Description
This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful Middle Eastern-inspired chicken thighs slow-cooked to perfection with a fragrant blend of spices. Served in warm pita bread with fresh cucumbers, tomatoes, and creamy tahini sauce, it makes for a delicious and easy meal perfect for busy days or gatherings.
Ingredients
Scale
Chicken and Marinade
- 2 lbs chicken thighs
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- Salt to taste
- 1/4 cup olive oil
- 1/4 cup lemon juice
To Serve
- 4 pita breads
- 1 cup sliced cucumbers
- 1 cup chopped tomatoes
- 1/2 cup tahini sauce
Instructions
- Prepare the spice mixture: In a bowl, combine the minced garlic, ground cumin, ground coriander, turmeric, paprika, cinnamon, cayenne pepper, salt, olive oil, and lemon juice to create a flavorful marinade.
- Coat the chicken: Thoroughly coat the chicken thighs with the prepared spice mixture, ensuring each piece is evenly covered for maximum flavor infusion.
- Place chicken in slow cooker: Arrange the spiced chicken thighs in the slow cooker in a single layer to allow even cooking throughout.
- Slow cook the chicken: Cook the chicken on low heat for 6-8 hours or on high heat for 3-4 hours until it is tender and fully cooked.
- Shred the chicken: Once cooked, use two forks to shred the chicken into bite-sized pieces, mixing it with the remaining cooking juices for extra flavor and moisture.
- Assemble the shawarma wraps: Warm the pita breads, then fill each with shredded chicken, sliced cucumbers, chopped tomatoes, and a generous drizzle of tahini sauce. Serve immediately.
Notes
- For a spicier dish, increase the cayenne pepper according to taste.
- Use boneless, skinless chicken thighs for the best texture and flavor absorption.
- If preferred, chicken breasts can be substituted but may be less tender.
- Warm the pita bread slightly before serving to make them more pliable.
- Leftover chicken shawarma can be refrigerated for up to 3 days and reheated gently before serving.
