Description
A flavorful and tender slow-cooked chicken dish inspired by Middle Eastern shawarma, perfect for serving with pita bread or rice.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper (adjust to taste)
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup plain yogurt
- 1 large onion, sliced
- 1 bell pepper, sliced (any color)
- 1 cup chicken broth
Instructions
- In a large bowl, combine cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, garlic, salt, and black pepper.
- Add olive oil, lemon juice, and yogurt; mix well to create a marinade.
- Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- Place the sliced onion and bell pepper in the bottom of the slow cooker.
- Add the marinated chicken on top, then pour the chicken broth over everything.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, shred the chicken with two forks and stir it back into the juices.
- Serve warm with pita bread, rice, or in a salad.
Notes
- For added flavor, try garnishing with fresh parsley or cilantro before serving.
- You can substitute chicken thighs with chicken breasts for a leaner option.
- For a vegetarian version, use chickpeas or cauliflower instead of chicken.
- Prep Time: 1 hour
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg