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Slow Cooker Chicken Shawarma

Name: Slow Cooker Chicken Shawarma
Prep time: 720 min
Cook time: 120 min
Total time: 840 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1–1.2kg/2lb 4–10oz, about 10–12 chicken thighs, skin removed and boneless Chicken; 4 garlic cloves, crushed Garlic; 2–3 large onions, very thickly sliced into rounds Onion; pickled turnips and chilli Carrot

This Slow Cooker Chicken Shawarma is a high-protein delight, perfect for fitness enthusiasts looking for a flavorful meal. Packed with tender, spiced chicken thighs and smoky charred onions, it's a satisfying dish that fits well into any meal prep routine. Serve it with your favorite low-carb wraps or salads for a nutritious boost.

Total: 14 hr
Prep: 12 hr
Cook: 2 hr
Servings: 6
Protein: 44g
Calories: 392
Nutrition score

High Protein meal prep Keto chicken

Ingredients

Scale

servings

1–1.2kg/2lb 4–283g, about 10–12 chicken thighs, skin removed and bonelessChicken
4 garlic cloves, crushedGarlic
2–3 large onions, very thickly sliced into roundsOnion
pickled turnips and chilliCarrot

Instructions

Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for.
Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy.
Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred.
Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salad items, sauces and pickles.