If you’re craving Middle Eastern flavors but want a set-it-and-forget-it meal, you are going to love this Slow Cooker Chicken Shawarma Recipe. It’s bursting with warm spices, bright lemon, and garlic that seep into tender chicken cooked slowly to perfection. This recipe turns simple ingredients into a restaurant-quality dish that’s juicy, aromatic, and oh-so-satisfying. Whether you’re new to shawarma or a longtime fan, this version is effortless and brings vibrant magic to your weeknight dinner.
Ingredients You’ll Need
The beauty of this Slow Cooker Chicken Shawarma Recipe lies partly in its straightforward ingredients list. Each component plays a vital role—from the garlic’s pungent punch to the velvety texture olive oil delivers. These common pantry staples combine to create layers of flavor that make this dish unforgettable. Here’s what you’ll want to have ready:
- 3-4 boneless, skinless chicken breasts: These provide the tender, juicy base that absorbs all the delicious spices beautifully.
- 4 cloves fresh garlic, minced: Fresh garlic gives a lively, aromatic depth that dried garlic powders just can’t match.
- 1/4 cup freshly squeezed lemon juice: This brightens and balances the robust spices, bringing a perfect zing.
- 2 tsp ground cumin: Adds an earthy, warm foundation that’s essential in authentic shawarma seasoning.
- 2 tsp smoked paprika: Gives a smoky sweetness that elevates the chicken with subtle complexity.
- 2 tsp ground coriander: Provides citrusy undertones contributing to the overall brightness and freshness.
- 2 tbsp olive oil: Keeps the chicken moist and helps the spices blend smoothly into every bite.
- Salt and pepper to taste: Simple seasonings that enhance all the other flavors without overpowering them.
- Pita bread or rice for serving: Perfect vehicles for soaking up every drop of this flavorful chicken and its juices.
How to Make Slow Cooker Chicken Shawarma Recipe
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients so nothing catches you off guard. Mince the fresh garlic finely and squeeze fresh lemon juice for the best brightness. Having everything ready makes the process smoother and more enjoyable.
Step 2: Mix the Marinade
In a bowl, combine the minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, ground coriander, salt, and pepper. Whisk these together until well blended—the colors and aromas will already start to hint at the magic you’re about to create.
Step 3: Coat the Chicken
Place the chicken breasts in the bowl with the marinade or in a large resealable bag. Coat thoroughly so each piece is enveloped in the flavorful mixture. Letting the chicken rest while you prepare your slow cooker helps the spices begin to infuse.
Step 4: Set Up the Slow Cooker
Transfer the marinated chicken breasts to the slow cooker, making sure all the marinade goes in as well. This ensures every morsel benefits from the spices and juice as it cooks low and slow.
Step 5: Cook the Chicken
Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. This slow cooking not only makes the chicken incredibly tender but also allows the shawarma flavors to deepen and mingle deliciously.
Step 6: Shred and Serve
Once cooked, shred the chicken directly in the slow cooker using two forks. This helps soak up the juices and makes serving easier. Serve warm on fluffy pita bread or over fluffy rice with fresh veggies, embracing all the juicy goodness.
How to Serve Slow Cooker Chicken Shawarma Recipe
Garnishes
Fresh garnishes can take your Slow Cooker Chicken Shawarma Recipe from amazing to unforgettable. Think bright chopped parsley, tangy pickles, crisp cucumbers, or a drizzle of creamy garlic sauce or tahini. These add texture and freshness that complement the rich, spiced chicken perfectly.
Side Dishes
This chicken shines when paired with simple yet flavorful sides. Classic options include warm pita bread, fluffy basmati rice, or even a vibrant tabbouleh salad. Roasted vegetables or a cooling cucumber-yogurt salad also offer nice contrasts that balance the dish beautifully.
Creative Ways to Present
Want to mix it up? Use the shredded shawarma chicken as a filling for wraps or stuffed peppers, top off a salad bowl, or layer it in a grain bowl with roasted veggies and sauces. This Slow Cooker Chicken Shawarma Recipe is incredibly versatile—perfect for experimenting!
