Easy Slow Cooker Chicken Shawarma
Easy Slow Cooker Chicken Shawarma is juicy, flavorful, meal prep friendly, and perfect for pita wraps, bowls, or salads.
Equipment
- Slow cooker (crockpot)
- Cutting Board
- Sharp Knife
- Measuring spoons
- Small Bowl
- Mixing spoon
- Two forks for shredding
Ingredients
For the Shawarma:
- 1½ pounds boneless skinless chicken thighs
- 1 medium red onion thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon cayenne pepper optional
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- A splash of chicken bone broth optional
For the Garlic Mayo (Toum)
- 2 cloves garlic finely minced or grated
- ¼ cup avocado mayonnaise
For Serving (Optional)
- 4 slices of Pita bread Toum Lebanese garlic sauce
- Sliced tomatoes
- Pickles
- Fresh dill
- Pickled onions
Instructions
- Season the Chicken- Add the chicken thighs, sliced onion, olive oil, paprika, cumin, coriander, garlic powder, onion powder, cayenne (if using), salt, pepper, and optional chicken bone broth to your slow cooker. Toss until the chicken is evenly coated with the spice mixture.
- Slow Cook- Cover and cook: Low: 5–6 hours High: 3–4 hours. The chicken should be tender enough to shred easily with two forks.
- Shred- Shred the cooked chicken directly in the slow cooker and stir it into the flavorful juices.
- Make the Garlic Mayo- In a small bowl, stir together the minced garlic and avocado mayonnaise until smooth.
- Assemble- Serve the chicken inside warm pita bread or pita pockets with garlic mayo, toum, sliced tomatoes, pickles, fresh dill, and pickled onions.
Notes
Scroll up to see substitutions (including dietary preferences), variations and storage tips!
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