In a small pan over medium heat, warm 2 tablespoons of olive oil. Add 1 tablespoon each of ground cumin, paprika, turmeric, coriander, and allspice, along with 1 teaspoon of ground cinnamon and garlic powder. Toast the spices for 1-2 minutes, stirring frequently, until fragrant and lightly colored. Remove from heat and let it cool slightly.

Transfer the toasted spice mixture into a small bowl. Stir in the juice of one lemon and 2 tablespoons of apple cider vinegar, mixing thoroughly. Add a handful of minced fresh parsley to the marinade for freshness.

Place 2 pounds of boneless, skinless chicken breasts in a large bowl or directly in the slow cooker. Generously rub the prepared spice marinade over the chicken, ensuring each piece is well-coated. Let it marinate for about 15-30 minutes if time allows.

Slice one large onion and mince 4 garlic cloves. Lay the sliced onions on the bottom of your slow cooker. Distribute the minced garlic over the onions.

Once the chicken is seasoned, place it on top of the onions and garlic in the slow cooker. Pour 1 cup of chicken broth over the chicken.

Cover the slow cooker with its lid and set it to cook on low for 6-7 hours.

Once the cooking time is complete, carefully remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken into bite-sized pieces.

Return the shredded chicken to the slow cooker and stir to combine with the juices and onions.

Taste the mixture and adjust the seasoning as needed.

Serve your warm slow cooker chicken shawarma in pita wraps or over a bed of fresh greens.