As I stepped into the kitchen, the warm aroma of spices wafted through the air, instantly transporting me to a cozy Middle Eastern street market. My recipe for Easy Slow Cooker Chicken Shawarma not only evokes those irresistible flavors but also makes meal prep feel like a breeze. Using tender chicken thighs, this dish is a fantastic summer option that keeps your kitchen cool while delivering a healthy, low-fat meal the whole family will adore. What makes this recipe even better is the delightful pairing of freshly chopped salad and a creamy yogurt dressing, creating a beautiful balance of tastes and textures. Ready to turn your slow cooker into a culinary traveler? Let’s dive in and bring those vibrant flavors to life! Why is Chicken Shawarma a Must-Try? Simplicity at its Best: This slow cooker recipe requires minimal prep, making it perfect for busy weeknights. Flavor Explosion: The harmonious blend of spices—cumin, paprika, and cinnamon—creates a mouthwatering experience that transports your taste buds. Healthy Option: Made with chicken thighs, it’s low-fat yet satisfying, fitting perfectly into a healthy eating plan. Versatile Serving: Pair it with fresh salads, flatbreads, or even quinoa for endless meal options. Enjoy it with a side of Crockpot Chicken Tinga Tacos for a delightful twist! Crowd-Pleaser: Whether you’re hosting friends or having a family dinner, this dish is sure to impress everyone at the table! Slow Cooker Chicken Shawarma Ingredients For the Chicken • 6 large skinless, boneless chicken thighs – Main protein; can use chicken breasts as a leaner substitute if desired. • 1 tablespoon olive oil – Adds richness and helps the spices adhere; can be replaced with coconut oil for a different flavor. • Juice of 1 lemon – Provides acidity and freshness; lime juice can be used as an alternative. • 1 teaspoon ground cumin – Adds warm, earthy flavor; other warm spices like coriander can enhance complexity. • 1 teaspoon paprika – Offers color and a mild sweetness; smoked paprika can be used for a smoky flavor. • 1 teaspoon ground coriander – Enhances the earthiness of the spice mix. • 1/2 teaspoon cinnamon – Adds warmth and depth; omit if you prefer a more straightforward flavor profile. • Pinch dried chili flakes – Introduces heat; adjust according to preference or replace with fresh chili for a bright note. • Pinch sea salt and black pepper – Essential for seasoning; use flavored salts for extra dimension. For the Yogurt Sauce • 1 tablespoon natural yogurt – Serves as part of the yogurt sauce; can substitute with Greek yogurt for added thickness. • 1 tablespoon mayonnaise – Adds creaminess to the sauce; opt for a plant-based mayo for a vegan alternative. • Juice of 1/2 lemon – Additional acidity and freshness for the yogurt sauce. For Serving • 4 flatbreads – Used for serving; can substitute with whole grain or gluten-free varieties. • 2 little gem lettuces – shredded – Adds fresh crunch and texture; iceberg or romaine can be replaced if unavailable. • 1/2 cucumber – sliced – Provides freshness and hydration; any mild salad cucumber variant works well. • 1 red pepper – sliced – Adds color and sweetness; consider using bell peppers of other colors for variation. • 150g baby plum tomatoes – Sweet and juicy addition; can substitute with any small-sized tomato. This Slow Cooker Chicken Shawarma is a delightful way to savor a world of flavors right from your home kitchen! Step‑by‑Step Instructions for Slow Cooker Chicken Shawarma Step 1: Prep Slow Cooker Begin by heating your slow cooker to high. This will allow your Slow Cooker Chicken Shawarma to cook evenly. While it preheats, gather your ingredients and ointment. You’ll want everything within reach to streamline the process and make it as efficient as possible. Step 2: Add Chicken Lightly oil the inside of the slow cooker pan with a bit of olive oil to prevent sticking. Place the six large skinless, boneless chicken thighs inside, ensuring they’re spaced out evenly to allow for succulent cooking. This is where the magic begins! Step 3: Drizzle Oil Drizzle one tablespoon of olive oil generously over the chicken thighs, allowing the rich flavor to soak in. The olive oil not only infuses the meat but also helps the spices adhere better, promising a deliciously seasoned end result. Step 4: Add Lemon Juice Pour the juice of one lemon directly over the chicken, enveloping it in that zesty freshness. The acidity from the lemon will tenderize the chicken while infusing vibrant flavor throughout the meat—prepare for a burst of brightness in every bite! Step 5: Season Sprinkle one teaspoon each of ground cumin, paprika, and ground coriander over the chicken, then add half a teaspoon of cinnamon and a pinch of dried chili flakes, salt, and black pepper. These robust spices create the signature taste of your Slow Cooker Chicken Shawarma as they meld together beautifully during cooking. Step 6: Cook Cover the slow cooker and let your chicken simmer on high for about 3.5 to 4 hours. