It is 6pm on a crisp fall evening. Your day was long and tiring. You need a healthy meal fast.
This Slow Cooker Chicken Shawarma is your new secret weapon. It delivers big, bold flavors with almost no effort. Your whole family will love this tender dish.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It is budget-friendly and protein-rich. You just toss everything in and walk away.
The slow cooker does all the hard work. It is perfect for a healthy reset. The house will smell like a warm spice market. You get restaurant-quality flavor at home.
Simple Method
The process is incredibly simple and doable. You whisk the spices and coat the meat. Even a beginner can master this meal. There is no complicated technique involved here. Just set the timer and relax.
Ingredients You’ll Need
Most of these items are simple pantry staples you already own.
- 2 pounds boneless skinless chicken thighs
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 large yellow onion, thinly sliced
Step-by-Step
- Whisk the oil, juice, and garlic in a bowl. Add all the spices and salt.
- Place the chicken thighs into the slow cooker basin.
- Pour the marinade over the chicken pieces. Toss them to ensure an even coating.
- Scatter the sliced onions over the top.
- Secure the lid on the cooker. Cook on low for 5 to 6 hours. Or cook on high for 3 hours.
- Remove the chicken from the cooker. Shred or slice the meat into thin strips.
- Optional: Spread chicken on a baking sheet. Broil on high for 5 minutes. This creates crispy, golden edges.
Best Ways to Enjoy It
Serve this chicken warm inside a soft pita. Add a dollop of creamy garlic sauce or hummus. It is also great over fresh greens. Pack it into containers for easy weekday lunches. It makes meal prep feel like a treat.
Storage & Reheating
Store leftovers in an airtight container. It stays fresh in the fridge for four days. You can also freeze it for later. Reheat the meat in a warm skillet. This keeps the texture tender and juicy. It is perfect for a quick lunch.
Recipe Tips
- Don’t skip the lemon juice for brightness.
- Use chicken thighs for the best texture.
- Avoid overcooking to keep the meat moist.
- Prep the marinade the night before to save time.
- Broil the meat for crispy rotisserie-style edges.
- Add extra cayenne if you love a kick.
- Slice the onions very thin for better blending.
Ways to Switch It Up
- Make it a bowl with cauliflower rice.
- Add bell peppers for a garden-fresh crunch.
- Swap chicken for turkey thighs if you prefer.
Common Questions
Can I use chicken breasts?
Yes, you can use breasts instead. However, they may dry out faster. Reduce the cook time by one hour.
Is this recipe spicy?
It has a very mild warmth. The cinnamon and cumin add great depth. Omit the cayenne for a kid-friendly version.
I hope this meal brings peace to your kitchen. It is one of my favorite ways to eat well. Enjoy every spice-filled bite with your loved ones.
— Katie Wood
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/4 cup extra virgin olive oil
- 1 lemon , juiced
- 4 cloves garlic , minced
- 2 teaspoons ground cumin
- 2 teaspoons paprik a
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 large yellow onion, thinly sliced
Instructions
- In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne, salt, and black pepper.
- Place the chicken thighs into the basin of a slow cooker.
- Pour the prepared marinade over the chicken and toss by hand or with tongs to ensure each piece is thoroughly and evenly coated.
- Scatter the sliced onions over the top of the chicken pieces.
- Secure the lid and cook on the low setting for 5 to 6 hours, or on the high setting for 2.5 to 3 hours, until the internal temperature reaches 165 degrees Fahrenheit.
- Remove the chicken from the slow cooker and shred or slice into strips using two forks or a carving knife.
- Optional Technical Step: To replicate the charred texture of a vertical rotisserie, spread the shredded chicken onto a baking sheet and broil on high for 3 to 5 minutes until the edges are crispy.
