Description
Slow Cooker Chicken Shawarma brings the bold and vibrant flavors of Middle Eastern cuisine to your table with minimal effort. This recipe combines the ease of a slow cooker with the richness of a homemade shawarma spice mix, resulting in tender, flavorful chicken. Perfect for serving over rice, in pita bread, or alongside a crisp salad, this dish is as versatile as it is delicious.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or a mix of breasts and thighs)
- 2 cups water
- 3 tablespoons olive oil (divided)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Optional: Lemon tahini sauce for serving
Instructions
- Slow Cook the Chicken
Place the chicken in the slow cooker and add water. Cook on high for 2 hours, or until the chicken is fully cooked (juices should run clear). - Prepare the Chicken
Remove the chicken from the slow cooker and slice against the grain. Discard the cooking liquid. - Make the Spice Mix
In a large bowl, combine cumin, coriander, turmeric, paprika, cardamom, cinnamon, cayenne pepper, salt, and black pepper. - Fry the Chicken
Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat. Arrange the chicken slices in a single layer in the skillet. Sprinkle the spice mix evenly over the chicken. - Crisp the Chicken
Fry the chicken without stirring until it becomes crispy. Drizzle the remaining tablespoon of olive oil over the chicken, flip gently, and stir to coat the pieces in the spice mix. Cook until golden brown and crisp around the edges. - Serve
Serve hot with lemon tahini sauce (optional). Pair with rice, salad, or stuff into gluten-free pita bread for a delicious meal.