Crock Pot Harissa Chicken Wraps
This easy dinner recipe for Crock Pot Harissa Chicken Wraps brings SO much flavor, a slight spice, all wrapped in warm naan bread with feta and tzatziki!
A fun little fusion of Moroccan flavors paired with Greek ingredients for a uniquely delicious meal.
How to make Crock Pot Harissa Chicken Wraps
We are starting this slow cooker meal in the morning, which is why I am in my pajamas 🙂
Add 2 pounds of boneless, skinless chicken thighs or breasts in the Crock Pot.
Then grab your harissa sauce or spread (NOT harissa paste).
I found my harissa sauce on Amazon, but some larger or specialty grocery stores may carry it.
Mix together 4 tablespoons of harissa sauce along with some honey, lemon juice, soy sauce, cumin, and cinnamon.
And chop lots of garlic to add to the chicken in the Crock Pot.
Then season with kosher salt and pepper.
Pour the harissa sauce mixture over the chicken and set the slow cooker to low for 6 to 8 hours.
This will have the aroma in your kitchen on a level 10 out of 10!
Grab two forks and shred the chicken right in the slow cooker.
All that extra juice will be absorbed as the chicken is shredded.
Serve in warm mini naan bread and with toppings like tzatziki, feta cheese, parsley, and a must for me was lemon wedges to squeeze over top.
I hope you love Crock Pot Harissa Chicken Wraps as much as we did 🙂
If you like Crock Pot Harissa Chicken Wraps, you might also like these recipes…
Crock Pot Creamy Tomato Chicken Pasta
Crock Pot Loaded Steak and Potatoes
Air Fryer Harissa Salmon
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Crock Pot Harissa Chicken Wraps
Crock Pot Harissa Chicken Wraps is an easy, slightly spicy slow cooker dinner recipe using Moroccan chili sauce for a unique meal idea!
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- kosher salt, pepper
- 6 to 8 cloves garlic minced
- 4 tablespoons harissa spread or sauce (not harissa paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- For the wraps: mini naan or pita bread, feta cheese, tzatziki sauce, fresh parsley, lemon wedges
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 in warm mini naan or pita bread topped with feta, tzatziki, parsley, and lemon wedges to squeeze over top.
My new Blackstone Griddle Cookbook is now available on Amazon!
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