Crockpot Chicken Shawarma Bowl
A tender, crockpot-cooked chicken shawarma bowl with aromatic Middle Eastern spices, served over rice or greens and topped with fresh vegetables and tangy sauces for a handheld-free, flavorful meal.
- Prep Time: 10
- Cook Time: 480
- Total Time: 500
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Middle Eastern
Ingredients
4 boneless skinless chicken breasts
3 cloves garlic
1 tbsp olive oil
1 tsp ground cumin
1 tsp sumac
1 tsp paprika
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1/4 tsp black pepper
1 cup cooked rice or lentils (base)
1/2 cup chopped cucumbers
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro or parsley
2 tbsp olive oil (for crisping)
1 tbsp lemon juice
Optional: 1/4 cup pickles, 1/2 boiled potato, tahini or yogurt sauce for drizzling
Instructions
Place chicken in crockpot.
Add olive oil, garlic, and all spices except lemon juice.
Cook on high for 4-5 hours or low for 8 hours.
Shred chicken with two forks.”Heat 1 tbsp olive oil in a skillet; add shredded chicken and cook until sides crisp.
Squeeze lemon juice over chicken.
Serve chicken in bowls with base (rice/lentils) and toppings.
Reheat briefly if preferred warmed.
Notes
For moister meat, use chicken thighs or add 1/4 cup reserved cooking juices when crisping.
Adjust spice amounts to taste.
Store leftovers in airtight containers for up to 3 days.
Can freeze cooked chicken (un-shredded) for up to 2 months.
Find it online: https://cookingwithramsay.com/crockpot-chicken-shawarma-bowl/