Hands-Off Slow Cooker Chicken Shawarma
Easily prepared in a slow cooker, this Chicken Shawarma offers a blend of flavorful spices, juicy meat, and versatile serving options.
Ingrédients
Main Ingredients
- 2 pounds boneless chicken thighs Juicy and flavorful; can substitute with breasts but may become drier.
- 1 tablespoon olive oil To keep chicken moist.
- 2 teaspoons ground cumin Key spice in shawarma.
- 2 teaspoons ground coriander Adds depth to flavor.
- 1 teaspoon paprika For color and sweetness.
- 1 teaspoon turmeric Adds earthiness.
- 1 teaspoon garlic powder Essential for flavor.
- 1 teaspoon onion powder Enhances the overall taste.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper For seasoning.
- 1/4 teaspoon cayenne pepper For spice; adjust based on preference.
- 1/4 cup chicken broth Keeps chicken moist.
- 1 juice of lemon Adds brightness to the dish.
Instructions
Preparation
- Gather all ingredients. Measure out spices for a well-blended seasoning mix.
- In a bowl, mix together ground cumin, ground coriander, paprika, turmeric, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Coat the chicken thighs thoroughly with the spice mixture.
- Lay spice-rubbed chicken thighs evenly in the bottom of your slow cooker.
- Drizzle olive oil over the chicken, then add chicken broth and lemon juice.
- Cover and set slow cooker on low for 6-8 hours.
- Check chicken for doneness an hour before the cooking time is up. It should be tender and easily shreddable.
- Once done, remove chicken and shred using two forks. Mix back with juices.
Notes
Serve with rice, pita bread, or over fresh salads. Store leftovers in an airtight container for up to four days or freeze for longer storage.