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Slow-Cooker Chicken Shawarma Rice Bowls

Name: Slow-Cooker Chicken Shawarma Rice Bowls
Prep time: 30 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Greek
Ingredients: 3 tablespoons lemon juice; 3 1/2 teaspoons finely chopped garlic; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons salt; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1 1/4 lb boneless skinless chicken thighs; 2 1/4 cups Progresso™ chicken broth (from 32-oz carton); 1 teaspoon vegetable oil; 1 cup uncooked regular long-grain white rice; 1 cup plain whole milk yogurt; 1 cup halved cherry tomatoes; 1/2 cup chopped cucumber; 1/4 cup thinly sliced red onion; 2 tablespoons coarsely chopped fresh cilantro; 2 tablespoons coarsely chopped fresh mint leaves; 2 (6-inch) pitas, cut in quarters

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Prep 30 min
Total 2 hr 45 min
Servings 4

There all kinds of genius twists to shawarma, a global dish that closely resembles the Greek gyro, but this rice bowl that uses slow-cooker chicken is at the top of our list. Turmeric-spiced rice and fresh veggies round out this authentic-yet-doable global dinner. MORE+ LESS-

By Tablespoon Kitchens

Updated November 13, 2018

Make with

Progresso Broth

Ingredients

tablespoons lemon juice

3 1/2

teaspoons finely chopped garlic

1 1/2

teaspoons ground cumin

1 1/2

teaspoons salt

1/2

teaspoon ground turmeric

1/4

teaspoon ground cinnamon

1 1/4

lb boneless skinless chicken thighs

2 1/4

cups Progresso™ chicken broth (from 32-oz carton)

teaspoon vegetable oil

cup uncooked regular long-grain white rice

cup plain whole milk yogurt

cup halved cherry tomatoes

1/2

cup chopped cucumber

1/4

cup thinly sliced red onion

tablespoons coarsely chopped fresh cilantro

tablespoons coarsely chopped fresh mint leaves

(6-inch) pitas, cut in quarters

Steps

Hide Images

1

Spray 4-quart slow cooker with cooking spray.
2

In small bowl, mix 2 tablespoons of the lemon juice, 3 teaspoons of the garlic, the cumin, 1 teaspoon of the salt, 1/4 teaspoon of the turmeric and the cinnamon. Coat chicken in mixture; place in slow cooker with 1/2 cup of the broth. Cover; cook on Low heat setting 4 to 4 1/2 hours (or High heat setting 2 1/2 to 3 hours) or until chicken is very tender. Transfer chicken with slotted spoon to cutting board; shred and reserve. Discard cooking liquid.
3

Meanwhile, in 2-quart saucepan, heat oil over medium heat. Stir in rice and remaining 1/4 teaspoon turmeric; cook 1 minute, stirring constantly. Add remaining 1 3/4 cups broth; heat to simmering. Cover; reduce heat, and simmer 18 to 20 minutes or until liquid is absorbed. Let stand 5 minutes covered; fluff with fork.
4

In small bowl, mix yogurt, remaining 1 tablespoon lemon juice, remaining 1/2 teaspoon garlic and remaining 1/2 teaspoon salt. Divide rice among serving bowls; top with chicken, tomatoes, cucumber, red onion, fresh herbs and pita. Serve with yogurt sauce.

Expert Tips

Shawarma is defined as roasted meat, typically lamb, chicken, turkey or beef. Shawarma is traditionally seasoned with cumin, cinnamon, turmeric and shaved and served in a pita with fresh toppings.
Turmeric is a root vegetable related to ginger and is grown in India, Asia and Central America. It has a bright yellow color and is popular in dishes from those countries.
Coating the rice in oil and cooking briefly toasts the individual grains and helps with liquid absorption, resulting in the perfect rice texture.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 16%
Saturated Fat 3 1/2g 18% Trans Fat 0g
Cholesterol: 145mg; 48%
Sodium: 1610mg; 67%
Potassium: 610mg; 18%
Total Carbohydrate: 64g; 21%
Dietary Fiber 2g 10% Sugars 5g
Protein: 39g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 15%; 15%
Iron: 30%; 30%

Exchanges:

3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;