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If you’re craving a mouthwatering dish that brings bold Middle Eastern flavors with effortless ease, then you absolutely must try this Slow Cooker Chicken Shawarma with Lemon Tahini Sauce Recipe. Imagine tender chicken breasts cooked low and slow until juicy and flavorful, then crisped to perfection in a pan and finished off with a creamy, zesty lemon tahini sauce that ties every bite together beautifully. This recipe combines aromatic spices with a luscious sauce that feels both fresh and indulgent, making it an instant favorite for weeknight dinners or casual gatherings.
Ingredients You’ll Need
The magic behind this dish lies in its straightforward ingredients, each bringing its own unique flair. These essentials work in harmony to deliver a perfect balance of warm spices, silky textures, and vibrant colors that make every bite unforgettable.
- 2 lbs chicken breasts (boneless, skinless): The tender star of the dish, perfect for soaking up all those aromatic spices.
- 1/2 cup water: Helps gently cook the chicken in the slow cooker, keeping it moist and juicy.
- 1 1/2 teaspoons ground cumin: Adds a deep, earthy warmth characteristic of traditional shawarma.
- 1 teaspoon ground sumac: Brings a tangy, citrusy brightness that lifts the flavor.
- 1/2 teaspoon chili powder: Offers just a whisper of heat for complexity without overwhelming.
- 1/2 teaspoon sweet paprika: Infuses a subtle smokiness and a lovely red hue.
- 1/4 teaspoon granulated garlic (or garlic powder): Provides that unmistakable savory punch.
- 1/4 teaspoon fine sea salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon freshly ground black pepper: Adds gentle heat and depth.
- 1/4 teaspoon ground turmeric: Delivers warm earthiness and a beautiful golden tone.
- 1/4 teaspoon ground cinnamon: A dash of sweet spice that rounds out the mix.
- Generous pinch ground cloves: A little goes a long way, adding a hint of exotic warmth.
- 1/4 cup olive oil (divided): Used for crisping the chicken and enriching the tahini sauce.
- 1/4 cup tahini: The creamy sesame paste that’s key in the luscious lemon tahini sauce.
- 2 Tablespoons fresh lemon juice: Injects bright acidity to cut through the richness.
- 2 Tablespoons water: Adjusts the sauce consistency for perfect drizzling.
- 2 teaspoons minced garlic: Adds a fresh, bold garlic flavor to the sauce.
- Generous pinch fine sea salt: Balances the sauce’s flavors beautifully.
How to Make Slow Cooker Chicken Shawarma with Lemon Tahini Sauce Recipe
Step 1: Slow Cook the Chicken
Start by placing the chicken breasts and half a cup of water into the slow cooker. Cooking on high for 2 hours allows the chicken to become tender and juicy, with the juices running clear and the fat rendered for optimal flavor. This slow, gentle process builds an incredible base that traditional shawarma lovers will adore.
Step 2: Slice the Chicken
Once cooked, remove the chicken and slice each breast against the grain. This technique ensures each bite is tender and easy to enjoy, making those beautiful slices perfect for absorbing spices and sauce later on.
Step 3: Prepare the Spice Mix
In a large bowl, combine the cumin, sumac, chili powder, paprika, granulated garlic, salt, black pepper, turmeric, cinnamon, and cloves. This aromatic spice blend is what transforms your chicken into shawarma magic, so take a moment to appreciate the fragrant symphony you’re about to unleash.
Step 4: Heat the Olive Oil
Heat 2 tablespoons of olive oil over medium-high heat in a heavy-bottomed pan just large enough to hold all the chicken in a single layer. This step is crucial because it allows the chicken to crisp beautifully without drying out. Watching this transformation is one of the most satisfying parts!
Step 5: Spice and Sear the Chicken
Add the sliced chicken to the pan and evenly sprinkle the spice mix over it. Resist the urge to stir immediately—letting the chicken fry undisturbed helps develop that coveted crisp outer layer that contrasts perfectly with tender insides.
Step 6: Flip and Coat
Pour in one more tablespoon of olive oil, then gently flip the chicken slices. Stir carefully to ensure each piece is well coated with the spice blend. If the meat begins to stick, add the remaining olive oil and continue to toss gently until everything is beautifully crisped and caramelized.
Step 7: Finish Crisping and Remove
Once crisped to your liking, promptly remove the chicken from the pan. This way, you retain moistness inside while enjoying a flavorful, crispy exterior — the hallmark of perfect shawarma.
Step 8: Make the Lemon Tahini Sauce
Combine the tahini, lemon juice, water, minced garlic, olive oil, and a pinch of salt in a blender. Blend until flawlessly smooth and creamy. This sauce is the soul of the dish, brightening and balancing the richly spiced chicken with its tangy, nutty goodness.
Step 9: Serve Fresh
Serve the slow cooker chicken shawarma with lemon tahini sauce immediately. The contrast between warm, crisp chicken and cool, luscious sauce is downright irresistible.
How to Serve Slow Cooker Chicken Shawarma with Lemon Tahini Sauce Recipe
Garnishes
Freshness is key! Sprinkle chopped parsley or cilantro on top for a burst of green color and herbal aroma. Add thinly sliced red onions or pickled cucumbers for a crunchy, tangy touch that cuts through the richness beautifully.
