Crockpot Chicken Shawarma Bowl

introduction

The aroma of spices fills the air as the Crockpot simmered gently throughout the day. I remember making my first Chicken Shawarma Bowl and how my family gathered around the table, their eyes lighting up at the first taste. There’s something magical about the slow-cooked flavors blending together, creating a comforting meal that wraps you in warmth. This recipe means more than just dinner; it’s a chance to share moments with loved ones. Each bite offers the rich taste of Middle Eastern spices, tender chicken, and fresh toppings. What makes this recipe special is its simplicity and the joy it brings to every meal.

why make this recipe

You should make this Crockpot Chicken Shawarma Bowl because it’s easy and delicious. The slow-cooking method makes the chicken so tender and flavorful. Plus, you can set it in the morning and have a warm meal waiting for you in the evening. It’s perfect for busy days when you want something satisfying without spending hours in the kitchen. This dish is also versatile, allowing you to customize it with your favorite toppings.

how to make Crockpot Chicken Shawarma Bowl

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 lemon, juiced
• 1 cup chicken broth
• Cooked rice or quinoa, for serving
• Fresh vegetables (cucumbers, tomatoes, bell peppers), for topping
• Tahini sauce or yogurt, for drizzling

Directions:

1. In a bowl, mix the olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne pepper, salt, pepper, and lemon juice.
2. Rub the spice mixture all over the chicken thighs until they are well-coated.
3. Place the seasoned chicken in the Crockpot and pour in the chicken broth.
4. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender.
5. Once done, shred the chicken with two forks.
6. Serve the shredded chicken over cooked rice or quinoa and top with fresh vegetables.
7. Drizzle with tahini sauce or yogurt as desired.

how to serve Crockpot Chicken Shawarma Bowl

Serve the Crockpot Chicken Shawarma Bowl warm. Place a generous scoop of rice or quinoa at the bottom of the bowl, then add the shredded chicken on top. Finish with a colorful assortment of fresh vegetables like cucumbers, tomatoes, and bell peppers. Don’t forget to add a drizzle of tahini sauce or yogurt for added creaminess and flavor.

how to store Crockpot Chicken Shawarma Bowl

You can store leftovers in an airtight container in the refrigerator for up to three days. Make sure to keep the chicken and rice separate from the fresh vegetables and sauces until you’re ready to eat. If you want to keep it longer, you can freeze the chicken in a freezer-safe container for up to three months.

tips to make Crockpot Chicken Shawarma Bowl

• For extra flavor, marinate the chicken in the spice mixture and lemon juice overnight before cooking.
• You can add more vegetables, like spinach or roasted carrots, for added nutrition.
• Adjust the spice levels by adding more or less cayenne pepper according to your taste.

variation

If you want a vegetarian version, you can replace the chicken with chickpeas or lentils. Simply cook them in the same spice mixture, adjusting the cooking time as necessary.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but be aware that it may dry out quicker than thighs.

2. Can I cook this on the stovetop?

Yes, you can cook the chicken in a pot on the stovetop at medium heat for about 20-30 minutes until cooked through.

3. What can I serve it with?

This dish pairs well with pita bread, salads, or even on its own as a low-carb meal.

Crockpot Chicken Shawarma Bowl

A comforting and flavorful dish featuring slow-cooked chicken thighs seasoned with Middle Eastern spices, served over rice or quinoa with fresh vegetables and drizzled with tahini sauce or yogurt.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 450

Ingredients Method Notes

Ingredients

  

Chicken and Marinade

• 2 pounds boneless, skinless chicken thighs You can use chicken breast, but thighs are recommended for tenderness.
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper Optional, adjust to taste.
• Salt and pepper to taste
• 1 each lemon, juiced
• 1 cup chicken broth Use low-sodium if preferred.

Serving Ingredients

• Cooked rice or quinoa For serving.
• Fresh vegetables (cucumbers, tomatoes, bell peppers) For topping.
• Tahini sauce or yogurt For drizzling.

Method

 

Preparation

1. In a bowl, mix the olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne pepper, salt, pepper, and lemon juice.
2. Rub the spice mixture all over the chicken thighs until they are well-coated.
3. Place the seasoned chicken in the Crockpot and pour in the chicken broth.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender.
2. Once done, shred the chicken with two forks.

Serving

1. Serve the shredded chicken over cooked rice or quinoa and top with fresh vegetables.
2. Drizzle with tahini sauce or yogurt as desired.

Notes

For extra flavor, marinate the chicken in the spice mixture and lemon juice overnight before cooking. You can add more vegetables, like spinach or roasted carrots, for added nutrition. Adjust the spice levels by adding more or less cayenne pepper according to your taste.