Crockpot Chicken Shawarma Bowl
Crockpot Chicken Shawarma Bowl is a flavorful Middle Eastern-inspired meal featuring tender slow-cooked chicken seasoned with aromatic shawarma spices and served with fresh vegetables, grains, and creamy sauces. It’s a satisfying, protein-packed recipe perfect for meal prep and easy family dinners.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
- Boneless skinless chicken thighs or chicken breasts
- Olive oil
- Garlic, minced
- Lemon juice
- Ground cumin
- Ground coriander
- Paprika
- Turmeric
- Cinnamon
- Onion powder
- Salt
- Black pepper
- Cooked rice, quinoa, or cauliflower rice
- Cucumber, diced
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Lettuce or mixed greens
- Fresh parsley, chopped
- Crumbled feta cheese (optional)
- Tzatziki sauce
- Hummus
- Lemon wedges
Instructions
- Place the chicken in the crockpot.
- In a small bowl, combine the olive oil, garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, onion powder, salt, and black pepper.
- Pour the seasoning mixture over the chicken and coat evenly.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Once the chicken is tender, shred it using two forks directly in the crockpot.
- Stir the chicken into the cooking juices.
- Prepare the bowl ingredients while the chicken finishes cooking.
- Divide the rice, quinoa, or cauliflower rice among serving bowls.
- Top with shredded shawarma chicken.
- Arrange the cucumber, tomatoes, red onion, lettuce, and parsley around the bowl.
- Add feta cheese if desired.
- Finish with tzatziki sauce, hummus, and lemon wedges.
- Serve immediately.
Notes
- Use chicken thighs for extra juicy and flavorful meat.
- Replace rice with quinoa, couscous, or cauliflower rice.
- Add pickled onions or olives for extra flavor.
- Include roasted chickpeas for additional protein and crunch.
- Use Greek yogurt sauce instead of tzatziki if preferred.
- Serve in pita bread or wraps instead of bowls.
- Store chicken separately from fresh vegetables for up to 4 days.
- Freeze cooked shawarma chicken for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 490 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 44 g
- Cholesterol: 115 mg
Find it online: https://thefamilycooking.com/crockpot-chicken-shawarma-bowl/
