Experience the bold, savory flavors of the Middle East in this easy slow-cooked meal. This high-protein, gluten-free bowl is the perfect, delicious, and healthy meal prep recipe.

Who doesn’t love a Shawarma?

If you are anything like me, you know the temptation too well. You walk past the restaurant next door, catching a whiff of that perfectly seasoned shawarma.

But what if I told you that you can recreate that savory, aromatic flavor in your kitchen with hardly any effort?

This crockpot chicken shawarma bowl brings all the flavors you love from your favorite shawarma place without the guilt of overspending or sacrificing your health goals.

One of the best things about this recipe is that you can “set it and forget it.” Just toss all the ingredients in the crockpot and walk away.

When you come back, you’ll have a delicious meal with nearly 49 grams of protein waiting for you. This makes it a great recipe when you need to meal prep for the week, or when you have guests coming over, but you still have things to do around the house.

Ingredients and Substitutes

Chicken

Onion, sliced (1 large) – Replace with yellow or red onions, but you can also use shallots or leeks for a milder flavor.

Chicken breasts, boneless and skinless (2 lbs) – You can use skinless chicken thighs for a juicier texture or use chickpeas or tofu for a plant-based option.

Water (1/2 cup) – Swap with chicken or vegetable broth to add more flavor.

Spice Mix

Olive oil (3 tbsp) – Substitute with avocado oil or coconut oil.

Garlic, minced (4 cloves) – Replace with 1 tsp of garlic powder or ½ teaspoon of granulated garlic.

Ground cumin (2 tsp) – Coriander or caraway seeds are great alternatives.

Chili powder (1/2 tsp) – Use cayenne pepper to add more heat or paprika for a milder alternative.

Turmeric (1/4 tsp) – Swap with ground ginger or eliminate it if you don’t have turmeric.

Cinnamon (1/2 tsp) – You can also use ground allspice or nutmeg.

Smoked paprika (1/2 tsp) – Try regular paprika or chipotle powder for a smoky kick.

Sea salt (1/2 tsp)

Black  pepper (1/4 tsp)

Rice and Veggies

Dry basmati rice (1 cup) – Replace with jasmine rice, brown rice, or even quinoa.

Red onion, finely chopped (1) – Substitute with yellow onion, shallots, or even green onions.

Cherry tomatoes, halved (2 cups) – Use diced Roma tomatoes, grape tomatoes, or canned tomatoes.

Greek yogurt, full-fat (1/2 cup) – You can also use sour cream, plain regular yogurt, or a dairy-free yogurt.

Lemon, freshly squeezed juice (1/2) – Lime juice can be a great alternative.

Fresh parsley, chopped (1/2) – Cilantro or fresh dill can provide a similar refreshing taste.

How to Make Crockpot Chicken Shawarma Bowl

Step 1. Grab a small bowl and add everything from the spice mix.

Step 2. Give the ingredients a good stir.

Step 3.Place the sliced onions at the bottom of the slow cooker.

Step 4. Add the chicken on top.

Step 5. Cover the chicken with the spice mix and cover with water.

Step 6. Cook the chicken on high for 3 hours or until the chicken is fully cooked.

Step 7. Once the chicken cooks, shred the chicken using 2 forks while it’s still in the crockpot.

Boil the basmati rice according to the package instructions. 

Step 8. Remove the chicken from the crockpot, leaving some of the juices inside the crockpot. Divide the chicken, red onion, and cherry tomatoes among 4 bowls.

Now, add the Greek yogurt, squeeze over the lemon juice, and top it with chopped parsley.

What I Would Serve with This Crockpot Chicken Shawarma Bowl

• Warm pita or naan
• Hummus with veggies
• Pickled vegetables
• Tabbouleh
• Baba ghanoush

My Storage Tips

Store the chicken and rice in an airtight container for up to 4-5 days. I recommend storing the fresh toppings (cucumber, tomato, parsley, and yogurt) in separate small containers so you can heat the meat and rice without cooking the veggies.

You can easily place the chicken in the freezer and store it for up to 3 months.

More High Protein Bowls

• Chicken Corn Rice Bowls
• Burrito Bowl in a Skillet
• Salmon Bowl