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

1. Prepare the Marinade: In a bowl, mix minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.

2. Combine Ingredients: Add olive oil, lemon juice, and yogurt to the spice mixture. Stir until well combined.

3. Marinate the Chicken: Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

4. Arrange in Slow Cooker: After marinating, place the chicken thighs in the slow cooker in a single layer. You can also add any remaining marinade on top.

5. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shred with a fork.

6. Shred the Chicken: Once cooked, remove the chicken from the slow cooker. Use two forks to shred the meat into bite-sized pieces.

7. Serve: Return the shredded chicken to the slow cooker and mix with the juices for added flavor.

8. Garnish: Sprinkle fresh parsley or cilantro over the top before serving.