Mix together all of the spices in a small bowl.

Drizzle one tablespoon of avocado oil in the bottom of your crock pot. Sprinkle both sides of each chicken breast with the spice mixture, and be sure to use all of the mixture. Place chicken at the bottom of the crock pot, then drizzle in the remaining 2 to 3 tablespoons of avocado oil. For richer, more flavorful chicken, consider adding an extra 1 to 2 tablespoons of oil. It is perfectly fine for the chicken to be in two layers in this application! It may seem strange that we aren’t adding any liquid, but trust me, the process works.

Secure the lid on the crock pot and cook on Low heat for 8 hours.

Use tongs to transfer the cooked chicken to a cutting board. Use two forks to shred the chicken to your desired consistency, or chop it into chunks.

Transfer the shredded chicken back into the crock pot with the juices and keep warm until you’re ready to serve.

Use chicken in wraps with sauces and fresh vegetables, or in bowls with rice, or salads. For wraps, you can use pita pockets or naan bread. I recommend whipping up some form of yogurt sauce using Greek yogurt for serving crockpot chicken shawarma as well.