Savory Crockpot Chicken Shawarma Bowl for Effortless Dinners

Enjoy a hearty crockpot chicken shawarma bowl that's gluten-free and packed with flavor, perfect for busy weeknight dinners.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 bowls

Course: Dinner

Cuisine: Middle Eastern

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 large Onion Base flavor; substitute with yellow/red onions, shallots, or leeks for milder flavor.
2 lbs Boneless Skinless Chicken Breasts Main protein source; skinless thighs can be used.
1/2 cup Water Cooking liquid; swap with chicken or vegetable broth for added flavor.
3 tbsp Olive Oil Adds moisture and richness.
4 cloves Garlic, minced Aromatic depth; replace with 1 tsp garlic powder.
2 tsp Ground Cumin Key spice; substitute with coriander or caraway seeds.
1/2 tsp Chili Powder Adds heat; use cayenne for spiciness.
1/4 tsp Turmeric Color and health benefits; replace with ground ginger.
1/2 tsp Cinnamon Warm flavor note; use allspice.
1/2 tsp Smoked Paprika Smoky flavor; regular paprika is a good substitute.
1/2 tsp Sea Salt Enhances flavor; adjust to taste.
1/4 tsp Black Pepper Adds warmth; use white pepper as an alternative.

For the Bowl

1 cup Dry Basmati Rice Base for the bowl; substitute with jasmine or quinoa.
1 medium Red Onion, finely chopped Bite and sweetness; substitute with yellow onion.
2 cups Cherry Tomatoes, halved Freshness; diced Roma or grape tomatoes may also be used.
1/2 cup Greek Yogurt, full-fat Creamy topping; use sour cream or plant-based yogurt.
1/2 Lemon, freshly squeezed juice Brightness and acidity; lime juice can be used.
1/2 bunch Fresh Parsley, chopped Garnish for freshness; cilantro or dill can be used.

Equipment

Slow Cooker

Method

Step-by-Step Instructions

Prepare the spice mix by combining ground cumin, chili powder, turmeric, cinnamon, smoked paprika, sea salt, and black pepper in a small bowl. Set aside.
Place sliced large onion at the bottom of your slow cooker.
Layer the boneless skinless chicken breasts on top of the onions and drizzle olive oil over the chicken. Sprinkle the spice mix evenly on top.
Pour the water or chicken broth over the chicken. Cover and cook on high for 3 hours or until cooked through.
Shred the chicken in the crockpot and mix with cooking juices and onions.
Cook the basmati rice according to package instructions.
Assemble the bowls by dividing rice into bowls, adding shredded chicken, red onion, cherry tomatoes, Greek yogurt, lemon juice, and parsley.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 49gFat: 18gSaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 130mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

For best results, marinate chicken overnight in the spice mix. Use broth instead of water for a more flavorful dish.

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