Why You’ll Love This Recipe
- Effortless Preparation: Simply marinate the chicken, set it in the slow cooker, and let it cook to perfection with minimal hands-on time.
- Health-Conscious: This recipe is adaptable for various dietary preferences, including gluten-free, paleo, and Whole30.
- Versatile Serving Options: Enjoy the chicken in pitas, over rice, or atop salads, making it suitable for various meal preferences.
- Flavorful and Aromatic: A blend of spices infuses the chicken with authentic shawarma flavors, offering a restaurant-quality experience at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs
- Plain Greek yogurt
- Fresh lemon juice
- Minced garlic
- Ground cumin
- Ground paprika
- Ground turmeric
- Ground cinnamon
- Ground coriander
- Salt and black pepper
- Olive oil
Directions
- Prepare the Marinade: In a bowl, combine Greek yogurt, lemon juice, minced garlic, cumin, paprika, turmeric, cinnamon, coriander, salt, and pepper. Mix until smooth.
- Marinate the Chicken: Place the chicken thighs in the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours or overnight for enhanced flavor.
- Slow Cook: Transfer the marinated chicken to the slow cooker. Drizzle olive oil over the top. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Finish and Serve: Once cooked, you can shred the chicken for wraps or leave it whole for serving over rice or salads.
Servings and Timing
- Servings: This recipe yields approximately 4-6 servings.
- Preparation Time: 10-15 minutes
- Marinating Time: At least 4 hours (or overnight)
- Cooking Time: 6-7 hours on low or 3-4 hours on high
Variations
- Protein Alternatives: Substitute chicken thighs with boneless, skinless chicken breasts or even turkey for a leaner option.
- Spice Level: Adjust the heat by adding cayenne pepper or red pepper flakes to the marinade.
- Serving Styles: Serve the shawarma in pita bread, over cauliflower rice for a low-carb option, or atop a fresh salad with tzatziki sauce.
Storage/Reheating
- Storage: Place leftover chicken in an airtight container and refrigerate for up to 4 days.
- Reheating: Warm the chicken in a skillet over medium heat or in the microwave until heated through.
- Freezing: For longer storage, freeze the cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is chicken shawarma?
Chicken shawarma is a Middle Eastern dish where marinated chicken is traditionally cooked on a vertical rotisserie. This slow cooker version offers a convenient alternative with similar flavors.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may be less moist than thighs. Adjust cooking times accordingly to prevent drying out.
How can I make this recipe dairy-free?
Substitute Greek yogurt with a dairy-free yogurt alternative or use a marinade base of olive oil and lemon juice.
Is this recipe spicy?
The base recipe is mildly spiced. To increase heat, add cayenne pepper or red pepper flakes to the marinade.
Can I prepare the marinade in advance?
Absolutely! Preparing the marinade a day ahead can enhance the flavors. Store it in the refrigerator until ready to use.
What sides pair well with chicken shawarma?
Common sides include hummus, tabbouleh, pita bread, pickled vegetables, and salads.
How do I prevent the chicken from drying out?
Using chicken thighs helps retain moisture. Ensure not to overcook and keep the slow cooker covered during cooking.
Can I cook this on the stovetop?
While this recipe is designed for a slow cooker, you can simmer the marinated chicken on the stovetop over low heat until fully cooked.
What’s the best way to shred the chicken?
Use two forks to pull apart the chicken gently. Alternatively, a stand mixer with a paddle attachment can shred larger quantities quickly.
How can I add a smoky flavor?
Incorporate smoked paprika into the spice blend or finish the cooked chicken under a broiler for a few minutes to achieve a slight char.
Conclusion
Slow Cooker Chicken Shawarma brings the exotic flavors of Middle Eastern cuisine to your kitchen with ease and versatility. Whether you’re adhering to specific dietary preferences or simply seeking a delicious meal, this recipe is sure to satisfy your culinary cravings.
Print
Slow Cooker Chicken Shawarma
- Total Time: 6+ hours
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Slow Cooker Chicken Shawarma is an easy, flavorful, and tender Middle Eastern-inspired dish made with a fragrant spice blend and cooked to perfection. This recipe requires minimal effort and delivers a restaurant-quality experience right at home. Serve it in pita wraps, over rice, or with a fresh salad for a versatile and delicious meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ½ cup plain Greek yogurt
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Instructions
-
Prepare the Marinade:
- In a mixing bowl, whisk together Greek yogurt, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, coriander, salt, and black pepper.
-
Marinate the Chicken:
- Coat the chicken thighs evenly in the marinade. Cover and refrigerate for at least 4 hours or overnight for deeper flavor.
-
Slow Cook:
- Transfer the marinated chicken to the slow cooker. Drizzle with olive oil.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender and fully cooked.
-
Finish & Serve:
- Shred the chicken with two forks or leave it whole. Serve in pita wraps, over rice, or in a salad.
Notes
- For a dairy-free version, replace Greek yogurt with dairy-free yogurt or a mix of olive oil and lemon juice.
- For extra heat, add cayenne pepper or red pepper flakes to the marinade.
- To add a smoky flavor, use smoked paprika or briefly broil the chicken after slow cooking.
- Prep Time: 10-15 minutes
- Marinating Time: 4+ hours (overnight recommended)
- Cook Time: 6-7 hours (low) / 3-4 hours (high)
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
