Slow Cooker Chicken Shawarma

Step 1

Place chicken in the bowl of your slow cooker, and add water. Cook on high 2 hours until the chicken is cooked through (the juices run clear and the fat has rendered out of the chicken).

Step 2

When the chicken is cooked, slice each breast against the grain.

Step 3

In a large bowl, mix together all of the spice mix ingredients. Set aside.

Step 4

Over medium high heat, preheat 2 Tablespoons of olive oil in a heavy bottomed pan just large enough to hold all of the chicken in a single layer. (see cooking note below to avoid your chicken drying out!)

Step 5

Add the chicken to the skillet and sprinkle the spice mixture evenly over the chicken.

Step 6

Allow the chicken to fry, without moving it, until crisp.

Step 7

Pour 1 Tablespoon more of oil over the chicken and flip the chicken, stirring gently to make sure that the chicken is well coated with the spice mix. If the chicken is starting to stick to the pan once flipped, add the remaining Tablespoon of oil and stir gently.

Step 8

Remove chicken from pan as soon as it is crisped to your liking.

Step 9

If serving with lemon tahini sauce, combine all sauce ingredients in a blender and blend until smooth.

Step 10

Serve immediately, with lemon tahini sauce, if desired. (See notes for serving suggestions.)