Description
A delicious and easy meal, Slow Cooker Chicken Shawarma is packed with flavor and perfect for a weeknight dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Juice of 2 lemons
- Salt and pepper to taste
- 1 large onion, sliced
- 1 cup chicken broth
- Pita bread or flatbreads, for serving
- Toppings: sliced cucumbers, tomatoes, red onion, and tahini sauce
Instructions
- In a large bowl, combine cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, olive oil, lemon juice, salt, and pepper. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Place the sliced onion at the bottom of the slow cooker. Add the marinated chicken thighs on top. Pour the chicken broth over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
- Once cooked, shred the chicken in the slow cooker using two forks, mixing it with the juices.
- Serve the chicken in pita bread or flatbreads, topped with cucumbers, tomatoes, red onion, and a drizzle of tahini sauce.
Notes
- For extra flavor, try adding a tablespoon of yogurt to the marinade for creaminess.
- You can also substitute chicken thighs with chicken breasts for a leaner option, but adjust cooking time as needed.
- Enjoy your meal!
- Prep Time: 1 hour
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg