.
Q: Can I make this without a slow cooker?
A: Yes! Cook in a covered skillet over low heat for 45–60 minutes, stirring occasionally, or bake at 350°F (175°C) for 35–40 minutes.
Q: How spicy is this recipe?
A: Mild by default. Add cayenne or chili powder for more heat.
Q: What can I serve with this?
A: Pita, rice, couscous, roasted vegetables, or a fresh salad. Garlic sauce, tzatziki, or tahini are perfect for drizzling.