Description
Authentic-tasting chicken shawarma made easy in the slow cooker. Tender, spiced chicken thighs with garlic sauce and pickled onions.
Ingredients
Scale
- 3 lbs (6–8 thighs) Bone-in chicken thighs
- 2 tsp Ground cumin
- 1.5 tsp Ground coriander
- 1 tsp Turmeric
- 1 tsp Smoked paprika
- ½ tsp Cinnamon
- ¼ tsp Cayenne pepper
- ½ tsp Ground ginger
- 6, minced Garlic cloves
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 large, sliced Yellow onion
Instructions
- Make the Spice Paste (3 Minutes) — In a small bowl, combine cumin, coriander, turmeric, paprika, cinnamon, cayenne, ginger, minced garlic, lemon juice, olive oil, and salt. Mix into a thick paste. This concentrated spice paste is the secret to bold flavor — dry spices sprinkled on top don’t penetrate the meat nearly as well.
- Coat and Layer (5 Minutes) — Pat chicken thighs dry with paper towels. Rub the spice paste all over every piece — get under the skin if using skin-on thighs. Place sliced onion in the bottom of the slow cooker as an aromatic bed (this prevents the chicken from sitting in liquid and steaming). Arrange chicken thighs on top of the onion layer. Don’t add any liquid — the chicken releases plenty of juice as it cooks.
- Slow Cook (4 Hours LOW) — Cover and cook on LOW for 4 hours or HIGH for 2.5 hours. Bone-in thighs need the longer LOW cook for the most tender result. The chicken is done when it shreds easily with two forks and the internal temperature reaches 185°F (higher than the 165°F minimum because dark meat needs the extra heat to break down connective tissue). The onions beneath will have melted into sweet, caramelized perfection.
- Shred and Crisp (5 Minutes) — Remove chicken, discard skin and bones, and shred the meat with two forks. For basic shawarma, toss the shredded chicken back into the cooking juices and serve. For authentic charred shawarma edges, spread shredded chicken on a sheet pan, spoon some cooking juices over it, and broil on HIGH for 3–4 minutes until the edges char and crisp. This step is optional but transforms good shawarma into extraordinary shawarma.
- Make Tahini Sauce (3 Minutes) — Whisk ¼ cup tahini, 2 tablespoons lemon juice, 1 minced garlic clove, and 3–4 tablespoons cold water until smooth and pourable. Season with salt. Add water gradually — tahini seizes up at first, then loosens into a creamy sauce. It should drizzle off a spoon like heavy cream. Adjust thickness by adding more water one tablespoon at a time.
- Assemble and Serve — Warm pita breads in a dry skillet or oven. Load with shredded chicken, diced cucumber, diced tomatoes, pickled red onion, and fresh parsley. Drizzle generously with tahini sauce. Fold and eat. Also incredible over rice bowls, in grain bowls, as salad topping, or straight from the pan with a fork — no judgment.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g