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Slow Cooker Chicken Shawarma

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Tender, spiced chicken that practically falls apart, served in warm pita with a creamy yogurt sauce.

Ingredients

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  • 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. In a bowl, whisk together the olive oil, lemon juice, minced garlic, and all the spices until well combined.
  2. Toss the chicken thighs in the marinade, ensuring they’re evenly coated, and place the sliced onions on top in your slow cooker.
  3. Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours until the chicken is tender.
  4. Remove the chicken and shred it using two forks, then broil it in the oven for 3-5 minutes for that crispy texture.
  5. In another bowl, mix the Greek yogurt, grated garlic, lemon juice, and fresh dill to create a refreshing sauce.
  6. Serve the shredded chicken inside warmed pita breads, topped with the yogurt sauce, diced cherry tomatoes, red onion, and crumbled feta.

Notes

Marinate the chicken overnight for more flavor. You can skip broiling if short on time and use a meat thermometer to ensure chicken reaches 165°F.

Nutrition

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