Slow Cooker Harissa Chicken Rice Bowls
Slow Cooker Harissa Chicken Rice Bowls are a slightly spicy, very flavorful, comfort food dinner recipe for your Crock Pot.
I got my Moroccan Harissa Sauce from Amazon, but some larger grocery stores may carry it in the ethnic section.
How to make Slow Cooker Harissa Chicken Rice Bowls
First put two pounds of boneless, skinless chicken breasts in your Crock Pot.
Season with kosher salt, pepper, and add a good amount of minced garlic.
Then make the harissa sauce in a small bowl.
Whisk together harissa sauce or spread (NOT paste), honey, soy sauce, lemon juice, cumin, and ground cinnamon.
Or, if you have the paste just use a lot less as it is more concentrated.
And pour over the chicken.
Then set your slow cooker to low for 6 to 8 hours, stirring a few times.
Shred the chicken after cooking right in the Crock Pot using two forks.
I served mine over Jasmine rice that I cooked in the microwave… those little pouches are soooo convenient.
You have topping options for your Slow Cooker Harissa Chicken Rice Bowls 🙂
My son went with spicy mayo.
I liked topping mine with store bought tzatziki sauce.
But we all loved the extra lemon on the side to squeeze over top for a pop of brightness.
This makes a good amount, so for us it was dinner for TWO nights!
If you like Slow Cooker Harissa Chicken Rice Bowls, you might also like these Crock Pot recipes…
Crock Pot Street Corn Chicken
Slow Cooker Peanut Chicken Noodles
Best Slow Cooker Comfort Foods
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Slow Cooker Harissa Chicken Rice Bowls
Slow Cooker Harissa Chicken Rice Bowls is a slightly spicy recipe for your Crock Pot, easy to make for a great weeknight dinner idea!
Ingredients
- 2 pounds boneless, skinless chicken breasts
- kosher salt, pepper
- 6 to 8 cloves garlic minced
- 4 tablespoons harissa spread or sauce (not harissa paste, or if you have paste use a lot less)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 6 cups cooked Jasmine rice
- Optional: more lemon wedges, tzatziki sauce, spicy mayo
Instructions
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Put the chicken, kosher salt, pepper, and garlic in the slow cooker. Mix the harissa, honey, soy sauce, lemon juice, cumin, and ground cinnamon in a small bowl and pour over the chicken. Set your slow cooker to low for 6 to 8 hours, stirring a few times.
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Use two forks to shred the chicken into smaller pieces right in the slow cooker.
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Serve chicken over the rice with optional toppings such as lemon wedges to squeeze over top, tzatziki, or spicy mayo drizzled over top.
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