Spicy Crockpot Chicken Shawarma Bowls

Name: Spicy Crockpot Chicken Shawarma Bowls
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken thighs; 2 tablespoons olive oil; 1 tablespoon ground cumin; 1 tablespoon ground paprika; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon cayenne pepper; Salt and pepper to taste; 4 garlic cloves, minced; Juice of 1 lemon; 2 cups cooked rice or quinoa; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 red onion, thinly sliced; 1 cup plain yogurt or tahini sauce; Fresh parsley for garnish

Highlighted under: Global Flavors

Enjoy the bold flavors of Middle Eastern cuisine with these Spicy Crockpot Chicken Shawarma Bowls. Perfectly spiced chicken cooked to tender perfection in a slow cooker, served with fresh veggies and creamy sauce.

Created by

Lydia Barrett

Last updated on 2025-12-28T16:55:15.687Z

This Spicy Crockpot Chicken Shawarma Bowl recipe is a perfect weeknight meal that combines convenience with flavor. The chicken is marinated with spices and slow-cooked to achieve a tender and juicy texture.

        Why You'll Love This Recipe
        Bold and spicy flavors that excite your taste buds
Convenient one-pot meal with minimal cleanup
Healthy ingredients packed with nutrients

      

Unlock the Flavors of Shawarma

Shawarma is a beloved Middle Eastern dish known for its aromatic spices and savory flavors. Traditionally made by stacking marinated meats on a vertical rotisserie, this crockpot version simplifies the process while maintaining the essence of the classic recipe. The slow-cooking method allows the chicken thighs to absorb the rich blend of spices, resulting in tender, flavorful meat that practically melts in your mouth.

The secret to a great shawarma lies in the marinade. In this recipe, we combine spices like cumin, paprika, and turmeric, which not only infuse the chicken with robust flavors but also offer various health benefits. Cumin is known for its digestion-aiding properties, while turmeric is celebrated for its anti-inflammatory effects. By using boneless, skinless chicken thighs, you ensure a juicy base that pairs perfectly with the vibrant toppings.

Versatile and Customizable

One of the best aspects of these Spicy Crockpot Chicken Shawarma Bowls is their versatility. You can easily customize the toppings to suit your taste or dietary preferences. Swap out the rice for cauliflower rice for a low-carb option, or add roasted vegetables for extra nutrition. The fresh ingredients, like cherry tomatoes and cucumbers, add a refreshing crunch that balances the spices beautifully.

Additionally, the sauce options are endless! While yogurt or tahini sauce are classic choices, feel free to experiment with hummus, spicy harissa, or a zesty garlic sauce. This adaptability makes the dish not only enjoyable but also a great way to use up any leftover produce you might have in your fridge.

Perfect for Meal Prep

These Shawarma Bowls are an excellent choice for meal prep enthusiasts. The chicken can be cooked in bulk and stored in the refrigerator for up to four days, making it a convenient option for busy weeknights. Simply prepare the rice or quinoa and portion out your toppings for a quick and nutritious meal that's ready to go when you are.

Not only does this recipe save time, but it also helps you stick to a healthier eating plan. By controlling the ingredients and portions, you can enjoy delicious, home-cooked meals without the temptation of takeout. Plus, the flavors only get better as they sit, so you can look forward to even tastier leftovers!

Ingredients

For the Chicken

2 lbs boneless, skinless chicken thighs
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
Salt and pepper to taste
4 garlic cloves, minced
Juice of 1 lemon

For the Bowls

2 cups cooked rice or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red onion, thinly sliced
1 cup plain yogurt or tahini sauce
Fresh parsley for garnish

Mix all ingredients in a bowl before cooking to enhance the flavor.

Instructions

Prepare the Chicken

In a bowl, mix olive oil, cumin, paprika, turmeric, coriander, cayenne, garlic, lemon juice, salt, and pepper. Add the chicken thighs and coat thoroughly. Let it marinate for at least 30 minutes.

Cook in the Crockpot

Place the marinated chicken in the crockpot. Cook on low for 6 hours or until the chicken is tender and easily shredded.

Prepare the Bowls

Once the chicken is cooked, shred it with two forks. Serve the shredded chicken over a bed of rice or quinoa, topped with cherry tomatoes, cucumber, red onion, and yogurt or tahini sauce.

Garnish and Enjoy

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

Serve immediately for the best flavor and texture.

Tips for Success

For the best results, marinate the chicken thighs for a few hours or overnight if possible. This allows the flavors to meld and the chicken to become even more flavorful. If you're short on time, a minimum of 30 minutes will still yield delicious results, but the longer, the better!

When cooking in the crockpot, avoid lifting the lid too often, as this can release steam and increase cooking time. Trust the process, and let the slow cooker do its magic. After cooking, be sure to shred the chicken while it's still warm for the best texture.

Serving Suggestions

These shawarma bowls are perfect for a family dinner or a casual gathering with friends. Serve them alongside a fresh green salad or pita bread for a complete meal. You can also set up a build-your-own bowl station where guests can customize their ingredients, making it a fun and interactive dining experience.

For a touch of authenticity, consider serving the bowls with pickled vegetables or olives. These tangy accompaniments enhance the flavors and add an exciting layer of complexity to the dish. Don't forget to offer extra sauce on the side for those who love a little extra creaminess!

Storing and Reheating

To store leftovers, place the chicken and toppings in airtight containers and refrigerate. The chicken can last up to four days, while fresh vegetables should ideally be consumed within two days for maximum freshness. Reheat the chicken in the microwave or on the stovetop until heated through, but be careful not to overcook it as it can become dry.

If you prefer to freeze the chicken, it's best to do so without the toppings. Portion the shredded chicken into freezer-safe bags, and it can last for up to three months. When you're ready to enjoy it again, simply thaw in the refrigerator overnight and reheat to enjoy a quick meal that's just as delicious as the first time.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs are recommended for their juiciness.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken a day in advance and cook it the next day.

→ What can I use instead of yogurt?

You can substitute yogurt with tahini sauce or a dairy-free yogurt alternative.