Crockpot Chicken Shawarma
A tender, spiced Middle Eastern-style chicken dish cooked in a slow cooker, finished with a broiler for crispy edges. Serve in pita with toppings for a comforting weeknight meal.
- Prep Time: 15
- Cook Time: 480
- Total Time: 510
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooking & Broiling
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
2 lbs boneless, skinless chicken thighs
2 tbsp olive oil
4 garlic cloves, minced
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1 lemon (zest and juice)
2 tbsp chopped fresh cilantro
2 medium onions, sliced (for broiling)
1 tbsp apricot jam (optional)
Serves 6-8
Instructions
Marinate chicken thighs in olive oil, garlic, cumin, coriander, paprika, cinnamon, turmeric, salt, pepper, lemon zest, and 1/2 the lemon juice. Rest 30 minutes.
Place marinated chicken and onions in crockpot. Cook on low for 8 hours or high for 4-5 hours.
e15 minutes before cooking ends, mix cilantro into remaining lemon juice and brush onto chicken.
Preheat oven to broil (high setting). Transfer chicken to baking sheet, skin side up if available. Broil 20-30 minutes, until crisped and lightly browned.
Optional: Glaze with apricot jam during final 5 minutes of broiling.
Serve with warm pita bread, tahini sauce, cucumber, tomato, and red onion.
Notes
Use bone-in thighs for deeper flavor if preferred
Add chopped apricots or dried fruit during broiling for sweetness
Store leftovers in airtight container for up to 3 days
Tahini sauce recipe: whisk 1/4 cup tahini with 2 tbsp lemon juice, water, and cumin until thin
Nutrition
- Serving Size: 1 chicken thigh with pita and toppings
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Find it online: https://paulakitchen.com/crockpot-chicken-shawarma/