Description
Creamy slow cooker mac and cheese loaded with tender shawarma-spiced chicken, bright pickled red onions, and fresh parsley for an unforgettable fusion comfort dinner.
Ingredients
Scale
For the Shawarma Chicken:
- 1.5 lb (680 g) boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp turmeric
- ½ tsp ground coriander
- ¼ tsp cinnamon
- ¼ tsp chili flakes, optional
- Juice of 1 lemon
- 3 garlic cloves, minced
For the Mac and Cheese:
- 8 oz (225 g) elbow macaroni or other short pasta
- 2 cups (480 ml) low-sodium chicken broth
- 1 cup (240 ml) milk
- 1 cup (120 g) shredded mozzarella or Monterey Jack
- 1 cup (120 g) shredded cheddar
- ¼ cup (60 g) plain Greek yogurt or sour cream
- 1 tbsp butter
- 1 tbsp lemon juice, to brighten
- Salt and pepper, to taste
- Quick Pickled Red Onions and Garnish
- ½ red onion, thinly sliced
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- Pinch of salt
- Pinch of sugar
- Fresh parsley, chopped, for garnish
Instructions
- In a bowl, add the chicken, olive oil, kosher salt, black pepper, paprika, cumin, garlic powder, turmeric, ground coriander, cinnamon, chili flakes if using, minced garlic, and lemon juice. Toss until the chicken is evenly coated with the spices.
- Place the seasoned chicken in the slow cooker in an even layer.
- Cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is tender and cooked through.
- Transfer the cooked chicken to a plate or cutting board and shred it with two forks.
- Return the shredded chicken to the slow cooker and keep it on Warm or Low.
- Add the uncooked macaroni, chicken broth, milk, and butter to the slow cooker. Stir gently so the pasta is mostly submerged in the liquid.
- Cook on High for 30 to 40 minutes, stirring every 10 minutes, until the pasta is tender and the liquid has thickened into a creamy sauce. Add a splash of extra broth or milk if it becomes too thick.
- Turn the slow cooker to Low. Stir in the shredded mozzarella or Monterey Jack, shredded cheddar, Greek yogurt, and lemon juice until the cheese is melted and the sauce is smooth and creamy. Taste and adjust salt and pepper as needed.
- While the mac and cheese finishes, make the quick pickled onions by combining the sliced red onion, lemon juice, white vinegar, salt, and sugar in a small bowl. Toss and let sit 10 minutes, stirring occasionally, until vibrant and slightly softened.
- To serve, spoon the creamy shawarma mac and cheese into bowls. Top with quick pickled red onions and chopped parsley. Optional: drizzle with extra lemon juice just before serving.
Notes
- For a milder flavor, reduce or omit the chili flakes in the shawarma seasoning.
- If the mac and cheese thickens too much as it sits, stir in a little extra warm milk or broth to loosen it.
- You can use high-protein or whole wheat pasta to boost the protein and fiber content of the dish.
- Leftovers keep 2 to 3 days in the fridge. Reheat gently with a splash of liquid to bring back the creaminess.
- For extra richness, sprinkle a little more shredded cheese on top before serving and let it melt over the hot mac and cheese.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes on Low or 2 hours 30 minutes on High
- Category: Dinner
- Method: Slow Cook
- Cuisine: Fusion, Middle Eastern, American
Nutrition
- Serving Size: 1 Serving
- Calories: 700g
- Fat: 32g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 45g
Keywords: Chicken Shawarma Mac and Cheese