Slow Cooker Harissa Chicken

Classic chicken and roasted vegetables, made in the slow cooker and absolutely loaded with bold, spicy flavors from the Harissa… Tired of the same old boring chicken? I hear you! We eat quite a bit of chicken here in The Chunky Chef household, especially now after starting my new weight watchers blog (and finding out chicken is a zero-point food!). It’s SO versatile, yet it’s also incredibly easy to fall into cooking the same 2-3 chicken recipe over and over again. We call it the chicken rut… and it’s real folks..


  • 1 yellow onion, peeled and cut into wedges
  • 1 1/2 lbs baby Yukon gold potatoes (or fingerling), small ones kept whole, larger ones cut in half
  • 1 lb carrots, peeled and sliced into 2 inch long pieces
  • 1/4 cup Harissa paste
  • 2 Tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp kosher salt, divided
  • 6 bone-in chicken thighs
  • lemon, cut into wedges
  • fresh parsley, minced, for garnish

Preparation Method

  1. To the bottom of a 6-quart slow cooker, add the Harissa paste and 1 Tbsp of the olive oil.
  2. Add onion, potatoes, carrots and 1/2 tsp salt and stir gently to combine.
  3. In a small bowl, add garlic powder, smoked paprika, pepper and remaining 1/2 tsp salt.
  4. Stir, and sprinkle evenly over chicken thighs.
  5. Add remaining 1 Tbsp olive oil to a large skillet and heat over MED-HIGH.
  6. Add chicken thighs, skin side down, and cook 4-5 minutes, until golden brown.
  7. Place browned chicken thighs over the top of vegetables in slow cooker.
  8. For extra harissa flavor, spoon some paste over the chicken and spread to cover.
  9. Cover and cook on LOW for 8 hours.
  10. Serve chicken thighs with vegetables and a spoonful of cooking juices spooned over the top.
  11. Garnish with parsley and a squeeze of fresh lemon juice.