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Slow Cooker Chicken Shawarma

Tender, boldly spiced chicken thighs cooked low and slow in a cumin, paprika, and cinnamon marinade, then shredded and served in warm pita or over rice with yogurt or tahini sauce.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp cayenne pepper optional, for heat
  • salt and pepper to taste
  • 1 lemon juiced
  • 1 large onion sliced
  • fresh parsley chopped, for garnish
  • pita bread or rice for serving
  • yogurt or tahini sauce for serving

Equipment

  • Slow cooker or crockpot
  • Small mixing bowl
  • Two forks for shredding
  • Tongs

Method
 

  1. In a small bowl, whisk together olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne (if using), salt, pepper, and fresh lemon juice until a smooth marinade forms.
  2. Place the sliced onion in an even layer at the bottom of the slow cooker.
  3. Lay the chicken thighs on top of the onions. Pour the marinade over the chicken and turn each piece to coat evenly.
  4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked through and pulls apart easily.
  5. Using two forks, shred the chicken directly in the slow cooker. Stir the shredded chicken into the cooking juices.
  6. Serve in warm pita bread or over rice. Garnish with fresh parsley and drizzle with yogurt or tahini sauce.

Notes

Marinate the chicken overnight for the deepest flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop over medium heat with a splash of water or broth to keep the chicken moist.