Slow Cooker Chicken Shawarma: Easy, Flavourful & UK Friendly
The blend of Middle Eastern spices and juicy chicken is something I look forward to again and again. Cooking chicken shawarma in a slow cooker not only saves plenty of effort, but it’s also a practical way to enjoy this tasty dish at home, even if you’re juggling a busy schedule. Plus, it fills the kitchen with amazing aromas that get everyone excited for dinner.
Marinated and slow cooked until tender, the chicken soaks up a whole load of flavour. Paired with pita or flatbreads and fresh toppings, it’s an easy dinner that delivers big taste without the usual fuss of rotisseries or grills. If you’re based in the UK, tracking down the right ingredients and setting up your slow cooker is absolutely doable; it’s worth checking out whether you’re new to slow cookers or already a fan. Even on a busy weeknight, this dish can make mealtime feel extra special.
Why Chicken Shawarma in the Slow Cooker Works So Well
- No fancy equipment needed. There’s no need for a rotisserie or grill; just use your standard slow cooker instead.
- Hands off cooking. Marinate the chicken, set it, and by dinner time, it’s just right with little effort.
- Big flavours, simple process. The slow cooking step allows spices to mellow and infuse perfectly, making every bite satisfying.
- Easy to customise. Switch up the heat or toppings to match your family’s tastes and preferences.
- Great for meal prep. Leftovers keep well in the fridge for wraps and salads during the week; it’s a real time saver.
Ingredients for Slow Cooker Chicken Shawarma
Here’s a straightforward list of what you need. All ingredients are easy to find at UK supermarkets:
- 700g skinless chicken thighs (boneless works best, but bone-in is fine too)
- 4 cloves garlic, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp chilli powder (adjust to your preferred spice level)
- Juice of 1 lemon
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: pinch of cayenne pepper for more heat
For serving, grab:
- Pita breads or flatbreads
- Shredded lettuce or salad leaves
- Sliced red onion
- Tomato slices
- Cucumber, sliced
- Greek yogurt or garlic sauce
If you want to mix things up, you can swap in wraps or use the chicken shawarma to top a salad bowl for a lighter meal.
Easy Slow Cooker Steps
1. Marinate the Chicken
Mix olive oil, lemon juice, garlic, and all the spices in a bowl. Toss chicken thighs until well coated, making sure the marinade covers each piece thoroughly. For deeper flavour, let the chicken sit in the fridge for at least 30 minutes—up to 12 hours gives even richer taste. But you can still get good results cooking it right away if you’re short on time.
2. Load Up Your Slow Cooker
Spread the chicken and all the marinade evenly in your slow cooker. Pop the lid on and cook on low for about 5 hours or on high for around 3 hours. The end result should be fork tender, juicy chicken that’s easy to shred.
3. Shred and Crisp (Optional)
When cooked, use two forks to shred the chicken right in the slow cooker. For a bit of that classic shawarma char, you can spread the shredded chicken on a baking tray and place it under a hot grill for 3-4 minutes. This gives some next-level cool crispy edges—just like your favourite street food shawarma.
4. Build Your Shawarma Wraps
Fill your flatbreads with juicy chicken and pile on your choice of fresh veggies and sauces. Red onion, lettuce, and a big dollop of garlicky yogurt always hit the spot for me. Squeeze over a little extra lemon if you love a zingy finish.
Tasty Tips & Tricks
- If you want to prep ahead, shred the chicken and freeze in airtight containers. It reheats brilliantly for a quick meal later.
- Swap in chicken breasts if thighs aren’t your thing; just cut the cooking time by about 30 minutes to keep the meat juicy.
- You can add sliced peppers or onions straight into the slow cooker to give a boost of extra veggies. They cook down nicely with the chicken.
- For a vegan option, use this same spice mix on sliced mushrooms and chickpeas. Cook for 2-3 hours on low; it’s surprisingly hearty and full of flavour.
- Have fun switching up toppings! Try pickled chillies, chopped fresh parsley, or shredded cabbage for added crunch and colour.
Common Questions about Slow Cooker Shawarma
Q: Can I use store bought shawarma spice mix instead?
Definitely. Just swap in 2-3 tablespoons of a good quality shawarma blend and skip some of the individual ground spices. It’s a handy shortcut when you’re low on time or ingredients.
Q: What’s the best type of chicken for this method?
I find boneless, skinless chicken thighs turn out juicy and tender when slow cooked, but bone-in pieces work too. Just remove the bones before shredding for easier wraps.
Q: How long does leftover shawarma chicken keep?
Store in an airtight container in the fridge for up to 3 days. It’s perfect for filling wraps, tossing into salads, or even topping rice bowls for a quick lunch.
Q: Which slow cooker settings work best?
Low and slow is my go to for soft, shred able chicken, but high works if you’re short on time. Just check it as it cooks to stay tender.
Give Slow Cooker Shawarma a Go!
This slow cooker chicken shawarma lets you bring those comforting, spice packed flavours home with minimum work. I’d love to hear what toppings you pair it with if you give it a go. Enjoy crafting your wraps and making it your own, whether it’s a laid back weeknight dinner or a meal prep essential. It’s a fantastic way to share the delicious taste of Middle Eastern cuisine right from your kitchen—happy cooking!