If you’ve ever craved the rich, aromatic flavors of Middle Eastern street food but wished for a hands-off approach, this Slow Cooker Chicken Shawarma Recipe is going to become your new best friend. Imagine tender, juicy chicken breasts infused with a warm blend of spices like cumin, paprika, and turmeric, slowly cooking all day to develop deep, savory flavors that will fill your kitchen with irresistible warmth. This dish makes weeknight dinners effortless yet extraordinary, embracing the authentic essence of shawarma with none of the fuss.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential—they each play a starring role in creating a symphony of flavor, tender texture, and inviting color in your Slow Cooker Chicken Shawarma Recipe. From the fragrant spices to the fresh parsley, everything contributes to that classic shawarma taste you love.
- 4 boneless, skinless chicken breasts: Choose good quality chicken for tender, juicy results that soak up the spices beautifully.
- 3 tablespoons olive oil: Adds richness and helps toast the spices to enhance their aromas.
- 1 tablespoon ground cumin: Brings earthiness and a hint of warmth, essential for authentic shawarma flavor.
- 1 tablespoon ground paprika: Adds vibrant color and a mild smoky undertone.
- 1 tablespoon ground turmeric: Offers a golden hue and subtle bitterness to balance the spices.
- 1 tablespoon ground coriander: Lends a lemony, floral note that brightens the dish.
- 1 teaspoon ground cinnamon: Adds depth and a touch of sweetness, rounding out the spice blend perfectly.
- 1 teaspoon ground allspice: Introduces warm, complex flavors reminiscent of cloves and nutmeg.
- 1 teaspoon ground garlic: Infuses robust garlicky punch without overpowering other spices.
- 1 teaspoon ground black pepper: A mild heat that wakes up the palate.
- 1 teaspoon salt: Enhances and balances all the natural flavors.
- 1 tablespoon lemon juice: Adds bright acidity that cuts through the rich spices and tender chicken.
- 1 tablespoon apple cider vinegar: Brings a gentle tang that complements the lemon and spices brilliantly.
- 1 tablespoon minced fresh parsley: Freshness and a burst of green color to finish the marinade.
- 1 large onion, sliced: Caramelizes as it cooks, soaking up the spices and juices for a sweet-savory contrast.
- 4 cloves minced garlic: Fresh garlic adds pungent aroma and layers of flavor.
- 1 cup chicken broth: Keeps everything moist and creates a flavorful sauce to drizzle over the finished shawarma.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Toast the Spices
Start by heating the olive oil in a small pan over medium heat. Once warm, add cumin, paprika, turmeric, coriander, cinnamon, allspice, garlic powder, black pepper, and salt. Stir continuously for 1-2 minutes, allowing the spices to toast and release their incredible fragrances. This simple step unlocks the essential flavors that make the shawarma unforgettable.
Step 2: Prepare the Marinade
Remove your pan from the heat and let the spice mixture cool briefly. In a bowl, combine fresh lemon juice, apple cider vinegar, and minced parsley. Once the toasted spices have cooled, whisk them into the lemon mixture to create a perfectly balanced marinade bursting with complex layers.
Step 3: Season the Chicken
Take your boneless chicken breasts and rub them thoroughly with the marinade, making sure every inch is coated. This step is crucial—massaging the marinade into the chicken ensures every bite will be infused with that signature shawarma flavor.
Step 4: Assemble in the Slow Cooker
Place the marinated chicken breasts into your slow cooker base. Then scatter the sliced onions and minced garlic all around the chicken. Pour chicken broth gently over everything, which will keep the meat tender and create a luscious cooking liquid that turns into an irresistible sauce.
Step 5: Slow Cook to Perfection
Cover and cook on low for 6-7 hours, allowing the chicken to slowly soak up all those fragrant spices while becoming melt-in-your-mouth tender. The slow cooker does all the hard work while you relax or prepare your favorite side dishes.
Step 6: Shred the Chicken and Combine
Once cooking is done, carefully remove the chicken breasts and shred them with two forks. Return the shredded meat to the slow cooker, mixing it well with the flavorful onions and juices. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed to perfect the balance.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
Garnishing this chicken shawarma adds freshness and crunch, elevating your meal to the next level. Try sprinkling chopped fresh parsley or cilantro, a drizzle of creamy tahini sauce, or dollops of cool yogurt to contrast those warm spices perfectly.
Side Dishes
Liberate your taste buds with classic Middle Eastern sides! Serve this Slow Cooker Chicken Shawarma Recipe alongside fluffy basmati rice, freshly baked pita bread, crisp cucumber and tomato salad, or even roasted vegetables. These accompaniments complement the rich flavors and provide delightful texture contrasts.
