Print

Easy Crockpot Chicken Shawarma Bowl

crockpot chicken shawarma bowl - featured image
Print Recipe

A set-it-and-forget-it slow cooker recipe that delivers tender, spiced chicken with crispy edges, served over rice or in pita with a creamy garlic yogurt sauce and fresh toppings. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 2 lbs (about 900g) boneless, skinless chicken thighs
  • 1 cup (240g) plain Greek yogurt, divided
  • 3 tablespoons (45ml) fresh lemon juice, divided
  • 2 tablespoons (30ml) olive oil, divided
  • 4–5 garlic cloves, minced, divided
  • 2 tablespoons (15g) shawarma spice blend
  • Salt and black pepper to taste
  • For the garlic yogurt sauce: 1 cup (240g) plain Greek yogurt, 2 minced garlic cloves, 1 tablespoon lemon juice, pinch of salt
  • For serving: warm pita bread or fluffy basmati rice, fresh chopped parsley, diced cucumbers and tomatoes, pickled turnips or radishes, sprinkle of sumac (optional)

Instructions

  1. Marinate the chicken: In a large bowl, whisk together ½ cup Greek yogurt, 2 tablespoons lemon juice, 2 minced garlic cloves, 2 tablespoons shawarma spice blend, 1 tablespoon olive oil, and a generous pinch of salt and pepper. Add the chicken thighs and toss to coat. Let sit at least 15 minutes at room temperature or up to 8 hours in the fridge.
  2. Load the crockpot: Transfer the marinated chicken and all the yogurt-spice mixture into the slow cooker. Add the remaining 1 tablespoon olive oil and another squeeze of lemon juice if desired.
  3. Cook low and slow: Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is fork-tender and easily shreds. Internal temperature should reach 165°F (74°C).
  4. Shred and crisp: Remove the chicken from the crockpot and place on a rimmed baking sheet. Reserve the cooking juices. Shred the chicken with two forks, pour about ¼ cup of reserved juices over it, and spread in an even layer. Broil on high for 4-6 minutes until edges are browned and crispy.
  5. Make the garlic yogurt sauce: In a small bowl, stir together 1 cup Greek yogurt, 2 minced garlic cloves, 1 tablespoon lemon juice, and a pinch of salt. Adjust to taste.
  6. Assemble the bowls: Start with a base of warm rice or pita. Top with crispy shawarma chicken, diced cucumbers, tomatoes, a generous drizzle of garlic yogurt sauce, and a sprinkle of fresh parsley and sumac. Add pickled turnips or radishes if desired.

Notes

Don’t skip the broiling step—it adds a smoky char that transforms the texture. Reserve the cooking juices to moisten the chicken before broiling. The garlic yogurt sauce can be made ahead and actually improves after a few hours in the fridge. For dairy-free, use coconut milk in the marinade and dairy-free yogurt for the sauce.

Nutrition

Keywords: crockpot chicken shawarma, slow cooker shawarma, chicken shawarma bowl, easy shawarma recipe, meal prep chicken

Find it online: https://chloeplate.com/easy-crockpot-chicken-shawarma-bowl/