Slow cooker meals are the unsung heroes of the busy kitchen, simple to prep, and they fill your home with the enticing aroma that beckons everyone to the table. This Slow Cooker Chicken Shawarma is not only a crowd-pleaser but also bursting with flavor and nutrients. Imagine fragrant spices mingling as they saturate chicken thighs, transforming them into tender bites that sing with Middle Eastern flair.
Slow Cooker Chicken Shawarma
- Total Time: 250 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A flavorful and nutritious slow cooker chicken shawarma that transforms chicken thighs into tender bites infused with aromatic spices. Perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup olive oil
- Juice of 1 lemon
- Pita bread or wraps for serving
- Toppings like lettuce, tomatoes, and tahini sauce
Instructions
- In a bowl, mix the garlic, cumin, paprika, turmeric, coriander, cayenne pepper, olive oil, lemon juice, salt, and pepper until well combined.
- Rub the spice mixture all over the chicken thighs, ensuring they’re nicely coated.
- Place the chicken in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until it’s cooked through and tender.
- Once cooked, shred the chicken using two forks right in the cooker.
- Serve the shredded chicken in pita bread or wraps, topped with your choice of fresh lettuce, chopped tomatoes, and a drizzle of tahini sauce.
Notes
For extra flavor, consider searing the chicken thighs before slow cooking. Adjust cayenne pepper for spice preference.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wrap with chicken and toppings
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg
Why This Slow Cooker Chicken Shawarma Never Fails
The beauty of this recipe lies in its simplicity and reliability. You don’t need to be a culinary wizard to nail this dish. It’s all about layering flavors and letting the slow cooker work its magic. Trust me, once you’ve tasted this shawarma, your family will be asking for it again and again.
Your Ingredient Lineup
- 4 boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup olive oil
- Juice of 1 lemon
- Pita bread or wraps for serving
- Toppings like lettuce, tomatoes, and tahini sauce
Cooking Method Made Simple
- In a bowl, mix the garlic, cumin, paprika, turmeric, coriander, cayenne pepper, olive oil, lemon juice, salt, and pepper until well combined.
- Rub the spice mixture all over the chicken thighs, ensuring they’re nicely coated.
- Place the chicken in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until it’s cooked through and tender.
- Once cooked, shred the chicken using two forks right in the cooker. Don’t leave any juicy bits behind!
- Serve the shredded chicken in pita bread or wraps, topped with your choice of fresh lettuce, chopped tomatoes, and a drizzle of tahini sauce.
Nutrition Breakdown
- Serving Size: 1 wrap with chicken and toppings
- Calories: Approximately 350
- Protein: 25g
- Carbs: 30g
- Fat: 15g
- Fiber: 5g
Balanced and filling without feeling heavy, this recipe delivers great nutritional value along with incredible flavor.
How to Serve It Best
Serve Slow Cooker Chicken Shawarma for lunch, dinner, or as an easy meal prep option for those busy weekdays. Pair it with a light salad or roasted veggies for a well-rounded meal. For a little kick, add some homemade garlic sauce for dipping — trust me, your taste buds will thank you.
Smart Storage & Reheat Tips
To store, let any leftover chicken cool completely and transfer it to an airtight container. Refrigerate for up to 4 days or freeze for up to a month. For reheating, place the desired portions in a skillet over medium heat with a splash of water to keep it moist. Cover and heat until warmed through.
Pro Notes
- Don’t skip the searing: For an extra layer of flavor, consider searing the chicken thighs in a pan before adding them to the slow cooker. Just a couple of minutes on each side will do the trick.
- Adjust spice levels: Feel free to tweak the cayenne pepper based on your heat preference. Remember, you can always add more spice but it’s hard to take it away.
- Experiment with toppings: Fresh herbs like cilantro or parsley can brighten the dish; add them right before serving for a fresh touch.
Flavor Experiments
- Citrus Twist: Swap out the lemon juice for orange juice for a sweeter, fruity take that still pairs beautifully with the spices.
- Herb-Infused: Try adding a handful of fresh herbs like rosemary or thyme for herbaceous undertones.
- Sweeten the Deal: Add a tablespoon or two of honey to the spice mix for a delicious contrast to the savory elements.
Quick Questions, Straight Answers
- Can I use chicken breasts instead of thighs? Absolutely! Chicken breasts work well, but thighs offer a juicier result and a richer flavor due to higher fat content.
- Is it possible to make shawarma without a slow cooker? Yes, you can grill or roast the marinated chicken in the oven at a high temperature for a faster version, though the slow cooker gives unmatched tenderness.
- What if I don’t have all the spices? No worries! You can improvise with general spices like taco seasoning or even a premade shawarma seasoning mix if you have that on hand.
This Slow Cooker Chicken Shawarma is a sure-fire way to delight your family with minimal fuss and maximum flavor. Give it a try, and see why it quickly becomes a staple in your dinner rotation.
