Slow Cooker Harissa Chicken Recipes

SLOW COOKER OR INSTANT POT HARISSA CHICKEN

Steps:

• Begin by making your sauce: in a food processor or blender, blend red peppers, chipotle peppers, vinegar, lemon, spices, and garlic. While motor is running, add oil. Blend until smooth or no chunks remain.
• For the Slow Cooker:
• Add chicken to the bottom of the slow cooker. Top with chopped onion and sauce. Set your slow cooker for 4 hours on low.
• Shred chicken and serve with cilantro over rice, cauliflower rice, or potatoes.
• For the Instant Pot:
• Select the saute function on your Instant Pot. Once hot, add avocado oil or olive oil. Saute onion for 2-3 minutes or until fragrant. Select cancel.
• Add chicken, and top with sauce. Secure the lid on your Instant Pot and select the manual function. Pressure cook for 7 minutes.
• Once cooking is complete, use a quick release. Shred chicken with a fork and serve hot with cilantro.

SLOW COOKER HARISSA CHICKEN

Steps:

• To the bottom of a 6 quart slow cooker, add the Harissa paste and 1 Tbsp of the olive oil. Add onion, potatoes, carrots and 1/2 tsp salt and stir gently to combine.
• In a small bowl, add garlic powder, smoked paprika, pepper and remaining 1/2 tsp salt. Stir, and sprinkle evenly over chicken thighs.
• Add remaining 1 Tbsp olive oil to a large skillet and heat over MED-HIGH. Add chicken thighs, skin side down, and cook 4-5 minutes, until golden brown.
• Place browned chicken thighs over the top of vegetables in slow cooker. For extra harissa flavor, spoon some paste over the chicken and spread to cover. Cover and cook on LOW for 8 hours.
• Serve chicken thighs with vegetables and a spoonful of cooking juices spooned over the top. Garnish with parsley and a squeeze of fresh lemon juice.