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
Scale
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.
