Slow Cooker Chicken Shawarma might just become your weeknight hero. Picture this: succulent chicken, kissed by a medley of spices, slowly transforming in your trusty slow cooker while you go about your day. You get tender, flavor-packed chicken that’s ready whenever you are, all without breaking a sweat.
Slow Cooker Chicken Shawarma
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Flavor-packed chicken shawarma made effortlessly in a slow cooker, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup olive oil
- Juice of 1 lemon
- Pita bread or wraps for serving
- Toppings like lettuce, tomatoes, and tahini sauce
Instructions
- In a large bowl, combine the minced garlic, ground cumin, paprika, turmeric, coriander, cayenne pepper, olive oil, lemon juice, salt, and pepper. Whisk until well blended.
- Rub the spice mixture all over the chicken thighs, ensuring they are well coated.
- Place the seasoned chicken in the slow cooker and pour in any remaining marinade. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once done, shred the chicken in the slow cooker using two forks, mixing it with the juices for flavor.
- Serve in warm pita bread or wraps, topped with lettuce, tomatoes, and tahini sauce.
Notes
For maximum tenderness, cook on low. Marinate overnight for deeper flavor. Serve with a drizzle of tahini sauce for added richness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Why This Slow Cooker Chicken Shawarma Never Fails
When it comes to making a meal that balances ease and incredible flavor, this recipe is a slam dunk. Slow cooking allows the spices to meld beautifully with the chicken, ensuring every bite is a tasty treat. Trust me, you’ll want to keep this one in your back pocket.
Your Ingredient Lineup
- 4 boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, but recommended if you like a little heat)
- Salt and pepper to taste
- 1/4 cup olive oil
- Juice of 1 lemon
- Pita bread or wraps for serving
- Toppings like lettuce, tomatoes, and tahini sauce
Cooking Method Made Simple
- In a large bowl, combine the minced garlic, ground cumin, paprika, turmeric, coriander, cayenne pepper, olive oil, lemon juice, salt, and pepper. Whisk until well blended.
- Rub the spice mixture all over the chicken thighs, ensuring they are well coated.
- Place the seasoned chicken in the slow cooker and pour in any remaining marinade. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once done, shred the chicken in the slow cooker using two forks, mixing it with the juices for flavor.
- Serve in warm pita bread or wraps, topped with lettuce, tomatoes, and tahini sauce.
Pro tip: Cooking on low is ideal for maximum tenderness, but if you’re pressed for time, the high setting still delivers juicy results.
Nutrition Breakdown
- Serving Size: 1 wrap
- Calories: 320
- Protein: 25g
- Carbs: 30g
- Fat: 15g
- Fiber: 3g
Balanced and filling without feeling heavy, this dish is perfect for lunch or dinner.
How to Serve It Best
This Slow Cooker Chicken Shawarma really shines when served in warm pita bread, topped with fresh lettuce, ripe tomatoes, and a drizzle of tahini sauce for that extra punch. It’s great for family gatherings, weeknight dinners, or even a quick lunch option. Pair it with a simple salad or roasted vegetables to round out the meal.
Smart Storage Tips
To make the most of your leftovers, refrigerate the chicken in an airtight container for up to four days. If you want to save some for later, freeze it in portions for up to three months. To reheat, simply pop it in the microwave or reheat gently in a skillet over medium heat until warmed through.
Expert Tips
- Marinate the chicken overnight for an even deeper flavor.
- Don’t skip the fresh lemon juice; it brightens up the dish immensely.
- If you like a little crunch, add some sliced cucumbers or pickled veggies on top.
- For extra smoky flavor, grill the chicken thighs for a few minutes after slow cooking.
- Want more sauce? Double the marinade and drizzle it over the sandwich.
Easy Variations
- Seasonal Twist: In the fall, add some roasted butternut squash or sweet potatoes for a hearty addition.
- Flavor-Forward: For an unexpected spin, toss in some harissa paste or smoked paprika for extra depth.
- Unexpected Idea: Try using the chicken in burritos with black beans, corn, and avocado for a fun fusion dish.
Curious Cooks Ask
Can I use chicken breasts instead of thighs? Yes, but keep in mind that they can dry out more easily. Consider adjusting cooking times accordingly—lower heat for longer can help maintain moisture.
How spicy is this recipe? It’s fairly mild unless you add the optional cayenne pepper. You determine the heat level by adjusting the amount!
Can I cook it without a slow cooker? Absolutely! You can use a pressure cooker or even bake it in the oven; the key is to keep it covered and to cook on low heat for tenderness.
What sides pair well with Shawarma? Think Mediterranean flavors: couscous, tabbouleh, or a simple Greek salad would be great companions.
Embrace the beauty of slow cooking with this vibrant chicken shawarma. Your taste buds—and your family—will thank you!
