Description
Slow Cooker Chicken Shawarma with tender chicken, flavorful spices, and minimal effort – an easy, delicious crowd-pleaser for busy nights!
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 large onion, thinly sliced
Instructions
- Step 1: In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, cardamom, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper until fully combined. This aromatic spice mixture is the heart of your Slow Cooker Chicken Shawarma, so take a moment to inhale those wonderful scents that are about to transform your chicken.
- Step 2: Add your chicken thighs to the marinade and toss thoroughly to ensure each piece is evenly coated. For deeper flavor development, transfer everything to a ziplock bag or covered container and refrigerate for at least 2 hours, though overnight marination will yield the most flavorful results.
- Step 3: Layer the sliced onions across the bottom of your slow cooker. This creates a flavor-building base that prevents the chicken from sticking while adding sweet, caramelized notes to the final dish.
- Step 4: Arrange the marinated chicken pieces on top of the onion layer, pouring any excess marinade over the chicken. The marinade will create a rich sauce as it cooks down with the natural juices from the chicken.
- Step 5: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender enough to shred easily with two forks. Your kitchen will fill with an incredible aroma that signals your Slow Cooker Chicken Shawarma is nearing completion.
- Step 6: Once cooked, transfer the chicken to a cutting board and shred or slice it against the grain. For an authentic touch, return the shredded chicken to the slow cooker and mix it with the accumulated juices and onions for an additional 15-20 minutes to soak up more flavor.
- Step 7: For that signature shawarma texture contrast, spread the shredded chicken on a baking sheet and broil for 3-5 minutes until the edges begin to crisp up. Watch carefully to prevent burning – you’re looking for a slight char that mimics traditional rotisserie cooking.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 355 calories per serving
- Sugar: 2 grams
- Sodium: 970 mg
- Fat: 21 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 16 grams
- Trans Fat: 0 grams
- Carbohydrates: 6 grams
- Fiber: 2 grams
- Protein: 34 grams
- Cholesterol: 170 mg