Description
Easy shredded chicken with warm, fragrant spices filling your kitchen while the slow cooker does the work, resulting in tender, flavorful shawarma.
Ingredients
Scale
- 1.1 kg (2.5 lb) boneless skinless chicken thighs
- 120 g (1/2 cup) plain yogurt
- 60 ml (1/4 cup) freshly squeezed lemon juice
- 45 ml (3 tbsp) olive oil
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1 tsp sumac
- 2 tsp kosher salt
- 1 tsp black pepper
- Optional: 1/4–1/2 tsp crushed red pepper
- 1 medium onion, sliced
- 120 ml (1/2 cup) chicken broth or water
- Optional garnish: chopped parsley, pickled cucumbers, tahini sauce, warm pita
Instructions
- Make the spice-yogurt marinade: In a bowl, whisk yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, smoked paprika, sumac, cinnamon, salt, and black pepper until smooth.
- Coat the chicken: Place chicken thighs in a bowl or zip bag, add the marinade, and coat well. Let sit for about 5 minutes.
- Layer in the slow cooker: Scatter sliced onion and chicken broth in the slow cooker, then arrange the marinated chicken on top.
- Cook until tender: Cook on HIGH for 3.5–4 hours or on LOW for 5–6 hours until chicken reaches an internal temperature of 74°C (165°F).
- Shred the chicken: Remove chicken and shred with forks. Reduce the sauce on the stovetop and mix back into the shredded chicken.
- Crisp the edges (optional): Spread shredded chicken on a baking sheet and broil for 3–5 minutes until charred.
Notes
Avoid over-marinating if using acidic lemon. For extra flavor, stir reduced cooking liquid into the shredded chicken before broiling.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 145mg