Description
This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful Middle Eastern spiced chicken that’s effortless to prepare and perfect for a comforting meal. Marinated with garlic, lemon, and aromatic spices, the chicken cooks slowly to achieve a juicy, shreddable texture, ideal for serving in pita bread or over rice with fresh vegetables.
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
Instructions
- Gather Ingredients: Collect all ingredients to ensure smooth preparation.
- Prepare Marinade: In a bowl, whisk together minced garlic, lemon juice, olive oil, ground cumin, smoked paprika, ground coriander, salt, and pepper until well combined.
- Marinate Chicken: Coat the chicken breasts thoroughly in the marinade and allow it to rest while preparing your slow cooker.
- Cook Chicken: Place the marinated chicken breasts into the slow cooker and pour any leftover marinade over the top.
- Slow Cook: Cook on low heat for 6-7 hours or on high heat for 3-4 hours until the chicken is tender and easily shreds with a fork.
- Shred and Serve: Using two forks, shred the chicken directly in the slow cooker. Serve the warm shredded chicken on pita bread or over rice, accompanied by fresh vegetables if desired.
Notes
- For best flavor, marinate the chicken for at least 1 hour or overnight before cooking.
- You can substitute chicken thighs for a juicier result.
- Serve with fresh cucumber, tomatoes, and a drizzle of tahini or yogurt sauce for a complete meal.
- Leftover chicken can be refrigerated for up to 3 days or frozen for longer storage.
