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Slow Cooker Chicken Shawarma

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Ingredients:

2 lbs Boneless Skinless Chicken Breasts
3 Garlic Cloves, minced
2 Tsp Cumin
2 Tsp Paprika
1 Tsp Ground Turmeric
1 Tsp Ground Coriander
1 Tsp Ground Cinnamon
1 Tsp Cayenne Pepper
1 Tsp Salt
1/2 Tsp Black Pepper
1/4 Cup Olive Oil
1/3 Cup Plain Greek Yogurt
2 Tbsp Apple CIder Vinegar
Juice of 1 Lemon
Diced Tomatoes, for topping
Diced Cucumber, for topping
Crumbled Feta, for topping
Fresh Chopped Parsley, for garnish
Pita or Naan Bread, for serving
White Rice, for serving

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!
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