Description
Turn simple ingredients into deeply flavored, shred-ready chicken with this easy slow cooker recipe.
Ingredients
Scale
- 1.2 kg (2.5 lb) boneless, skinless chicken thighs
- 120 g (1/2 cup) plain yogurt
- 60 ml (1/4 cup) lemon juice
- 30 ml (2 tbsp) olive oil
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced
- 15 g (1 tbsp) ground cumin
- 7 g (1 tsp) ground coriander
- 10 g (1 tbsp) smoked paprika
- 4 g (1 tsp) ground turmeric
- 1 g (1/4 tsp) ground cinnamon
- 1/4–1/2 tsp cayenne (optional)
- 10 g (1 3/4 tsp) kosher salt
- 1 tsp black pepper
- 120 ml (1/2 cup) chicken or vegetable broth
Instructions
- Make the marinade and coat the chicken: In a large bowl whisk together yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, ground cinnamon, cayenne, kosher salt, and black pepper. Add chicken thighs and toss until evenly coated.
- Layer aromatics and chicken in the slow cooker: Spread sliced onion at the bottom of a slow cooker and pour in broth. Nestle the marinated chicken on top. Cover and cook on Low for 4 hours or on High for 2–2.5 hours.
- Shred and check seasoning: Transfer the cooked chicken to a cutting board and shred with forks. Taste and adjust seasoning if needed.
- Finish for texture: Spread shredded chicken on a baking sheet and broil for 3–5 minutes until edges brown or sear in a skillet for 1–2 minutes per side.
- Serve or store: Serve immediately in warm pita, over rice, or atop salads; divide cooled chicken into airtight containers if storing.
Notes
Use thighs for reliable moisture and avoid overcrowding the slow cooker. For deeper flavor, marinate overnight.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 120 g (4 oz)
- Calories: 320
- Sugar: 1.5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 33g
- Cholesterol: 110mg