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- 2 lbs boneless, skinless chicken thighs - 2 tablespoons olive oil - 4 garlic cloves, minced - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon paprika - ½ teaspoon ground cinnamon - ½ teaspoon cayenne pepper - Salt and pepper to taste - Juice of 2 lemons - 1 cup plain yogurt (for serving) - Pita bread or flatbreads (for serving) - Fresh parsley, chopped (for garnish) - Extra veggies (like sliced cucumbers, tomatoes, and red onions for serving) For this slow cooker chicken shawarma, I use simple, fresh ingredients. The chicken thighs give a rich flavor. The spices make this dish special. First, you need boneless, skinless chicken thighs. They stay moist and tender during cooking. Olive oil adds a nice touch. It helps the spices stick to the chicken. Garlic is very important. It gives an amazing flavor. The four cloves will add depth to the dish. Cumin and coriander bring a warm, earthy taste. Turmeric adds color and a mild flavor. Paprika gives a subtle sweetness and smoke. Cinnamon and cayenne pepper are key, too. The cinnamon adds warmth, while the cayenne gives a kick. Adjust the cayenne based on your spice preference. Lemon juice brightens the dish. It adds acidity and balances the flavors. Don't forget the yogurt! It cools down the spices and adds creaminess. Pita bread or flatbreads are perfect for serving. Finally, fresh parsley and extra veggies brighten up the plate. They add color and crunch. Enjoy this easy, flavorful meal! First, get ready by mixing the spice mixture. In a small bowl, combine: - 4 garlic cloves, minced - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon ground turmeric - 1 teaspoon paprika - ½ teaspoon ground cinnamon - ½ teaspoon cayenne pepper - Salt and pepper to taste Stir this well until it forms a paste. Next, coat the chicken thighs. Place 2 lbs of boneless, skinless chicken thighs in a large bowl. Pour the spice mixture over the chicken. Use your hands to massage the spices into the chicken until it is well coated. This step makes the flavors pop. Now, it’s time to cook. Layer the chicken in the slow cooker. Place the seasoned chicken thighs in the slow cooker. Squeeze the juice of 2 lemons over the top for extra flavor. Cover the slow cooker. For cooking times, you have two options. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken is ready when it is tender and fully cooked. Once cooked, shred the chicken. Use two forks to pull the chicken apart. Stir it with the seasoned juices in the slow cooker. This keeps it moist and flavorful. To serve, warm pita bread or flatbreads. Top them with the shredded chicken shawarma. Add a generous dollop of plain yogurt and your choice of fresh veggies. I suggest sliced cucumbers, tomatoes, and red onions. Don’t forget a sprinkle of chopped parsley for a fresh touch. Enjoy your meal! To make your chicken shawarma burst with flavor, use key spices. Ground cumin and coriander give warmth and depth. Turmeric adds a lovely color and earthiness. Paprika brings a sweet touch, while cinnamon adds warmth. Cayenne pepper gives it a kick, but you can adjust this to your taste. Marinating the chicken is also crucial. It allows the spices to soak in, making the chicken more flavorful. I recommend letting it marinate for at least one hour. If you can, leave it overnight. This step makes a big difference! To keep your chicken moist, use thighs instead of breasts. Thighs have more fat and stay juicy during cooking. Cooking on low for 6-8 hours is best. This slow cooking breaks down the meat, making it tender. You can also adjust the spice levels. If you want it milder, reduce the cayenne pepper. If you love heat, add more. Taste the spice mixture before marinating. This helps you find the right balance for your palate. When serving, arrange the chicken on a large platter. This makes for a beautiful display. I like to garnish with chopped parsley for color. Add fresh veggies like sliced cucumbers, tomatoes, and red onions. They add crunch and freshness. Serve with a dollop of plain yogurt on the side. The yogurt cools the dish and adds creaminess. For a fun touch, warm your pita bread or flatbreads before serving. This makes every bite even more delightful! {{image_2}} You can make this dish vegetarian by swapping chicken for jackfruit or mushrooms. Jackfruit has a meaty texture. It absorbs flavors well, making it a great choice. Simply shred the jackfruit and season it like you would the chicken. If you prefer mushrooms, use portobello or shiitake. Sauté them briefly before adding to the slow cooker. This method enhances their flavor and keeps them tender. To mix things up, try adding different spices or marinades. You can use smoked paprika for a deeper flavor. Harissa paste adds spice and a unique taste. Don’t be afraid to experiment with your favorite herbs too. For fresh toppings, consider adding pickled onions or roasted bell peppers. These bring extra color and crunch to your meal. If you're looking for gluten-free options, choose gluten-free pita or flatbreads. Many brands offer tasty alternatives. For those avoiding dairy, consider using a dairy-free yogurt. Coconut or almond yogurt works well as a substitute. These adjustments help make the dish fit various dietary needs while keeping it delicious. To store leftovers properly, let the chicken cool first. Then, place the chicken in an airtight container. This keeps it fresh and safe to eat. You can store it in the fridge for up to four days. Be sure to label the container with the date. This way, you can track how long it has been stored. If you want to freeze the chicken shawarma, use a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. The dish can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. For reheating, warm it in a skillet over low heat or microwave it until hot. In the fridge, the chicken shawarma lasts about four days. If frozen, it can stay good for three months. Always check for changes in smell or texture before eating. If anything seems off, it’s best to throw it away. You can serve chicken shawarma with many tasty sides. Here are my favorites: - Pita bread or flatbreads - Fresh cucumber slices - Diced tomatoes - Chopped red onions - Creamy yogurt - Pickles for a tangy kick - Fresh parsley for garnish These sides add flavor and texture. They also make your meal colorful and fun. I find that cooking chicken shawarma takes time but is worth it. If you cook on low, it needs 6-8 hours. If you choose high, it takes 3-4 hours. You want the chicken to be tender. It should shred easily with two forks. The longer it cooks, the more the flavors blend. Yes, you can use chicken breasts. They are leaner than thighs. This means they may not be as juicy. Thighs have more fat, giving them better flavor and moisture. If you prefer breasts, cook them carefully. They can dry out if overcooked. Shawarma spiced vegetables are easy to make. Here are quick ideas for seasoning: - Toss veggies like bell peppers, zucchini, or carrots with olive oil. - Add salt, pepper, and a pinch of cumin and paprika for flavor. - Roast them in the oven until tender. These veggies pair well with your chicken shawarma. They add color and a healthy crunch! This blog post explored making slow cooker chicken shawarma, from spices to serving tips. We covered essential ingredients, cooking methods, and storage advice. Authentic flavors rely on spices and marinating. Variations allow for vegetarian options and dietary needs. Remember to enjoy this dish with fresh toppings and pita bread. Whether you serve it fresh or as leftovers, shawarma is sure to impress. Dive into this simple yet delicious recipe and elevate your meals today.