Side Dishes
This shawarma pairs wonderfully with fluffy pita bread or warm flatbreads to scoop up every last bite. Consider serving alongside a crisp cucumber and tomato salad or fluffy herbed rice to round out the meal with contrasting textures and freshness.
Creative Ways to Present
Try stuffing the shawarma into warm wraps or piling it atop vibrant grain bowls loaded with roasted veggies and fresh greens. You can also transform this dish into a stunning appetizer by serving small shawarma bites skewered with olives and cherry tomatoes alongside dollops of lemon tahini sauce.
Make Ahead and Storage
Storing Leftovers
Leftover shawarma keeps well in an airtight container in the refrigerator for up to 4 days. Let it cool fully before storing to preserve the best texture and flavor.
Freezing
You can freeze the cooked chicken and sauce separately for up to 3 months. Thaw overnight in the fridge before reheating to maintain tenderness and sauce creaminess.
Reheating
Reheat chicken gently in a skillet over medium heat, adding a splash of olive oil to restore crispiness without drying it out. Warm the lemon tahini sauce separately at room temperature or briefly in the microwave, stirring well before serving.
FAQs
Can I use chicken thighs instead of breasts for this Slow Cooker Chicken Shawarma with Lemon Tahini Sauce Recipe?
Absolutely! Chicken thighs have a bit more fat and tend to be juicier, which can add extra richness. Just adjust cooking time to ensure they are fully cooked through and tender.
Is sumac essential in this recipe?
Sumac provides that signature tangy note typical in shawarma, but if you don’t have it, lemon zest or a splash of lemon juice can be a good substitute to keep the bright flavor profile.
Can I make the lemon tahini sauce ahead of time?
Yes, you can prepare the sauce a day in advance and store it in the fridge. Just give it a good stir before serving, as it may thicken slightly overnight.
What should I serve with Slow Cooker Chicken Shawarma with Lemon Tahini Sauce Recipe for a complete meal?
Serve it with warm pita or flatbread, a fresh salad, and perhaps some roasted vegetables or rice for a hearty, well-rounded feast.
Is this recipe gluten-free and dairy-free?
Yes, it’s naturally gluten-free and dairy-free, making it a great option for many dietary preferences, but always double-check your tahini brand and other ingredients for any hidden additives.
Final Thoughts
I seriously can’t recommend this Slow Cooker Chicken Shawarma with Lemon Tahini Sauce Recipe enough. It hits that perfect spot between simple preparation and incredible flavor, making it a go-to for cozy dinners with family or impressive yet easy entertaining. Give it a try, and soon it’ll be your favorite recipe to pull out whenever you want to wow everyone around the table.
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Slow Cooker Chicken Shawarma with Lemon Tahini Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking and Frying
- Cuisine: Middle Eastern
Description
This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful chicken breasts infused with authentic Middle Eastern spices. The chicken is first slow-cooked to perfection, then pan-fried with a fragrant spice blend for a crispy, delicious finish. Served with a creamy lemon tahini sauce, this dish makes for a perfect family dinner or an impressive meal to share with guests.
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, you may need a little less)
Lemon Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons water (or as much as needed for desired consistency)
- 2 teaspoons minced garlic
- Generous pinch fine sea salt (to taste)
Instructions
- Slow cook the chicken: Place the chicken breasts in the slow cooker bowl and add 1/2 cup water. Cook on high for 2 hours, until the chicken is fully cooked through, juices run clear, and fat has rendered out.
- Slice the chicken: Remove chicken from the slow cooker and slice each breast against the grain into thin strips.
- Prepare the spice mix: In a large bowl, combine cumin, sumac, chili powder, sweet paprika, granulated garlic, sea salt, black pepper, turmeric, cinnamon, and cloves. Mix thoroughly and set aside.
- Preheat the pan: Over medium-high heat, warm 2 tablespoons of olive oil in a heavy-bottomed skillet just large enough to hold the chicken in a single layer.
- Spice the chicken: Add sliced chicken to the hot skillet and evenly sprinkle the prepared spice mix over the chicken pieces.
- Fry the chicken to crisp: Allow the chicken to cook undisturbed to develop a crisp exterior on one side.
- Flip and coat: Drizzle 1 tablespoon more olive oil over the chicken, flip the pieces gently, and stir to coat in the spices. If chicken sticks, add remaining tablespoon oil and continue stirring gently.
- Remove when crisped: Once the chicken is crisped to your liking, immediately remove it from the pan to prevent overcooking.
- Prepare lemon tahini sauce: In a blender, combine tahini, lemon juice, water, minced garlic, and sea salt. Blend until smooth and creamy.
- Serve: Serve the crispy chicken hot with lemon tahini sauce on the side or drizzled over, along with your choice of accompaniments such as pita bread or salad.
Notes
- To prevent the chicken from drying out during pan frying, make sure to keep the heat medium-high and avoid moving the chicken too much while crisping.
- Serving suggestions: Serve shawarma with warm pita bread, fresh cucumber and tomato salad, pickled vegetables, or a drizzle of extra lemon tahini sauce.
- For a meal variation, consider adding chopped fresh herbs like parsley or cilantro as a garnish.
- The lemon tahini sauce can be stored in the refrigerator for up to 3 days in an airtight container.
