Categories: Slow Cooker

Ingredients

• Zest and juice of 1 lemon
• 1 tbsp. ground cumin
• 1 tbsp. dried oregano
• 3 tsp grated garlic, divided
• 1/2 tsp ground allspice
• 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 lbs. chicken breasts
• 6 tbsp. tahini
• 1/4 cup water
• 2 tbsp. harissa paste
• 8 pitas, warmed if desired
• Shredded romaine, diced tomatoes, and slivered red onion for serving

Directions

1. Combine lemon zest and juice, cumin, oregano, 2 tsp garlic, allspice and 1/4 tsp each salt and pepper in a slow cooker. Add chicken and toss to coat. Cook on LOW for 4 hours.

2. Meanwhile, whisk tahini, water, harissa, the remaining 1 tsp garlic and 1/8 tsp each salt and pepper in a small bowl. Refrigerate until ready to serve.

3. Transfer the chicken to a clean cutting board and let rest for 5 minutes. Shred the chicken and toss in a bowl with 1/4 cup of the juices from the slow cooker and the remaining 1/8 tsp each salt and pepper. Serve the chicken in pitas with the sauce and lettuce, tomato and onion.

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