Slow-Cooker Harissa Chicken

We eat chicken weekly in my household, and if we’re not constantly switching up recipes, dinner can get boring fast. This slow-cooker harissa chicken recipe awakens dinnertime by slowly simmering our usual chicken breasts in a generous amount of tangy, smoky and spicy harissa paste, along with creamy, tropical coconut milk. After a few hours in the crockpot, we shred the chicken and thicken the flavorful cooking liquid into a rich, full-bodied sauce. Then it can be served over a bed of perfectly fluffy rice with green onions and sesame seeds, on pita bread with feta, or on a salad for an easy, make-ahead lunch.

What is harissa?

Harissa is a thick, spicy paste made from dried chiles, garlic, oil and warming spices like coriander, paprika, cumin and cayenne. It originated in Tunisia, but is so prevalent in North African and Middle Eastern cuisines that many people liken its popularity to that of ketchup in the US.

Ingredients for Slow-Cooker Harissa Chicken

• Onion: Use yellow onions for this slow-cooker recipe. They toe the line between sweet and pungent, and they cook down nicely. You can use white onions if you want more sweetness, or red onions if you want a little more pungency.
• Chicken breasts: Find 2 pounds of boneless, skinless chicken breasts at the store. Make sure the packaging isn’t bloated—that’s usually a sign of improper handling.
• Harissa: Use store-bought harissa paste for ease (though it’s simple to make harissa paste at home with dried chiles, red peppers, tomato paste, garlic and spices). You can usually find it in the international aisle at most grocery stores.
• Tomato paste: Tomato paste adds acidity and sweetness to the harissa chicken glaze. Use any leftovers in tomato paste recipes that just need a little of it, like pizza dip or chili.
• Coconut milk: Canned coconut milk is best here. Like harissa paste, you can find canned coconut milk in the international aisle. In my experience, full-fat, unsweetened coconut milk is the best coconut milk, but you can use light coconut milk if you prefer. Just make sure it’s unsweetened.
• Cornstarch: A few tablespoons of cornstarch thicken the cooking liquid into a sauce once the chicken is done.
• Rice: Prepare your rice while the cooking liquid thickens into a sauce in Step 3. Remember to always wash rice before cooking it. Rice picks up a lot of debris during its processing!
• Toppings: Finish your slow-cooker harissa chicken with sliced green onions for a pop of color and sesame seeds for a little crunch.

Directions

Step 1: Prepare the onions and chicken

To a 4- or 5-quart slow cooker, add the chopped onions and chicken breasts. In a small bowl, stir together the harissa, tomato paste and salt. Spread it all over the chicken.

Step 2: Cook and shred the chicken

Cover the slow cooker with the lid and cook the seasoned chicken on high for two to three hours, or on low for four to five hours.

Remove the chicken breasts from the slow cooker and transfer them to a cutting board. Use two forks to shred the chicken, then place the shredded chicken back in the slow cooker.

Editor’s Tip: Cook the chicken until its internal temperature reaches 165°F when probed with a thermometer in the thickest part.

Step 3: Add the sauce

In a small bowl, whisk together the coconut milk and cornstarch until the mixture is completely smooth. Stir the mixture into the sauce. Cook the chicken in the sauce for 25 more minutes or until the sauce has thickened.

Step 4: Serve it over rice

Serve the shredded harissa chicken over rice. Garnish it with sliced green onions and sesame seeds.

Recipe Variations

• Add more fiber: Just at the end of cooking, mix in a few handfuls of spinach or a drained and rinsed can of chickpeas to add more fiber to the harissa chicken.
• Play with spices: Harissa paste is just the starting point here. Feel free to include a few other spices, like garlic powder, onion powder, cumin and smoked paprika.

How to Store Slow-Cooker Harissa Chicken

Allow any leftover slow-cooker harissa chicken to cool to room temperature in under two hours. Transfer the chicken to an airtight container, and store it in the fridge for up to four days. Rice is tricky to save, so I would ideally only make enough for you and your crew to finish, then make new batches as you reheat servings of harissa chicken.

How do you reheat slow-cooker harissa chicken?

To reheat slow-cooker harissa chicken, place the amount you’ll ideally eat in a pan. Add a few tablespoons of water, then cook the chicken, covered, over medium-low heat until it’s warmed through, stirring it occasionally for even heating.

Slow-Cooker Harissa Chicken Tips

How should you serve slow-cooker harissa chicken?

Serve slow-cooker harissa chicken over a bed of herbed rice pilaf or couscous. Fill the plate with a tomato-cucumber salad, a vinegary leafy salad or za’atar-roasted carrots. Love a little sauce? Dollop tzatziki or hummus on the plate, too.

What can I do with leftover harissa paste?

Use leftover harissa paste as a condiment for future meals like burgers, grilled fish or scrambled eggs. Swirl it into Mediterranean-style stews that could use a kick of heat. Add a dollop of harissa to meatballs, tonight’s chicken marinade or in your harissa sweet potato fritters. Or, just turn it into a sauce with hummus to dip pita.

How can I make slow-cooker harissa chicken without gluten and dairy?

Slow-cooker harissa chicken is actually already free of gluten and dairy! Traditional harissa is naturally vegan and gluten free, but make sure to check the packaging, as every brand makes it with different ingredients and in facilities that may handle these allergens. For anyone who is particularly sensitive to gluten, check for a gluten-free certified label.