Mediterranean Slow Cooker Chicken Shawarma
This slow-cooked chicken shawarma is infused with traditional Mediterranean spices like cumin, paprika, turmeric, and garlic. Cooking it in a slow cooker makes the chicken tender, juicy, and packed with flavor, perfect for wraps, bowls, or salads. Serve with fresh vegetables, a yogurt-tahini sauce, and warm pita for a wholesome, protein-rich meal.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 4–6 hours (low) or 2–3 hours (high)
Total Time: 4–6 hours 15 minutes
Ingredients
For the Chicken:
2 lbs (900g) boneless, skinless chicken thighs (or breasts)
1 large onion, thinly sliced
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp cayenne pepper (optional for mild heat)
1 tsp salt
½ tsp black pepper
Juice of 1 lemon
2 tbsp plain Greek yogurt (optional, for tenderness)
For Serving:
Whole wheat pita or flatbreads
Fresh vegetables (tomatoes, cucumbers, lettuce, red onion, pickles)
Tzatziki or garlic-yogurt sauce
Fresh parsley or cilantro
Instructions
1. Prepare the Marinade
1. In a bowl, mix olive oil, lemon juice, garlic, yogurt, cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and pepper.
2. Add chicken thighs and coat well with the spice mixture. Let marinate for 30 minutes, or overnight in the fridge for deeper flavor.
2. Assemble in Slow Cooker
1. Layer sliced onions at the bottom of the slow cooker.
2. Place marinated chicken on top of the onions, including any leftover marinade.
3. Cook the Chicken
Low: Cook 4–6 hours
High: Cook 2–3 hours
The chicken should be tender and easy to shred with two forks.
4. Shred and Serve
1. Remove chicken from slow cooker and shred with forks.
2. Mix shredded chicken with the cooked onions and juices for extra flavor.
3. Serve in pita or flatbread with vegetables and your choice of sauce. Garnish with parsley or cilantro.
Tips
Use chicken thighs for juicier results; breasts can dry out.
For a slightly charred shawarma flavor, broil shredded chicken for 2–3 minutes after cooking.
Add roasted red peppers or olives to the wrap for a Mediterranean twist.
Make a meal prep version: store shredded chicken in airtight containers for 3–4 days.
Frequently asked questions FAQs
Q: Can I make this in an Instant Pot?
A: Yes! Use the sauté function to cook onions first, then pressure cook on high for 12–15 minutes.
Q: Is this spicy?
A: It’s mild by default. Add cayenne or chili powder for heat.
Q: Can I freeze the cooked shawarma?
A: Yes, freeze shredded chicken in airtight containers for up to 3 months.
Nutritional Information
Calories: 310 kcal
Protein: 35g
Carbs: 8g
Fiber: 2g
Fat: 16g
Saturated Fat: 3g
Sodium: 560mg