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–+ servings
Slow Cooker Chicken Shawarma

Tender Slow Cooker Chicken Shawarma for Effortless Flavor

Prepare this Slow Cooker Chicken Shawarma for an effortless, flavorful dinner that’s a healthy alternative to takeout.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 pound Chicken Thighs can substitute with chicken breast
  • 3 tablespoons Olive Oil or any neutral oil
  • 3 tablespoons Lemon Juice freshly squeezed
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Paprika
  • 1 tablespoon Ground Coriander
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Chili Flakes add to taste
  • to taste Salt
  • to taste Black Pepper
Yogurt Sauce
  • 1 cup Natural Yogurt or Greek yogurt
  • 1 tablespoon Mayonnaise
For Serving
  • 4 pieces Flatbreads or Pita Breads
  • 2 cups Fresh Vegetables (Lettuce, Cucumber, Red Pepper, Baby Plum Tomatoes)
  • 1 bottle Hot Chili Sauce optional

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Grease the slow cooker with olive oil. Place the chicken thighs in a single layer at the bottom.
  2. Drizzle chicken with olive oil and lemon juice. Sprinkle with cumin, paprika, coriander, cinnamon, chili flakes, salt, and pepper.
  3. Cover the slow cooker and cook on HIGH for 3.5 to 4 hours, until chicken is cooked through and fork-tender.
  4. Remove chicken from the cooker and shred it with two forks.
  5. Return shredded chicken to the slow cooker with cooking juices. Mix well to enhance flavor.
  6. Warm flatbreads, fill with chicken and fresh vegetables, and drizzle with yogurt sauce before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For leftovers, store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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