Instructions

• Place 2 pounds chicken breast (boneless, skinless) in the slow cooker. Add 1 tablespoon olive oil, 1 teaspoon sea salt, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon curry powder, 1/2 teaspoon smoked paprika, 1 cup coconut cream, 2 tablespoons tahini, the juice of 1 lemon, and 1/2 cup low sodium chicken broth. Stir to coat the chicken evenly.
• Cook on high for 3 hours or on low for 6 hours, until the chicken easily breaks apart.
• While the chicken cooks, make the Greek yogurt sauce: in a small bowl combine 1/4 cup Greek yogurt, 1 teaspoon lemon juice, 1 tablespoon tahini, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground black pepper. Stir until smooth and refrigerate until ready to use.
• Slice 1 cucumber thinly and chop 3 tablespoons fresh parsley; set aside.
• When the chicken is done, remove it to a cutting board or shred it directly in the slow cooker using two forks, breaking it into bite-sized pieces. Stir the shredded chicken into the cooking juices to moisten.
• Open 12 slider buns and divide the shredded chicken evenly among them. Top each slider with sliced cucumber, a spoonful of the Greek yogurt sauce, and a sprinkle of chopped parsley. Serve immediately.