Slow Cooker Chicken Shawarma Bowls
Juicy chicken slow cooked in warm spices, fresh tomato cucumber salad and creamy tahini feta sauce piled on top of crispy roasted potatoes. Filling and flavorful for any night of the week.
Ingredients
- 2 pounds bone in, skin on chicken breast
- ½ tsp ground cinnamon
- ½ tsp cumin
- ½ tsp whole cloves
- ¼ tsp ground turmeric
- ¼ tsp paprika
- ¼ tsp ground corriander
- ¼ tsp garlic powder
- ⅛ tsp all-spice
- 1 tsp kosher salt
- 1 orange, juiced
Tomato Cucumber Salad
- 1½ cups tomato, finely chopped
- 1½ cups cucumber, finely chopped
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp kosher salt
Feta Tahini Sauce
- 4 oz crumbled feta
- 2 tbsp plain greek yogurt
- 1 tbsp lemon juice
Bowl base
- 4 servings crispy roasted potatoes, rice, roasted cauliflour, or pita bread.
Instructions
- In a slow cooker, place the chicken breasts. Sprinkle with the spices and add the orange juice. Rub the chicken to cover evenly with the spices. Place the juiced orange in the slow cooker. Cover and turn on low for 8 hours or high for 4 hours.
- In a medium bowl, add the chopped tomato, cucumber, red wine vinegar, oregano and salt. Toss to combine. Cover in an airtight container and store in the refrigerator until ready to serve.
- In a food processor, add all the ingredients for the feta tahini sauce. Pulse until smooth.
- Once your chicken is fully cooked, remove the chicken from the slow cooker. Discard the skin and bones and shred the chicken. Pour the juice through a fine mesh strainer and return the juice and the chicken to the slow cooker until ready to serve.
- To build your bowls, place the potatoes on the bottom. Layer the chicken, tomato cucumber salad and feta tahini sauce. Enjoy!
Notes
- The chicken and tomato cucumber salad can be stored in airtight containers in the refrigerator for up to 3 days. The chicken can be stored in the freezer for up to 3 months.
- The feta tahini sauce can be stored in an airtight container in the refrigerator for up to 7 days.
- Choose your own bowl base! I recommend using our crispy roasted potato recipe, but feel free to substitute brown or white rice, roasted cauliflower, or turn it into a sandwich or wrap!