Slow Cooker Chicken Shawarma
A recent favorite, that is insanely flavorful from all the warm spices. A dish developed from Heinen’s that will get you through these cold winter nights!
Slow Cooker Chicken Shawarma
- Prep Time
20 min
- Cook Time
2 hrs 20 min
- Total Time
2 hrs 40 min
- Servings
6
- Difficulty
Expert
Ingredients
- 2lbs boneless skinless chicken breasts
- ½ cup chicken stock
- Salt and pepper
- 1 ½ tsp ground cumin
- 1 tsp ground sumac
- ½ tsp chili powder
- ½ tsp paprika
- ¼ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- Pinch of ground cloves
- ¼ cup olive oil and or nonstick spray
- ¼ cup tahini
- Juice from 1 lemon
- 2 tbsp water or as much as needed to get desire d consistency
- 2 cloves of garlic (minced)
Instructions
- Place chicken into slow cooker with chicken stock and season with salt and pepper. Cook on high for 1.5 hours.
- While the chicken is cooking make your lemon tahini sauce by combining the tahini, lemon, water, garlic, and salt. Add as much water as you need to get it to a thick paste (start with a teaspoon at a time).
- To create the spice mixture, add all the spices starting with ground cumin and work down to the ground cloves. Mix together in a small bow.
- Once the chicken is cooked, drizzle with olive oil and season liberally with spice mixture.
- Over medium high heat, preheat a grill pan or a nonstick skillet with olive oil or nonstick spray until hot.
- Once the pan is hot, add the chicken. Allow the chicken to get nice and brown on the first side by not touching it for 2 – 3 minutes.
- Give the stop a light drizzle of olive oil or a spray of nonstick spray before you flip it to prevent it from sticking. Cooking another 2 – 3 minutes.
- Remove from pan immediately and s lice against the grain.
- Serve with the lemon tahini dipping sauce.
Tips
- I also like to serve mine with rice, fresh herbs such as parsley or mint, and/or pickled red onion to make a more complete meal.
- A nice squeeze of fresh lemon gives it a nice zing.
- The chicken, spice mixture, and lemon tahini sauce can all be made in advance. You can store the chicken and tahini sauce in an airtight container in the fridge and the spice mixture in an airtight container in your pantry.
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