Slow Cooker Chicken Shawarma (Print-Friendly Version)

Juicy chicken slow-cooked with aromatic spices, wrapped in pita with creamy tahini and crisp vegetables.

# What You'll Need:

→ Chicken

01 - 900 g boneless, skinless chicken breasts

→ Spice Mix

02 - 2 tablespoons olive oil
03 - 1 tablespoon ground cumin
04 - 1 tablespoon ground paprika
05 - 1 tablespoon ground turmeric
06 - 1 tablespoon ground coriander
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon ground allspice
09 - 1 teaspoon garlic powder
10 - 1 teaspoon ground black pepper
11 - 1 teaspoon salt

→ Marinade & Aromatics

12 - 2 tablespoons lemon juice
13 - 1 tablespoon apple cider vinegar
14 - 2 tablespoons minced fresh parsley
15 - 1 large onion, thinly sliced
16 - 4 cloves garlic, minced
17 - 250 ml chicken broth

# How to Make It:

01 - Heat olive oil in a small pan over medium heat. Add ground cumin, paprika, turmeric, coriander, cinnamon, allspice, garlic powder, black pepper, and salt. Stir the spices and cook for 1–2 minutes until fragrant and toasted. Remove from heat and allow to cool.
02 - In a bowl, mix together the lemon juice, apple cider vinegar, and minced parsley. Stir in the cooled spice mixture until thoroughly blended.
03 - Rub the spice and lemon marinade over all sides of the chicken breasts until evenly coated.
04 - Place the marinated chicken breasts in the base of the slow cooker. Distribute the sliced onion and minced garlic around the chicken.
05 - Pour chicken broth over the chicken and vegetables. Cover the slow cooker with its lid and cook on low for 6–7 hours or until the chicken is fork-tender and fully cooked through.
06 - Carefully remove the chicken breasts and shred into bite-sized pieces with two forks. Return the chicken to the slow cooker, stirring it into the cooking juices and onions.
07 - Taste and adjust seasoning with additional salt, black pepper, or lemon juice as desired. Serve warm with your choice of accompaniments, such as pita, fresh vegetables, or tahini sauce.

# Additional Tips:

01 - Allow the toasted spices to cool before combining with liquids for maximum flavor retention.
02 - For deeper flavor, marinate the chicken in the spice mixture for several hours prior to cooking.
03 - A pinch of cayenne pepper can be included for extra heat.
04 - Apple cider vinegar may be substituted with white vinegar if needed.
05 - Serve with a dollop of Greek yogurt for added richness if not dairy-free.

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