Make Ahead and Storage
Storing Leftovers
Leftover shawarma chicken stores well and actually tastes even better the next day once the flavors have melded further. Keep it in an airtight container in the refrigerator for up to 4 days, ready for quick meals or snacks.
Freezing
If you want to save some for later, freezing works beautifully. Portion the shredded chicken into freezer-safe containers or bags and store for up to 3 months. Make sure to remove as much air as possible to prevent freezer burn.
Reheating
To reheat, gently warm the chicken on the stovetop or microwave until heated through. Adding a splash of water or broth keeps it moist and tender. Avoid overcooking during reheating to maintain that luscious texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Slow Cooker Chicken Shawarma Recipe, adding even more juiciness and flavor. Just adjust the cooking time slightly as thighs can cook a bit faster or slower depending on size.
Is it necessary to marinate the chicken ahead of time?
While marinating for a few hours or overnight helps deepen the flavor, the slow cooker’s long cooking time still allows the spices to infuse beautifully. So if you’re short on time, coating and cooking directly still yields fantastic results.
Can I make this recipe spicy?
Definitely! Add chili powder, cayenne pepper, or fresh chopped chili to the marinade for a spicy kick that perfectly complements the shawarma spices. Adjust the heat level to your preference.
What kind of pita is best for serving?
Soft, fresh pita bread works best as it can easily wrap around the shredded chicken and absorb the juices. Warmed pita rounds or pockets are both great options depending on how you like to eat it.
Can I double this recipe for a crowd?
Yes, this recipe scales up nicely. Just make sure your slow cooker is large enough to hold the extra chicken and marinade without overcrowding for even cooking. You might need to extend cooking time slightly when doubling.
Final Thoughts
This Slow Cooker Chicken Shawarma Recipe is a total game-changer for busy nights when you want big flavor without the fuss. It’s cozy, comforting, and endlessly adaptable, making it a favorite to keep in your weekly lineup. I promise once you try it, you’ll be coming back to these fragrant spices and melt-in-your-mouth chicken again and again. Go ahead, treat yourself to a taste of the Middle East from the comfort of your kitchen—you won’t regret it!
Print
Slow Cooker Chicken Shawarma Recipe
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
Description
This Slow Cooker Chicken Shawarma recipe offers a flavorful, tender chicken dish infused with traditional Middle Eastern spices. Perfect for an easy, hands-off meal, the chicken is marinated in a blend of garlic, lemon juice, and aromatic spices, then slow-cooked to juicy perfection. Serve it over warm pita bread or rice with fresh vegetables for an authentic, satisfying dinner.
Ingredients
Chicken
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
Marinade
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp ground coriander
- Salt and pepper to taste
To Serve
- Pita bread or rice
Instructions
- Gather Ingredients: Collect all ingredients to ensure a smooth preparation process.
- Prepare Marinade: In a bowl, stir together minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, ground coriander, salt, and pepper until fully combined to create a flavorful marinade.
- Marinate Chicken: Coat the chicken breasts thoroughly with the marinade. Let the chicken rest for a few minutes to absorb the flavors while you set up the slow cooker.
- Set Up Slow Cooker: Place the marinated chicken breasts into the slow cooker, pouring any leftover marinade over the top to maximize flavor infusion.
- Slow Cook Chicken: Cook on low heat for 6-7 hours or alternatively on high heat for 3-4 hours, until the chicken is tender and shreds easily with a fork.
- Shred and Serve: Using two forks, shred the chicken directly in the slow cooker to soak up additional juices. Serve warm on pita bread or over rice, accompanied by fresh vegetables if desired.
Notes
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Serve with garlic sauce, tahini, or hummus for authentic shawarma accompaniments.
- Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
- Use chicken thighs for a juicier, more flavorful result if preferred.
- Adjust spice levels by adding a pinch of cayenne pepper or chili flakes if you like it spicier.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
