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Slow Cooker Chicken Shawarma Bowls

You'll love how the slow cooker transforms yogurt-marinated chicken thighs into tender, spiced perfection with almost no hands-on work. Build your own bowls with fluffy rice, cool tzatziki, and crunchy toppings for a weeknight dinner that tastes like a trip to the Middle East.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5-2 lbs boneless skinless chicken thighs
  • 1/2 cup Greek yogurt for marinade
  • 2 cloves garlic grated
  • Juice of 1 lemon about 3 tbsp
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp kosher salt for marinade
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp black pepper
  • 1/4 tsp cinnamon
  • 1 Persian cucumber or 1/2 regular, grated
  • 1 cup Greek yogurt for tzatziki
  • 1 small garlic clove grated (for tzatziki)
  • Juice of 1/2 lemon about 1.5 tbsp, for tzatziki
  • 1 tbsp olive oil
  • 1 tbsp fresh dill chopped
  • 1/2 tsp kosher salt for tzatziki
  • Steamed rice simple salad, pickled onions, and lemon wedges for serving

Method
 

  1. Mix yogurt, garlic, lemon juice, paprika, cumin, salt, turmeric, coriander, pepper, and cinnamon in the slow cooker.
  2. Stir until spices are fully blended into the yogurt.
  3. Add chicken thighs and stir to coat each piece evenly.
  4. Cover and cook on low 4-5 hours or high 2-3 hours until chicken reaches 165°F.
  5. Shred or slice the chicken in the slow cooker and stir into the sauce.
  6. Grate cucumber over a towel, then squeeze out as much water as possible.
  7. Mix squeezed cucumber with yogurt, garlic, lemon juice, olive oil, dill, and salt until smooth.
  8. Divide rice among bowls, top with chicken and sauce.
  9. Add salad, tzatziki, pickled onions, and a lemon wedge to each bowl.
  10. Let everyone build their own bowl with desired toppings.

Notes

  • For a dairy-free marinade, swap Greek yogurt with coconut milk plus 1 tbsp lemon juice and a pinch of salt.
  • Make tzatziki up to 2 days ahead; flavors deepen overnight in the fridge.
  • Store shredded chicken and sauce in the fridge for up to 4 days; reheat gently in a skillet.
  • To freeze, cool chicken completely and freeze up to 3 months; thaw overnight and reheat on stovetop.