Name: Slow Cooker Pulled Chicken Shawarma Recipe
Prep time: 15 min
Cook time: PT-491134H13M21S
Total time: PT-491134H13M21S
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon smoked paprika; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon cayenne pepper (optional, for heat); Salt and pepper to taste; Juice of 1 lemon; 1 large onion, sliced; Fresh parsley, chopped (for garnish); Pita bread or rice (for serving); Yogurt or tahini sauce (for serving)

Introduction

Slow Cooker Pulled Chicken Shawarma is a flavorful and effortless way to enjoy the classic Middle Eastern dish at home. Tender chicken thighs soak in a blend of aromatic spices, making a delicious filling for pita or a hearty topping for rice. Perfect for busy days when you want a satisfying meal without the fuss.

In a deep black bowl, the dish shows four main layers arranged side by side. The first layer is diced red onions with a mix of white and purple colors and small green herb pieces scattered on top, located on the left. Next to it lies chopped bright red tomatoes with a fresh, juicy texture. The third layer is white creamy sauce spread in a strip across the center, sprinkled with green herbs. The fourth and largest layer is shredded, cooked chicken with a browned, seasoned look and some green herbs sprinkled on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken thighs

3 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

Juice of 1 lemon

1 large onion, sliced

Fresh parsley, chopped (for garnish)

Pita bread or rice (for serving)

Yogurt or tahini sauce (for serving)

Instructions

Step 1: In a small bowl, mix together olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, pepper, and lemon juice to create a marinade.

Step 2: Place the sliced onion at the bottom of the slow cooker.

Step 3: Add the chicken thighs on top of the onions and pour the marinade over the chicken, ensuring all pieces are well coated.

Step 4: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.

Step 5: Once cooked, shred the chicken using two forks and stir it back into the juices.

Step 6: Serve the chicken in pita bread or over rice, garnished with parsley and drizzled with yogurt or tahini sauce.

Tips & Variations

Use boneless, skinless chicken breasts as a leaner alternative, but reduce cooking time slightly to prevent drying out.

Add a pinch of ground allspice or cardamom for a deeper flavor profile.

For extra heat, increase the cayenne pepper or add a dash of hot sauce when serving.

Leftover chicken shawarma makes a great filling for wraps or salads the next day.

Storage

Store leftover pulled chicken shawarma in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep it moist. You can also freeze the cooked chicken for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may become less tender if cooked as long as thighs. Check for doneness earlier and adjust cooking time accordingly to avoid dryness.

Do I need a slow cooker to make this recipe?

The slow cooker helps make the chicken tender and flavorful with minimal effort, but you can also cook the chicken in an oven at low temperature (around 300°F) covered, for 2-3 hours, or cook it on the stovetop in a covered pan over low heat until tender.