Slow Cooker Chicken Shwarma

Step 2

Trim chicken breasts of any excess fat. Place in a bowl and add the sumac, salt and pepper garlic, turmeric, coriander, cumin, ginger, cardamom and chili pepper (optional).

Step 5

In the bottom of your slow cooker add the vegetable oil and add the chicken.

Step 8

Pour the lemon juice on top and add enough water to almost cover the chicken.

Step 11

Cook on low heat for 4 hours, until the chicken is falling apart, keep on warm until just before serving

Step 14

A few minutes before eating, transfer the chicken and liquid to a large pan. Shred the chicken with forks, and turn the heat to high.

Step 17

Watch the chicken as the liquid reduces. You will want all of the liquid to be reduced, and the chicken to just slightly begin drying up. At this point it's done.