Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons shawarma spice mix
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1 lemon, juiced
- 4 pita breads
- 1/2 cup tahini sauce
- 1 cup chopped parsley
Instructions
- Place chicken thighs in the slow cooker.
- In a small bowl, mix shawarma spice mix, olive oil, garlic, salt, black pepper, chicken broth, and lemon juice. Pour over the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and mix with the juices in the slow cooker.
- Serve in pita bread topped with tahini sauce and parsley.
Notes
- For a spicier kick, add cayenne pepper to the spice mix.
- Best served fresh, but can be enjoyed as leftovers.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Middle Eastern
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 150