Slow Cooker Chicken Shawarma
Richly seasoned and simple to make, this Slow Cooker Chicken Shawarma allows you to enjoy this middle eastern dish with the ease of a crock pot.
Servings: 4 servings
Calories: 256kcal
Ingredients
- 1 ½ lbs. boneless skinless chicken thighs
- ½ cup greek yogurt
- ½ lemon juiced
- 1 medium yellow onion sliced
- 2 garlic cloves minced
- ½ tbsp. turmeric
- ½ tbsp. paprika
- 1 tsp. chili powder
- ½ tsp. cinnamon
- 1 tsp. cumin
- 1 tsp. salt
- ½ cup water or chicken broth
Instructions
- In a medium sized bowl, combine spices, lemon juice, and greek yogurt to create your marinade.
- Add chicken thighs to the bowl and mix well to coat the meat. You can refrigerate for up to 24 hours or use right away.
- Once ready to cook place chicken thighs in the slow cooker along with onions, garlic and water (or broth).
- Cook on low for 5 to 6 hours or high for 3 to 4 hours.
- Once cooked removed chicken thighs from the slow cooker and place on a cutting board. Chop into bite-size pieces.
- Place a large skillet over medium heat and add oil. Once the oil is hot, add chicken and allow to brown for 2-3 minutes. This is optional, but gives a nice, more classic roasted flavor to the Shawarma.
- Serve with rice or on naan and top with your favorite toppings.
Nutrition
Calories: 256kcal | Carbohydrates: 9g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 664mg | Potassium: 654mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1338IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 4mg