Slow cooker chicken shawarma recipe
 This recipe features smoky, charred onions, grilled quickly at the end to serve with the spiced, slow-cooked chicken. The onions are a clever way to add a charred flavour that you might be missing from the meat. Each serving (excluding sides or wrap) provides 392 kcal, 44g protein, 2.6g carbohydrate (of which 0.8g sugars), 22g fat (of which 5.8g saturates), 1.6g fibre and 1.2g salt. 1–1.2kg/2lb 4–10oz, about 10–12 chicken thighs, skin removed and boneless 4 garlic cloves, crushed 1 large lemon, juice only3 tbsp olive oil2–3 large onions, very thickly sliced into roundsfew pinches dried oreganosalt and freshly ground black pepper 1–1.2kg/2lb 4–10oz, about 10–12 chicken thighs, skin removed and boneless 4 garlic cloves, crushed 1 large lemon, juice only 3 tbsp olive oil 2–3 large onions, very thickly sliced into rounds few pinches dried oregano salt and freshly ground black pepper 2 tsp ground cumin2 tsp ground coriander2 tsp paprika (plain or sweet smoked, not hot)2 tsp turmeric½ tsp freshly ground black pepper½ tsp cayenne pepper2 tsp onion granules (optional)1 tsp salt 2 tsp ground cumin 2 tsp ground coriander 2 tsp paprika (plain or sweet smoked, not hot) 2 tsp turmeric ½ tsp freshly ground black pepper ½ tsp cayenne pepper 2 tsp onion granules (optional) 1 tsp salt warmed pitta, flatbread or wrapschopped salad ingredientstzatziki, hummus, garlic or chilli saucespickled turnips and chilli warmed pitta, flatbread or wraps chopped salad ingredients tzatziki, hummus, garlic or chilli sauces pickled turnips and chilli Method Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for. Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy. Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred. Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles. Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for. Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for. Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy. Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy. Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred. Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred. Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles. Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles.