Slow Cooker Chicken Shawarma

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, mix together the minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper.

Step 2

In a separate bowl, whisk together the lemon juice and olive oil to create a marinade.

Step 3

Rub the mixed spices evenly over the chicken thighs, ensuring they are well-coated.

Step 4

Place the seasoned chicken in a slow cooker. Add the sliced onions and pour the lemon and olive oil mixture over the top.

Step 5

Add the chicken broth to the slow cooker.

Step 6

Cover and cook on low for 6-7 hours or until the chicken is tender and easily shredded.

Step 7

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

Step 8

For the garlic sauce: In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, lemon juice, grated garlic, salt, and optional cumin or olive oil until creamy and smooth. Adjust seasoning to taste.

Step 9

Serve the chicken shawarma on pitas, topped with your choice of toppings such as lettuce, tomatoes, cucumbers, and a drizzle of garlic sauce