Description
Slow cooker chicken shawarma combines the ease of a slow cooker meal with the complex flavor of a slow-roasted middle eastern chicken feast! This is a quick version of the middle eastern favorite: the slow cooker does a lot of the work and it can be prepped ahead of time.
Ingredients
For the Chicken
2 lbs chicken breasts , (boneless, skinless)
1/2 cup water
For the spice mix
1 1/2 teaspoons ground cumin
1 teaspoon ground sumac
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/4 teaspoon granulated garlic, (or garlic powder)
1/4 teaspoon fine sea salt, (to taste)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Generous pinch ground cloves
Ingredients for Frying
1/4 cup olive oil, (divided; you may need a little less)
Ingredients for Tahini Sauce (optional)
1/4 cup tahini
2 Tablespoons fresh lemon juice
2 Tablespoons water, (or as much as you need to get your desired consistency)
2 teaspoons minced garlic
Generous pinch fine sea salt, (to taste)
Instructions
Place chicken in the bowl of your slow cooker, and add water. Cook on high 2 hours until the chicken is cooked through (the juices run clear and the fat has rendered out of the chicken).
When the chicken is cooked, slice each breast against the grain.
In a large bowl, mix together all of the spice mix ingredients. Set aside.
Over medium high heat, preheat 2 Tablespoons of olive oil in a heavy bottomed pan just large enough to hold all of the chicken in a single layer. (see cooking note below to avoid your chicken drying out!)
Add the chicken to the skillet and sprinkle the spice mixture evenly over the chicken.
Allow the chicken to fry, without moving it, until crisp.
Pour 1 Tablespoon more of oil over the chicken and flip the chicken, stirring gently to make sure that the chicken is well coated with the spice mix. If the chicken is starting to stick to the pan once flipped, add the remaining Tablespoon of oil and stir gently.
Remove chicken from pan as soon as it is crisped to your liking.
If serving with lemon tahini sauce, combine all sauce ingredients in a blender and blend until smooth.
Serve immediately, with lemon tahini sauce, if desired. (See notes for serving suggestions.)
Notes
- You can definitely make the chicken ahead of time. Don’t worry about it getting cold; it will heat up when you finish cooking it in the pan with olive oil and a to-die-for homemade spice mix.Make the chicken the day before (or even a few days before) you plan to serve it, store it in an airtight container in the fridge until you’re ready to eat, and then do the pan frying part right before your meal. You can also make the spice mixture in advance; store it in an airtight container at room temperature for up to a week.
- In order to prevent your shawarma from drying out during the frying process, use a pan that just fits the amount of chicken you have, and keep the chicken pieces very close together (touching or close to it) in order to prevent too much moisture from escaping. (Yes, this is the opposite of all the frying advice you usually see!)
- Prep Time: 20minutes
- Cook Time: 2HOURS
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 250kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
Keywords: Slow Cooker Chicken Shawarma