Discover how to make tender, juicy Slow Cooker Shawarma Chicken Recipe packed with spices. Perfect for an easy dinner that delights every time.
Slow Cooker Shawarma Chicken Recipe
If you’re looking for a flavorful meal that’s effortless to prepare, this Slow Cooker Shawarma Chicken Recipe is for you. Combining warm Middle Eastern spices with the convenience of a slow cooker makes this dish tender, juicy, and perfect for weeknight dinners or meal prepping ahead of time. Below, we’ll explore why this recipe is a favorite and guide you through making it yourself.
Why You’ll Love It
This shawarma chicken is packed with aromatic spices that slowly permeate the meat during cooking. The slow cooker makes the chicken incredibly tender without much hands-on time, so you can focus on other tasks while dinner cooks itself. Plus, it’s versatile — serve it in wraps, salads, or over rice. It’s a gluten-free and dairy-free option that satisfies a variety of diets.
Ingredients
- 2 lbs boneless skinless chicken thighs (can substitute with chicken breasts but thighs stay juicier)
- 1/4 cup olive oil (substitute avocado oil for a neutral option)
- 3 cloves garlic, minced (garlic powder works in a pinch)
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper (adjust for heat preference)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon (can substitute with vinegar for tang)
Step-by-Step Instructions
- Mix olive oil, minced garlic, lemon juice, and all spices in a large bowl to create the marinade.
- Place chicken thighs in the slow cooker and pour the marinade evenly over the top, tossing to coat.
- Cover and cook on low for 6 hours or until chicken is tender and shreds easily.
- Remove chicken from slow cooker, shred using two forks, and stir the meat back into the cooking juices.
- Serve warm with your choice of pita, rice, or fresh salad and toppings like tahini, pickled veggies, or fresh herbs.
For more easy recipes, check out Easy Weeknight Dinners and explore flavor-packed ideas at Food Network.
Expert Tips
Make sure to use chicken thighs for the best juiciness and texture. If you prefer leaner meat, chicken breasts work but may dry out faster. Adjust cayenne pepper to control heat. You can double the batch for meal prep and save leftovers in the fridge.
Storage
Store leftover shawarma chicken in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop or microwave to retain moisture.
Variations
For a vegan version, try marinating and slow cooking jackfruit with the same spices. Use gluten-free pita or lettuce wraps to keep it gluten-free. Swap olive oil with coconut oil if preferred. This recipe is naturally dairy-free and can be made refined sugar-free by avoiding any sauces that contain sugar.
FAQ
- Can I use chicken breasts instead of thighs in this Slow Cooker Shawarma Chicken Recipe? Yes, although thighs stay more tender and juicy, breasts can be used if you prefer leaner meat.
- How long should I cook shawarma chicken in the slow cooker? Cook on low for about 6 hours or until the chicken shreds easily.
- Can I prepare the marinade in advance? Absolutely! The marinade can be made a day ahead to deepen the flavor.
- Is this recipe gluten-free? Yes, it naturally contains no gluten but always check your spice labels and accompaniments.
- What sides go best with slow cooker shawarma chicken? Pita bread, rice, fresh salads, or pickled vegetables are perfect partners.
Call to Action
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