This Slow Cooker Chicken Shawarma is a tasty and easy dish! It’s made with tender chicken, warm spices, and a zesty yogurt sauce. Just set it and forget it while it cooks!
I love how the flavors come together while I go about my day. It’s perfect for meal prep or serving at a cozy dinner. Pair it with rice or wraps, and you have a delicious meal! 😊
Key Ingredients & Substitutions
Chicken Thighs: Thighs are perfect because they stay tender and juicy when cooked slowly. If you prefer, you can use boneless, skinless chicken breasts, but they may dry out faster. Cooking the thighs for tenderness is truly worth it!
Spices: The blend of cumin, coriander, and paprika gives shawarma its distinctive flavor. If you don’t have smoked paprika, regular paprika works too. You can also adjust cayenne pepper for spiciness based on your preference.
Yogurt: Plain yogurt adds creaminess and tang. You can substitute it with Greek yogurt for thicker consistency or use a dairy-free yogurt for a vegan option. This change can slightly alter the taste but still keeps it delicious!
Fresh Parsley: I love adding extra parsley for garnish; it brightens up the dish wonderfully. If you’re not a fan of parsley, fresh cilantro can work as an alternative, giving it a different fresh flavor.
How Do I Get the Chicken Just Right in the Slow Cooker?
Cooking chicken in a slow cooker can be simple, but getting it just right is key. Here are some steps for perfectly tender chicken:
- Use chicken thighs for juiciness.
- Cook on low for 4-6 hours if you can; this slow and steady heat works wonders.
- Check the internal temperature; chicken should be at least 165°F (74°C) to be safe.
- Shred the chicken in the cooker, so it absorbs all those yummy spices and juices.
- If using breasts, consider checking them earlier to avoid drying out.
With these tips, you’ll have a fantastic chicken shawarma experience every time! Enjoy! 🌯
Slow Cooker Chicken Shawarma
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup plain yogurt
- 2 tbsp olive oil
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley (plus extra for garnish)
For Serving:
- Pita bread or flatbread
- Tzatziki or garlic yogurt sauce
- Optional salad: chopped lettuce, tomato, cucumber, and red onion
How Much Time Will You Need?
This Slow Cooker Chicken Shawarma recipe takes about 15 minutes to prep and then 4-6 hours on low or 2-3 hours on high to cook. It’s a hands-off meal that lets you do other things while it cooks and fills your home with delicious aromas!
Step-by-Step Instructions:
1. Prepare the Spice Mixture:
In a small bowl, mix together the minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, and black pepper. This spice blend will give the chicken its yummy flavors!
2. Coat the Chicken:
Place the chicken thighs in the slow cooker. Pour the spice mixture over the chicken. Add yogurt, olive oil, lemon juice, and chopped parsley. Stir it all together well so that every piece of chicken is coated in the marinade.
3. Slow Cook the Chicken:
Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The chicken should be tender and easy to shred when it’s done cooking.
4. Shred the Chicken:
When the chicken is finished cooking, use two forks to shred it right in the slow cooker. Stir it around in the juices so it gets all that delicious flavor!
5. Serve It Up:
Warm some pita or flatbread and place a generous scoop of the shredded chicken onto the bread. You can add any toppings you like, such as fresh chopped lettuce, diced tomatoes, cucumbers, and red onion for extra crunch and flavor!
6. Add the Final Touches:
Drizzle with tzatziki or garlic yogurt sauce, sprinkle some extra fresh parsley on top, and serve with lemon wedges on the side for a zesty kick!
Enjoy your juicy, flavorful Slow Cooker Chicken Shawarma wrapped in soft flatbread! It’s a delightful meal that’s sure to satisfy! 🌯✨
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts, but be careful not to overcook them, as they can become dry more quickly than thighs. Cooking on low for about 3-4 hours should work well!
Can I Make This Shawarma Ahead of Time?
Absolutely! You can prepare the marinade and coat the chicken in advance, then refrigerate it until you’re ready to cook. You can also cook it ahead of time, shred the chicken, and store it in an airtight container in the fridge for up to 3 days.
How Do I Store Leftovers?
Store any leftover chicken shawarma in an airtight container in the fridge for up to 3 days. To reheat, just microwave it until warm, or warm it gently on the stovetop while adding a splash of water or broth to keep it moist.
What Can I Use Instead of Yogurt?
If you’re looking for a substitute, you can use sour cream or Greek yogurt for a similar tangy flavor and texture. For a dairy-free option, try a plant-based yogurt. Just ensure it’s unsweetened for the best taste!
