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–+ servings
Slow Cooker Chicken Shawarma

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.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 large skinless, boneless chicken thighs can use chicken breasts as a leaner substitute
  • 1 tablespoon olive oil can replace with coconut oil for different flavor
  • 1 tablespoon lemon juice lime juice can be used as an alternative
  • 1 teaspoon ground cumin can enhance with other warm spices like coriander
  • 1 teaspoon paprika smoked paprika can be used for a smoky flavor
  • 1 teaspoon ground coriander enhances the earthiness of the spice mix
  • 1/2 teaspoon cinnamon omit if you prefer a simple flavor profile
  • pinch dried chili flakes adjust according to preference
  • pinch sea salt use flavored salts for extra dimension
  • pinch black pepper
For the Yogurt Sauce
  • 1 tablespoon natural yogurt can substitute with Greek yogurt for thickness
  • 1 tablespoon mayonnaise opt for plant-based mayo for vegan alternative
  • 1/2 tablespoon lemon juice for additional acidity
For Serving
  • 4 flatbreads can substitute with whole grain or gluten-free varieties
  • 2 little gem lettuces shredded iceberg or romaine can be used
  • 1/2 cucumber sliced
  • 1 red pepper sliced can use other colors of bell peppers
  • 150 g baby plum tomatoes can substitute with small-sized tomatoes

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. Begin by heating your slow cooker to high. Gather your ingredients for efficiency.
  2. Lightly oil the inside of the slow cooker pan. Place the chicken thighs inside, spaced out evenly.
  3. Drizzle olive oil generously over the chicken thighs, helping the spices adhere better.
  4. Pour the juice of one lemon over the chicken for zesty flavor and tenderness.
  5. Sprinkle cumin, paprika, coriander, cinnamon, chili flakes, salt, and black pepper over the chicken.
  6. Cover and let simmer on high for about 3.5 to 4 hours until chicken reaches 165°F and is tender.
  7. Prepare the yogurt sauce by mixing yogurt, mayonnaise, and lemon juice in a small bowl.
  8. 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

Notes

For best results, marinate chicken in spices and lemon juice hours before cooking. Store leftovers in an airtight container for up to 3 days.

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