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This slow cooker Harissa chicken is absolutely brimming with bold, spicy flavors!  Chicken thighs, potatoes, carrots, and onion are slathered in a rich spice mix and then made easily in the crockpot! | #slowcooker #crockpot #chickenrecipes #harissa #weeknightmeal
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4.5 from 12 votes

Slow Cooker Harissa Chicken

Classic chicken and roasted vegetables, made in the slow cooker and absolutely loaded with bold, spicy flavors from the Harissa!
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Main Course
Cuisine: Middle Eastern
Servings: 6 servings
Calories: 555kcal

Ingredients

  • 1 yellow onion, peeled and cut into wedges
  • 1 1/2 lbs baby Yukon gold potatoes (or fingerling), small ones kept whole, larger ones cut in half
  • 1 lb carrots, peeled and sliced into 2 inch long pieces
  • 1/4 cup Harissa paste
  • 2 Tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp kosher salt, divided
  • 6 bone in chicken thighs
  • lemon, cut into wedges
  • fresh parsley, minced, for garnish

Instructions

  • 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.

Notes

If you prefer chicken things with no skin, either buy bone-IN skinless chicken thighs, or take the bone-in skin on thighs and remove the skin with a sharp knife.
Recipe adapted slightly from Cooking Light Fall 2017

Nutrition

Calories: 555kcal