Ingredients
Scale
- 2 lbs chicken thighs or breasts, trimmed if needed
- 2 tablespoons shawarma spice blend
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Optional toppings: sliced cucumbers, tomatoes, red onion, tahini, pita bread
Instructions
- Pat the chicken dry and place it in the slow cooker.
- Mix the shawarma spice blend, minced garlic, olive oil, lemon juice, salt, and pepper in a small bowl.
- Rub the spice mixture all over the chicken so it’s evenly coated.
- Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken is very tender.
- Remove the chicken to a board and shred with two forks.
- Skim any excess fat from the slow cooker, then return shredded chicken to the juices and stir to soak up the flavor.
- Taste and adjust salt, pepper, or lemon as needed.
- Serve in warm pita with sliced cucumbers, tomatoes, red onion, and a drizzle of tahini, or over rice or salad.
Notes
Use thighs for juicier results. Don’t skip the lemon for bright flavor.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Gluten-Free, Dairy-Free