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Shredded slow cooker chicken shawarma with charred edges served in a pita with fresh vegetables
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Slow Cooker Chicken Shawarma

Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 6 servings
Calories: 345kcal

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.