An easy Harissa chicken recipe made in the slow cooker or Instant Pot, with only 5 ingredients! So versatile and perfect for chicken bowls, meal prep, and last-minute dinners throughout the week.
Harissa Chicken Recipe
I created this shredded harissa chicken recipe one day, almost by accident. I had a jar of harissa and some chicken breast, and threw it in the slow cooker. The results were mouthwatering and such an easy dinner idea! I love it in harissa chicken bowls with rice, couscous salad, or cauliflower rice (pictured above) plus cucumbers and tzatziki on the side. Tommy loves this chicken gyro-style on a pita or naan.
About This Slow Cooker Harissa Chicken
What started as a happy accident has quickly become one of my favorite meal prep recipes. It’s even inspired more dinners like my harissa chicken meatballs and harissa shrimp. Savory, spicy shredded harissa chicken is a cinch to make. Even better, it’s hands-free if you use the slow cooker, crock pot, or Instant Pot! Here’s why I think you’ll love it, too.
- Only 5 ingredients.
- Add everything to the slow cooker, set it, and forget it.
- Great for making ahead, with endless serving options.
- Spicy, delicious flavors that are easy to adapt.
What You Need For This Recipe
To make this easy harissa chicken recipe, you’ll need the following ingredients. See the recipe card below for the exact measurements.
- Chicken breasts: I use boneless, skinless chicken breasts since they’re easiest to shred. You could also make harissa chicken thighs or use bone-in chicken, depending on what you have on hand.
- Spices: Cumin, garlic powder, and salt add extra depth of flavor to the sauce.
- Harissa sauce: Mina is my favorite brand. You can use mild or hotter harissa depending on your spice tolerance. See the section below for my easy homemade harissa sauce recipe.
What is Harissa?
Harissa is a spicy, smoky hot chili pepper paste in Moroccan and North African cuisine. It’s as popular to them as ketchup and mustard are to us here in the States. You can serve harissa with everything from eggs, burgers, couscous, soups, and more.
To make this super fast and easy, I use Mina Harissa (I love this stuff!). I buy the mild one, which is mild enough that even my eight-year-old loves this chicken, too! But they also sell a spicy one if you like it spicy.
How to Make Harissa at Home
If you can’t find Harissa, the great news is that you can easily make it yourself. I’ve included the amounts and details in the recipe card. This is my favorite method, it’s so good you’ll want to drink it! You will need:
Ingredients
- Olive oil – Choose a good-quality extra virgin olive oil (or another neutral-flavored cooking oil).
- Garlic cloves – Peeled but left whole.
- Roasted red peppers – I recommend a jar of roasted red peppers in water (not oil), drained.
- Spices – Cumin, coriander, paprika, and salt.
- Lemon juice – Freshly squeezed is best.
- Crushed red pepper flakes – You can add more or less to taste. Or, leave these out if you prefer.
Method
Start by sautéing the garlic in oil until it’s fragrant. Next, combine the garlic and the rest of the ingredients in a blender. Blend until smooth. See below for the chicken recipe!
How To Make Harissa Chicken
Here’s how I prepare this flavorful, juicy harissa chicken in the slow cooker in a few short steps.
- Prepare the chicken. Season the chicken with cumin, garlic powder, a pinch of salt, and pepper.
- Dump and cook. Arrange the chicken inside the slow cooker or crock pot. Pour the harissa on top of the chicken and cover. Cook on HIGH for 2 hours or LOW for 4 hours.
- Shred and serve. Remove chicken from the slow cooker and shred with two forks.
Instant Pot Cooking Directions
Alternatively, you can make this in the pressure cooker. To make Instant Pot harissa chicken, place the seasoned chicken inside the pot, along with the harissa sauce. Cook on High Pressure for 20 minutes. Afterward, quickly or naturally release the pressure before shredding the chicken.
Serving Suggestions
Serve this spicy harissa chicken with rice pilaf, salad, chickpeas, or veggies for a satisfying lunch or dinner.
Frequently Asked Questions
No, you should never use frozen chicken in your crockpot or slow cooker. Frozen chicken will remain at an unsafe temperature for too long as it slowly thaws, which can lead to bacteria. It’s just not worth the risk! Make sure frozen chicken is completely thawed before you add it to your slow cooker.
This shredded harissa chicken lasts 3-4 days when stored airtight in the fridge.
It can be. Harissa is traditionally bold, smoky, and spicy, so the heat level of your chicken will depend on the sauce you’re using. Look for mild harissa if you’re sensitive to spice.
This could be because you’ve used harissa paste, which is thick, instead of a sauce, which contains more liquid. Try adding a 1/4 cup of water or chicken stock to the crock pot or Instant Pot along with the harissa and chicken.
Meal Prep and Storage
- Refrigerate. Store the shredded harissa chicken in an airtight container in the fridge for up to 4 days. I like to portion it into meal prep containers with cauliflower rice, veggies, and yogurt sauce or tzatziki.
- Reheat. This harissa chicken is just as tasty cold, but if you’d like to reheat leftovers, warm it in the microwave or on the stovetop until it’s hot throughout.
- Freeze. You can freeze the shredded chicken on its own for up to 2 months. Store it in a freezer-safe container or resealable freezer bag. Thaw the chicken in the fridge.
More Slow Cooker Recipes
Harissa Chicken Recipe
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1 cup mild Harissa sauce, I like Mina
- optional, serve with Tzatziki
Instructions
Slow Cooker Directions:
- Season the chicken with the cumin, garlic powder, pinch of salt, and pepper.
- Place chicken in a slow cooker, pour the harissa over the chicken, and cover. Cook on HIGH for 2 hours or LOW 4 hours.
- Remove chicken from the slow cooker and shred with two forks.
Pressure Cooker Directions:
- Season the chicken with the cumin, garlic powder, pinch of salt, and pepper.
- Place chicken in the pressure cooker, pour the harissa over the chicken and cook high pressure 20 minutes. Quick or natural release then shred with two forks. If using frozen chicken breasts, cook 25 minutes.
Last Step:
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Notes
- 1 tablespoon olive oil
- 2 large cloves of garlic, peeled
- 12-ounce jar of roasted peppers in water, drained
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon sweet paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon crushed red pepper flakes, more or less to your taste
