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Slow Cooker Chicken Shawarma

Incredibly tender, flavor-packed chicken shawarma made effortlessly in your crockpot. Perfect for wraps, bowls, and meal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 280

Ingredients
  

Chicken and Marinade
  • 2 pounds boneless, skinless chicken thighs
  • 0.25 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice about 1 large lemon
  • 6 cloves garlic minced
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cardamom
  • 0.25 tsp cayenne pepper
  • 0.25 tsp ground cloves

Equipment

  • Slow Cooker or Crockpot
  • Mixing bowl
  • Measuring Spoons/Cups

Method
 

  1. In a bowl, whisk together olive oil, lemon juice, garlic, and all spices (paprika through cloves) to form a paste.
  2. Place chicken thighs in the slow cooker. Pour the spice paste over the chicken and massage it in until all pieces are thoroughly coated.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and easily shreds.
  4. Using two forks, shred the chicken directly in the slow cooker, mixing it with the cooking juices.
  5. For a crispy finish (optional), spread shredded chicken on a baking sheet and broil for 3-5 minutes until edges crisp.
  6. Serve immediately in pitas, over rice bowls, or with your favorite sides and sauces.

Notes

Chicken thighs are recommended for best results as they stay juicier. No additional liquid is needed. For best flavor, marinate for 30 minutes to 4 hours before cooking, but it's not required.