High Protein Crockpot Chicken Shawarma Bowl Delight

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup plain Greek yogurt
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt, to taste
• 1 cup diced tomatoes
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• Pita bread or rice, for serving

Instructions

1. Start by preparing the chicken. In a large bowl, mix together the olive oil, garlic powder, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper to create the flavorful chicken shawarma seasoning mix.
2. Coat the chicken thighs thoroughly with the spice mixture, ensuring each piece is well covered. Let it marinate for at least 30 minutes for the best results, or overnight in the refrigerator if time allows.
3. Place the seasoned chicken thighs in the crockpot. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked (internal temperature should reach 165°F).
4. While the chicken cooks, prepare the sauce. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and salt. Adjust seasoning to your taste and set aside in the refrigerator.
5. Once the chicken is done cooking, shred it using two forks directly in the crockpot, mixing it with the juices for added flavor.
6. Serve the shredded chicken in bowls over a bed of rice or alongside warm pita bread. Top generously with diced tomatoes, cucumber, red onion, parsley, and a drizzle of the yogurt-tahini sauce.
7. Enjoy your high protein crockpot chicken shawarma bowl with your family and savor the rich, savory flavors!