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
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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.
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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.
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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.