Slow Cooker Chicken Shawarma

Tender, spiced chicken cooked slowly in a flavorful marinade, perfect for salads, pitas, or meal prep.

Scale

1.2 kg (2.6 lb) bone-in, skin-on chicken thighs, or 900 g (2 lb) boneless skinless thighs
120 g (1/2 cup) plain yogurt
30 ml (2 tbsp) lemon juice
30 ml (2 tbsp) neutral oil (canola or grapeseed)
3 garlic cloves, minced
1 small onion, finely sliced
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp smoked paprika
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp cayenne
2 tsp kosher salt
120 ml (1/2 cup) low-sodium chicken stock or water
1 tbsp olive oil (for finishing)
15–30 ml (1–2 tbsp) lemon juice (for finishing)
Fresh parsley or cilantro (for garnish)

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Toast 2 tbsp ground cumin and 1 tbsp ground coriander in a dry skillet over medium heat for 1–2 minutes until fragrant.
Whisk together 120 g plain yogurt, 30 ml lemon juice, 30 ml oil, minced garlic, and the spice mix.
Pat the chicken thighs dry and rub the marinade all over the meat. Let sit at room temperature for 15–30 minutes, or refrigerate for up to 4 hours.
Layer sliced onion in the slow cooker, add the marinated chicken, and pour chicken stock around it. Cook on LOW for 4 hours, or HIGH for 2–3 hours until the chicken reaches 74°C (165°F).
Transfer cooked thighs to a baking sheet, brush with olive oil, and broil for 3–5 minutes until edges are crisp and golden.
Shred the chicken with two forks and stir in lemon juice. Adjust seasoning if needed.
Serve warm in pita, over rice, or in a salad. Store any leftovers in airtight containers.

For a smokier note, add chipotle powder to the spice mix. This recipe can be prepared ahead of time and reheats well.