Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1/4 cup extra virgin olive oil
- Juice of 1 large lemon
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tsp salt and 1/2 tsp black pepper
- For the Bowls: Cooked quinoa or basmati rice, sliced cucumbers, cherry tomatoes, pickled red onions, hummus, and fresh parsley.
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Place the chicken thighs in a large bowl or directly into the crockpot. Pour the spice mixture over the chicken, ensuring every piece is thoroughly coated. If you have time, let it sit for 20 minutes to deepen the flavor, but it is not strictly necessary for slow cooking.
- Cover the crockpot with the lid. Set the temperature to “Low” and cook for 5 to 6 hours. Alternatively, if you are in a rush, you can set it to “High” for 2.5 to 3 hours. The chicken is ready when it reaches an internal temperature of 165°F and pulls apart easily with a fork.
- Remove the chicken from the crockpot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. For an authentic “shawarma” texture, heat a skillet over medium-high heat with a splash of oil. Sear the shredded chicken for 2-3 minutes until the edges become golden and crispy.
- Start with a base of quinoa or rice in each bowl. Add a generous portion of the crispy chicken shawarma. Arrange the sliced cucumbers, tomatoes, and pickled red onions around the chicken. Finish with a dollop of hummus or a drizzle of tahini sauce and a sprinkle of fresh parsley.
- Cook Time: 6 hours 15 minutes