Let me tell you, there’s nothing quite like coming home to the warm, aromatic smell of Slow Cooker Chicken Shawarma wafting through your kitchen. It’s a total game changer for meal prep! Just toss a few simple ingredients into your slow cooker in the morning, and by dinner time, you’ve got this incredibly flavorful dish waiting for you. The chicken gets so tender that it practically falls apart, soaking up all those delicious spices. Trust me, you’ll want to make this again and again. Plus, it’s perfect for busy weeknights or lazy Sundays, and you can easily serve it up with pita bread and fresh veggies for a complete meal. Seriously, it’s as easy as it gets, and your taste buds will thank you for it!
Ingredients List
Gathering the right ingredients is key to making the best Slow Cooker Chicken Shawarma. Here’s what you’ll need:
- 2 pounds chicken thighs: I love using thighs for their juicy flavor, but you can also use chicken breasts if you prefer!
- 3 tablespoons olive oil: This adds richness and helps the spices stick to the chicken.
- 3 cloves garlic, minced: Fresh garlic is a must for that aromatic kick.
- 2 teaspoons ground cumin: This spice gives a warm, earthy flavor that’s essential in shawarma.
- 2 teaspoons ground coriander: It complements the cumin and adds a touch of citrusy brightness.
- 2 teaspoons paprika: For that beautiful color and a hint of sweetness.
- 1 teaspoon turmeric: Adds a gorgeous golden hue and a subtle flavor.
- 1 teaspoon cinnamon: A surprising yet delightful addition that elevates the dish!
- 1 teaspoon salt: Necessary for balancing all those flavors.
- 1/2 teaspoon black pepper: A little heat to round things out.
- 1/4 cup lemon juice: Freshly squeezed is best for that zesty brightness.
- 1/4 cup plain yogurt: This helps tenderize the chicken and adds creaminess.
- Pita bread: For serving, it’s perfect for scooping up all that delicious chicken!
- Fresh vegetables: Think cucumbers, tomatoes, or lettuce to add crunch and freshness.
How to Prepare Slow Cooker Chicken Shawarma
Getting started with your Slow Cooker Chicken Shawarma is super simple! First, grab a large bowl and combine the olive oil, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, lemon juice, and yogurt. This marinade is where all the magic happens, so make sure it’s well mixed! The aroma will already have you dreaming of the deliciousness to come.
Next, take those chicken thighs and add them to the bowl, giving them a good toss to coat them completely in that flavorful marinade. I usually let them marinate for at least 30 minutes, but if you can manage to do it overnight, wow, the flavor will be out of this world!
Now, it’s time to transfer the marinated chicken into your slow cooker. Spread it out a bit to ensure even cooking. Set your slow cooker to low and let that chicken cook slowly for 6 to 8 hours, or if you’re in a pinch, you can crank it to high for 3 to 4 hours. Just remember, the longer, the better—this is when the chicken becomes melt-in-your-mouth tender!
Once the cooking time is up, take two forks and shred the chicken right in the slow cooker. This lets it soak up all those delicious juices. Now you’re ready to serve it up with warm pita bread and fresh veggies. Trust me, you’ll want to savor every bite!
Tips for Success
To make the *best* Slow Cooker Chicken Shawarma, marination is your secret weapon. If you can, let the chicken soak in that flavorful marinade overnight; it’ll enhance the taste tenfold! If you’re short on time, even 30 minutes will do, but trust me, the patience pays off.
Don’t be afraid to adjust the spices to match your palate. If you love a little heat, throw in some cayenne pepper or a pinch of red pepper flakes. And remember, every slow cooker is a bit different, so check your chicken for doneness around the lower end of the cooking time. The goal is tender, juicy chicken that practically falls apart, so don’t rush it! Also, keep in mind that shredded chicken can be stored in the fridge for up to four days, making it perfect for meal prep!
Variations
The beauty of Slow Cooker Chicken Shawarma is its versatility! You can easily switch things up to keep your taste buds excited. For a spicy kick, try adding a tablespoon of harissa paste to the marinade or some red pepper flakes for that extra heat. If you’re feeling adventurous, swap out the spices for a Moroccan twist—think ras el hanout or add some saffron for an aromatic flair!
Serving options are endless, too! Instead of pita bread, try serving the chicken in a warm naan or even over a bed of fluffy couscous. You can also pile it high in a salad with a yogurt dressing or stuff it into a wrap with your favorite veggies and sauces. Each variation adds its own unique touch while still honoring that delicious shawarma flavor. Have fun experimenting!
