Description
There’s something almost magical about the aroma of authentic Slow Cooker Chicken Shawarma – that intoxicating blend of warm spices, tender chicken, and aromatic herbs that transports you straight to a bustling Middle Eastern marketplace. For years, many home cooks assumed this beloved dish was too complex to recreate at home, requiring special equipment and hard-to-find ingredients. However, here’s the beautiful secret: you can create incredibly authentic, restaurant-quality Slow Cooker Chicken Shawarma with ingredients you can find at any grocery store, right in the comfort of your own kitchen.
Ingredients
Essential Ingredients for Authentic Flavor
For the Chicken and Marinade:
- 3 pounds boneless, skinless chicken thighs (preferred) or breasts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 large onion, thinly sliced
For the Shawarma Spice Blend:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving:
- Pita bread or naan
- Hummus
- Tzatziki or cucumber yogurt sauce
- Diced tomatoes
- Diced cucumbers
- Thinly sliced red onion
- Fresh parsley, chopped
- Pickled turnips or pickles
Instructions
First, start by combining all your spices in a small bowl and mixing them thoroughly. Indeed, this is your shawarma spice blend, and it’s the heart of this recipe. Next, take a moment to smell the mixture – you should detect the warm, complex aroma that makes shawarma so distinctive. If you prefer more heat, add extra cayenne pepper. Alternatively, for a milder version, reduce the cayenne or omit it entirely.
Furthermore, making your own spice blend ensures freshness and allows you to adjust the flavors to your family’s preferences. Additionally, store any leftover blend in an airtight container for up to six months – it’s excellent for seasoning roasted vegetables or other chicken dishes.
Pat the chicken completely dry with paper towels – this step is important for proper seasoning adherence. If using chicken breasts, consider cutting them into smaller, uniform pieces for more even cooking and better spice penetration. Moreover, chicken thighs are preferred for this recipe because they remain more tender and juicy during the long cooking process, but breasts work well too if that’s your preference.
Subsequently, rub the spice blend all over the chicken pieces, making sure every surface is well-coated. Then, use your hands to really work the spices into the meat – this ensures maximum flavor penetration. Finally, let the seasoned chicken rest while you prepare the other ingredients.
In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Additionally, this mixture will keep the chicken moist during cooking while adding additional layers of flavor. Furthermore, the acid from the lemon juice also helps tenderize the meat, while the garlic provides that essential aromatic quality.
Next, place the sliced onion in the bottom of your slow cooker. As a result, this creates a flavorful base and prevents the chicken from sticking to the bottom of the cooker. Meanwhile, the onions will caramelize during cooking, adding sweetness and depth to the finished dish.
Place the seasoned chicken over the onions in your slow cooker. Then, pour the olive oil and lemon juice mixture evenly over the chicken. Importantly, don’t add additional liquid – the chicken will release its own juices during cooking, creating a flavorful cooking liquid.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Specifically, the chicken is done when it shreds easily with a fork and reaches an internal temperature of 165°F. However, avoid lifting the lid frequently during cooking, as this releases valuable steam and can extend cooking time.
Once the chicken is fully cooked and tender, remove it from the slow cooker and shred it using two forks. For the most authentic texture, shred the chicken into fairly small, bite-sized pieces rather than large chunks. Consequently, this allows for better distribution of flavors and easier eating.
Return the shredded chicken to the slow cooker with the cooking juices and onions. Stir everything together and let it rest for 10-15 minutes to absorb the flavors. If desired, you can broil the mixture for 2-3 minutes to create some crispy edges, which mimics the texture of traditional spit-roasted shawarma.