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Slow Cooker Chicken Shawarma

A delightful and aromatic dish combining tender chicken with a medley of spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 2 pounds boneless, skinless chicken thighs Thighs are recommended for more moisture and flavor.
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper Adjust for desired heat.
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 juice of 1 lemon
Garnish
  • to taste Fresh parsley For garnish

Method
 

Preparation
  1. In a mixing bowl, combine the minced garlic, ground cumin, paprika, turmeric, coriander, cayenne pepper, salt, pepper, olive oil, and lemon juice. Stir well until blended.
  2. Place the chicken thighs in the slow cooker, then pour the spice mixture over them, ensuring every piece is generously coated.
Cooking
  1. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shreds.
  2. Once cooked, shred the chicken directly in the slow cooker and mix it thoroughly with the flavorful juices.
Serving
  1. Serve warm, garnished with fresh parsley.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer to a freezer-safe bag and store for up to three months.