Description
A flavor-packed slow cooker chicken shawarma that’s tender and aromatic, perfect for easy weeknight dinners.
Ingredients
Scale
- 1 cup plain yogurt
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 minced garlic cloves
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp cayenne (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1/4 cup chicken broth or water
Instructions
- In a bowl, mix the yogurt, olive oil, lemon juice, minced garlic, spices, salt, and pepper to create the marinade.
- Coat the chicken with the marinade and let sit for at least 30 minutes or overnight.
- Place the marinated chicken in a slow cooker along with the remaining marinade and chicken broth. Cook on low for 6–8 hours or high for 3–4 hours until the internal temperature reaches 165°F.
- Remove the chicken from the slow cooker, shred or slice against the grain, and optionally broil for 3–5 minutes for added texture.
- Serve with the reduced cooking liquid spooned over or use as a sauce.
Notes
For extra flavor, strain and reduce the cooking liquid for a sauce. You can also substitute chicken with cauliflower or jackfruit for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow cooking with optional broiling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg