Description
A flavorful and easy-to-make slow cooker chicken shawarma recipe that transports you to the streets of the Middle East. Tender chicken marinated in spices and cooked to perfection.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup plain yogurt
- 4 cloves garlic, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Juice of 1 lemon
- Pita bread, for serving
- Toppings: sliced cucumbers, tomatoes, red onion, parsley, tahini sauce
Instructions
- In a large bowl, whisk together olive oil, yogurt, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, pepper, and lemon juice.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Transfer the marinated chicken to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Serve the shredded chicken in pita bread with your choice of toppings like sliced cucumbers, tomatoes, red onion, parsley, and tahini sauce.
Notes
- For extra flavor, consider adding sliced onions and bell peppers to the slow cooker with the chicken.
- This chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 15
- Carbohydrates: 25
- Fiber: 2
- Protein: 25
Keywords: slow cooker chicken shawarma, chicken shawarma recipe, easy shawarma, Middle Eastern chicken recipe, slow cooker recipes