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Overhead view of a harissa chicken bowl with yogurt sauce, cucumber, and rice.

Harissa Chicken Recipe

4.73 from 105 votes
An easy harissa chicken recipe made in the slow cooker or Instant Pot. Perfect for meal prep, bowls, and more! It's smoky, spicy, and super versatile.
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours
Yield: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean

Equipment

Ingredients

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.

Video

Notes

Meal Prep containers pictured above are from Amazon.
Homemade Harissa Sauce:
  • 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
Sauté the garlic in oil until golden and fragrant, then combine with the remaining ingredients in a blender and blend until smooth. Serve room temperature.

Nutrition

Serving: 3oz cooked chicken, Calories: 178kcal, Carbohydrates: 4g, Protein: 26g, Fat: 7g, Saturated Fat: 0.5g, Cholesterol: 83mg, Sodium: 651.5mg, Fiber: 4g, Sugar: 4g
- WW Points: 1