Creating Slow Cooker Chicken Shawarma is straightforward when you follow these easy steps:

1. Prepare the Marinade: In a bowl, combine olive oil, yogurt, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, lemon juice, salt, and pepper.

2. Marinate the Chicken: Place the chicken thighs in a large resealable bag or a bowl. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, or overnight for best results.

3. Add Chicken to Slow Cooker: Once marinated, transfer the chicken thighs to the slow cooker. Pour any remaining marinade over the top.

4. Cook: Cover the slow cooker and set it to low for 4-6 hours, or high for 2-3 hours. The chicken should be tender and easily shredded when done.

5. Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Mix it with the juices for added flavor.

6. Prepare the Toppings: While the chicken is cooking, prepare your desired toppings, such as sliced cucumbers, diced tomatoes, onions, and tahini sauce.

7. Warm the Pita or Rice: If serving with pita bread, warm it in a pan or microwave. If serving over rice, cook the rice according to package instructions.

8. Assemble: To serve, place shredded chicken in pita bread or over rice. Top with fresh vegetables, chopped parsley, and drizzle with tahini sauce.