Name: Slow Cooker Chicken Shawarma
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 large onion, thinly sliced; 2 tbsp olive oil; 2 tbsp lemon juice; 4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; ½ tsp ground turmeric; ½ tsp ground cinnamon; ½ tsp ground allspice; ¼ tsp cayenne pepper (optional); 1 tsp salt; ½ tsp black pepper

Slow Cooker Chicken Shawarma

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This Slow Cooker Chicken Shawarma is full of bold Middle Eastern flavors and so easy to make. The chicken is seasoned with a fragrant mix of spices, then slow-cooked until it’s tender, juicy, and ready to pile into pitas, bowls, or wraps. It’s a great meal prep option and perfect for busy weeknights.

Author: Beth
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: Middle Eastern

Ingredients

Scale

For the Chicken:

2 lbs boneless, skinless chicken thighs
1 large onion, thinly sliced
2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic, minced

Spice Mix:

1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp cayenne pepper (optional)
1 tsp salt
½ tsp black pepper

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Instructions

Make the Marinade:
In a small bowl, mix together all the spices. In a larger bowl, combine olive oil, lemon juice, garlic, and the spice mix.
Marinate the Chicken:
Add chicken thighs to the bowl and toss to coat evenly. For best flavor, marinate for at least 1 hour or overnight in the fridge.
Add to Slow Cooker:
Place sliced onions in the bottom of the slow cooker. Arrange the marinated chicken on top. Pour any extra marinade over the top.
Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and tender.
Optional – Broil for Texture:
For crispy edges, transfer chicken to a baking sheet and broil for 3–5 minutes until slightly charred.
Serve:
Slice or shred the chicken. Serve in warm pitas, over rice, or on top of salads with garlic sauce, hummus, or tzatziki.

Notes

Chicken thighs are preferred for juiciness, but you can substitute with chicken breasts—just watch cook time to avoid dryness.
Add pickled onions, cucumbers, or a tomato-cucumber salad for a fresh contrast.
Freezes well! Store leftovers in an airtight container for up to 3 months.

Find it online: https://ukfinda.com/slow-cooker-chicken-shawarma/