Slow Cooker Chicken Shawarma

Tender, shreddable chicken infused with warm spices, perfect for busy weeknights or meal prep.

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Toast and grind the spices: Toast cumin and coriander seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, then grind or use pre-ground spices and stir with paprika, turmeric, cinnamon, salt, and pepper.
Make the marinade: In a bowl combine olive oil, lemon juice, vinegar, minced garlic, and the spice mix. Whisk until emulsified.
Coat the chicken and arrange in the slow cooker: Pat chicken thighs dry and rub the marinade over each piece. Place skin-side down in an even layer.
Cook low and slow: Cover and cook on LOW for 6 hours or HIGH for 4 hours until chicken reaches 74°C (165°F) internal temp.
Shred and broil for char: Transfer cooked chicken to a rimmed baking sheet, shred with forks, toss with olive oil and broil for 2–3 minutes until edges char.
Make the garlic-yogurt sauce (optional): Whisk yogurt, lemon juice, minced garlic, salt, and water to thin, then chill.
Serve: Serve on warm pita, rice, or greens with sliced cucumbers, tomatoes, and pickles. Drizzle sauce and finish with a squeeze of lemon.

For a dairy-free version, replace yogurt with tahini. Make ahead and refrigerate shredded chicken for up to 4 days.