One of my favorite recipes to make in the slow cooker is Chicken Kebab, using only 1kg chicken thighs, 2 tsp paprika, 1 tsp cumin powder, and 20 ml oil.

To make your Chicken Kebab in the slow cooker, Mix 1kg chicken thighs with 2 tsp paprika, 1 tsp cumin, and 20 ml oil. Wrap in foil, pierce bottom, and cook in slow cooker on high for 2 hours, then low for 1 hour. Rest 10 minutes before serving.

Jump into this easy and delicious recipe; it’s a foolproof way to enjoy flavorful chicken kebab without the fuss!

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Can I use chicken breast instead of thighs for this recipe?

Yes, you can replace chicken thighs with chicken breasts in this recipe. For best results, use 1kg of chicken breasts, adjusting cooking times slightly to avoid drying out, as breasts are leaner than thighs.

How to adjust spice level without losing taste?

To adjust the spice level without compromising taste, vary the chili powder amount. For a milder flavor, reduce it to 1 tsp, and for more heat, increase to 3 tsp. Adjusting the garlic and paprika can also fine-tune the flavor profile.

Slow Cooker Chicken Kebab Ingredients

• 1kg chicken thighs – the base of our dish, known for their tenderness.
• 2 tsp paprika – adds a smoky flavor.
• 2 tsp chili powder – spice it up to your taste.
• 1 tsp cumin powder – brings a warm, earthy note.
• 2 tsp garlic – for that essential kick.
• 2 tsp pepper – a bit of spice, tailored to your liking.
• 1 tsp chicken seasoning – for an extra flavor boost.
• 2 tsp salt – enhances all the other flavors.
• 20 ml oil – helps to mix our spices and coat the chicken evenly.

How To Make Slow Cooker Chicken Kebab

1. Prepare the Chicken: Cut the chicken thighs into chunks. This size is perfect for absorbing all the flavors and cooking evenly.
2. Mix the Spices: In a large bowl, combine the paprika, chili powder, cumin, garlic, salt, pepper, and chicken seasoning with the oil. This creates a flavorful paste for the chicken.
3. Coat the Chicken: Add the chicken to the bowl and mix well, ensuring each piece is evenly coated with the spice mixture.
4. Wrap in Foil: Lay out a piece of tin foil and place the seasoned chicken in the center. Shape it into a tight roll or “sausage” and poke a small hole at the bottom to let out excess juices.
5. Cook: Place two balls of foil at the bottom of the slow cooker to act as a stand for the chicken. Put the chicken on top and cook on high for 2 hours, then switch to low for 1 hour.
6. Rest and Serve: Let the chicken rest in the foil for 10 minutes after cooking. It should be tender enough to pull apart easily. Serve hot and enjoy!

Recipe Tips

• Perfectly Pierced Foil: When you’re poking that hole in the foil, think of it as making a chimney for the steam. A small hole ensures just enough steam escapes to keep the chicken moist without drying it out.
• Spice Rub Rubdown: Don’t be shy with the spice rub. Get every nook and cranny of those chicken chunks. It’s like giving your chicken a spa day before its big slow cooker adventure, ensuring every bite is packed with flavor.
• Slow Cooker Liner Lifesaver: Use a slow cooker liner for an even easier cleanup. Because let’s be honest, scrubbing a slow cooker isn’t anyone’s idea of a good time. It’s like giving your future self a high-five.
• Resting Ritual: Letting the chicken rest in its foil after cooking isn’t just a suggestion; it’s a crucial step. This rest period allows the juices to redistribute, ensuring your kebab is as juicy as a gossip magazine.

Recipe Variations

• Tikka Masala Twist: Swap out the chili powder for a tablespoon of tikka masala paste to give your chicken kebab a creamy, Indian-inspired makeover. It’s like taking your taste buds on a trip to Mumbai without leaving your kitchen.
• BBQ Bonanza: Mix in 2 tablespoons of your favorite BBQ sauce with the spice blend. This will give your chicken kebabs a smoky, sweet, and tangy flavor that screams summer backyard party vibes.
• Greek Goddess: Replace the cumin and chili powder with 1 tablespoon of dried oregano and add a squeeze of lemon juice. Serve with tzatziki sauce for a kebab that’s so authentically Greek, you might just break into a Zorba dance.
• Veggie-Packed: Before wrapping in foil, add bell pepper, onion, and cherry tomato chunks between the chicken pieces. This not only adds a splash of color but also ups the veggie intake, making your kebab a one-stop meal.

What to Serve With Chicken Kebab

I love to serve my chicken kebab with potato salad, greek pasta salad, spinach salad, corn on the cob, and foil packet veggies. All of these delicious sides goes well with the chicken kebabn, try them and you won’t regret it.

How To Store Chicken Kebab

In The Fridge:

Store your Chicken Kebab in an airtight container; it will stay fresh for up to 3-4 days. Ensure it’s cooled before refrigerating.

In The Freezer:

Chicken Kebab can be frozen for up to 3 months. Wrap it tightly in foil or place it in a freezer-safe bag. Thaw in the fridge overnight before reheating.

How To Reheat Chicken Kebab

Reheat your Chicken Kebab by placing it in a preheated oven at 350°F for about 10-15 minutes, or until heated through. For a quick option, microwave it on high for 2-3 minutes.

Check out More Slow Cooker Recipes:

• Slow Cooker Green Tomato Chutney
• Slow Cooker Broccoli And Stilton Soup
• Slow Cooker Creamy Chicken and Chorizo Pasta