Spicy Crockpot Chicken Shawarma Bowls

Name: Spicy Crockpot Chicken Shawarma Bowls
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 2 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon cayenne pepper; 4 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; Juice of 1 lemon; Cooked rice or quinoa; Fresh vegetables (cucumbers, tomatoes, red onion); Hummus; Pita bread; Fresh parsley for garnish

Highlighted under: Global Flavors

Enjoy a flavorful and easy meal with these Spicy Crockpot Chicken Shawarma Bowls, perfect for any night of the week.

Created by

Tessa Wright

Last updated on 2025-12-28T16:46:14.556Z

This recipe for Spicy Crockpot Chicken Shawarma Bowls brings the vibrant flavors of Middle Eastern cuisine right to your kitchen. Slow-cooked for maximum tenderness, the chicken absorbs a delightful mix of spices, making it a perfect meal for busy days.

        Why You'll Love This Recipe
        Tender, juicy chicken infused with aromatic spices
Convenient one-pot meal that cooks while you go about your day
Customizable with your favorite toppings and sides

      

The Magic of Shawarma Flavors

Shawarma is a beloved dish that captures the essence of Middle Eastern cuisine. Traditionally made with marinated meats that are slow-cooked and then sliced thin, our crockpot version simplifies the process without sacrificing flavor. The magic lies in the spice blend, which combines aromatic cumin and coriander with the warmth of turmeric and the heat of cayenne pepper. This unique combination infuses the chicken with a depth of flavor that will transport your taste buds to a bustling marketplace.

The slow cooking method allows the spices to meld beautifully with the chicken, creating a tender and juicy dish that is perfect for any weeknight dinner. The result is a meal that not only tastes incredible but also fills your home with an irresistible aroma. Your family will be asking for seconds, and they won’t believe how easy it was to prepare!

Customizable and Versatile

One of the best aspects of these Spicy Crockpot Chicken Shawarma Bowls is their versatility. You can easily tailor the dish to accommodate different dietary preferences or ingredient availability. For a lighter meal, serve the chicken over a bed of mixed greens instead of rice or quinoa. If you’re looking for a gluten-free option, skip the pita bread and load up on extra veggies or substitute with gluten-free grains.

Additionally, the toppings are completely customizable. Add your favorite fresh vegetables, such as bell peppers or shredded carrots, or enhance the flavors with tangy pickles or olives. The addition of creamy hummus not only elevates the taste but also provides a dose of healthy fats and protein, ensuring a well-rounded meal.

Perfect for Meal Prep

These Spicy Crockpot Chicken Shawarma Bowls are an excellent option for meal prepping. The chicken can be cooked in advance and stored in the refrigerator for up to four days, making it easy to assemble quick lunches or dinners throughout the week. Simply prepare a batch of rice or quinoa and chop up some fresh vegetables, and you’ll have healthy meals ready in no time.

The flavors of the chicken only get better as it sits, allowing the spices to deepen. You can even freeze the cooked chicken in portion sizes for a convenient meal later on. Just reheat and serve with fresh toppings for an effortless dinner that feels like a treat.

Ingredients

For the Chicken

1.5 lbs boneless, skinless chicken thighs
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cayenne pepper
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 lemon

For Serving

Cooked rice or quinoa
Fresh vegetables (cucumbers, tomatoes, red onion)
Hummus
Pita bread
Fresh parsley for garnish

Feel free to adjust the spices according to your taste!

Instructions

Prepare the Chicken

In a bowl, mix the olive oil, cumin, coriander, paprika, turmeric, cayenne pepper, garlic, salt, black pepper, and lemon juice. Add the chicken thighs and ensure they are well coated with the spice mixture.

Cook in the Crockpot

Transfer the seasoned chicken to the crockpot. Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender and easily shredded.

Assemble the Bowls

Once cooked, shred the chicken with two forks. Serve over cooked rice or quinoa, topped with fresh vegetables, hummus, and pita bread. Garnish with parsley.

Enjoy your delicious Spicy Crockpot Chicken Shawarma Bowls!

Tips for the Best Results

For the most flavorful chicken, try marinating the thighs for a few hours or overnight if time permits. This allows the spices to penetrate deeply, resulting in an even richer flavor. You can also adjust the heat level by varying the amount of cayenne pepper according to your preference.

If you prefer a thicker sauce, consider adding a tablespoon of tomato paste to the spice mixture before cooking. This adds a bit of sweetness and depth to the dish, enhancing the overall flavor profile.

Serving Suggestions

These bowls are not only delicious but also visually appealing. Arrange the ingredients in a vibrant manner, layering the chicken, grains, and vegetables to make a colorful presentation. A sprinkle of fresh parsley adds a pop of color and freshness to the dish.

You can also serve the bowls with a side of tzatziki or a simple yogurt sauce for a cooling contrast to the spices. This adds an extra element of flavor and makes the meal even more satisfying.

Storage and Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to four days. To reheat, simply microwave the chicken until it’s warmed through, or reheat it in a skillet over medium heat with a splash of chicken broth to keep it moist.

If you’ve frozen the chicken, allow it to thaw in the refrigerator overnight before reheating. This ensures even heating and maintains the chicken’s juicy texture. Enjoy your delicious shawarma bowls throughout the week with ease!

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out faster. Adjust cooking time accordingly.

→ Can I make this recipe ahead of time?

Absolutely! You can cook the chicken ahead of time and store it in the fridge for up to 3 days.

→ What can I use instead of rice?

Quinoa, couscous, or even a salad base like arugula or spinach work well.

→ Is this recipe spicy?

The cayenne pepper adds heat, but you can adjust the amount to your taste preferences.