Oh my goodness, you guys, I have to tell you about this game changer in my kitchen: my absolute favorite Slow Cooker Chicken Shawarma! Seriously, it’s like magic happened. You know how much I love those amazing flavors from the local shawarma joint? Well, guess what? I can now get that incredible, tender, spiced chicken right in my own slow cooker. It’s the easiest way ever to simplify restaurant-quality food for busy weeknights. I remember the first time I tried this recipe; I was aiming for something easy after a crazy day and boy, did it deliver! It’s become my go to for feeding the crowd without breaking a sweat, and the aroma that fills the house? Pure bliss!
Why You’ll Love This Slow Cooker Chicken Shawarma
Seriously, this recipe is a lifesaver! It’s so incredibly easy to throw together, making those hectic weeknights feel like a breeze. You get all those vibrant, authentic shawarma flavors without any fuss. Plus, it’s super versatile – whether you’re craving a hearty pita wrap or a lighter bowl, this chicken fits right in. It’s a total win-win!
Ingredients for Authentic Slow Cooker Chicken Shawarma
Alright, let’s talk about what you’ll need to make this ridiculously delicious chicken shawarma in your slow cooker. It might look like a few spices, but trust me, they work wonders together! For the chicken itself, grab about 2 pounds of boneless, skinless chicken thighs – they just get so wonderfully tender and juicy in the slow cooker. Then you’ll want a quarter cup each of good olive oil and fresh lemon juice. Don’t skip the garlic; four cloves, minced fine, work perfectly.
Now for the magic blend: 2 teaspoons each of ground cumin and paprika, 1 teaspoon each of turmeric and coriander, and a half teaspoon each of cinnamon and cayenne pepper if you like a little warmth. Oh, and of course, 1 teaspoon of salt and a half teaspoon of black pepper to bring it all together. For serving, you’ll need about six pita breads, and then whatever your heart desires – maybe some creamy tzatziki sauce, juicy chopped tomatoes, crisp sliced cucumbers, and some thinly sliced red onion. Easy peasy!
How to Make Easy Slow Cooker Chicken Shawarma
Alright, let’s get this chicken shawarma party started! It’s so ridiculously simple, you’ll wonder why you haven’t been making it this way all along. First things first, grab a small bowl. This is where all the magic happens before it even hits the slow cooker. Whisk together your olive oil, that bright lemon juice, the minced garlic, and all those amazing spices: cumin, paprika, turmeric, coriander, cinnamon, and a pinch of cayenne if you’re feeling brave (I usually add it!). Don’t forget the salt and pepper to make all those flavors pop! We’re talking about a flavor explosion here, folks!
Marinating the Chicken for Slow Cooker Chicken Shawarma
Now, take those lovely chicken thighs and just pop them right into your slow cooker. Pour that gorgeous, fragrant marinade all over them. Give everything a good toss with your hands or a spoon to make sure every single piece of chicken is coated in that flavorful blend. This step is super important because it’s what infuses all those amazing shawarma spices deep into the meat. If you’re looking for other ways to pack flavor into your meals, check out these crispy vegan chickpeas for inspiration!
Slow Cooking the Shawarma Chicken
Once the chicken is nicely coated, pop the lid on your slow cooker. Now, you have a choice: cook it on ‘low’ for about 4 hours, or if you’re in a bit more of a hurry, ‘high’ for around 2 hours works too. The chicken is ready when it’s cooked all the way through and is amazingly tender. It should basically fall apart when you look at it! I usually just poke it with a fork, and if it shreds easily, it’s good to go.
Shredding and Finishing the Slow Cooker Chicken Shawarma
Okay, time for the satisfying part! Carefully take the cooked chicken out of the slow cooker and place it on a cutting board or in a wide bowl. Grab two forks and shred that chicken like you mean it! It should be super easy. Then, scoop all that shredded chicken back into the slow cooker, right into those flavorful juices. Give it a good stir to make sure every shred is coated. This really locks in all the moisture and flavor, making your Slow Cooker Chicken Shawarma utterly irresistible.
Serving Suggestions for Your Chicken Shawarma
Okay, the best part – how do we serve this amazing chicken? You absolutely can’t go wrong with the classic: fluffy pita bread stuffed generously with the shawarma chicken. Pile on your favorite toppings like cool tzatziki, juicy tomatoes, crisp cucumbers, and those lovely red onion slices. Trust me, it’s a meal in itself! But if you’re feeling adventurous, try serving it over a bed of fluffy rice, maybe like in this teriyaki chicken avocado rice bowl, or whip up a vibrant salad inspired by something like this bang bang chicken bowl for a lighter take. Either way, it’s a flavor fiesta waiting to happen!
