Shawarma Chicken Slow Cooker Vegetable Soup
Aromatic spices transform simple pantry staples into a comforting, slow-simmered soup. By combining cubed chicken breast, tender chickpeas, and sliced carrots with warm shawarma seasoning, the slow cooker builds depth over several hours with virtually hands-off effort. As the soup cooks, the spices permeate both the broth and the vegetables, while the chicken becomes fork-tender. Whether you leave the chicken in bite-sized cubes or shred it directly into the broth, it makes a wholesome and warming dinner.
Why this one works
- Hands-off preparation requires only basic chopping before adding everything to the cooker.
- Aromatic shawarma seasoning infuses the vegetable broth and chicken with warm, layered flavor.
- Hearty chickpeas hold their structure well through low-and-slow cooking.
- Flexible timing lets you choose between a low six-hour simmer or a faster three-hour high setting.
- Optionally shredding the chicken creates a thick, rustic soup texture.
What you’ll need
- 1 lb (450g) chicken breast, cubed Cut into uniform pieces so the meat cooks evenly, or keep slightly larger if planning to shred.
- 2 cups (300g) chickpeas, canned and drained Draining removes excess canning liquid, keeping the broth clean and nicely balanced.
- 3 cups (700ml) vegetable broth Provides the liquid foundation that carries the shawarma spice blend.
- 1 large onion, diced Softens completely during the long cook, adding natural sweetness to the broth.
- 2 tsp shawarma seasoning Brings warm, savory notes directly into the broth and coats the chicken.
- 2 carrots, sliced Slice into uniform rounds or half-moons so they tenderize evenly alongside the onion.
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What to have nearby
- Slow cooker (4-quart or larger)
- Chef's knife and cutting board
- Ladle and wooden spoon
- Forks for shredding chicken (optional)
Step-by-step instructions
This is a true dump-and-cook slow cooker recipe. Everything goes directly into the basin without preliminary browning, letting the ingredients gently meld as they simmer together under a covered lid.
- 1Step 1
Place all ingredients into the slow cooker.
- 2Step 2
Stir well to combine.
- 3Step 3
Cover and cook on low for 6 hours or high for 3 hours.
- 4Step 4
Shred the chicken if desired before serving hot.
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A few things worth knowing
- Stir thoroughly after adding all ingredients to disperse the dry seasoning evenly throughout the liquid.
- Keep the slow cooker covered throughout cooking to avoid releasing heat and steam.
- If shredding the chicken, transfer the pieces to a shallow bowl, shred with two forks, and stir back into the hot soup.
Ways to make it your own
- Finish individual bowls with a light squeeze of fresh lemon juice or a sprinkle of chopped fresh herbs before serving.
- Ladle the finished soup over warm cooked couscous or rice for an even more substantial meal.
Serving suggestions
Ladle this spiced chicken and vegetable soup into wide, shallow bowls while steaming hot. It pairs naturally with warm pita wedges, toasted flatbread, or a crisp mixed green salad on the side.
Storage & reheating
Allow leftover soup to cool slightly before transferring it into airtight containers. Keep chilled in the refrigerator and reheat gently on the stovetop or in the microwave until piping hot.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I leave the chicken cubed instead of shredding it?+
Yes. Shredding is completely optional, so you can leave the chicken in distinct, tender bite-sized cubes if you prefer.
Should I cook this soup on low or high?+
Both settings work well; choose low for 6 hours if you are away for the day, or high for 3 hours if you need the soup ready sooner.
With gentle heat and robust seasoning, this slow cooker soup delivers satisfying depth with minimal active kitchen time.
Shawarma Chicken Slow Cooker Vegetable Soup
Tender chicken, hearty chickpeas, and sliced carrots simmer with fragrant shawarma seasoning in vegetable broth for an effortless slow-cooked meal.
Ingredients
- 1 lb (450g) chicken breast, cubed
- 2 cups (300g) chickpeas, canned and drained
- 3 cups (700ml) vegetable broth
- 1 large onion, diced
- 2 tsp shawarma seasoning
- 2 carrots, sliced
Instructions
- Place all ingredients into the slow cooker.
- Stir well to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the chicken if desired before serving hot.
Nutrition
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