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Homemade Slow Cooker Chicken Shawarma Sliders photo

Slow Cooker Chicken Shawarma Sliders

Tender, spiced slow-cooked chicken served on slider buns with cucumber, parsley, and a tangy yogurt-tahini sauce.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6 people

Equipment

  • Slow Cooker
  • Measuring cups and spoons
  • Small Bowl
  • Knife
  • Cutting Board
  • Forks or tongs

Ingredients
  

  • 2 pounds chicken breast boneless, skinless
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1 cup coconut cream
  • 2 tablespoons tahini
  • 1 lemon lemon juice juiced (reserve 1 teaspoon for the sauce)
  • 1/2 cup low-sodium chicken broth
  • 12 slider buns
  • 1 cup cucumber sliced thinly
  • 3 tablespoons fresh parsley chopped
  • 1/4 cup Greek yogurt
  • 1 teaspoon lemon juice for the sauce
  • 1 tablespoon tahini for the sauce
  • 1 teaspoon garlic minced
  • 1/2 teaspoon ground cumin for the sauce
  • 1/4 teaspoon ground black pepper for the sauce

Instructions
 

  • Place the chicken breasts in the slow cooker.
  • Drizzle the olive oil over the chicken and sprinkle with sea salt, ground black pepper, ground cumin, curry powder, and smoked paprika.
  • Pour in the coconut cream, 2 tablespoons tahini, the juice of the lemon (reserve 1 teaspoon for the sauce), and the low-sodium chicken broth; stir gently to combine with the chicken and spices.
  • Cover and cook on high for 3 hours (or on low for 6 hours) until the chicken easily shreds with a fork.
  • Meanwhile, make the Greek yogurt sauce: whisk together Greek yogurt, 1 teaspoon reserved lemon juice, 1 tablespoon tahini, minced garlic, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground black pepper in a small bowl until smooth.
  • When the chicken is done, shred it in the slow cooker with two forks or remove and shred on a cutting board, then return to the cooking liquid to keep moist.
  • Assemble sliders: place a portion of shredded chicken on each slider bun, top with thin cucumber slices, a spoonful of the Greek yogurt sauce, and chopped parsley.

Notes

  • Reserve 1 teaspoon lemon juice for the sauce as directed.
  • Use low-sodium broth to control saltiness.
  • Cook on low for more tender, hands-off cooking if time allows.
  • Shrink slider assembly to taste by using fewer or more buns.