Slow Cooker Chicken Shawarma

This slow-cooker chicken shawarma is tender, juicy, and crispy (after being broiled for a few minutes), for an easy no-fuss dinner!

Course Dinner, Lunch

Cuisine Middle Eastern

Keyword slow cooker chicken shawarma

Prep Time 10

Marinade Time 30

Total Time 40

Servings servings

Calories 324kcal

Author Kelli Shallal MPH RD

Equipment

Slow Cooker

Ingredients

3 cloves garlic, minced
1 tablespoon coriander
1 tablespoon cardamom
¼ teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon sumac
2 teaspoons sea salt
2 teaspoons sugar
1 whole lemon, juiced
⅓ cup water
1 pound boneless skinless chicken breast
2 pounds boneless skinless chicken thighs

Instructions

Mix seasonings and minced garlic with chicken in the slow cooker.
Add lemon juice and water. Close the lid to the slow cooker.
Cook on high for 3-4 hours or low for 4-6 hours, or until chicken reaches 165F and shreds easily with a fork.
Option 1: Transfer shredded chicken to a foil-lined baking sheet and place under the broiler for 5-7 minutes or until browned and crispy. Serve immediately.
Option 2: Transfer shredded chicken to a skillet with oil on medium-high heat, working in batches to brown the meat. Serve immediately.
Option 3: Serve immediately out of the crockpot.

Video

Notes

tore: Store in an airtight container in the refrigerator for up to five days.

Freeze: Freeze raw chicken (chicken that has not been previously defrosted) with spices and water, and thaw before adding to the slow cooker. Or freeze cooked chicken before broiling. Thaw and then proceed to the broiling step before serving. May want to reserve a little broth and freeze it separately to help rehydrate the chicken if it dries out.

Nutrition