Crockpot Chicken Shawarma Bowl
Easy slow cooker chicken shawarma bowl with bold, savory Middle Eastern spices. High in protein and gluten-free, it recreates restaurant flavors at home, perfect for meal prep without guilt or overspending!
Servings: 4 bowls
Ingredients
Chicken
- 1 large onion sliced
- 2 lbs chicken breasts boneless and skinless
- 1/2 cup water
Spice Mix
- 3 tbsp olive oil
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Rice and Veggies
- 1 cup dry basmati rice
- 1 red onion finely chopped
- 2 cups cherry tomatoes halved
- 1/2 cup Greek yogurt full-fat
- 1/2 lemon freshly squeezed juice
- Fresh parsley chopped
Instructions
- In a small bowl, combine the spice mix.
- Cover the bottom of the slow cooker with sliced onion. Top up with chicken and cover it with the spice mix. Cover with water.
- Cook on high for 3 hours until the chicken has cooked through. Shred with two forks while the chicken is still inside the crockpot.
- Boil basmati rice according to instructions on the package. Remove chicken from the crockpot, leaving the leftover water inside the crockpot, and add chicken to the bowl on one side.
- Divide red onion, cherry tomatoes amongst the bowls. Add Greek yogurt, squeeze over the lemon juice, and cover with chopped parsley.
Nutrition
Serving: 1 bowl (27 oz) | Calories: 485kcal | Carbohydrates: 37.2g | Protein: 48.9g | Fat: 17.1g | Saturated Fat: 2.4g | Cholesterol: 118mg | Sodium: 545mg | Potassium: 1060mg | Fiber: 3.4g | Sugar: 6.4g | Vitamin A: 780IU | Vitamin C: 22mg | Calcium: 182mg | Iron: 3.2mg