Slow Cooker Harissa Chicken Thighs

  • Author: Natasha
  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 mins
  • Yield: 4 servings 1x
  • Category: Main



  • 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


  1. 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.
  2. Season both sides of chicken thighs with himalayan sea salt and place in slow cooker on top of orange slices.
  3. In a bowl, whisk together bone broth, 1/4 cup harissa, and orange zest, then pour over top of chicken in slow cooker.
  4. Cover and cook on high for 4 hours.
  5. 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!
  6. Top with cilantro and more zest if desired and serve with rice and veggies.