How to make chicken shwarma in the Crock-Pot® slow cooker

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In case you are new here, I live with my two siblings. I have a full-time job, my sister is a full-time student, and my brother is going to technical school.

To say we are a little all over the place in terms of schedules in an understatement. Getting dinner on the table is always an obstacle, and we are trying to curb our eating out too much habit. It’s expensive, y’all!

This is why we rely on the Crock-Pot® Cook & Carry™ Slow Cooker for most dinners. We just have to throw ingredients in there, and then go on about our day. Dinner is always ready, and we can just grab it on the way out the door, or, in my case, the minute I get off work.

Crock-Pot® products are the leader in one-pot cooking, and I got my first one when I was a sophomore in college. My mom still has a Crock-Pot® slow cooker that is older than I am.

I now have the Crock-Pot® Cook & Carry Slow Cooker. It is so convenient with large handles and a locking lid that allows me to carry it from place to place for gatherings and family events. The locking lid is a game changer!

This Crock-Pot® slow cooker is 6-quarts (feeds 7), and it’s programmable. It’s easy to select how long you want your meal to cook for! You can find it easily at Target! Be sure to check out their display at the end cap at Target aisles!

Since the Crock-Pot® slow cooker is an expert in slow cooking, we always try to flavor meats in different ways. We have been experimenting Middle Eastern cuisine lately, and our most recent success is with a creamy chicken shwarma.

Slow cooking chicken brings out so much flavor and keeps the chicken tender!