Slow Cooker Chicken Shawarma (Printable Version)
Juicy, spiced chicken cooked slowly then crisped, ideal for wraps, bowls, or salads with fresh toppings.
# Ingredients:
→ Poultry
01 -
680 to 900 grams boneless, skinless chicken thighs (or breast/combination)
→ Marinade
02 -
120 milliliters plain Greek yogurt (optional, enhances tenderness and creaminess)
03 -
30 milliliters fresh lemon juice
04 -
3 to 4 cloves garlic, minced
05 -
30 milliliters olive oil or neutral oil
→ Aromatics
06 -
1 large onion, sliced (optional)
→ Spice Blend
07 -
2 teaspoons ground cumin
08 -
2 teaspoons paprika
09 -
1 teaspoon ground turmeric
10 -
0.5 teaspoon ground cinnamon
11 -
0.5 teaspoon ground coriander
12 -
0.5 teaspoon sumac (optional, for tang)
13 -
Pinch of cayenne pepper or red chili flakes (adjust heat to preference)
14 -
Salt and freshly ground black pepper, to taste
→ Cooking Liquid
15 -
60 milliliters water or low-sodium chicken broth
→ For Crisping (optional)
16 -
Olive oil or cooking spray
17 -
Additional spice blend or sumac for finishing
# Steps:
01 -
In a mixing bowl, whisk together Greek yogurt (if using), lemon juice, minced garlic, olive oil, and the spice blend. Add a small amount of water or broth if the mixture is too thick. Thoroughly coat chicken pieces with the marinade and refrigerate for at least 1 to 2 hours, or overnight for optimal flavor penetration.
02 -
Place sliced onions at the base of the slow cooker if using. Arrange marinated chicken on top and pour any remaining marinade over. Add a splash of water or broth around the edges to maintain moisture and aid deglazing during cooking.
03 -
Cover and cook on low heat setting for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is exceptionally tender and easily shredded.
04 -
Remove chicken pieces and shred using two forks or a stand mixer on low speed. Return shredded chicken to the slow cooker, mixing well with cooking juices. Allow it to rest for 10 minutes so flavors continue to meld.
05 -
Preheat broiler or oven on high. Spread shredded chicken evenly over a foil-lined baking sheet. Lightly drizzle with olive oil or spray cooking oil. Broil for 3 to 5 minutes, watching closely, to develop golden, crispy edges. Alternatively, crisp chicken in a hot skillet in batches for direct heat char.
06 -
Assemble chicken in warm pita or flatbread with desired accompaniments such as tomatoes, cucumbers, pickled onions, fresh herbs, and sauces like tzatziki or garlic sauce. Alternatively, serve over rice, quinoa, or greens with complementary toppings.
# Notes:
01 -
For best results, marinate overnight to deepen flavor. Avoid high heat when cooking with yogurt to prevent curdling. Rest shredded chicken before crisping to redistribute juices and ensure moist texture.
02 -
If the cooking liquid is too watery near the end, remove the lid and cook uncovered for 15 minutes to reduce and concentrate flavors.
03 -
Use chicken thighs or a mixture with breast meat for richer, juicier results as breasts alone may dry out.