Description
A bold, flavorful Middle Eastern dish made easy in a slow cooker, perfect for wraps or bowl meals.
Ingredients
Scale
- 2–3 pounds boneless skinless chicken thighs (preferred)
- 1/4 cup olive oil
- Juice of 1 lemon
- 1/4 cup plain yogurt (optional)
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sliced onion
- 1/2 cup low-sodium chicken stock
Instructions
- Combine chicken, olive oil, lemon juice, yogurt, cumin, paprika, coriander, turmeric, cinnamon, garlic powder, salt, and pepper in a mixing bowl.
- Add the sliced onion and chicken stock to the slow cooker.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken reaches 165°F internal temperature.
- Shred the chicken with two forks.
- Optionally, broil on a baking sheet for 3–5 minutes for crisp edges.
Notes
Use thighs for moisture and tenderness. Finish under the broiler for added char. Refrigerate leftovers in airtight containers for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg