Description
This Slow Cooker Chicken Shawarma offers a delightful fusion of juicy, tender chicken with traditional Middle Eastern spices, perfect for wraps, rice bowls, or salads.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup olive oil
- ¼ cup plain yogurt
- 2 tbsp apple cider vinegar
- Juice of 1 lemon
- Warm pita bread, fresh tomatoes and cucumbers for serving
- Chopped parsley (optional)
- Optional: pickled onions, feta, or yogurt sauce
Instructions
- Create the marinade by mixing spices and garlic in a bowl. Add olive oil, yogurt, apple cider vinegar, and lemon juice. Whisk until smooth.
- Marinate the chicken thighs, coating thoroughly. Let sit for at least 30 minutes, or up to a few hours.
- Transfer chicken and marinade to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until tender.
- Shred the chicken with forks to absorb remaining juices.
- Serve chicken in pita bread with toppings of choice and garnish with parsley.
Notes
Consider marinating chicken overnight for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on low or 3–4 hours on high
- Category: Dinner
Nutrition
- Calories: 300 kcal
- Sodium: 450 mg
- Protein: 25 g