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (75°C) and is tender enough to shred effortlessly. The enticing aroma wafting from the cooker will signal it’s nearly time to eat! Step 7: Make Dip While the chicken cooks, prepare the yogurt sauce by mixing one tablespoon each of natural yogurt and mayonnaise with the juice of half a lemon in a small bowl. Stir until creamy, ensuring a smooth and delightful dip that complements the flavors of your Slow Cooker Chicken Shawarma perfectly. Step 8: Serve Once the chicken is cooked, shred it into tender pieces with two forks while it’s still warm. Serve your delicious shawarma on warm flatbreads, topped with shredded little gem lettuce, sliced cucumbers, red peppers, and baby plum tomatoes for a refreshing and vibrant meal. Drizzle with the yogurt sauce and add hot sauce if you like a kick! How to Store and Freeze Slow Cooker Chicken Shawarma Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. Allow the chicken to cool completely before sealing to prevent condensation. Freezer: For longer storage, freeze shredded chicken shawarma in a resealable freezer bag for up to 3 months. Be sure to remove excess air before sealing for best results. Reheating: When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop or in a microwave until heated through, preserving the dish’s juicy texture. Variations & Substitutions for Slow Cooker Chicken Shawarma Customize your Slow Cooker Chicken Shawarma by mixing and matching these delicious ideas to suit your palate! Lean & Healthy: Substitute chicken thighs for chicken breasts to cut down on fat while keeping it satisfying. Spicy Twist: Add harissa or sriracha to amplify the heat—perfect for those who love a little kick! Smoky Flavor: Use smoked paprika instead of regular paprika for a bold and aromatic difference in taste. Herbaceous Freshness: Toss in fresh herbs like parsley or cilantro before serving for an extra layer of flavor. Quinoa or Rice: Serve the shawarma over quinoa or brown rice for a wholesome, gluten-free base instead of flatbreads. Veggie-Packed: Load the salad with additional veggies such as shredded carrots or radishes for added crunch and color. Creamy Variations: Instead of yogurt, try using tahini for a nutty, creamy sauce that pairs beautifully with the spices. Leftover Goodness: Transform leftovers into a hearty wrap or salad the next day—you can also try using it in a sandwich or as a topping for Air Fryer Chicken bites for a quick meal! Feel free to explore the flavor profiles and textures that excite your taste buds. Enjoy your culinary journey, and don’t hesitate to let others experience a taste of your creations! Expert Tips for Slow Cooker Chicken Shawarma Marinate Ahead: For maximum flavor, marinate the chicken thighs in spices and lemon juice a few hours before cooking. Check Temperature: Use a meat thermometer to ensure your chicken thighs reach 165°F (75°C) for safe consumption. Shred Warm: Shredding the chicken while it’s still warm makes it easier to pull apart and keeps the meat juicy. Alter Spice Levels: Adjust the amount of chili flakes based on your heat preference to suit anyone’s taste in the family. Serve Fresh: Enjoy the shawarma immediately after cooking for the best flavor and texture—perfect for summer dining! Storage Tip: If you have leftovers, store them in an airtight container for up to 3 days—great for meal prep! What to Serve with Easy Slow Cooker Chicken Shawarma Elevate your dining experience by exploring the delightful companions for this aromatic dish, perfect for warm summer nights. Crispy Greek Salad: The cool, crunchy vegetables and zesty dressing provide a refreshing contrast to the warm shawarma, brightening each bite. Creamy Hummus: Rich and smooth, this classic dip pairs beautifully with flatbreads, offering a nutty counterpart to the chicken’s spices. Garlic Yogurt Sauce: A drizzle of this homemade sauce adds tanginess and extra creaminess, enhancing the flavors of the shawarma while balancing the spice. Pineapple Pita Chips: Sweet and tropical, these chips introduce a fun crunchy element alongside the meal, creating a delicious combination of flavors. Quinoa Tabbouleh: This grain-packed salad brings fresh herbs and lemony zest, complementing the shawarma and adding an extra layer of nutrition. Mint Tea: Sip on this traditional drink for a refreshing end to your meal; its soothing flavor pairs perfectly with the spices of the shawarma. Roasted Cauliflower: The caramelized edges and tender centers of roasted cauliflower add a delightful texture contrast, enhancing the overall dining experience. Baklava: For dessert, this sweet and flaky pastry brings a luscious honey contrast to the savory shawarma, rounding off a heavenly meal. Make Ahead Options These Easy Slow Cooker Chicken Shawarma are perfect for meal prep enthusiasts! You