Slow Cooker Chicken Shawarma


  • 3-4 Chicken Breasts
  • 1 tsp each salt and pepper
  • ½ tsp turmeric
  • 1 ½ Tbsp cumin
  • 3 cloves garlic chopped finely
  • 1 Tbsp ginger
  • 1 tsp coriander
  • ½ tsp cardamom
  • Chili pepper (to taste, add more if you like heat, omit if you don’t)
  • Juice of 1 lemon
  • 1 tbsp vegetable oil
  • 2 cups chicken stock (approximately)


  1. Place chicken breasts in bowl with salt, pepper, garlic, turmeric, coriander, cumin, ginger, cardamom, and chili pepper (optional)
  2. In the bottom of your slow cooker add the vegetable oil and add the chicken.
  3. Pour the lemon juice on top and add the chicken stock until the chicken is almost covered.
  4. Cook on low heat for 4 hours, until the chicken is falling apart, keep on warm until just before serving.
  5. A few minutes before eating, transfer the chicken and liquid to a large pan. Shred the chicken with forks, and turn the heat on high.
  6. Watch the chicken as the liquid reduces. You will want all of the liquid to be reduced and the chicken to just slightly begin drying up. Enjoy!