Chicken Shawarma Slow Cooker (Printer-Friendly Layout)
Tender chicken stewed slow in bold spices, tucked inside pita breads with tahini and plenty of fresh, crisp veggies.
# Ingredients You'll Need:
→ Chicken
01 -
900 g boneless chicken breasts, no skin
→ Spice Mix
02 -
1 teaspoon salt
03 -
1 teaspoon ground black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon ground allspice
06 -
1 teaspoon ground cinnamon
07 -
1 tablespoon ground coriander
08 -
1 tablespoon ground turmeric
09 -
1 tablespoon ground paprika
10 -
1 tablespoon ground cumin
11 -
2 tablespoons olive oil
→ Marinade & Aromatics
12 -
4 cloves garlic, minced
13 -
250 ml chicken broth
14 -
1 large onion, sliced thin
15 -
2 tablespoons minced parsley
16 -
1 tablespoon apple cider vinegar
17 -
2 tablespoons lemon juice
# Step-by-Step Instructions:
01 -
Give it a taste now. Add more black pepper, salt, or a little lemon juice if you want it perkier. Get your favorite toppings like tahini sauce, sliced veggies, or pita lined up and dig in while it's still hot.
02 -
Take those chicken breasts out and pull them apart with two forks so you get lots of bite-size pieces. Toss everything back in the cooker with the onions and all that juicy goodness, give it a stir.
03 -
Top the chicken with the broth, then slap the lid on your slow cooker. Let it go on low for about 6 or 7 hours. You’re looking for meat that’s super tender and easy to shred.
04 -
Now, lay your marinated chicken at the bottom of the slow cooker. Toss in the sliced onion and all the minced garlic so it’s spread all around.
05 -
Coat the chicken with the blended spice-lemon mix. Make sure every inch is covered and let that flavor soak in.
06 -
Grab a bowl and combine parsley, apple cider vinegar, and lemon juice. Once your cool spice mix is ready, stir it in till everything’s blended together.
07 -
Pour olive oil into a small saucepan and heat on medium. Dump in the allspice, cinnamon, coriander, turmeric, paprika, cumin, garlic powder, pepper, and salt. Stir them around for a minute or two—let them get toasty and really smell good. Take it off the heat and set aside till it’s no longer hot.
# Extra Tips and Tricks:
01 -
Let your spices sit and cool before adding them to the wet stuff—this locks in all the flavor.
02 -
Planning ahead? Let the chicken soak in the spice paste for a few hours before cooking for bigger flavor.
03 -
Add a hit of cayenne if you want some more kick.
04 -
If you don’t have apple cider vinegar, regular white vinegar does the job.
05 -
If you’re not skipping dairy, toss a spoonful of Greek yogurt on top right before eating for extra creaminess.