Description
A comforting slow cooker chicken shawarma with bold Middle Eastern flavors, perfect for easy weeknight dinners.
Ingredients
- 1 cup plain Greek yogurt
- 2 tbsp olive oil
- Juice of 1 lemon (about 3 tbsp)
- 4 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1½ tsp smoked paprika
- 1 tsp turmeric
- ½ tsp ground cinnamon
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- A pinch of cayenne
- 2½–3 lb boneless skinless chicken thighs
- ¼ cup chicken stock
Instructions
- Blend the marinade by mixing Greek yogurt, olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, black pepper, and cayenne.
- Toss the chicken thighs in the marinade and transfer them to a 6-quart slow cooker with chicken stock.
- Cook on Low for 4–6 hours or High for 2–3 hours until the internal temperature reaches 165°F (74°C).
- Shred the chicken using two forks.
- Finish by crisping the shredded chicken in a hot skillet or under a broiler for 3–5 minutes.
Notes
For best results, use boneless skinless thighs and don’t marinate in yogurt for too long. Broiling after shredding adds great texture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern