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–+ servings
A bowl of Slow Cooker Chicken Shawarma with pita bread, tomatoes, red onions, and a creamy sauce.

Slow Cooker Chicken Shawarma

This recipe makes tender, flavorful chicken shawarma in your slow cooker. It's perfect for quick weeknight meals.
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Prep Time 15 minutes
Cook Time 3 hours
Shredding time 15 minutes
Total Time 3 hours 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup lemon juice
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper optional
  • 1 tsp salt
  • 1/2 tsp black pepper
For Serving
  • 1 pita bread warmed
  • 1/2 cup tahini sauce
  • 1/2 cup chopped parsley
  • 1/4 cup diced red onion
  • 1 tomato diced

Equipment

  • Slow cooker
  • Forks

Method
 

  1. Place chicken thighs in the slow cooker.
  2. In a small bowl, whisk together lemon juice, olive oil, minced garlic, cumin, paprika, coriander, turmeric, cayenne pepper (if using), salt, and black pepper.
  3. Pour the spice mixture over the chicken in the slow cooker and toss to coat.
  4. Cover and cook on low for 3-4 hours, or until the chicken is cooked through and tender.
  5. 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.
  6. Serve the chicken shawarma warm in pita bread with tahini sauce, chopped parsley, diced red onion, and diced tomato.

Notes

You can adjust the spice levels to your preference. For a spicier shawarma, add more cayenne pepper.

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