Nutritional Information
When it comes to enjoying Slow Cooker Chicken Shawarma, it’s nice to know what you’re putting on your plate! Here’s a quick look at the estimated nutritional data per serving:
- Calories: 350
- Fat: 18g
- Protein: 35g
- Carbohydrates: 10g
- Sugar: 2g
- Sodium: 600mg
- Fiber: 1g
Keep in mind, these values are an estimate and can vary based on your specific ingredients and serving sizes. Enjoy the flavors while keeping an eye on your nutrition!
FAQ Section
Got questions about making Slow Cooker Chicken Shawarma? I’ve got you covered! Here are some common queries I often hear:
Can I use chicken breasts instead of thighs?
Absolutely! While I prefer thighs for their juiciness, chicken breasts work just fine. Just be careful not to overcook them, as they can dry out more easily.
How can I make this dish spicier?
If you’re looking for a little heat, you can add cayenne pepper or red pepper flakes to the marinade. Start with a small amount and adjust according to your taste!
Can I cook this on high heat?
Yes, you can cook it on high for about 3 to 4 hours if you’re short on time. Just remember, the low and slow method really helps the flavors develop beautifully!
What can I serve with chicken shawarma?
I love serving it with warm pita bread, but you can also enjoy it with rice, couscous, or a fresh salad. Add some tahini sauce or garlic sauce for extra flavor!
Can I freeze the leftovers?
Definitely! Shredded chicken can be stored in an airtight container and frozen for up to 3 months. Just thaw it in the fridge before reheating. Enjoy!
Why You’ll Love This Recipe
There are so many reasons to fall head over heels for this Slow Cooker Chicken Shawarma! Here are just a few:
- Effortless Preparation: Just toss the ingredients in your slow cooker, and let it work its magic while you go about your day!
- Flavor Explosion: The combination of spices creates a warm and aromatic dish that’s bursting with flavor in every bite.
- Healthy Option: Packed with protein and made with wholesome ingredients, it’s a satisfying meal that won’t weigh you down.
- Meal Prep Friendly: With leftovers that taste just as good (if not better!), it’s perfect for easy lunches throughout the week.
- Customizable: Whether you love it spicy, mild, or with a twist, you can adjust the spices and serving options to suit your taste!
Trust me, once you try it, you’ll be coming back for more!
Storage & Reheating Instructions
Storing your Slow Cooker Chicken Shawarma is super easy, and it’ll keep the flavors just as tasty for your future meals! Once the chicken has cooled down, transfer any leftovers into an airtight container. It’ll stay fresh in the fridge for up to four days—perfect for meal prep!
If you want to keep it longer, you can freeze the shredded chicken. Just make sure to pack it tightly in a freezer-safe container or a heavy-duty freezer bag. It should last for about three months in the freezer. When you’re ready to enjoy it again, simply thaw it overnight in the fridge. Reheat on the stovetop or in the microwave until it’s warmed through. You might want to add a splash of water or a drizzle of olive oil to keep it moist while reheating. Enjoy your delicious shawarma again and again!
Serving Suggestions
When it comes to enjoying your Slow Cooker Chicken Shawarma, the right accompaniments can truly elevate the meal! I love serving it with warm, fluffy pita bread, which is perfect for scooping up that tender, spiced chicken. You can also add a refreshing side salad with cucumbers, tomatoes, and a drizzle of lemon vinaigrette to balance the rich flavors.
Don’t forget about toppings! A dollop of creamy tzatziki or tahini sauce adds a delightful tanginess, while pickled onions or radishes provide a nice crunch. For a heartier option, serve the shawarma over a bed of fluffy couscous or rice, garnished with fresh herbs like parsley or cilantro. Each bite becomes a new experience, and trust me, your taste buds will thank you for it!
Print
Slow Cooker Chicken Shawarma: 5 Steps to Culinary Bliss
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful slow cooker chicken shawarma dish, perfect for easy meal preparation.
Ingredients
- 2 pounds chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lemon juice
- 1/4 cup plain yogurt
- Pita bread, for serving
- Fresh vegetables, for serving
Instructions
- Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, lemon juice, and yogurt in a bowl.
- Add chicken thighs to the bowl and coat them with the marinade.
- Place the marinated chicken in the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken with two forks before serving.
- Serve with pita bread and fresh vegetables.
Notes
- Marinate the chicken overnight for better flavor.
- Adjust spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Slow Cooker Chicken Shawarma