Crock Pot Chicken Shawarma
3 hrs (high) or 6 hrs (low)5 servings
Tender slow-cooked chicken thighs in a tahini-yogurt sauce with warm spices, served shredded.
| prepMince garlic if not pre-minced | |||
| 570 g boneless skinless chicken thighs | Combine all ingredients in crock pot | Cook on high 3 hrs (or low 6 hrs) until chicken shreds easily | Shred chicken, discard cooking liquid, serve with rice & zucchini |
| 1 tablespoon olive oil | |||
| 2 tablespoons tahini | |||
| 60 ml lemon juice | |||
| 60 ml chicken broth (low sodium) | |||
| 120 ml nonfat Greek yogurt | |||
| 2 tablespoons minced garlic | |||
| 1 ½ teaspoons cumin | |||
| 1 teaspoon garlic powder | |||
| 1 teaspoon paprika | |||
| 1 teaspoon dried parsley | |||
| ½ teaspoon curry powder | |||
| ¼ teaspoon cinnamon | |||
| ¼ teaspoon coriander | |||
| Salt and pepper to taste | |||
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