Ingredients
Scale
- 2.5 lbs (about 1.1kg) boneless, skinless chicken thighs, trimmed of excess fat
- 1 large yellow onion, thinly sliced
- 4–6 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (from 1–2 lemons)
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 – 1/2 teaspoon cayenne pepper (optional, adjust to taste)
- 1.5 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1/4 cup chicken broth or water (optional, if chicken isn’t releasing much liquid)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cumin, coriander, turmeric, cinnamon, allspice, cayenne pepper (if using), salt, and black pepper. This vibrant mixture is the heart of your shawarma flavor.
- Coat the Chicken: Add the boneless, skinless chicken thighs to a large bowl or a zip-top bag. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. If time permits, cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate more deeply. If you’re short on time, you can proceed directly to the next step.
- Prepare the Slow Cooker: Scatter the thinly sliced yellow onion evenly across the bottom of your slow cooker insert. This creates a fragrant bed for the chicken and prevents it from sticking, while also infusing the dish with sweet onion flavor as it cooks.
- Add Chicken to Slow Cooker: Arrange the marinated chicken thighs on top of the sliced onions in the slow cooker. Try to keep them in a relatively even layer, though some overlap is fine. Pour any remaining marinade from the bowl over the chicken. If your chicken isn’t particularly moist or you prefer a saucier result, you can add 1/4 cup of chicken broth or water now.
- Cook: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken should be very tender and easily shredded with a fork. Cooking times can vary slightly depending on your specific slow cooker model and the thickness of the chicken thighs.
- Shred the Chicken: Once cooked, carefully remove the chicken thighs from the slow cooker and place them on a clean cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. The chicken will be incredibly tender, so this step should be effortless.
- Return to Juices & Optional Crisping (Highly Recommended!):
- Option 1 (Juicy): Return the shredded chicken to the slow cooker and toss it with the onions and flavorful cooking juices. Let it sit on the “Warm” setting for another 15-20 minutes to absorb more flavor.
- Option 2 (Crispy Edges – Restaurant Style): This step mimics the delicious crispy bits from a traditional shawarma spit. Preheat your oven broiler to HIGH. Spread the shredded chicken (along with some of the onions and a little of the cooking liquid to keep it moist) in a single layer on a large baking sheet. Broil for 3-5 minutes, watching very carefully, until the edges of the chicken are nicely browned and slightly crispy. You may need to do this in batches. Alternatively, you can crisp the chicken in a hot skillet with a little olive oil over medium-high heat for a few minutes.
- Serve: Your delicious Slow Cooker Chicken Shawarma is ready! Serve hot with your chosen accompaniments.
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-380