Slow Cooker Chicken Shawarma

Key Ingredients & Substitutions

Chicken Thighs: I love using boneless, skinless chicken thighs for their juiciness and flavor. If you’re looking for a leaner option, chicken breasts can work, but they may be less tender after cooking.

Spices: Cumin, paprika, and coriander really bring the shawarma to life. If you’re missing any, try a curry powder or even a taco seasoning mix as a substitute. Just adjust the amounts according to taste!

Olive Oil: This adds richness to the marinade. If you’re out, any good vegetable or canola oil will do. Some folks even use yogurt for a creamier marinade if that’s your style!

Apple Cider Vinegar: This gives a nice tangy kick. You can swap it for lemon juice or white vinegar in a pinch. Both will add brightness to the dish.

How Do I Get the Most Flavor from My Marinade?

Marinating chicken is crucial for flavor! I find that letting the chicken soak in the marinade overnight makes a big difference. Here’s my method:

• Mix your marinade well, ensuring garlic is evenly distributed.
• Place the chicken in a gallon zip-top bag with the marinade. Seal and shake to coat well.
• Let it sit in the fridge for at least an hour, but overnight is best for maximum flavor!

How to Make Slow Cooker Chicken Shawarma

Ingredients You’ll Need:

For the Chicken:

• 2 pounds boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (adjust for spice preference)
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• Salt and pepper to taste

For Serving:

• Fresh parsley or cilantro, for garnish
• Pita bread or flatbreads, for serving
• Optional toppings: diced cucumbers, sliced onions, halved cherry tomatoes, feta cheese, tahini, or yogurt

How Much Time Will You Need?

This delicious slow-cooked chicken shawarma requires about 15 minutes of preparation time, plus a cooking time of 6-7 hours on low or 3-4 hours on high in the slow cooker. Ideally, let your chicken marinate for at least 1 hour for great flavor, or overnight if you can plan ahead!

Step-by-Step Instructions:

1. Prepare the Marinade:

In a large bowl, mix together the minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, olive oil, apple cider vinegar, salt, and pepper. This mix is your flavorful marinade that will make the chicken delicious!

2. Marinate the Chicken:

Add the chicken thighs to the bowl with the marinade. Use your hands (or a spoon) to turn the chicken so that it gets well-coated in all those tasty spices. Cover the bowl with plastic wrap and let it marinate for at least 1 hour, or even overnight if you have the time.

3. Cook the Chicken:

After marinating, transfer the chicken thighs to the slow cooker. Spread them out evenly. Put the lid on the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it’s tender and flakes easily with a fork.

4. Shred and Serve:

Once your chicken is cooked, use two forks to shred it directly inside the slow cooker. Mix the shredded chicken with all the yummy juices. Now it’s time to serve! You can pile the chicken into pita bread or flatbreads and add your choice of toppings like diced cucumbers, sliced onions, cherry tomatoes, feta cheese, or a drizzle of tahini or yogurt.

5. Garnish and Enjoy:

Finish off your chicken shawarma by sprinkling fresh parsley or cilantro on top. Now you’re ready to dig in and enjoy this homemade delight!

Can I Use Different Cuts of Chicken?

Absolutely! While chicken thighs are ideal for this recipe due to their juiciness and flavor, you can also use boneless, skinless chicken breasts. Just keep in mind that breasts may result in a slightly drier texture, so monitor cooking time closely—cooking on low for about 3-4 hours should suffice.

How Do I Adjust the Spice Level?

If you prefer a milder shawarma, reduce the cayenne pepper to 1/2 teaspoon or omit it entirely. Alternatively, for more heat, you can add extra cayenne or even some chopped chili peppers to the marinade before cooking. Just remember, it’s always easier to add spice than to take it away!

Can I Make This Recipe Gluten-Free?

Yes, just serve the chicken shawarma with gluten-free wraps or lettuce leaves instead of pita or flatbreads. You can also check that the tahini and any toppings you use are certified gluten-free. These modifications will still give you that delicious shawarma experience!

How to Store Leftovers?

Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. You can also freeze the shredded chicken for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in the microwave or on the stovetop with a splash of water or broth to keep it moist.