Slow Cooker Chicken Shawarma
This slow-cooker chicken shawarma is tender, juicy, and crispy (after being broiled for a few minutes), for an easy no-fuss dinner!
Servings 8
Calories 324kcal
Equipment
Ingredients
- 3 cloves garlic, minced
- 1 tablespoon coriander
- 1 tablespoon cardamom
- ¼ teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon sumac
- 2 teaspoons sea salt
- 2 teaspoons sugar
- 1 whole lemon, juiced
- ⅓ cup water
- 1 pounds boneless skinless chicken breast
- 2 pounds boneless skinless chicken thighs
Instructions
- Mix seasonings and minced garlic with chicken in the slow cooker.
- Add lemon juice and water. Close the lid to the slow cooker.
- Cook on high for 3-4 hours or low for 4-6 hours, or until chicken reaches 165F and shreds easily with a fork.
- Option 1: Transfer shredded chicken to a foil-lined baking sheet and place under the broiler for 5-7 minutes or until browned and crispy. Serve immediately. Option 2: Transfer shredded chicken to a skillet with oil on medium-high heat, working in batches to brown the meat. Serve immediately. Option 3: Serve immediately out of the crockpot.
Video
Nutrition
Serving: 1g | Calories: 324kcal | Carbohydrates: 3g | Protein: 31g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 736mg | Potassium: 488mg | Fiber: 1g | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg