Slow Cooker Chicken Shawarma
A delicious and flavorful dish made with tender chicken thighs slow-cooked with aromatic spices, perfect for wraps or salads.
Ingrédients
Main Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper adjust to taste
- Salt to taste salt
- 1/4 cup olive oil
- 1/4 cup lemon juice
For Serving
- 4 pieces pita breads
- 1 cup sliced cucumbers
- 1 cup chopped tomatoes
- 1/2 cup tahini sauce
Instructions
Preparation
- Start by measuring out all your spices and chopping any fresh ingredients you need.
- In a medium bowl, mix minced garlic, cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper, salt, olive oil, and lemon juice.
- Coat the chicken thighs thoroughly with the spice mixture.
Cooking
- Arrange the marinated chicken thighs in your slow cooker without adding any additional liquid.
- Cover your slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours.
- Check the chicken for doneness about 30 minutes before the cooking time is complete.
- Once done, remove the chicken and shred it using two forks.
Serving
- Spoon the shredded chicken into warm pita breads and add sliced cucumbers, tomatoes, and a generous drizzle of tahini sauce.
Notes
This dish is customizable; feel free to adjust spices according to taste and try different serving options like rice or salads. For a meal prep friendly option, consider making a big batch on the weekend and storing leftovers.