Slow Cooker Chicken Shawarma Recipe
Tender, juicy chicken shawarma made in a slow cooker! Easily shred the garlicky spiced chicken thighs and add them to pitas, bowls or salad.
Serving6 Servings
Ingredients
- 2 pounds boneless, skinless chicken thighs
- ¼ cup plain yogurt
- ¼ cup lemon juice
- 2 Tablespoons olive oil
- 4 teaspoons minced garlic
- ½ tablespoon allspice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Pitas, for serving, optional
- Tzatziki, for serving, optional
Instructions
- In the bottom of your slow cooker, add chicken thighs, yogurt, lemon juice, olive oil, garlic, allspice, paprika, cumin, oregano, salt and pepper.
- Cook on low for 4 hours or on high for 2-3 hours.
- When finished cooking, shred the chicken and stir it into the sauce until you’re ready to serve. Using a slotted spoon or tongs, remove chicken from the slow cooker, letting the liquid drain off, and add to pitas with tzatziki and diced tomatoes and cucumbers (optional).
Notes
If you use chicken breasts, cook on low and start checking them for doneness around 3 hours.
Nutrition
Calories: 248 kcal · Carbohydrates: 3 g · Protein: 35 g · Fat: 10 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 0.02 g · Cholesterol: 92 mg · Sodium: 88 mg · Potassium: 623 mg · Fiber: 0.4 g · Sugar: 1 g · Vitamin A: 49 IU · Vitamin C: 6 mg · Calcium: 39 mg · Iron: 2 mg