Spicy Crockpot Chicken Shawarma Bowls

Name: Spicy Crockpot Chicken Shawarma Bowls
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon paprika; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1/4 cup olive oil; Juice of 1 lemon; 4 cups cooked rice or quinoa; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 red onion, thinly sliced; 1 cup tahini dressing or yogurt; Fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

Enjoy the bold and vibrant flavors of Middle Eastern cuisine with these Spicy Crockpot Chicken Shawarma Bowls. Perfectly seasoned chicken, fresh veggies, and delicious toppings make this dish a crowd-pleaser.

Created by

Aubrey Whitman

Last updated on 2025-12-28T19:34:14.054Z

This Spicy Crockpot Chicken Shawarma Bowl is the perfect meal for busy weeknights. With minimal prep time and maximum flavor, it combines tender, spiced chicken with fresh ingredients for a nutritious and satisfying dish.

        Why You'll Love This Recipe
        Tender and juicy chicken with aromatic spices
Customizable toppings for a personal touch
Healthy and hearty meal option that the whole family will enjoy

      

A Flavorful Journey

Embark on a culinary adventure with these Spicy Crockpot Chicken Shawarma Bowls that transport your taste buds straight to the bustling streets of the Middle East. Each bite is a harmonious blend of spices that awakens your palate. The slow-cooked chicken, infused with the warmth of cumin and the zest of lemon, creates a dish that's not only satisfying but also rich in flavor. Whether you're hosting a dinner party or enjoying a cozy family meal, this recipe is bound to impress.

The use of a crockpot allows the chicken to absorb all the spices and aromatics, resulting in tender, juicy meat that's bursting with flavor. This method not only saves you time but also makes preparation a breeze. Simply set it and forget it, allowing the slow cooker to do the work while you focus on other tasks or relax at home.

Customizable and Versatile

One of the greatest aspects of these Spicy Crockpot Chicken Shawarma Bowls is their versatility. You can easily customize the toppings to suit your preferences or dietary needs. Swap out quinoa for rice, add your favorite veggies, or even throw in some pickled onions for an extra zing. The possibilities are endless, making it a fun and interactive meal for everyone at the table.

Additionally, this recipe is a great way to use up leftover ingredients. If you have extra vegetables in your fridge that need to be used, feel free to toss them in. This adaptability not only minimizes food waste but also encourages creativity in the kitchen. Get the kids involved by letting them choose their own toppings, making mealtime an engaging experience.

Healthy and Satisfying

These bowls are not just delicious; they also offer a balanced meal option. The chicken provides a hearty source of protein, while the fresh vegetables add essential vitamins and minerals. By serving it over whole grains like quinoa or brown rice, you’re incorporating fiber, which aids digestion and keeps you feeling full longer. This makes it an ideal meal for those looking to maintain a healthy lifestyle without sacrificing flavor.

Moreover, the tahini dressing or yogurt adds a creamy texture that complements the spices beautifully. It's a nutritious way to enhance the dish without overwhelming it. You can also make the dressing healthier by using Greek yogurt, which adds even more protein to your meal. Enjoy this wholesome dish guilt-free, knowing that it nourishes both body and soul.

Ingredients

For the Chicken

2 lbs boneless, skinless chicken thighs
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/4 cup olive oil
Juice of 1 lemon

For the Bowls

4 cups cooked rice or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red onion, thinly sliced
1 cup tahini dressing or yogurt
Fresh parsley, chopped (for garnish)

Combine all ingredients in the crockpot and enjoy!

Instructions

Prepare the Chicken

In a large bowl, combine cumin, coriander, paprika, cayenne, garlic powder, onion powder, salt, pepper, olive oil, and lemon juice. Add chicken thighs and coat well.

Cook in the Crockpot

Place the seasoned chicken in the crockpot and cook on low for 6 hours or until the chicken is tender and fully cooked.

Assemble the Bowls

Once the chicken is done, shred it with two forks. Serve over rice or quinoa and top with cherry tomatoes, cucumber, red onion, and tahini dressing.

Garnish and Serve

Garnish with fresh parsley and enjoy your Spicy Crockpot Chicken Shawarma Bowls!

Enjoy your meal!

Tips for Perfect Shawarma

To ensure your chicken turns out perfectly, try to use thighs instead of breasts. Chicken thighs are more forgiving and won’t dry out as easily during the slow cooking process. They absorb flavors beautifully and remain juicy, which is key to achieving that authentic shawarma taste.

For an extra depth of flavor, marinate the chicken in the spice mixture for a few hours or overnight before cooking. This step allows the spices to penetrate the meat, resulting in an even more flavorful dish. If time permits, it’s definitely worth the wait!

Serving Suggestions

These Spicy Crockpot Chicken Shawarma Bowls are best enjoyed fresh, but you can also meal prep them for the week ahead. Simply store the chicken and toppings separately, and assemble your bowls when you’re ready to eat. This makes for a quick and easy lunch option that’s both nutritious and delicious.

Consider pairing these bowls with a side of pita bread and hummus for a complete Mediterranean feast. The pita is perfect for scooping up any leftover chicken and veggies, adding an extra layer of enjoyment to your meal.

Storing and Reheating

If you happen to have leftovers, store the chicken and vegetables in an airtight container in the refrigerator. They will last for up to three days. Simply reheat in the microwave or on the stovetop until warmed through. This dish not only saves well but also tastes even better the next day as the flavors continue to meld.

For longer storage, consider freezing the cooked chicken. Portion it out into freezer-safe bags or containers for quick access whenever you need a meal solution. Just remember to thaw it in the refrigerator overnight before reheating for best results.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are recommended for their tenderness and flavor.

→ Can I make this recipe in advance?

Absolutely! You can prepare the chicken and refrigerate it for up to 2 days before cooking.

→ Is this recipe gluten-free?

Yes, it is gluten-free as long as you use gluten-free grains or serve it with salad.

→ Can I freeze the leftovers?

Yes, you can freeze the shredded chicken for up to 3 months. Just reheat when ready to serve.