why make this recipe
Chicken shawarma is a popular dish full of vibrant flavors, and making it in a slow cooker makes it even easier. This Easy Slow Cooker Chicken Shawarma Bowl Recipe allows you to enjoy a hearty meal without spending all day in the kitchen. The slow cooking process tenderizes the chicken, making it flavorful and easy to shred. Plus, you can customize your bowl with fresh toppings, making it a fun and healthy option for lunch or dinner.
how to make Easy Slow Cooker Chicken Shawarma Bowl
Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 ½ teaspoons smoked paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- ½ cup low sodium chicken broth
- Optional toppings and sides: cooked rice or quinoa, fresh cucumber diced, cherry tomatoes halved, pickled red onions, fresh parsley or cilantro chopped, tahini sauce or plain Greek yogurt
Directions:
- In a large mixing bowl, combine chicken thighs with all the spices: cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, black pepper, and salt. Add minced garlic, sliced onion, lemon juice, and olive oil. Toss well to coat evenly.
- Place the seasoned chicken and onion mixture into the slow cooker. Pour in chicken broth and spread the chicken evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
- Use two forks or tongs to shred the chicken directly in the slow cooker. Stir to mix with juices and onions.
- Scoop cooked rice or quinoa into bowls. Top with shredded chicken shawarma and add fresh diced cucumber, cherry tomatoes, pickled red onions, and chopped parsley or cilantro.
- Drizzle with tahini sauce or plain Greek yogurt. Serve warm.
how to serve Easy Slow Cooker Chicken Shawarma Bowl
Serve your chicken shawarma bowl warm and fresh. You can layer a bed of rice or quinoa at the bottom of each bowl, then generously top it with the shredded chicken. Add your choice of toppings like cucumber, cherry tomatoes, and pickled red onions. A drizzle of tahini sauce or Greek yogurt brings creaminess and balances the spices. This meal is perfect for family dinners or meal prep for the week.
how to store Easy Slow Cooker Chicken Shawarma Bowl
To store leftovers, let the chicken shawarma cool to room temperature. Transfer the chicken and any toppings into an airtight container and refrigerate. It will last for about 3 to 4 days in the fridge. For longer storage, you can freeze the shredded chicken in a freezer-safe container. Thaw before reheating.
tips to make Easy Slow Cooker Chicken Shawarma Bowl
- Use Chicken Thighs: They stay juicy and flavorful during slow cooking.
- Mix Well: Ensure the chicken is well-coated with spices for the best flavor.
- Customize Toppings: Feel free to add your favorite vegetables or sauces to make the bowl your own.
- Adjust Spices: If you prefer a milder dish, reduce the cayenne pepper or spice amounts.
variation
You can use different meats like chicken breasts or even pork for a variation on this recipe. For a vegetarian version, substitute the chicken with chickpeas or lentils, adjusting the cooking time accordingly.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use chicken breasts, but they may dry out more easily during the cooking process. Use a little extra broth to help keep them moist.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the chicken in advance and store it in the refrigerator. Just reheat before serving.
3. What can I serve with this dish?
In addition to rice or quinoa, you can serve it with pita bread, hummus, or a simple salad for a complete meal.
4. Is this recipe spicy?
The recipe includes cayenne pepper, but you can adjust the amount to suit your taste preferences. Omit it for a milder dish.
