Description
Tender, well-spiced shredded chicken with bright lemon and garlic, perfect for wraps, rice bowls, or salads.
Ingredients
- 1/2 cup plain yogurt (optional)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 3 minced garlic cloves
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- a pinch of cayenne
- 2 lbs boneless skinless chicken thighs (or breasts)
- 1/4 cup chicken broth (if needed)
Instructions
- Whisk together yogurt, olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, salt, black pepper, and cayenne to create the marinade.
- Toss the chicken in the marinade and place it in a 6-quart slow cooker.
- Add chicken broth if needed.
- Cook on LOW for 4–5 hours or until chicken reaches an internal temperature of 165°F.
- Remove the chicken, shred it with two forks, and skim excess fat from the juices.
- Return the chicken to the slow cooker to soak up more flavor.
- For crispy edges, spread the shredded chicken on a baking sheet and broil for 3–5 minutes, or sear in a hot skillet with oil.
Notes
For a gluten-free version, serve in gluten-free pita or over rice. For lighter options, consider using chicken breasts and finishing with extra lemon and herbs.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Middle Eastern