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Chicken shawarma is a beloved dish that captures the essence of Middle Eastern cuisine. This savory treat brings tender, marinated chicken thighs layered with robust spices and aromatics to the forefront of any meal. The slow-cooking process transforms ordinary chicken into a mouthwatering delight that is perfectly seasoned and infused with an array of flavors. It's not just about the chicken; each bite tells a story of culinary tradition and vibrant taste, making it a fantastic choice for gatherings, family dinners, or even casual weekday meals.

Savory Slow-Cooked Chicken Shawarma Bliss

Discover the joy of effortless cooking with this Delicious Slow Cooker Chicken Shawarma Recipe, perfect for easy weeknight meals. Infused with Mediterranean flavors, this tender chicken pairs perfectly with warm pita bread and a creamy tzatziki sauce, creating a satisfying dinner for the whole family. Enjoy a comforting meal that brings the rich tastes of the Mediterranean right to your dinner table.
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1/4 cup extra virgin olive oil

4 cloves garlic, minced

2 tablespoons ground cumin

2 tablespoons sweet paprika

1 tablespoon ground turmeric

1 tablespoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon allspice

1 teaspoon cayenne pepper (adjust according to spice preference)

Sea salt and freshly cracked black pepper to taste

Juice of 2 fresh lemons

1 medium onion, thinly sliced

1 cup low-sodium chicken stock

Fresh parsley, finely chopped (for garnish)

Soft pita bread or flatbreads (for serving)

Creamy tzatziki or zesty garlic sauce (for serving)

A medley of mixed greens, diced tomatoes, and cucumber slices (for serving)

Instructions
 

In a large mixing bowl, combine the olive oil, minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, allspice, cayenne pepper, sea salt, black pepper, and the juice of the lemons. Whisk thoroughly until all ingredients are well integrated into a flavorful marinade.

    Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for at least 1 hour; for the best results, let the chicken marinate overnight to enhance the depth of flavor.

      Once marinated, take your crockpot and add the sliced onions in an even layer at the bottom. Place the marinated chicken thighs over the onion layer, allowing the juices to mingle.

        Carefully pour the chicken stock over the chicken and onion mixture, ensuring that as much of the chicken as possible is submerged in the liquid.

          Place the lid on the crockpot and cook on the low setting for 6-8 hours or on high for 3-4 hours, checking periodically until the chicken is tender and fully cooked, reaching an internal temperature of 165°F (75°C).

            After cooking, use two forks to shred the chicken right in the crockpot, mixing it with the flavorful juices to allow the meat to absorb all the wonderful flavors.

              To serve, scoop the delicious chicken shawarma into warm pita bread or flatbreads. Garnish with a sprinkle of fresh parsley alongside a vibrant selection of mixed greens, diced tomatoes, and cucumber slices. Drizzle with your choice of creamy tzatziki or zesty garlic sauce for a perfect finish.

                Presentation Tips: Arrange the pita wraps on a large platter, garnished with additional parsley. Serve with small bowls of tzatziki and salad on the side for a vibrant and inviting table setting. Enjoy your delightful meal!