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–+ servings
Slow Cooker Chicken Shawarma

Savory Slow Cooker Chicken Shawarma for Effortless Summer Feasts

This Slow Cooker Chicken Shawarma transforms succulent chicken thighs into a culinary masterpiece, perfect for busy evenings and summer gatherings.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 large skinless, boneless chicken thighs These juicy thighs are perfect for slow cooking.
  • 1 tablespoon olive oil Can be swapped with avocado oil.
  • 1 whole lemon (juice) Fresh lemon works best for flavor.
  • 1 teaspoon ground cumin This key spice offers an earthy depth.
  • 1 teaspoon paprika Consider smoked paprika for a deeper flavor.
  • 1 teaspoon ground coriander Elevates traditional shawarma spices.
  • ½ teaspoon cinnamon Contributes a warm sweetness.
  • 1 pinch dried chili flakes Adjust for your spice preference.
  • 1 pinch sea salt Essential for flavor.
  • 1 pinch black pepper Essential for flavor.
For the Yogurt Dressing
  • 1 tablespoon natural yogurt Greek yogurt recommended for thicker texture.
  • 1 tablespoon mayonnaise Use a plant-based alternative for vegan option.
  • ½ whole lemon (juice) Enhances freshness.
For Serving
  • 4 pieces flatbreads Wholegrain or pita bread can be used.
  • 2 little gem lettuces shredded Provides a refreshing crunch.
  • ½ whole cucumber (sliced) Adds a cool, crisp texture.
  • 1 whole red pepper (sliced) Introduces sweetness and color.
  • 150 grams baby plum tomatoes Adds sweetness and juiciness.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Slow Cooker by setting it to high heat and lightly oiling the inside.
  2. Add the skinless chicken thighs into the slow cooker in a single layer.
  3. Drizzle an additional tablespoon of olive oil and the fresh lemon juice over the chicken.
  4. Sprinkle the chicken thighs with spices: ground cumin, paprika, ground coriander, cinnamon, chili flakes, salt, and pepper.
  5. Cover the slow cooker and cook for about 3.5 to 4 hours on high.
  6. Prepare the yogurt dressing by mixing yogurt, mayonnaise, and lemon juice in a bowl until smooth.
  7. Carefully shred the cooked chicken using two forks.
  8. Assemble the shawarma with warm flatbreads, shredded chicken, lettuce, cucumbers, red peppers, and tomatoes.
  9. Drizzle the yogurt dressing over the shawarma or serve it on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Consider marinating the chicken in the spice mix overnight for a deeper flavor. Use two forks to shred the chicken gently for better texture.

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