Slow-Cooker Harissa Chicken

by CleanPlateClub
Prep: 15m
Cook: 2h 25m
poultry
Slow-Cooker Harissa Chicken - Image

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Ingredients
Servings:6
1onion
2lbchicken breast
1/4cupharissa paste
3tbsptomato paste
1tspsalt
13 2/3ozcoconut milk
3tbspcornstarch
rice
green onion
sesame seeds
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Load the slow cooker

    Chop the onion and scatter it across the bottom of a 4- or 5-quart slow cooker. Lay the chicken breasts on top. In a small bowl, stir together the harissa paste, tomato paste, and salt, then spread it over the chicken so every piece gets coated.

  1. 2

    Cook low and slow

    Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours. Pull the chicken out onto a cutting board, shred it with two forks, and return it to the pot. Keep cooking until the chicken reads 165F at the thickest part.

  2. 3

    Thicken the sauce

    Whisk the coconut milk and cornstarch together until smooth, then stir it into the cooking liquid. Cook about 25 minutes more, until the sauce thickens into something glossy enough to coat the chicken.

  3. 4

    Serve

    Spoon the chicken and sauce over cooked rice. Finish with sliced green onion and a pinch of sesame seeds.

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Slow-Cooker Harissa Chicken

Created by: CleanPlateClub

Prep Time: 15m
Cook Time: 2h 25m
Servings: 6

Ingredients

  • 1 onion
  • 2 lb chicken breast
  • 1/4 cup harissa paste
  • 3 tbsp tomato paste
  • 1 tsp salt
  • 13 2/3 oz coconut milk
  • 3 tbsp cornstarch
  • rice
  • green onion
  • sesame seeds

Instructions

  1. Load the slow cookerChop the onion and scatter it across the bottom of a 4- or 5-quart slow cooker. Lay the chicken breasts on top. In a small bowl, stir together the harissa paste, tomato paste, and salt, then spread it over the chicken so every piece gets coated.
  2. Cook low and slowCover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours. Pull the chicken out onto a cutting board, shred it with two forks, and return it to the pot. Keep cooking until the chicken reads 165F at the thickest part.
  3. Thicken the sauceWhisk the coconut milk and cornstarch together until smooth, then stir it into the cooking liquid. Cook about 25 minutes more, until the sauce thickens into something glossy enough to coat the chicken.
  4. ServeSpoon the chicken and sauce over cooked rice. Finish with sliced green onion and a pinch of sesame seeds.

Notes & Tips

The harissa does all the heavy lifting here, so you get a ton of warm, smoky heat without much effort. Coconut milk rounds it out so it's saucy but not heavy. Great over brown rice or alongside some roasted vegetables if you want to bulk it up.