Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Middle Eastern
Ingredients: 3-4 boneless, skinless chicken breasts (about 1.5 lbs); 4 cloves fresh garlic, minced; 1/4 cup freshly squeezed lemon juice; 2 tsp ground cumin; 2 tsp smoked paprika; 2 tsp ground coriander; 2 tbsp olive oil; Salt and pepper to taste; Pita bread or rice; Fresh vegetables (optional)

Description

This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful chicken infused with classic Middle Eastern spices. Perfect for an effortless meal, it uses a slow cooker to marinate and cook chicken breasts gently, resulting in juicy shredded chicken that can be served on pita bread or over rice with fresh vegetables. The blend of garlic, lemon juice, cumin, paprika, and coriander creates an aromatic and savory dish ideal for a family dinner or meal prep.

Ingredients

Scale

Chicken Shawarma Marinade

3-4 boneless, skinless chicken breasts (about 1.5 lbs)
4 cloves fresh garlic, minced
1/4 cup freshly squeezed lemon juice
2 tsp ground cumin
2 tsp smoked paprika
2 tsp ground coriander
2 tbsp olive oil
Salt and pepper to taste

To Serve

Pita bread or rice
Fresh vegetables (optional)

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Instructions

Prepare Ingredients: Gather all ingredients to have everything ready for quick assembly.
Make Marinade: In a bowl, combine minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, ground coriander, salt, and pepper. Stir well until fully blended.
Marinate Chicken: Coat the chicken breasts thoroughly with the marinade and let them sit for a few minutes to absorb the flavors while you prepare the slow cooker.
Load Slow Cooker: Place the marinated chicken into the slow cooker, pouring any remaining marinade over the top to enhance flavor during cooking.
Slow Cook Chicken: Cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is very tender and easily shreds with a fork.
Shred and Serve: Using two forks, shred the chicken directly in the slow cooker. Serve warm on pita bread or over rice. Add fresh veggies if desired for a complete meal.

Notes

For extra flavor, marinate the chicken in the refrigerator overnight before slow cooking.
Use smoked paprika for a smoky depth, but regular paprika can substitute if needed.
Adjust salt and pepper according to your taste preference.
Leftover shredded chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
Serve with tahini sauce, garlic sauce, or a fresh cucumber-tomato salad for authentic shawarma experience.