Slow Cooker Chicken Shawarma

Discover the ultimate Slow Cooker Chicken Shawarma recipe that's bursting with flavor and super easy to make! With tender chicken thighs seasoned with cumin, coriander, and a hint of spice, this dish is perfect for any night of the week. Whether you serve it with warm pita, fresh veggies, or a cool dollop of yogurt, it’s sure to impress. Click to explore this delicious recipe and elevate your dinner game! #SlowCookerShawarma #ChickenRecipe #EasyDinners #HealthyEating
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Ingredients
  

2 lbs boneless, skinless chicken thighs

2 tablespoons olive oil

4 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon paprika

½ teaspoon ground cinnamon

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Juice of 2 lemons

1 cup plain yogurt (for serving)

Pita bread or flatbreads (for serving)

Fresh parsley, chopped (for garnish)

Extra veggies (like sliced cucumbers, tomatoes, and red onions for serving)

Instructions
 

In a small bowl, mix the minced garlic, olive oil, ground cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper, salt, and pepper.

    In a large bowl, add the chicken thighs and pour the spice mixture over them. Use your hands to massage the spices into the chicken until well coated.

      Place the seasoned chicken in the slow cooker and squeeze the juice of 2 lemons over the top.

        Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.

          Once cooked, shred the chicken using two forks and stir to mix with the seasoned juices in the slow cooker.

            To serve, warm the pita breads or flatbreads and top them with the chicken shawarma, a generous dollop of plain yogurt, and your choice of fresh veggies and chopped parsley.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                - Presentation Tips: Arrange the shawarma on a large platter, garnishing with parsley and colorful veggies. Serve with yogurt on the side and wrapped in fresh pita for a delightful meal.