Notes
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 medium yellow onion, sliced
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1½ tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- Whisk olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper into a marinade paste.
- Place chicken thighs and onion in the slow cooker. Pour marinade over top and toss to coat evenly.
- Cover and cook on low 5 6 hours or high 3 4 hours, until chicken shreds easily.
- Remove chicken, shred with two forks, and return to the slow cooker to soak in the juices.
- Optional: spread shredded chicken on a foil lined baking sheet and broil 3 5 minutes until edges crisp.
- Serve in warm pita or over rice with lettuce, tomato, red onion, pickled vegetables, and tzatziki or tahini sauce.
- Chicken thighs are strongly recommended over breasts for juiciness.
- The broiling step is optional but adds the signature crispy shawarma edge.
- Store leftovers up to 4 days refrigerated, or freeze up to 3 months.