Description
Authentic slow cooker Shawarma Chicken with Middle Eastern spices. Tender, juicy chicken with bold flavors perfect for wraps, rice bowls, or dinner plates.
Ingredients
2–3 pounds chicken thighs, bone-in or boneless
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1 teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
3 cloves fresh garlic, minced
Juice of 1 lemon
Cooking spray for slow cooker
Instructions
1. Pat chicken thighs completely dry with paper towels
2. Combine all spices in small bowl and mix thoroughly
3. Place chicken in large mixing bowl and drizzle with olive oil
4. Massage spice mixture into all surfaces of chicken pieces
5. Add minced garlic and lemon juice, mixing to coat evenly
6. Marinate at room temperature for 30 minutes or refrigerate up to 24 hours
7. Lightly grease slow cooker insert with cooking spray
8. Arrange seasoned chicken in single layer, skin-side up if using skin-on
9. Cook on LOW for 6-8 hours or HIGH for 3-4 hours
10. Check internal temperature reaches 165°F in thickest part
11. Remove chicken and let rest 10 minutes before shredding
12. Use two forks to shred meat, discarding bones and excess skin
13. Reserve some cooking liquid to moisten shredded chicken
14. Serve immediately or store with reserved juices
Notes
Dark meat works best for tender, juicy results
Don’t skip the marinating time for maximum flavor
Can be frozen with cooking liquid for up to 3 months
Adjust spice levels to taste preference
- Prep Time: 40
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4 oz
- Calories: 285
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Keywords: shawarma chicken, slow cooker, middle eastern, spiced chicken