Description
A tender and flavorful Middle Eastern-inspired chicken dish, slow-cooked in the crockpot to absorb aromatic spices like garlic, ginger, cumin, and turmeric. Lightly oiled thighs become juicy and aromatic, perfect for serving on pita, rice, or with pickles and yogurt.
Ingredients
4–6 boneless, skinless chicken thighs (about 2 lbs)
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon ground ginger
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/4 cup plain Greek yogurt (as a moistener)
Optional: Sliced cucumbers, diced tomatoes, or pickles for garnish
Instructions
Combine garlic powder, ginger, cumin, oregano, turmeric, cinnamon, salt, and pepper in a bowl
Place chicken thighs in the crockpot
Brush olive oil evenly over each thigh and sprinkle with spice mix
Optional: Add a splash of water or chicken broth to create a steamy braise
Cook on low for 6-8 hours or high for 3-4 hours until tender
Serve garnished with yogurt, pickles, and fresh herbs
Notes
Marinate the chicken in spices for 30 minutes before cooking for deeper flavor
Substitute chicken breasts for a leaner option
Cook time can be extended to 10 hours for extra fall-apart tenderness if needed
Store leftovers in an airtight container in the refrigerator for up to 4 days
Nutrition
- Serving Size: one chicken thigh
- Calories: 180
- Sugar: 0g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 25g
- Cholesterol: 70mg