Description
A flavorful and tender slow cooker chicken shawarma recipe, seasoned with a blend of Middle Eastern spices and cooked low and slow for juicy, delicious chicken perfect for wraps, salads, or rice bowls.
Ingredients
2 pounds boneless, skinless chicken thighs
1/4 cup plain Greek yogurt
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground paprika
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1/4 cup water
Instructions
In a medium bowl, combine Greek yogurt, olive oil, minced garlic, ground cumin, ground paprika, ground coriander, ground turmeric, ground cinnamon, ground allspice, ground black pepper, kosher salt, cayenne pepper, fresh lemon juice, and water. Mix well to form the marinade.
Place the chicken thighs in the slow cooker.
Pour the marinade over the chicken, ensuring all pieces are well coated.
Cover and cook on low for 6 hours, until the chicken is tender and fully cooked.
Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir to coat with the remaining juices.
Serve warm in pita bread, over rice, or with your favorite salad and toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours