Ingredients
2–3 lb boneless, skinless chicken thighs
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup lemon juice
1 1/2 cups long-grain rice
4 cups cooked rice (white or brown)
1 cup chopped cucumber
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley
Tahini sauce (see instructions)
Additional spices for garnish (optional)
Instructions
Spray crockpot with nonstick cooking spray.
Whisk olive oil, cumin, paprika, coriander, garlic powder, salt, pepper, and lemon juice in a bowl.
Add chicken thighs to crockpot and coat with spice mixture.
Place lid and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Once chicken is tender, shred using two forks.
Meanwhile, cook rice according to package instructions.
Serving time: Layer rice in bowls, top with shredded chicken, fresh veggies, and tahini sauce.
Garnish with parsley and additional spices if desired.
Notes
Use boneless, skinless thighs for juicy results.
Meal prep-friendly: Store up to 3 days in fridge.
Add spinach, avocado, or lemon wedges for extra flavor/texture.
Adjust spices to taste (add 1/2 tsp cinnamon for a subtle twist).
Tahini sauce recipe: Whisk 1/2 cup tahini, 2 tbsp lemon juice, 1 tsp salt, and 2-3 tbsp warm water until smooth.
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 3g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg