Print

Slow Cooker Chicken Shawarma

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful and tender slow cooker chicken shawarma that’s easy to prepare for busy weeknights.

Ingredients

Scale
  • 2 lbs chicken thighs (boneless skinless)
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 4 cloves garlic (minced)
  • 1 tbsp cumin (ground)
  • 1 tbsp coriander (ground)
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.5 tsp cardamom
  • 1 large yellow onion (sliced)
  • 1 cup Greek yogurt
  • 1 clove garlic (grated)
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill (chopped)
  • 6 pita breads (warmed)
  • 1 cup cherry tomatoes (diced)
  • 0.5 cup red onion (chopped)
  • 0.5 cup feta cheese (crumbled)

Instructions

  1. Whisk together the olive oil, lemon juice, minced garlic, and spices in a small bowl to form a marinade paste.
  2. Place the chicken thighs into the slow cooker and toss them with the marinade, making sure each piece is well-coated. Layer the sliced yellow onions on top.
  3. Cover the slow cooker and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until the chicken is tender.
  4. Remove the chicken from the slow cooker and shred using two forks. Spread the shredded chicken onto a baking sheet, drizzle with pan juices, and broil for 3-5 minutes until crispy.
  5. In a separate bowl, mix together the Greek yogurt, grated garlic, lemon juice, and fresh dill to create the yogurt sauce.
  6. Warm the pita breads and pile shredded chicken onto each, topping with yogurt sauce, diced cherry tomatoes, chopped red onions, and crumbled feta cheese.

Notes

For extra flavor, let the chicken marinate in the olive oil mixture for a few hours or overnight. Adjust spice levels based on preference.

Nutrition

Find it online: https://www.topchoicerecipes.com/slow-cooker-chicken-shawarma/