Slow Cooker Pulled Chicken Shawarma Flatbread

Ingredients

Serves 3

• 400g skinless and boneless chicken thigh fillet
• 50g yoghurt, such as Greek, natural or soya
• 2 garlic cloves, peeled and crushed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp chilli flakes
• 1 tsp olive oil
• Juice of 1 lemon

To serve:

• 1 red onion, thinly sliced
• 2 handfuls mixed salad leaves
• 1 tomato, sliced
• 80g yoghurt, such as Greek, natural or soya
• 1/2 cucumber, grated
• 3 small flatbreads or tortilla wraps
• Hot sauce (optional)

Method

Place the chicken, yoghurt, garlic and spices in a bowl and mix well so the chicken is well coated. Pop in the fridge to marinate for a few hours.

Pour the olive oil and lemon juice into the slow cooker and add the chicken. Cook on low for 6 hours or high for 3 then, when the chicken is tender, shred with two forks.

Serve the chicken with the salad and flatbread adding a drizzle of hot sauce if you like.

Tip

You don’t have to marinate the chicken if you don’t have time but it does add some extra flavour to the dish.

All slow cookers vary from each other and so might your cook times – always make sure any meat is hot throughout.

This recipe comes from our banging Slow Cooker Recipe Pack on The Body Coach app.

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