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Slow Cooker Chicken Shawarma

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This slow-cooked chicken shawarma is tender, aromatic and packed with authentic flavor, perfect for easy weeknight dinners or casual gatherings.

Ingredients

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  • 2 pounds boneless chicken thighs (skinless recommended)
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika (sweet or smoked)
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup fresh lemon juice
  • Pita bread, for serving
  • Fresh vegetables: lettuce, tomatoes, cucumbers (thinly sliced)

Instructions

  1. Whisk together olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, salt, black pepper, and cayenne in a medium bowl.
  2. Pat the chicken thighs dry with paper towels. Rub the spice mixture all over each thigh.
  3. Place the seasoned chicken in the slow cooker in a single layer and pour lemon juice over the top.
  4. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the chicken is fork-tender and reaches at least 165°F (74°C).
  5. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine with the cooking juices.
  6. Serve immediately inside warmed pita with sliced vegetables and preferred sauces.

Notes

Consider using chicken breast, but thighs are more flavorful and moist after long cooking. For a charred finish, broil shredded chicken for 2–3 minutes after cooking.

Find it online: https://www.mealbreeze.com/slow-cooker-chicken-shawarma/