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Low-FODMAP Chicken Shawarma Bowls
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Low-FODMAP Slow Cooker Chicken Shawarma Bowls

Features spiced, tender chicken thighs, tomato-cucumber salad, and a creamy yogurt sauce over basmati rice.
Course Main Course
Cuisine Middle Eastern
Keyword chicken, crock pot, crockpot, cucumber, grain bowl, rice, slow cooker, spice, tomato, yogurt
Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Servings 6

Ingredients

For the Chicken:

  • 6 boneless, skinless chicken thighs (about 1.5 to 1.75 lbs)
  • 1 1/2 tablespoons Fody Garlic Infused Oil
  • 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper (or ground black pepper)
  • 1/2 cup boiling water
  • 1/2 teaspoon Fody Chicken Soup Base

For the Tomato-Cucumber Salad:

  • See recipe card below

For the Sauce:

  • 1/2 cup plain yogurt, Greek if desired (lactose-free if needed)
  • 1/4 cup light mayonnaise
  • 1 tablespoon red wine vinegar

For the Bowls:

  • 6 cups spring lettuce mix (or other low-FODMAP lettuce of your choice)
  • 1 ½ cups basmati rice, prepared according to package directions

Instructions

For the Chicken:

  • Lightly coat the inside of a slow cooker with non-stick cooking spray. Place chicken thighs in the bottom of the slow cooker.
  • In a small bowl, combine the Fody Garlic Infused Oil with 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt), cumin, coriander, cinnamon, turmeric, smoked paprika, cloves, and cayenne pepper (or black pepper). Spread this spice mixture over the top of the chicken thighs.
  • Add the Fody Chicken Soup Base to the boiling water and stir to dissolve; carefully pour this in and around the chicken thighs in the bottom of the slow cooker.
  • Cover slow cooker and cook on high for 3 hours or on low for 6 hours.
  • Before serving, shred the chicken into bite-size pieces with two forks. Lightly stir to let the chicken meat soak up the juices and to distribute the spices.

For the Tomato-Cucumber Salad:

  • See recipe card below. I recommend making the salad and sauce right after starting the slow cooker so the flavors and ingredients have time to mingle and chill while the chicken cooks.

For the Sauce:

  • In a small bowl, combine the yogurt, mayonnaise, and 1 tablespoon red wine vinegar. Mix well.
  • Cover and refrigerate until ready to serve.

For the Bowls:

  • Half an hour before the chicken is done, make basmati rice according to package directions.
  • Place a serving of rice on one side of the bowl, and 1 cup lettuce on the other side.
  • Top the lettuce with some of the tomato-cucumber salad (about 1/2 cup for a low-FODMAP serving), top the rice with some of the chicken, followed by a dollop of the sauce.