Slow Cooker Chicken Shawarma (Printable Version)
Juicy shredded chicken infused with Middle Eastern spices, slow-cooked to perfection for an effortless yet impressive meal.
# Ingredients:
→ Main Ingredients
01 -
900g boneless, skinless chicken thighs
02 -
1 tbsp olive oil
03 -
120ml chicken broth
→ Spice Blend
04 -
2 tbsp ground cumin
05 -
2 tbsp ground paprika
06 -
1 tbsp ground turmeric
07 -
1 tbsp garlic powder
08 -
1 tbsp onion powder
09 -
1 tsp ground cinnamon
10 -
1 tsp salt
11 -
½ tsp black pepper
→ For Serving
12 -
Pita bread or wraps
13 -
Fresh tomatoes
14 -
Cucumber slices
15 -
Lettuce leaves
# Steps:
01 -
In a small bowl, mix cumin, paprika, turmeric, garlic powder, onion powder, cinnamon, salt, and black pepper until well combined.
02 -
Place chicken thighs in a large bowl, drizzle with olive oil, and coat evenly with the spice mixture. Massage the spices into the meat thoroughly. Marinate for at least 30 minutes, or overnight for maximum flavor.
03 -
Transfer the marinated chicken to the slow cooker and pour in the chicken broth. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is extremely tender.
04 -
Once cooked, shred the chicken directly in the slow cooker using two forks. Toss well with the cooking juices so every bite stays moist and flavorful.
05 -
Serve the shredded chicken in warm pita or wraps with fresh tomatoes, cucumbers, lettuce, and your favorite garlic sauce or yogurt sauce.
# Notes:
01 -
Marinate overnight for the deepest flavor development
02 -
Shred the chicken while hot for optimal texture
03 -
Avoid lifting the slow cooker lid during cooking to maintain consistent temperature
04 -
For crispy edges, finish under the broiler for 3-5 minutes
05 -
Refrigerate leftovers in an airtight container for up to 3 days
06 -
Freeze shredded chicken for up to 3 months