Ingredients 1x2x3x

• Chicken: 2 to 2.5 pounds boneless, skinless chicken thighs (you can use breasts, but thighs stay juicier)
• Olive oil: 3 tablespoons
• Lemon juice: 1/4 cup fresh, plus extra wedges for serving
• Garlic: 4–5 cloves, minced
• Ground cumin: 2 teaspoons
• Ground coriander: 2 teaspoons
• Smoked paprika: 2 teaspoons (or sweet paprika if you prefer)
• Ground turmeric: 1 teaspoon
• Ground cinnamon: 1/4 teaspoon
• Ground black pepper: 1 teaspoon
• Kosher salt: 1.5 to 2 teaspoons, to taste
• Onion: 1 medium red or yellow onion, thinly sliced
• Chicken broth or water: 1/4 cup (just enough moisture for the slow cooker)
• Optional heat: 1/2 teaspoon crushed red pepper flakes or a pinch of cayenne
• For serving: Warm pitas or flatbreads, cooked rice, chopped cucumbers and tomatoes, pickled onions, fresh parsley
• Sauces (optional but great): Tahini sauce, garlicky yogurt sauce, or garlic toum

Method

1. Make the spice paste: In a bowl, mix olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, salt, and red pepper flakes if using. You want a loose paste.
2. Season the chicken: Pat the chicken dry. Rub the spice paste all over the thighs, coating evenly. If you have time, marinate for 30 minutes or up to 12 hours in the fridge for deeper flavor.
3. Layer the slow cooker: Scatter the sliced onion across the bottom. Add the chicken on top. Pour in the broth or water around the edges.
4. Cook low and slow: Cover and cook on Low for 4.5–5.5 hours or High for 2.5–3.5 hours, until the chicken is tender and shreds easily.
5. Shred and sauce: Transfer chicken to a board and shred with two forks. Skim excess fat from the cooking liquid, then return shredded chicken to the pot and toss with the onions and juices. Taste and adjust salt and lemon.
6. Optional quick broil: For charred edges, spread the shredded chicken on a sheet pan, drizzle with a bit of the cooking juices, and broil on high for 3–5 minutes until browned in spots. Toss and broil again for another 1–2 minutes if desired.
7. Serve: Fill warm pitas with chicken, add cucumbers, tomatoes, pickled onions, and parsley, then drizzle with tahini or yogurt sauce. Or serve over rice with a side salad.