Slow Cooker Harissa Chicken Bowls

Helga Glaesel de BlandingFebruary 5, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This slow cooker recipe is a must have, I saved it for my Meal Prep Monday recipes. It practically cooks itself, and is so full of flavor. I made the harissa sauce over the weekend, just to save time on my cooking day, but it is really simple and quick to make. You can also use a store bought brand, just be careful to look for a mild sauce if you don’t like spicy food. To make it at home, you simply blend the ingredients, which include canned bell peppers and your sauce is ready. This recipe is not spicy, so you can add some pepper flakes to adjust.

I used my slow cooker to make this recipe, and tried in on high (I usually use it on the Low setting). In 2 hours, the chicken was cooked, and I shredded it using two forks right in the pot. If you have some couscous in your pantry, it would be a great side for this chicken. Coriander seeds, or powder are not easy to come by in Guatemala, so I just used dried cilantro leaves intead.

Harissa sauce is actually a paste, made from chilies and includes roasted red peppers, herbs and oil. It is used in North African and Moroccan cuisine. I loved the idea of mixing this flavorful chicken with fresh cucumber and simple cooked rice. Don’t forget to add a tablespoon of yogurt at the end!

Helga

Slow Cooker Harissa Chicken Bowls

Recipe adapted from Skinnytaste
Serves: 4

Ingredients:
4 boneless, skinless chicken breasts
¾ teaspoon ground cumin
¾ teaspoon garlic powder
1/2 teaspoon paprika powder
¾ teaspoon salt
2 cup mild Harissa sauce
optional, serve with tzatziki or greek yogurt
1 cucumber, to serve on the side

Harissa Sauce:

1 tablespoon olive oil
1 clove garlic, peeled
12 ounce jar roasted bell peppers in water, drained
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon sweet paprika
1 1/2 teaspoons salt
1 teaspoon fresh lime juice
1 teaspoon crushed red pepper flakes, more or less to your taste

Procedure for the Harissa Sauce:

Sauté the garlic in oil until golden and fragrant.
Combine with the remaining ingredients in a blender and blend until smooth.

Procedure for the chicken:

Season the chicken with the cumin, garlic powder, paprika, pinch of salt, and pepper.
Place chicken in a slow cooker, pour the harissa sauce 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.
Serving option: a side of white or brown rice and chopped cucumbers. Top with a tablespoon of greek yogurt.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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