Slow Cooker Chicken Shawarma Bowls

PREP TIME: 15 minutes | COOK TIME: 4-5 hours

Slow Cooker Chicken Shawarma Bowls

A new season of life brings a new series!! So here we go. Welcome to Effortless Evenings, where a little prep earlier in the day means dinner is handled later!

In case you didn’t know, I’m a new mom and our evenings with our almost 8 month old are quite chaotic- finishing up work, entertaining the baby, doing his bedtime routine and making dinner for us all it can feel overwhelming to say the least. My new series is all about how to make easy, simple dinners with minimal ingredients that you can keep on repeat to help with the mental load of everyday life. All you need is a little time to prep earlier in the day (which I love to do during nap time) to help make cooking dinner less daunting.

We’re starting off with a slow cooker recipe because my Crockpot has been my saving grace postpartum. I get to make my dinner in the morning during my baby’s first nap when I’m buzzing off my coffee and life feels way less hectic than it does in the evenings. I am always so grateful when 5 pm rolls around and my house smells delicious and dinner is on the table without breaking a sweat. You can prep this in 10 minutes before you go to work, or make a big batch on Sunday before the week begins. It makes great leftovers!

Don’t own a slow cooker? Don’t stress! Throw all the ingredients in a ziplock bag and grill, sear, or bake until cooked through. Majority of these ingredients are spices that you should already have on hand. If you need to stock up, I promise you will make this recipe again and again so whatever you buy won’t be shoved to the back of your spice cabinet until it turns into a rock. It’s an investment for future easy dinners!

AUTHOR: broccyourbody

Slow Cooker Chicken Shawarma Bowls

PREP TIME: 15 minutes

COOK TIME: 4-5 hours

SERVES: 4

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Ingredients

1.5-2 lbs boneless skinless chicken thighs
1/2 cup Greek yogurt
2 garlic cloves, grated or minced
Juice from 1 lemon
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon black pepper
1/4 teaspoon cinnamon

Tzatziki

1 Persian cucumber or 1/2 regular cucumber
1 cup Greek yogurt
1 small garlic clove, grated
Juice from 1/2 lemon
1 tablespoon olive oil
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt

For the bowls:

Steamed rice
Simple side salad (I used this dressing on some little gem with feta and pistachios)
Pickled onions, optional
Fresh lemon wedges

Instructions

In a slow cooker, add the chicken thighs, Greek yogurt, garlic, lemon juice, and spices. Stir to fully combine and ensure the chicken is evenly coated.

Cook on low for 4–5 hours or high for 2–3 hours, until tender and cooked through. Shred or slice, then serve in bowls, wraps, salads, or pita with cucumber, tomato, rice, tzatziki, you name it!

Other cooking methods:

If you don’t want to use the slow cooker, you can also marinate the chicken for at least 30 minutes (or overnight).

Oven: Bake at 425°F for 20–25 minutes until cooked through.

Stovetop: Cook in a skillet over medium heat for 5–7 minutes per side until golden and cooked through.

Grill pan or grill: Cook over medium-high heat for 5–6 minutes per side until cooked through.

For the tzatziki, grate the cucumber over a paper towel or dish towel, then squeeze out as much water as possible. Mix everything together in a medium-sized bowl. Refrigerate up to 3 days.

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Slow Cooker Chicken Shawarma Bowls

PREP TIME: 15 minutes | COOK TIME: 4-5 hours

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