Name: Slow Cooker Chicken Shawarma Rice Bowls for Easy Week Nights
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: middle eastern
Ingredients: 2 lbs boneless skinless chicken breasts or thighs; 3 cloves garlic minced; 2 tbsp olive oil; 2 tsp ground cumin; 1.5 tsp ground coriander; 1 tsp paprika; 0.5 tsp turmeric; 0.5 tsp cinnamon; juice of 1 lemon; salt and pepper to taste; 2 cups basmati or jasmine rice; 3 cups chicken broth; 1 small onion diced; 1 red bell pepper chopped; 1 cup cucumber diced; 1 cup grape tomatoes halved; 0.5 cup Greek yogurt or tzatziki; hummus or garlic sauce; chopped parsley or cilantro; lemon wedges; optional pickled onions or feta

Description

These slow cooker chicken shawarma rice bowls deliver bold Middle Eastern flavors with minimal prep and cleanup. Perfect for busy families, they combine tender, spiced chicken with fluffy rice and fresh toppings for effortless weeknight dinners.

Ingredients

Scale

2 lbs boneless skinless chicken breasts or thighs

3 cloves garlic minced

2 tbsp olive oil

2 tsp ground cumin

1.5 tsp ground coriander

1 tsp paprika

0.5 tsp turmeric

0.5 tsp cinnamon

juice of 1 lemon

salt and pepper to taste

2 cups basmati or jasmine rice

3 cups chicken broth

1 small onion diced

1 red bell pepper chopped

1 cup cucumber diced

1 cup grape tomatoes halved

0.5 cup Greek yogurt or tzatziki

hummus or garlic sauce

chopped parsley or cilantro

lemon wedges

optional pickled onions or feta

Instructions

1. In a bowl mix olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, lemon juice, salt and pepper to form a marinade and coat the chicken evenly. Let sit for at least 15 minutes or refrigerate overnight.

2. Lightly coat the slow cooker with oil, place marinated chicken in an even layer, top with diced onion and bell pepper, then pour in 0.5 cup chicken broth.

3. Cover and cook on low for 5 to 6 hours or on high for 3 hours until the chicken is fork tender.

4. About 30 minutes before the chicken is done, rinse rice and cook it in a saucepan with the remaining 2.5 cups chicken broth, bring to a boil then simmer covered on low for 15 minutes and fluff with a fork.

5. Remove chicken from the slow cooker, shred with forks, and spoon cooking juices back over it for extra flavor.

6. Assemble bowls by layering rice, shredded chicken, vegetables and toppings such as yogurt, hummus, pickled onions, herbs and lemon wedges.

7. Serve immediately or portion into containers for meal prep, reheating gently with a splash of broth to restore moisture.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: dinner
Method: slow cooker
Cuisine: middle eastern

Nutrition

Serving Size: 1 bowl

Keywords: slow cooker chicken, chicken shawarma, rice bowls, weeknight dinners, crockpot recipes, meal prep, middle eastern, easy dinners, family meals