Description
This Slow Cooker Chicken Shawarma creates tender, flavorful shredded chicken with minimal effort. Perfect for busy weeknights, it’s infused with a garlicky-yogurt marinade and spices.
Ingredients
Scale
- 1.2 kg (about 2.5 lb) boneless skinless chicken thighs or breasts
- 240 g (1 cup) plain Greek yogurt
- 60 ml (1/4 cup) fresh lemon juice
- 60 ml (1/4 cup) extra-virgin olive oil
- 4 cloves garlic (minced)
- 1 small onion (finely sliced)
- 2 tbsp (16 g) ground cumin
- 1 tbsp (8 g) ground coriander
- 1 tbsp (8 g) smoked paprika
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) cayenne (optional)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 lemon (cut into wedges)
- 30 g (1/4 cup) chopped parsley
- Pita, rice, pickles, tahini sauce, or salad for serving
Instructions
- Make the shawarma marinade by whisking yogurt, lemon juice, olive oil, minced garlic, and salt in a bowl. Add the spice mix and mix until smooth.
- Coat the chicken in the marinade, ensuring each piece is well covered. Cover and refrigerate for 30 minutes if possible.
- Slow-cook the chicken on LOW for 3–4 hours until tender and the internal temperature reaches 74°C (165°F).
- Shred the chicken in the slow cooker using two forks. Optionally, remove excess liquid and simmer to concentrate flavors.
- Finish by spreading the chicken on a baking sheet and broiling for 3–4 minutes until edges char slightly, if desired.
- Serve with squeezed lemon, chopped parsley, and warm pita, over rice, or with salad and tahini.
Notes
For a dairy-free version, use plain dairy-free yogurt and increase lemon juice slightly. Avoid overcooking to prevent dryness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 120 g (4 oz)
- Calories: 260
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 29g
- Cholesterol: 115mg