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Slow-Cooker Chicken Shawarma Rice Bowls

Slow-Cooker Chicken Shawarma Rice Bowls
  • 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.
By Tablespoon Kitchens
Updated November 13, 2018

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
100
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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