Slow Cooker Chicken Shawarma
This Slow Cooker Chicken Shawarma combines the rich flavors of Middle Eastern cuisine with convenience, featuring tender, juicy chicken infused with aromatic spices, perfect for serving in pita bread or atop a salad.
Ingredients
Main ingredients
- 1 kg boneless, skinless chicken thighs These succulent pieces stay tender and absorb the spices beautifully.
- ⅓ cup plain Greek yogurt Adds moisture and tang.
- 2 tablespoons fresh lemon juice Elevates the dish with a burst of citrus brightness.
- 1 tablespoon olive oil Adds richness and helps blend the marinade.
- 2 teaspoons ground cumin Essential spice for shawarma.
- 2 teaspoons smoked paprika Enhances the dish’s depth.
- 1 teaspoon garlic powder A fundamental flavor in many great meals.
- 1 teaspoon onion powder Complements the flavors.
- ½ teaspoon ground turmeric Adds warmth and earthiness.
- ¼ teaspoon ground cinnamon Introduces sweet warmth.
- ¾ teaspoon salt Enhances all the flavors.
- ½ teaspoon black pepper Adds a gentle kick.
- 1 large onion, sliced To infuse a sweet aroma.
- 60 ml (¼ cup) chicken broth or water Maintains moisture during cooking.
Instructions
Preparation
- In a mixing bowl, whisk together the Greek yogurt, lemon juice, olive oil, and the spices: cumin, paprika, garlic powder, onion powder, turmeric, cinnamon, salt, and black pepper until smooth.
- Add the chicken thighs to the marinade and ensure they are thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Grease the inside of the slow cooker using nonstick spray. Place the sliced onion at the bottom.
Cooking
- Place the marinated chicken on top of the onions. Pour broth or water around the edges.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours until the chicken is tender and easily shredded.
Serving
- Remove the chicken, shred it with two forks, and return it to the slow cooker to soak in juices for an additional 10 minutes before serving.
Notes
For best results, allow chicken to marinate overnight. Make sure not to overcrowd the slow cooker for even cooking. Adjust liquid as needed to prevent the chicken from drying out.