Slow Cooker Chicken Shawarma
A flavorful and tender slow cooker chicken shawarma recipe that is easy to prepare and perfect for wraps, salads, or rice bowls. Marinated with traditional Middle Eastern spices and cooked low and slow for juicy, aromatic chicken.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Ingredients
2 pounds boneless, skinless chicken thighs
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup plain Greek yogurt
1/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon white vinegar
1 small onion, thinly sliced
Instructions
In a large bowl, combine the minced garlic, ground cumin, paprika, turmeric, coriander, allspice, cinnamon, cayenne pepper, kosher salt, and black pepper.
Add the Greek yogurt, lemon juice, olive oil, and white vinegar to the spice mixture. Stir well to form a marinade.
Place the chicken thighs in the bowl with the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight for best flavor.
Place the thinly sliced onion at the bottom of the slow cooker.
Arrange the marinated chicken thighs on top of the onions in the slow cooker.
Pour any remaining marinade over the chicken.
Cover and cook on low for 6 hours, or until the chicken is tender and fully cooked.
Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir to combine with the juices and onions.
Serve the slow cooker chicken shawarma warm in pita bread, over rice, or with a fresh salad.