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Slow Cooker Chicken Shawarma

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A tender and flavorful slow-cooked chicken shawarma that’s perfect for weeknight dinners or entertaining guests.

Ingredients

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  • 2–3 lbs boneless, skinless chicken thighs (or breasts)
  • 1 cup plain yogurt (or 2 tbsp olive oil for dairy-free)
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • Juice of one lemon
  • 1 large onion, sliced
  • Fresh parsley or cilantro for garnish

Instructions

  1. Mix yogurt (or oil), spices, garlic, lemon juice, salt, and pepper in a bowl.
  2. Add chicken and coat well. Marinate for 15 minutes, or refrigerate for a few hours for deeper flavor.
  3. Layer onion in the slow cooker. Place chicken on top and pour any remaining marinade over.
  4. Cook on low for 4–6 hours or high for 2–3 hours, until chicken shreds easily.
  5. Remove chicken, shred with two forks, and return to the cooker to soak up juices. Garnish with herbs.

Notes

For a saucier finish, add sliced bell peppers and tomatoes in the last hour of cooking. Use thighs for juicier results, and for crisp edges, broil shredded chicken briefly after cooking.

Nutrition

Find it online: https://jointhedinnerparty.com/slow-cooker-chicken-shawarma/

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