Creative Ways to Present
Transform your shawarma into a stunning meal any way you like. Wrap the chicken in warm pita with your favorite veggies for a quick handheld delight. Or layer it over a bowl of greens and grains for an effortless shawarma salad. You could also use it as a filling for flatbreads or even include it on a mezze platter with hummus and tabbouleh for a party-ready spread.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 4 days. Keeping it in its juices ensures the meat stays moist and flavorful, making it easy to reheat and enjoy again.
Freezing
This dish freezes beautifully. Portion the shredded chicken and its sauce into freezer-safe containers or bags, removing as much air as possible before sealing. It will keep for up to 3 months. Thaw slowly in the refrigerator overnight before reheating to preserve the best texture.
Reheating
The best way to reheat leftover Slow Cooker Chicken Shawarma Recipe is gently on the stovetop over low heat. Stir occasionally and add a splash of broth or water if it seems dry. This method revives the tender texture without overcooking the chicken. Microwaving works too, but keep it brief and covered to retain moisture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Slow Cooker Chicken Shawarma Recipe since they are naturally more tender and flavorful. Just keep an eye on cooking times, as thighs may become even more tender or fall apart easily, which many find delicious.
Is it possible to make this recipe without a slow cooker?
Yes! You can prepare this dish in a Dutch oven or heavy pot on the stovetop or in the oven. Simmer gently on low heat or bake covered at around 325°F (160°C) until the chicken is tender, which might take 1-2 hours depending on your method.
Can I prepare the spice mix ahead of time?
Definitely. Toasting and mixing the spices in advance saves time on the day you cook. Store your spice blend in an airtight container away from light and heat for up to a month, so it stays fresh and ready to invigorate your shawarma anytime.
How spicy is this recipe?
This recipe has warm and aromatic spices but is not overly spicy or hot. If you enjoy a little heat, you can add a pinch of cayenne pepper or chili flakes to the spice mix to suit your preference.
What can I use instead of apple cider vinegar?
If you don’t have apple cider vinegar, lemon juice alone works perfectly, or you can substitute with white wine vinegar. The key is to use an acid that adds brightness and helps tenderize the chicken for that signature shawarma zing.
Final Thoughts
I hope this Slow Cooker Chicken Shawarma Recipe makes your dinner routine a little more exciting and a lot more delicious. It takes just a bit of prep and a slow cooker’s magic to unlock incredible flavor and tender chicken that tastes like it took hours of kitchen work. Trust me, once you try it, shawarma night might become a regular celebration in your home!
Print
Slow Cooker Chicken Shawarma Recipe
- Prep Time: 0h 15m
- Cook Time: 6h 0m
- Total Time: 6h 15m
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Slow Cooker Chicken Shawarma recipe offers a flavorful and hands-off way to enjoy the classic Middle Eastern-spiced chicken. The blend of warm spices combined with lemon juice and fresh parsley infuses the chicken with rich, aromatic flavors as it slowly cooks to tender perfection in a slow cooker, making it ideal for an easy and delicious meal.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground paprika
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground garlic
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced fresh parsley
Slow Cooker Additions
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
Instructions
- Toast Spices: Heat the olive oil in a small pan over medium heat. Add the cumin, paprika, turmeric, coriander, cinnamon, allspice, garlic powder, black pepper, and salt. Stir the spices together and cook for 1-2 minutes, allowing them to toast and become fragrant. Remove the pan from the heat and set it aside to cool.
- Prepare Marinade: In a small bowl, combine the lemon juice, apple cider vinegar, and minced fresh parsley. Add the cooled spice mixture from the pan into the bowl and stir well to combine, creating a flavorful marinade.
- Season Chicken: Rub the prepared spice and lemon marinade evenly over each chicken breast, ensuring all pieces are well coated.
- Arrange in Slow Cooker: Place the seasoned chicken breasts into the slow cooker. Scatter the sliced onion and minced garlic around and on top of the chicken.
- Add Broth and Cook: Pour the chicken broth over the ingredients in the slow cooker. Cover with the lid and cook on low for 6-7 hours, or until the chicken is tender and thoroughly cooked.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces.
- Combine and Season: Return the shredded chicken to the slow cooker, mixing it with the juices and onions. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve: Serve your slow cooker chicken shawarma with your favorite sides, such as rice or salad, or stuff it into pita bread for a delicious shawarma wrap.
Notes
- For extra flavor, marinate the chicken with the spice mixture overnight in the refrigerator before cooking.
- You can substitute chicken thighs for breasts if you prefer juicier meat.
- Use low-sodium chicken broth to control the salt content.
- Serve with tabbouleh, hummus, or garlic sauce for a complete Middle Eastern meal experience.
- This recipe is freezer-friendly; store leftovers in an airtight container for up to 3 months.
