Slow Cooker Chicken Shawarma

Slow Cooker Chicken Shawarma packs layers of earthy spice and juicy chicken into a hands-off, weeknight-friendly recipe perfect for wrapping up with pita and tangy veggies. Each bite is boldly flavored thanks to a unique balance of cumin, paprika, garlic, and lemon—hearty comfort with minimal effort required.

The first time I made this for a casual dinner party the entire kitchen filled with the most amazing aromas. Now anytime friends drop by unexpectedly this recipe is my secret weapon for an effortless impressive meal.

Ingredients

• Boneless skinless chicken breasts: choose chicken that is plump and fresh avoid any pieces with too much moisture for best results
• Olive oil: enhances juiciness and helps spices cling to the chicken go for a robust extra-virgin oil
• Ground cumin: brings earthiness try to buy whole cumin seeds and grind fresh for boldest flavor
• Ground paprika: gives color and a mellow depth Hungarian sweet paprika is a great option
• Ground turmeric: supplies subtle warmth and a beautiful golden hue look for vibrant yellow powder
• Ground coriander: shares citrusy floral notes pick whole seeds and grind for best taste
• Ground cinnamon and allspice: brighten and round out the blend fresh ground makes a big difference
• Ground garlic and black pepper: give punchy lift choose high-quality powders or mince fresh cloves for maximum impact
• Salt: intensifies flavors use fine sea salt so it dissolves easily
• Lemon juice: adds tang and keeps chicken tender squeeze fresh lemons whenever possible
• Apple cider vinegar: introduces subtle tartness choose organic if possible for mellow acidity
• Minced fresh parsley: adds freshness and color flat-leaf parsley has the best texture
• Large onion sliced: supplies sweetness and moisture yellow or white onions both work well
• Fresh garlic cloves minced: layer in savory depth smash and mince yourself for the strongest flavor
• Chicken broth: keeps the meat moist and juicy opt for low-sodium homemade or store-bought

Step-by-Step Instructions

Prepare the Spice Oil:

Warm olive oil in a small pan over medium heat. Add cumin, paprika, turmeric, coriander, cinnamon, allspice, garlic powder, black pepper and salt then stir constantly for one to two minutes until everything smells toasty and rich. Take the pan off the heat to allow cool-down so your spices do not scorch.

Mix the Marinade:

In a small bowl combine lemon juice apple cider vinegar and finely minced parsley. Once the spice mixture is cool add it into the bowl. Mix everything together until fully blended.

Season the Chicken:

Rub the marinade evenly onto every chicken breast making sure each piece is coated on all sides. Do not rush this step for even flavoring.

Layer in the Slow Cooker:

Place seasoned chicken into the slow cooker. Scatter sliced onions and minced garlic over and around the chicken to build extra savory flavor.

Add Broth and Cook:

Pour chicken broth gently over the contents in the slow cooker. Cover with the lid and set to cook on low for six to seven hours until the chicken is fully tender.

Shred and Serve:

Remove the chicken and use two forks to shred it into bite-sized pieces. Return the shredded meat back into the slow cooker with the onions and juices. Stir to coat. Taste and add additional lemon juice or salt if needed before serving in your preferred way.

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My favorite part is always the scent of cumin and onion that lingers all afternoon. Whenever I walk in the door and smell it bubbling away I am instantly reminded of warm family gatherings and busy weeknights when everyone is hungry at once. The punch of fresh parsley at the finish always makes the dish pop.

Storage Tips

Let the chicken cool before storing in airtight containers to preserve moisture and prevent sogginess. The prepared shawarma keeps in the fridge up to four days. For longer storage freeze shredded portions in flat zip bags for up to three months then thaw before reheating gently in a skillet or microwave.

Ingredient Substitutions

If you are short on apple cider vinegar use white vinegar or a splash of red wine vinegar. Swap chicken thighs for breasts for a juicier finish. For spicier shawarma toss in a pinch of chili flakes or cayenne. If you have no fresh parsley dried will work but use half the amount.

Serving Suggestions

Pile the shredded chicken into warm pita or wraps and top with creamy tahini sauce pickled red onions diced cucumbers and juicy tomatoes. It also shines on a big green salad with a spoonful of cooling yogurt or paired next to roasted potatoes and garlicky green beans for a complete meal.

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Cultural History

Shawarma is Middle Eastern street food classic known for its layers of marinated meat slow-cooked on a spit. This home version turns magic spices and pantry staples into fork-tender meat without any special equipment making it accessible for home cooks everywhere. The blend of cumin turmeric and paprika pays tribute to the deep roots of this beloved dish.

Common Recipe Questions

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts are preferred, but chicken thighs also work well for extra juiciness.

→ Can I make this without a slow cooker?

Yes, you can gently bake the chicken covered in the oven at a low temperature, or simmer it on the stovetop.

→ How do I serve the shawarma?

Fill warm pita bread with the shredded chicken, and top with tahini, fresh vegetables, and parsley for a classic touch.

→ Can I make this dish ahead of time?

Absolutely. Refrigerate the cooked chicken for up to three days and reheat with a splash of broth before serving.

→ What garnishes work well?

Try sliced tomatoes, cucumbers, pickles, a sprinkle of sumac, or a dollop of Greek yogurt for added flavor.