can season the chicken thighs and marinate them in the spice mix up to 24 hours in advance, which allows the flavors to develop beautifully. Simply store the seasoned chicken in an airtight container in the refrigerator until you’re ready to cook. Additionally, you can prepare the yogurt sauce and refrigerate it for up to 3 days prior. When you’re ready to serve, just toss everything into the slow cooker and let it do its magic. This way, you’ll enjoy a delicious, hassle-free dinner with minimal effort, perfect for busy weeknights! Slow Cooker Chicken Shawarma Recipe FAQs How do I choose the best chicken thighs for this recipe? Absolutely! When selecting chicken thighs, look for those that are plump and have a good amount of marbling, as this will ensure juiciness and flavor. You can also choose organic or free-range chicken for a healthier option if you prefer. What is the best way to store leftovers, and how long do they last? Store any leftovers in an airtight container in the fridge for up to 3 days. Allow the chicken to cool completely before sealing it to prevent condensation, which can make the chicken soggy. Can I freeze Slow Cooker Chicken Shawarma? Very! To freeze, shred the cooled chicken and place it in a resealable freezer bag, removing as much air as possible. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently on the stovetop or in the microwave. What should I do if my chicken doesn’t shred easily? If you find that your chicken isn’t shredding easily, it might not be cooked through. Make sure it reaches an internal temperature of 165°F (75°C). If that’s good, let it sit for a few minutes before trying to shred it again—this allows for easier pulling apart. Are there any dietary considerations I should keep in mind? Certainly! If you are concerned about allergies, ensure that none of your guests are allergic to any spices used, especially chili flakes, and note that the yogurt sauce contains dairy. For a dairy-free option, substitute the yogurt and mayonnaise with plant-based alternatives. What can I serve with Slow Cooker Chicken Shawarma for a complete meal? I often make a vibrant salad on the side, such as tabbouleh or a light cucumber salad. You can also serve it with warm flatbreads, quinoa, or brown rice for a filling, wholesome meal that everyone will enjoy! Delicious Slow Cooker Chicken Shawarma for Effortless Dinners Enjoy a flavor-packed Slow Cooker Chicken Shawarma, combining tender chicken thighs and aromatic spices for an effortless dinner. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 3 hours hrs 30 minutes minsTotal Time 3 hours hrs 45 minutes mins Servings: 4 servingsCourse: ChickenCuisine: Middle EasternCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken6 large skinless, boneless chicken thighs can use chicken breasts as a leaner substitute1 tablespoon olive oil can replace with coconut oil for different flavor1 tablespoon lemon juice lime juice can be used as an alternative1 teaspoon ground cumin can enhance with other warm spices like coriander1 teaspoon paprika smoked paprika can be used for a smoky flavor1 teaspoon ground coriander enhances the earthiness of the spice mix1/2 teaspoon cinnamon omit if you prefer a simple flavor profilepinch dried chili flakes adjust according to preferencepinch sea salt use flavored salts for extra dimensionpinch black pepperFor the Yogurt Sauce1 tablespoon natural yogurt can substitute with Greek yogurt for thickness1 tablespoon mayonnaise opt for plant-based mayo for vegan alternative1/2 tablespoon lemon juice for additional acidityFor Serving4 flatbreads can substitute with whole grain or gluten-free varieties2 little gem lettuces shredded iceberg or romaine can be used1/2 cucumber sliced1 red pepper sliced can use other colors of bell peppers150 g baby plum tomatoes can substitute with small-sized tomatoes Equipment Slow Cooker Method Step‑by‑Step InstructionsBegin by heating your slow cooker to high. Gather your ingredients for efficiency.Lightly oil the inside of the slow cooker pan. Place the chicken thighs inside, spaced out evenly.Drizzle olive oil generously over the chicken thighs, helping the spices adhere better.Pour the juice of one lemon over the chicken for zesty flavor and tenderness.Sprinkle cumin, paprika, coriander, cinnamon, chili flakes, salt, and black pepper over the chicken.Cover and let simmer on high for about 3.5 to 4 hours until chicken reaches 165°F and is tender.Prepare the yogurt sauce by mixing yogurt, mayonnaise, and lemon juice in a small bowl.Once cooked, shred the chicken and serve on warm flatbreads topped with lettuce, cucumbers, peppers, and tomatoes, drizzling yogurt sauce on top. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg NotesFor best results, marinate chicken in spices and lemon juice hours before cooking. Store leftovers in an airtight container for up to 3 days. Tried this recipe?Let us know how it was!
