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Slow Cooker Chicken Shawarma

Slow Cooker Shawarma

The Elegant Economist
Keep a portion of this in your freezer, and defrost before a busy day for a quick, flavourful dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Reheating Time 20 minutes
Total Time 6 hours 30 minutes
Course Dinner, Main Course
Cuisine Greek, Mediterranean, Middle Eastern
Keyword chicken, shawarma

Equipment

  • Slow Cooker / Crockpot

Ingredients
  

  • 1 Tbsp olive oil
  • 8 to 10 boneless skinless chicken thighs
  • 3 Tbsp shawarma seasoning (see recipe below)
  • 1 tsp salt

Instructions
 

Slow Cooker:

  • Set slow cooker to low heat for six hours. Place your olive oil and chicken thighs in the slow cooker. Sprinkle with the shawarma spice and salt and cook.
  • After six hours, allow the chicken to cool and then pull apart into bite-sized pieces. Place in the freezer for later, or for immediate use go to the next step.
  • If putting in the freezer, add a few spoonfuls of the cooking liquid to your storage container with the chicken - this will help it stay moist when reheated, though it's not necessary if you're putting it under the broiler immediately.

Oven:

  • Defrost the shawarma overnight. If cold from the fridge - place on a foil lined baking sheet into a 350°F (175°C) oven for 10 minutes. Once warmed, move the chicken closer to the broiler, then broil for an additional 5-10 minutes until slightly charred and crispy.