SLOW COOKER HARISSA CHICKEN THIGHS
I love meals where I can set it and forget it in a slow cooker yet it seems like you’ve slaved away for hours! This is one of those meals. I always like to find ways to liven up the flavors in my meals, especially chicken, so harissa is the star of this dish. I love how tender and juicy, and dare I say, moist, the chicken thighs remain from being slow cooked. You’ll find this recipe only requires a slow cooker and a handful of ingredients: chicken thighs, harissa, bone broth, oranges, sea salt and cilantro! The acidity from the oranges pair perfectly with the spiciness of the harissa. You could also probably use any citrus in place of the oranges. Actually, whatever you have on hand will work. I’ve used a combo of ruby red grapefruit and meyer lemons in a dish similar to this and it was delish!
If you’re not into chicken thighs, you can absolutely try this with chicken breasts. I would definitely recommend bone in and skin on for added flavor, and it’s more affordable too. Did you see my chicken fajita skillet recipe using chicken breasts? Try that one out too if you want a quick and easy chicken dinner.
Equipment You’ll Need:
Aluminum foil
Slow Cooker Harissa Chicken Thighs
- Prep Time: 5 mins
- Cook Time: 4 hours
- Total Time: 4 hours 5 mins
- Yield: 4 servings
- Category: Main
Ingredients
- 2 pounds chicken thighs, bone-in, skin-on
- 2 oranges
- 2 cups bone broth/stock
- 1/4 cup harissa plus extra (I use Mina brand)
- 2 tsp himalayan sea salt
- cilantro for garnish
Instructions
- Slice 1 orange and line bottom of slow cooker with orange slices. Zest remaining orange and set aside, then squeeze juice into bottom of slow cooker.
- Season both sides of chicken thighs with himalayan sea salt and place in slow cooker on top of orange slices.
- In a bowl, whisk together bone broth, 1/4 cup harissa, and orange zest, then pour over top of chicken in slow cooker.
- Cover and cook on high for 4 hours.
- Optional: place chicken thighs on foil lined baking sheet. Add a teaspoon of harissa on top of each thigh and broil about 10 inche away from heat to crisp up skin. Watch carefully so it doesn’t burn!
- Top with cilantro and more zest if desired and serve with rice and veggies.
This recipe sounds absolutely amazing! I have to say-I do love recipes where I can do my own thing and they’ll be ready for me as soon as I need them! Totally loving the chicken thighs 😛