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Slow Cooker Chicken Shawarma

Tender, spiced chicken thighs slow-cooked with onions and lemon, then shredded for the perfect homemade shawarma.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs boneless skinless chicken thighs
  • 2 large yellow onions sliced
  • 1 lemon sliced into rounds
  • 0.25 cup olive oil
  • 4 cloves garlic minced
Spice Blend
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tsp ground turmeric
  • 0.5 tsp cinnamon
  • 0.5 tsp cayenne pepper optional
  • 1 tsp salt
  • 0.5 tsp black pepper
For Serving
  • 6 pita breads warmed
  • 1 cup Greek yogurt mixed with garlic and lemon for sauce
  • 1 head lettuce chopped
  • 1 red onion thinly sliced

Equipment

  • Slow cooker
  • Cutting board
  • Small mixing bowl

Method
 

  1. In a small bowl, whisk together olive oil, garlic, and all spices to form a paste.
  2. Place chicken thighs in a bowl and toss with the spice paste until fully coated.
  3. Layer half of the sliced onions at the bottom of the slow cooker.
  4. Add the spiced chicken on top of the onions.
  5. Top with the remaining onions and the lemon slices.
  6. Cover and cook on Low for 6-7 hours or High for 3-4 hours, until chicken is tender.
  7. Remove chicken and shred with two forks. (Optional: Broil shredded chicken on a baking sheet for 3 minutes for crispiness).
  8. Serve on warm pita bread with lettuce, red onions, and yogurt sauce.

Notes

Store leftovers in an airtight container for up to 4 days. The flavors improve the next day!