Slow Cooker Chicken Shawarma

Ingredients:

Directions:

1. Place the chicken in the bowl of a slow cooker.
2. In a large mixing bowl, combine the spices, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir until well combined.
3. Add the garlic, olive oil, yogurt, apple cider vinegar, and lemon juice. Stir until well combined.
4. Pour the mixture over the chicken, making sure to fully coat the chicken.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken should reach an internal temperature of 165 degrees F.
6. Remove the chicken to a cutting board and shred. Return to the slow cooker and stir to coat with the sauce.
7. Keep warm until ready to serve.
8. Prepare the rice according to package instructions.
9. To serve, spoon some rice into the bottom of each bowl. Top with the shredded chicken. Garnish with diced tomatoes and cucumbers, crumbled feta, and fresh chopped parsley. Add some naan or pita bread for scooping. Serve and enjoy!