Description
Slow Cooker Chicken Shawarma is a bold, comforting meal packed with warm spices and Mediterranean flavor. Set it, forget it, and enjoy every bite!
Ingredients
For the Chicken:
2 pounds boneless, skinless chicken thighs
4 cloves garlic, minced
For the Spice Marinade:
2 tsp ground cumin
2 tsp ground paprika
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp cayenne pepper (adjust to taste)
1 tsp salt
1/2 tsp black pepper
For the Marinade Liquid:
1/4 cup olive oil
1/4 cup plain yogurt
2 tbsp apple cider vinegar
Juice of 1 lemon
For Serving:
Fresh parsley, chopped
Pita bread
Fresh vegetables (cucumbers, tomatoes)
Optional: feta cheese, pickled onions
Instructions
Mix the Spices:
In a large bowl, mix garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and black pepper.Make the Marinade:
Stir in olive oil, yogurt, apple cider vinegar, and lemon juice until fully combined.Marinate the Chicken:
Place chicken thighs in the slow cooker. Pour the marinade over the top and coat evenly.Slow Cook:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and shreddable.Shred and Stir:
Shred the chicken with two forks in the slow cooker and mix it into the juices.Serve:
Serve with warm pita bread, fresh vegetables, and your favorite toppings.
Notes
Use chicken breasts if preferred, but monitor to prevent dryness.
Want crispy edges? Broil the shredded chicken for 3–5 minutes.
For a dairy-free version, use plant-based yogurt or increase olive oil and lemon juice.
Great for meal prep—leftovers store well in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg