I published this recipe a few years ago after a particularly chaotic week. My oven was acting up, and I had zero energy to stand over a stove. I needed a dinner that felt exciting but asked for almost nothing from me. That’s when my slow cooker and a jar of harissa became my best friends. If you love easy, all-in-one meals, you should definitely try my classic crockpot chicken with potatoes and green beans.
This Crockpot Harissa Chicken was the happy accident that saved my sanity. It’s the kind of meal that makes you feel like a kitchen wizard with minimal effort. The slow cooker does the heavy lifting, transforming simple chicken thighs into something deeply flavorful and incredibly tender.
My secret for this recipe is using bone-in, skin-on chicken thighs. They stay juicy through the long cook time and give the sauce an amazing richness. It’s a trick I use in so many of my slow cooker dishes. It makes all the difference between good and great.
Recipe Overview
- Cuisine: Fusion / Inspired
- Category: Main Dish
- Prep Time: 10 minutes
- Cook Time: 4 hours on LOW
- Total Time: 4 hours 10 minutes
- Servings: 4-6
Why This Recipe is So Special
What sets this apart is the harissa paste. It’s a North African chili paste that’s smoky, slightly spicy, and packed with flavor.
Simmering it slowly in the crockpot lets those flavors melt right into the chicken and the cooking juices. You get a sauce that’s complex and vibrant without any fuss. For another aromatic and tender chicken dish, my Crockpot Garlic Herb Chicken is a reader favorite.
It’s a one-pot wonder that feels special enough for company but is truly one of the easiest lazy dinners you can make. It’s also naturally gluten-free and can easily be a Whole30 crockpot recipe with one simple check.
The Full Ingredient List
Gathering these ingredients is the hardest part! Once they’re in the pot, you’re basically done. I love recipes like that.
Crockpot Harissa Chicken Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Crockpot Harissa Chicken Recipe!
Nutrition Information
- 2 to 2.5 lbs bone-in, skin-on chicken thighs
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large yellow onion, thinly sliced
- 4-6 cloves garlic, minced
- 1/3 cup harissa paste (check label for Whole30 compliance if needed)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 cup chicken broth
- Juice of 1/2 a lemon
- Fresh cilantro or parsley, for serving
My Step-by-Step Method
Here’s my simple method. I promise, it’s hard to mess this up. The slow cooker is very forgiving.
- Pat the chicken thighs dry with a paper towel. This helps the skin get a better sear. Season them all over with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down. Sear for 4-5 minutes until the skin is golden and crispy. You don’t need to cook them through. This step boosts the flavor immensely. Transfer the chicken to your slow cooker insert, skin-side up.
- In the same skillet, add the sliced onions. Cook for 3-4 minutes until they start to soften. Add the garlic and cook for one more minute until fragrant.
- Stir in the harissa paste, tomato paste, and cumin. Let it cook for about a minute to wake up the spices.
- Pour in the chicken broth and use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pan. Let it simmer for a minute, then pour this mixture over the chicken in the slow cooker.
- Cover and cook on LOW for 4 hours, or on HIGH for 2-2.5 hours. The chicken should be fall-apart tender.
- Carefully transfer the chicken to a serving platter. Stir the fresh lemon juice into the sauce left in the pot. Taste and add a pinch more salt if needed.
- Spoon the delicious sauce over the chicken. Top with lots of fresh herbs. That’s it!
My Top Tips for Success
- Don’t Skip the Sear: I know it’s an extra pan, but browning the chicken skin first adds a depth of flavor you just can’t get from the slow cooker alone. It’s my non-negotiable tip.
- Harissa Varies: All harissa brands are different. Some are mild, some are fiery. Start with 1/3 cup and you can always stir in a bit more at the end if you want more heat.
- Thicken the Sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water. Stir this into the hot sauce after removing the chicken and let it cook on HIGH for 10-15 minutes, uncovered.
- Low and Slow is Best: For the most tender meat, I always choose the LOW setting. It gives the connective tissue in the thighs time to fully break down.
Common Mistakes to Avoid
Even easy recipes have pitfalls. Here’s how to steer clear of them.
Using boneless, skinless chicken breasts. They will almost certainly overcook and become dry in this long, slow process. Stick with thighs for the best result.
Adding the lemon juice at the beginning. The acid can change the texture of the chicken during cooking. Adding it at the end brightens the whole dish perfectly.
Overcrowding the skillet when searing. If you put too many thighs in at once, they’ll steam instead of brown. Work in batches if your pan is small.
NUTRITION INFORMATION
- Calories: ~420
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 4g
- Protein: 34g
(Please note: These are estimates. Actual values can vary based on specific ingredients used.)
FREQUENTLY ASKED QUESTIONS
Can I use boneless chicken thighs?
Yes, you can. Just reduce the cook time. Check them after 2.5 hours on LOW or 1.5 hours on HIGH. They cook faster than bone-in.
What do I serve with this?
It’s so versatile! I love it over fluffy couscous, rice, or cauliflower rice. It’s also fantastic with crusty bread for dipping into the sauce or with a simple side of roasted vegetables.
How do I store leftovers?
Let the chicken cool, then store it in an airtight container in the fridge for up to 4 days. The sauce and flavor actually get better the next day. Reheat gently on the stove or in the microwave.
Leave a Reply! (I’d Love to Hear From You!)
Did this recipe make your busy week a little easier? I truly hope so. That’s the whole point of my kitchen experiments—to find those magical, low-effort dishes that still feel like a hug in a bowl. If you enjoy bright, lemony flavors, my Crockpot Chicken Piccata is another elegant yet simple option.
If you tried this Crockpot Harissa Chicken, I’d be thrilled to know how it turned out for you. Leave a comment below and tell me what you served it with! Your notes and star ratings help other home cooks find their next favorite meal. Happy, lazy cooking!
