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Slow Cooker Chicken kebab. 10/10 better than take…
Ingredients:
1kg chicken thighs
2 tsp paprika
2 tsp chilli powder (as you like)
1 tsp cumin powder
2 tsp garlic
2 tsp pepper (as you like)
1 tsp chicken seasoning
2 tsp salt (as you like)
20 ml oil
Method:
I used 1kg of chicken thighs and chopped them into chunks. Put a tiny bit of oil on, then added paprika, chilli powder, cumin, garlic, salt, pepper, and chicken seasoning rubbed it all in thoroughly and then wrapped it in tin foil into a tight sausage shape. Pierce a little hole in the middle of the bottom of the sausage for some of the juices to escape. Made 2 balls of tinfoil about the size of an onion, put them in the bottom of the slow cooker and sat the kebab on top with the hole in the middle at the bottom, cooked on high for 2 hours and then low for 1 hour. Left in the tin foil for 10 minutes and then went to carve but it pretty much pulled apart.
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