There’s something I want to say…I LOVE MY CROCKPOT. Seriously. If you have one and you never use it WHAT ARE YOU DOING!?!?! Like really, get with it, get it out, and USE IT. It’s a serious game changer. And so is this chicken shawarma recipe I’m about to introduce y’all to.
Crock-pot Chicken Shawarma (adapted from this recipe):
- 2 pounds of chicken breast
- 1/2 cup of olive oil
- 1 tablespoon ground coriander
- 1 tablespoon cumin
- 2 teaspoons paprika
- 2 teaspoons turmeric
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
In a small bowl, combine all of the spices and mix together. Lightly spray your crockpot with a nonstick cooking spray ( I use coconut oil spray). Place your chicken in the crockpot and pour in olive oil. Sprinkle 1/2 of the seasoning, flip chicken, sprinkle the rest. If chicken is thawed, cook on low for 6-8 hours. If chicken is frozen, cook on high for 4-5. I always take a peek about 1/2 way through and stir around the spices and flip the chicken over. Shred chicken before serving and serve over brown rice, cauliflower rice, in a pita…endless options!
This meal was inspired by my family’s love of the Mediterranean restaurant YAFO Kitchen in the Southpark area of Charlotte. Truth be told, it was really inspired by Evie’s love of the shawarma chicken they serve at YAFO. For awhile, it was the ONLY meat she would eat and I was determined to make an easy crockpot chicken she would devour and she legit devours this chicken. And I feel like I can give myself a pat on the back for re-creating a restaurant’s staple! I highly, highly, highly reccomend! It is a crowd pleaser. I serve ours with brown rice and top it with some feta and tahini and I grab pre-made tabbouleh from a local market. Next time, I’m thinking of trying to make (or buying) some tzatziki and roasting some cauliflower to add to the bowl!
Moral of the story: get out your crockpot and make this chicken. Pin the below image to save it for later!