Description
A flavorful and easy recipe for Slow Cooker Shawarma Chicken that is perfect for a delicious meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup plain Greek yogurt (for serving)
- Fresh parsley, chopped (for garnish)
- Pita bread or rice (for serving)
- Sliced cucumbers, tomatoes, and red onion (for serving)
Instructions
- In a small bowl, mix together the cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, garlic, salt, and black pepper.
- In a large bowl, combine the olive oil and lemon juice. Add the spice mixture and stir until well combined.
- Place the chicken thighs in the slow cooker and pour the marinade over the chicken, ensuring each piece is well coated.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- Once cooked, shred the chicken using two forks and mix it back into the juices in the slow cooker.
- Serve the shawarma chicken in pita bread or over rice, topped with Greek yogurt, fresh parsley, and your choice of sliced cucumbers, tomatoes, and red onion.
Notes
- For extra flavor, marinate the chicken in the spice mixture for a few hours or overnight before cooking.
- Substitute chicken thighs with chicken breasts for a leaner option, but keep in mind that they may dry out more easily.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg