Slow Cooker Chicken Shawarma

In a small mixing bowl, whisk together the marinade ingredients until well combined.
⅓ cup plain Greek yogurt, 2 Tablespoons fresh lemon juice, 3 Garlic cloves, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1 ½ teaspoons black pepper, 1 teaspoon salt, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon, ½ teaspoon red pepper flakes
Place chicken thighs in a large zip-top bag. Pour in the marinade, seal the bag, and gently massage to coat the chicken evenly. Refrigerate for at least 4 hours, or overnight.
2 pounds boneless skinless chicken thighs
Place sliced onion in the bottom of your slow cooker. Add the marinated chicken on top. Cover and cook on high for 3–4 hours or low for 4–6 hours, or until chicken is cooked through to 165℉.
1 onion
Slice or shred the chicken and stir into the onion and juices in the crockpot.
Before mixing, place the grated cucumber between a few layers of paper towels and gently squeeze out the excess moisture. Then, stir to combine the cucumber with the remaining ingredients for the yogurt sauce in a small bowl.
1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 Tablespoons grated cucumber, 1 teaspoon ground cumin, 1 Tablespoon fresh lemon juice, ¼ tsp salt, ¼ tsp black pepper, ⅛ tsp red pepper flakes
Serve chicken over rice or in pitas with yogurt sauce and your favorite toppings.