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Slow-Cooker Chicken Shawarma Rice Bowls

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by: Tablespoon Kitchens
Updated Nov 13, 2018
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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.

Slow-Cooker Chicken Shawarma Rice Bowls

  • Prep Time 30 min
  • Total 2 hr 45 min
  • Servings 4
  • Ingredients 17
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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

Instructions

  • Step 
    1
    Spray 4-quart slow cooker with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

510 Calories
11g Total Fat
39g Protein
64g Total Carbohydrate
5g Sugars

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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