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Slow Cooker Chicken Shawarma

Slow cooker chicken shawarma pita wrap with tahini sauce and fresh vegetables
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This hands-off recipe transforms chicken thighs with a vibrant lemon and spice marinade. The slow cooker yields incredibly tender, flavorful meat perfect for pitas, bowls, or salads. It’s a simple, satisfying Mediterranean-inspired meal.

Ingredients

Scale
  • 2 to 2.5 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, thinly sliced
  • 3 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • For the Tahini Sauce:
  • 1/2 cup well-stirred tahini
  • 1/3 cup fresh lemon juice
  • 2-4 tablespoons warm water
  • 1 small clove garlic, grated or finely minced
  • 1/4 teaspoon kosher salt

Instructions

  1. Place the thinly sliced onion in the bottom of a 4-6 quart slow cooker.
  2. In a medium bowl, whisk together olive oil, 1/4 cup lemon juice, minced garlic, smoked paprika, cumin, coriander, turmeric, cinnamon, ginger, cayenne, 1 1/2 tsp salt, and black pepper to form a marinade paste.
  3. Add chicken thighs to the slow cooker on top of the onions. Pour the marinade over the chicken and toss until all pieces are thoroughly coated.
  4. Cover and cook on HIGH for 4 hours or on LOW for 6-7 hours, until chicken is fork-tender.
  5. Transfer chicken to a board or bowl and shred with two forks. Return shredded chicken to the slow cooker and toss with the juices and onions. Let sit for 10-15 minutes.
  6. While chicken rests, make the tahini sauce. In a small bowl, whisk tahini and 1/3 cup lemon juice (it will thicken). Whisk in grated garlic and 1/4 tsp salt. Slowly add warm water, one tablespoon at a time, until sauce is smooth and drizzle-able.
  7. Serve chicken warm with tahini sauce, in pitas, over rice, or on salads with desired toppings.

Notes

Chicken thighs are recommended for best moisture. For breasts, cook on HIGH for about 3 hours. Letting the shredded chicken rest in the juices is key for maximum flavor. If tahini sauce seizes, keep whisking and slowly add warm water until smooth.

Nutrition

Find it online: https://harmonymeal.com/slow-cooker-chicken-shawarma/