introduction
This slow cooker chicken shawarma is easy and full of flavor. It uses simple spices and slow heat to make tender chicken. Serve it in pita with toppings. You can also pair it with a warm soup like creamy chicken tortilla soup for a cozy meal.
why make this recipe
Make this recipe when you want an easy dinner that cooks itself. The slow cooker keeps the chicken juicy. You can make it ahead and use it all week. It also goes well with many sides, such as rice, salad, or the creamy chicken tortilla soup for extra comfort.
how to make Slow Cooker Chicken Shawarma
Mix the spice, oil, lemon, and garlic. Coat the chicken well. Put it in the slow cooker and cook until it is very tender. Shred the meat and warm the pita. If you like, serve the shawarma with pickles, tahini, and fresh veggies. You might also enjoy it with a bowl of creamy chicken tortilla soup on the side.
Ingredients :
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1/4 cup olive oil
- 2 tablespoons shawarma spice mix
- Juice of 1 lemon
- 4 garlic cloves, minced
- Salt and pepper, to taste
- Toppings: pickles, tahini, cucumbers, tomatoes, pita bread
Directions :
- In a large bowl, mix the olive oil, shawarma spice mix, lemon juice, minced garlic, salt, and pepper. Add the chicken and toss until well coated.
- Place the marinated chicken in the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks.
- Assemble the shawarma by loading the shredded chicken into pita bread and adding your favorite toppings.
how to serve Slow Cooker Chicken Shawarma
Warm the pita before serving. Load the shredded chicken into the pita. Add pickles, tahini, cucumbers, and tomatoes. Serve with a side salad or a warm bowl of creamy chicken tortilla soup to make the meal fuller.
how to store Slow Cooker Chicken Shawarma
Cool the chicken to room temperature. Put it in an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.
tips to make Slow Cooker Chicken Shawarma
- Use thighs for more flavor and juicier meat.
- Trim excess fat if you prefer leaner meat.
- If you want more tang, add extra lemon juice after cooking.
- Reheat gently in a pan or microwave until hot. You can also add a splash of water to keep it moist.
- Try it with warm pita and fresh toppings, or serve over rice. For another warm side, consider the creamy chicken tortilla soup.
variation (if any)
- Use chicken breasts if you prefer lean meat.
- Add a little yogurt to the marinade for a creamier taste.
- Mix in chopped herbs like parsley or cilantro when serving.
- For spicier shawarma, add cayenne or chili flakes to the spice mix.
FAQs (minimum three FAQ)
Q: Can I use frozen chicken in the slow cooker?
A: Yes, you can start with frozen chicken, but add extra cook time and ensure it reaches a safe internal temperature.
Q: Can I make the shawarma spice mix at home?
A: Yes. A simple mix can include cumin, paprika, coriander, turmeric, garlic powder, and cinnamon.
Q: How do I keep the chicken from drying out?
A: Cook on low and use thighs for more moisture. Add a little extra olive oil or a splash of broth if needed.
Q: Can I make this in an oven instead?
A: Yes. Roast at 375°F (190°C) for 25–35 minutes, then shred the chicken.
Q: Is this recipe good for meal prep?
A: Yes. It stores well in the fridge and freezes nicely for future meals.
Slow Cooker Chicken Shawarma
Ingredients
Method
- In a large bowl, mix the olive oil, shawarma spice mix, lemon juice, minced garlic, salt, and pepper.
- Add the chicken and toss until well coated.
- Place the marinated chicken in the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks.
- Warm the pita before serving. Load the shredded chicken into the pita and add pickles, tahini, cucumbers, and tomatoes.
- Serve with a side salad or a warm bowl of creamy chicken tortilla soup.