Description
A flavorful and easy Slow Cooker Chicken Shawarma recipe featuring tender, spiced chicken thighs cooked to perfection with aromatic spices and served with fresh vegetables and a creamy yogurt sauce. Perfect for a casual meal with flatbreads and a crisp salad.
Ingredients
Scale
Chicken Shawarma
- 6 large skinless, boneless chicken thighs
- 1 tbsp olive oil
- Juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- Pinch dried chili flakes
- Pinch sea salt
- Pinch black pepper
Yogurt Sauce
- 1 tbsp natural yogurt
- 1 tbsp mayonnaise
- Juice of 1/2 lemon
To Serve
- 4 flatbreads
- 2 little gem lettuces, shredded
- 1/2 cucumber, sliced
- 1 red pepper, sliced
- 150g baby plum tomatoes
Instructions
- Prepare the slow cooker: Heat the slow cooker to the high setting. Lightly oil the inside of the slow cooker pan to prevent sticking.
- Arrange the chicken: Place the chicken thighs into the oiled slow cooker pan, ensuring they are spread out evenly.
- Add olive oil and lemon juice: Drizzle a little extra olive oil over the chicken, then pour the juice of one lemon on top for acidity and flavor.
- Season with spices: Sprinkle ground cumin, paprika, ground coriander, cinnamon, dried chili flakes, sea salt, and black pepper evenly over the chicken thighs.
- Cook the chicken: Cover and cook on the high setting for about 3 1/2 to 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer.
- Make the yogurt sauce: While the chicken cooks, mix together the natural yogurt, mayonnaise, and juice of 1/2 lemon in a small bowl to create a creamy, tangy dip.
- Shred the chicken: Once cooked, remove the chicken thighs and shred the meat using two forks or your hands.
- Serve: Serve the shredded chicken with flatbreads, shredded lettuce, sliced cucumber, red pepper, and baby plum tomatoes. Add the yogurt sauce on the side and a drizzle of hot sauce if desired.
Notes
- Cooking times may vary slightly depending on your slow cooker model.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- You can add other fresh toppings like chopped onions, parsley, or pickles for extra flavor.
- For a dairy-free option, substitute yogurt and mayonnaise with plant-based alternatives.
- Leftover chicken shawarma is excellent in wraps or salads the next day.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Middle Eastern
Keywords: Slow Cooker Chicken Shawarma, Slow Cooker Chicken, Chicken Shawarma Recipe, Middle Eastern Chicken, Easy Chicken Dinner
