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Slow Cooker Chicken Shawarma with Lemon Tahini Sauce Recipe

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4.2 from 3 reviews

This Slow Cooker Chicken Shawarma recipe offers tender, flavorful chicken breasts cooked low and slow, then crisped in a skillet with a fragrant blend of Middle Eastern spices. Served with a creamy lemon tahini sauce, it’s an easy yet impressive dish that brings authentic shawarma flavors to your kitchen without the need for grilling or roasting.

Ingredients

Chicken and Spice Mix

  • 2 lbs chicken breasts, boneless, skinless
  • 1/2 cup water
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground sumac
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon granulated garlic or garlic powder
  • 1/4 teaspoon fine sea salt, to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Generous pinch ground cloves
  • 1/4 cup olive oil, divided (may use a little less)

Lemon Tahini Sauce

  • 1/4 cup tahini
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons water, or as needed for desired consistency
  • 2 teaspoons minced garlic
  • Generous pinch fine sea salt, to taste

Instructions

  1. Slow Cook the Chicken: Place the chicken breasts and 1/2 cup water into the slow cooker bowl. Cook on high for 2 hours, or until the chicken is thoroughly cooked, juices run clear, and fat has rendered out for moist, tender meat.
  2. Slice the Chicken: Once cooked, remove the chicken and slice each breast against the grain to ensure tenderness and optimal texture.
  3. Mix the Spice Blend: In a large bowl, combine all the dry spice ingredients—cumin, sumac, chili powder, paprika, granulated garlic, sea salt, black pepper, turmeric, cinnamon, and cloves. Set aside.
  4. Heat the Oil: Over medium-high heat, warm 2 tablespoons of olive oil in a heavy-bottomed skillet just large enough to fit all the chicken in a single layer. This prevents overcrowding and promotes even crisping.
  5. Add Chicken and Spice: Place the sliced chicken in the skillet and evenly sprinkle the spice mix over it, coating all pieces thoroughly.
  6. Fry until Crisp: Let the chicken fry without stirring or moving it, allowing a crispy crust to form on the bottom for several minutes.
  7. Flip and Continue Cooking: Drizzle 1 tablespoon more olive oil over the chicken, then flip and gently stir to coat the chicken evenly with the spices. If the chicken sticks to the pan, add the remaining tablespoon of olive oil to prevent burning while still crisping all sides.
  8. Remove Crispy Chicken: Once the chicken is crisped to your liking, remove it from the skillet promptly to avoid overcooking and drying out.
  9. Prepare Lemon Tahini Sauce: In a blender, combine tahini, fresh lemon juice, water, minced garlic, and salt. Blend until smooth and adjust water to reach your preferred sauce consistency.
  10. Serve: Serve the crispy shawarma chicken immediately with the lemon tahini sauce on the side for dipping or drizzling. This dish pairs wonderfully with flatbreads, rice, or fresh salads.

Notes

  • To prevent the chicken from drying out during pan crisping, avoid overcrowding the skillet and use the specified amount of olive oil.
  • This recipe yields about 6 servings, making it great for family meals or meal prep.
  • For authentic flavor, use ground sumac and freshly ground spices if possible.
  • Serve with warm pita bread, chopped vegetables, pickles, or a simple cucumber salad for a complete Middle Eastern meal.
  • Leftover chicken can be refrigerated for up to 3 days and reheated gently to maintain moisture.

Find it online: https://lauracooks.com/slow-cooker-chicken-shawarma-with-lemon-tahini-sauce-recipe/