Ingredients
Scale
- 2 lbs Boneless skinless chicken thighs or breasts
- 1/4 cup Extra virgin olive oil
- 1/4 cup Fresh lemon juice
- 4 cloves Garlic, minced
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Smoked paprika
- 1/2 tsp Turmeric
- 1/2 tsp Ground cinnamon
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 2 cups Cooked basmati rice or quinoa
- Toppings: Diced cucumbers, cherry tomatoes, sliced red onion, fresh parsley, hummus, and tzatziki sauce.
Instructions
- Start by whisking together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper in a small bowl to create a marinade. Place your chicken thighs or breasts into the bottom of the slow cooker. Pour the spice mixture over the chicken, ensuring every piece is thoroughly coated. For maximum flavor, you can let the chicken marinate in the fridge for 30 minutes before starting the crockpot, but it is not strictly necessary.
- Cover the slow cooker with its lid and set it to “Low” for 4 to 6 hours or “High” for 2 to 3 hours. You want the chicken to reach an internal temperature of 165°F and be tender enough to pull apart easily. Once cooked, remove the chicken from the crockpot and let it rest for 5 minutes. Shred the chicken with two forks or slice it into thin strips. If you prefer a bit of crunch, toss the shredded chicken in a hot skillet for 2-3 minutes to crisp up the edges before serving.
- Assemble your bowls by starting with a base of cooked rice or quinoa. Portion the shredded chicken generously over the grains. Arrange the diced cucumbers, halved cherry tomatoes, and red onions around the chicken. Add a large dollop of hummus and a drizzle of cool tzatziki sauce. Garnish with fresh parsley and an extra squeeze of lemon juice. Serve immediately while the chicken is warm and the vegetables are crisp.
- Cook Time: 4 hours 15 minutes