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Slow Cooker Chicken Shawarma - Tender, Spiced, and Easy

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken thighs (2 to 2.5 pounds, boneless, skinless) — thighs stay juicier than breasts.
  • Olive oil (3 tablespoons) — helps carry the spices.
  • Lemon juice (1/4 cup, freshly squeezed) — bright, tangy lift.
  • Garlic (4–5 cloves, minced) — classic shawarma flavor.
  • Ground cumin (2 teaspoons)
  • Ground coriander (2 teaspoons)
  • Smoked paprika (2 teaspoons) — or sweet paprika if you prefer.
  • Ground turmeric (1 teaspoon)
  • Ground cinnamon (1/4 teaspoon) — subtle warmth.
  • Ground allspice (1/2 teaspoon) — optional, but authentic.
  • Red pepper flakes (1/4–1/2 teaspoon) — adjust for heat.
  • Kosher salt (1.5–2 teaspoons) — to taste.
  • Black pepper (1/2 teaspoon)
  • Onion (1 medium, thinly sliced) — adds sweetness and moisture.
  • Optional finishing: chopped parsley, extra lemon wedges, and a quick yogurt sauce (Greek yogurt, lemon juice, garlic, pinch of salt).
  • To serve: warm pita or flatbread, rice or couscous, tomatoes, cucumbers, pickles, and tahini or garlic sauce.

Method
 

  1. Mix the marinade: In a bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, red pepper flakes, salt, and black pepper until smooth and fragrant.
  2. Prep the slow cooker: Scatter the sliced onion across the bottom. This prevents sticking and infuses the chicken with sweet, aromatic flavor.
  3. Coat the chicken: Add the chicken thighs to the bowl with the marinade and toss until fully coated. You can marinate in the fridge for 30 minutes to 4 hours for deeper flavor, but it’s optional.
  4. Load and cook: Place the chicken on top of the onions. Cover and cook on Low for 4–5 hours or High for 2.5–3 hours, until the chicken is very tender and reaches 165°F internally.
  5. Shred or slice: Transfer the chicken to a cutting board and shred with two forks or slice into strips. Spoon some of the cooking juices over the meat to keep it moist.
  6. Crisp it up (optional but great): For shawarma-style char, spread the chicken on a sheet pan, drizzle with a little of the juices, and broil on high for 3–5 minutes until caramelized at the edges. Watch closely.
  7. Make a quick sauce (optional): Stir Greek yogurt, a squeeze of lemon, a small grated garlic clove, and a pinch of salt. Thin with a splash of water if needed.
  8. Assemble and serve: Fill warm pita with chicken, onions, tomatoes, cucumbers, pickles, and drizzle with tahini or yogurt sauce. Or pile it over rice with a side salad.