Slow Cooker Chicken Shawarma, a version made in the slow cooker of the typical Middle Eastern recipe.
Chicken shawarma is a typical dish of Middle Eastern cuisine, known for its rich and aromatic flavor. The Arabic term “shawarma” derives from a Turkish word çevirme which means “turning.” This refers to the traditional cooking method where meat is skewered on a vertical spit and slowly cooked while rotating in front of a heat source.
Chicken shawarma is marinated for several hours in a blend of spices and ingredients that vary depending on the recipe, as with any traditional dish every family has its version.
This variant prepared in the slow cooker is very simple to make and will take you very little time to prepare.
At the bottom of the recipe, in the FAQ section, I answered some questions about this preparation. If you still have doubts or curiosity, you can write a comment or use the appropriate contact form found at the end of the page.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking
- Cuisine: Arabic
- Seasonality: All Seasons
Ingredients
- 1.1 lbs chicken breast (whole)
- 1 tbsp extra virgin olive oil
- 2.7 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp spice (sumac)
- Half tsp ground turmeric
- Half tsp ground cinnamon
- 1 pinch salt
- 1 pinch black pepper
Tools
- Slow cooker
- Bowls
- Lemon squeezer
Slow Cooker Chicken Shawarma Recipe
Start preparing the chicken shawarma in the slow cooker by placing all the spices required for the recipe in a small bowl.
Add a pinch of salt and a pinch of black pepper and mix everything with a teaspoon until you get a homogeneous mix.
Put a tablespoon of oil in the slow cooker.
Also add the whole chicken breasts (before putting them in the pot, make sure there are no small bones).
Continue with the juice of a lemon.
Pour the prepared spice mix into the pot and spread it well on the chicken with your hands.
Close the pot with the lid and cook the chicken on HIGH for 4 hours.
Be careful not to open the lid during the first two hours of cooking.
The chicken shawarma is ready: just shred it with two forks (if you have claws for pulled pork even better) and serve it immediately at the table.
Slow Cooker Chicken Shawarma
Check this section to clear your doubts, if you don’t find the answer to your question comment or write to me using the form below.
Find many ideas with chicken breast in the collection Recipes with chicken breast, more than 20 easy and delicious ideas!
FAQ
How long does it last?
You can store chicken shawarma in an airtight container in the refrigerator for 2-3 days.
Alternatively, you can freeze it and store it for 3 months.How can I serve it?
As a wrap: wrapped in pita or Arabic bread, often accompanied by hummus, tahini, garlic sauce, pickles, and salad.
As a dish: served with rice, grilled vegetables, salad, and sauces.Are there other variations?
While chicken is a common choice, shawarma can also be made with other meats such as lamb, beef, or turkey.
Find all the recipes made with the slow cooker here –> Slow Cooker Recipes
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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