Description
A flavorful and easy-to-make Slow Cooker Chicken Shawarma that evokes the essence of Middle Eastern markets, perfect for weeknight dinners or family gatherings.
Ingredients
- 2 lbs boneless chicken thighs
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- In a large bowl, combine minced garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper. Whisk in olive oil and lemon juice until well blended.
- Coat the chicken thighs thoroughly with the spice mixture.
- Place the seasoned chicken in the slow cooker and cover.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fork-tender.
- Once done, shred the chicken with two forks, mixing it well with the accumulated juices.
- Serve in warm wraps, salads, or over a fluffy bed of rice, and garnish with freshly chopped parsley.
Notes
For juicier results, use chicken thighs instead of breasts. Can be marinated for a few hours or overnight for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern