Slow Cooker Pulled Chicken Shawarma Recipe
This Slow Cooker Pulled Chicken Shawarma recipe is a flavorful and easy way to enjoy the beloved Middle Eastern street food at home. Juicy, tender chicken thighs are marinated in a fragrant blend of spices and slow-cooked to perfection alongside onions. The result is a savory, aromatic dish perfect for stuffing into pita bread or serving over rice, topped with parsley and a cool yogurt or tahini sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken and Marinade
- 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
Additional Ingredients
- 1 large onion, sliced
- Fresh parsley, chopped (for garnish)
- Pita bread or rice (for serving)
- Yogurt or tahini sauce (for serving)
Instructions
- Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, pepper, and lemon juice. Mix well until all spices are fully incorporated to form a flavorful marinade.
- Set Up the Slow Cooker: Place the sliced onion evenly at the bottom of the slow cooker to create a flavorful base for the chicken to cook on.
- Marinate and Add the Chicken: Arrange the chicken thighs on top of the onions. Pour the marinade over the chicken, making sure each piece is thoroughly coated with the spice mixture for maximum flavor infusion.
- Cook the Chicken: Cover the slow cooker. Cook on low heat for 6 hours or on high heat for 3 hours, until the chicken is tender, fully cooked, and easy to shred.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken back into the cooking juices to keep it moist and flavorful.
- Serve: Serve the shredded chicken inside warm pita bread or over a bed of rice. Garnish with freshly chopped parsley and drizzle with yogurt or tahini sauce for a creamy, tangy finish.
Notes
- For a spicier shawarma, increase the cayenne pepper or add chili flakes.
- Use chicken thighs for juicier meat, but chicken breasts can be substituted if preferred.
- Leftover shawarma makes a great filling for wraps or salads.
- To make this recipe gluten-free, serve with gluten-free pita or rice.
- Marinating the chicken overnight will deepen the flavors even more if you have extra time.
Keywords: slow cooker chicken shawarma, pulled chicken shawarma, easy shawarma recipe, Middle Eastern chicken, slow cooker recipes, chicken shawarma pita