Tips for Perfect Slow Cooker Chicken Shawarma
You know, making Slow Cooker Chicken Shawarma isn’t just about tossing everything in and walking away. Over time, I’ve picked up a few little tricks to make it absolutely perfect every single time. First off, don’t skimp on the chicken thighs! They just have the best fat content to stay super moist and tender. If you *have* to use chicken breast, just be extra careful not to overcook it, or it can get dry fast. Also, a good quality blend of spices makes a world of difference – I love to toast mine lightly in a dry pan for a minute before grinding them; it really wakes up their flavor!
Another little thing I love to do is, after shredding the chicken, I’ll broil it on a baking sheet for just a few minutes. It gives those lovely crispy edges that you get from restaurant shawarma, adding an awesome texture contrast to all that tender slow-cooked chicken. If you’re ever looking for more recipes that pack a punch, check out my crispy vegan chickpeas – they’re surprisingly addictive!
Ingredient Notes and Substitutions
When you’re making this delicious Slow Cooker Chicken Shawarma, a few ingredient choices really make a difference. Chicken thighs are my absolute favorite here because they stay so tender and juicy for hours in the slow cooker. If you’re really set on using chicken breasts, just be super careful not to overcook them in the slow cooker, maybe even pulling them a bit earlier as they cook faster. For the spices, feel free to play around! If you don’t have coriander, you can increase the cumin a bit. Or if you’re not a fan of heat, just skip the cayenne altogether. It’s all about making it perfect for *your* taste buds!
Storage and Reheating Instructions
Got leftovers of this amazing Slow Cooker Chicken Shawarma? Lucky you! Once it’s cooled down a bit, just pop the chicken and any extra juices into an airtight container. It’ll keep beautifully in the fridge for about 3 to 4 days. When you’re ready to enjoy it again, the best way to reheat is gently on the stovetop in a skillet over medium-low heat, maybe with a tiny splash of water or broth, stirring occasionally until it’s warmed through. You can also zap it in the microwave, but I find the stovetop method keeps it from drying out too much. Enjoy round two!
Frequently Asked Questions About Slow Cooker Chicken Shawarma
Got questions about whipping up this amazing Slow Cooker Chicken Shawarma? I’ve got you covered! It’s seriously one of my favorite things to make because it’s so forgiving and always turns out delicious.
Can I use chicken breast instead of thighs?
You absolutely can use chicken breast if that’s what you have or prefer! Just know that chicken breasts cook faster and are a bit leaner, so they can dry out more easily in the slow cooker. I’d suggest checking them after about 2-2.5 hours on high or 3-3.5 hours on low, and be careful not to overcook them. They might not get quite as melt-in-your-mouth tender as the thighs, but they’ll still be wonderfully flavorful!
How do I get those yummy crispy edges like at the restaurant?
Ah, the crispy bits! I love those too. The slow cooker is fantastic for tenderizing, but it won’t give you those perfectly charred edges on its own. After you shred the chicken and mix it back with the juices in the slow cooker, try transferring it to a baking sheet. Spread it out a little and pop it under the broiler for just a few minutes (keep a super close eye on it!). This little trick gives you that delicious bit of crispy texture that really elevates the shawarma experience. It’s a game-changer!
Can this be made ahead of time?
Yes, totally! This is one of the reasons I love this Slow Cooker Chicken Shawarma so much. You can definitely make the chicken ahead of time. Just follow the instructions, shred it, and store it in an airtight container in the fridge for up to 3-4 days. When you’re ready to serve, gently reheat it on the stovetop or in the microwave. It’s perfect for meal prepping for the week or for busy nights when you need dinner ready to go. You could even use it in dishes like this protein chicken orzo!
What are some other serving ideas besides pita?
Oh, the possibilities are endless! Besides pita, you can serve this chicken shawarma in so many fun ways. Pile it high over a fresh salad with some tahini dressing, tuck it into warm naan bread, or serve it in a bowl with rice and all your favorite toppings like cucumbers, tomatoes, and a dollop of yogurt sauce. It’s also fantastic in wraps or even as a topping for loaded sweet potato fries. Get creative!
Nutritional Information
Okay, so let’s talk numbers! While every kitchen and ingredient can be a little different, here’s a general idea of what you’re looking at per serving of this amazing Slow Cooker Chicken Shawarma. We’re talking roughly around 350-450 calories, with about 30-40 grams of protein, 15-25 grams of fat, and carbs will vary a bit depending on what you serve it with. Remember, these are just estimates, folks, but they give you a good idea of this delicious meal’s balance!
Slow Cooker Chicken Shawarma
Ingredients
Equipment
Method
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), salt, and black pepper.
- Place the chicken thighs in the slow cooker. Pour the marinade over the chicken and toss to coat evenly.
- Cover and cook on low for 4 hours or on high for 2 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat with the juices.
- Serve the chicken shawarma warm in pita breads with your favorite toppings like tzatziki sauce, chopped tomatoes, sliced cucumbers, and red onion slices.