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 for serving

Description

This Slow Cooker Chicken Shawarma recipe offers a deliciously tender and flavorful Middle Eastern-inspired dish that’s perfect for a hassle-free meal. Marinated with a blend of garlic, lemon juice, cumin, smoked paprika, and coriander, the chicken slowly cooks to juicy perfection, making it easy to shred and serve with pita bread or rice for a satisfying and authentic experience.

Ingredients

Scale

Chicken and 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

Serving

Pita bread or rice for serving

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Instructions

Prepare Ingredients: Gather all ingredients to have everything ready for a seamless cooking process.
Make Marinade: In a mixing bowl, combine the minced garlic, fresh lemon juice, olive oil, ground cumin, smoked paprika, ground coriander, salt, and pepper. Stir well until all the ingredients are fully blended into a uniform marinade.
Marinate Chicken: Coat the boneless, skinless chicken breasts thoroughly with the marinade. Allow the chicken to rest while you set up the slow cooker, ensuring the flavors start to infuse.
Cook Chicken: Place the marinated chicken breasts into the slow cooker, pouring any leftover marinade over the top. Cover the slow cooker.
Slow Cook: Cook the chicken on low heat for 6-7 hours or on high heat for 3-4 hours. The chicken is done when it is tender and can be easily shredded with a fork.
Shred and Serve: Using two forks, shred the chicken directly in the slow cooker to absorb all juices. Serve the warm shredded chicken on pita bread or over rice, accompanied by fresh vegetables or your favorite sides.

Notes

For extra flavor, marinate the chicken overnight in the refrigerator.
You can add a pinch of cayenne pepper for heat if desired.
Leftovers keep well in the fridge for up to 3 days and freeze well for up to 2 months.
Serve with tahini sauce, pickled vegetables, or fresh herbs to enhance the dish.