Crockpot Honey Harissa Chicken with Chickpeas, Feta and Jeweled Pomegranate Rice.
I feel like everyone is in need of a good, quick and easy dinner.
We are in that final week before the holiday craziness that is Thanksgiving begins, and let’s be honest, as much as we all love thinking about Thanksgiving and what we’ll be making/eating (or maybe that’s just me), we also HAVE to eat in the meantime. <–whoa, crazy run on sentence…my grammar is highly embarrassing.
So that clearly means we need easy meals. Life is busy and easy meals are where it’s at right now. I mean, right?!?
No really, life is so busy and for someone who does not know how to use the word NO it’s exceptionally busy. Especially during this special, most awesome time of year. I love it and hate it at the same time.
UGH. The life of a yes, yes, yes, new idea, yes, person. <– that’s me.
But also, I think I would go insane if I wasn’t doing something like ALL the time. Or at least that’s what I keep telling myself. I also keep telling myself that if there’s one new goal that I make super important for myself it’s getting enough sleep…unfortunately…not doing so hot on this task. Oops! I am trying (well not really), but sometimes I lay in bed and my brain just won’t turn off. I think about recipes, photos, tasks to do, comments, emails (ugh) and new ideas. I have decided I have some serious issues.
I am only twenty-flippin-two. What twenty-two year old thinks this way? Or even thinks this much?
I wonder…
Also, I think I might be at my most creative/imaginative peak during the months of November + December. My brain just wanders like a like a little kid. Thinking up one holiday thing after another.
It’s actually stressing me out that I don’t have enough time do all the fun things I have come up with.
Again, weirdo issues here for sure.
Double also, my dad told me the other day that this time of year is really hard for some people. I could not believe this. Sorry if I am being insensitive to anyone, it’s just that this is the happiest two months of the year for me. NO JOKE.
Wow, I am such a dork. I should probably not be allowed to ramble like this. I better talk about this Crockpot Honey Harissa Chicken already before I loose you guys for good!
Wait, did I lose you?!? HOLD ON.
We have a serious chicken dinner situation that needs to be discussed.
This chicken here?? it’s the best! It’s so simple and easy… and so flavorful… even pretty dang healthy too! Yeah, fist pump! Wow, my dorkiness is really shining through today like no other!
Here’s the deal. You add everything to the crockpot (well not the ingredients for the rice), cover and cook on low and slow until you are ready for dinner. The chicken is spicy, but sweet and tangy too, which you all know is one of my all time favorite combos. It’s a mix of Moroccan, Indian and then a little Tieghan…oh wait, that’s not a flavor. Hmm, maybe I should make it one, like a Tieghan’s Spice??
Nah, that’s just too weird, even for me.
Point is, this chicken is awesome and I really hope you make it… like this week or next, the sooner the better.
AND of course, don’t forget the rice cause… CARBS. You really can’t live without carbs. Or maybe YOU can, but I can’t. My mom taught me to embrace them. Especially carbs in the form of rice, pasta and bread. This rice in particular is one of my favorites…obviously. You guys know how obsessed I am with pomegranates. I do think they are one of my favorite fruits. I even find de-seeding them soothing, I think it calms me.
And now I am done. Hoping all this weirdness going on with my thoughts today will be gone tomorrow. I blame it all on Monday. <–Always blame Monday, duh.
And then make this Crockpot Harissa Chicken with pretty jeweled pomegranate rice. It will make everything all good again!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crockpot Honey Harissa Chicken with Chickpeas, Feta and Jeweled Pomegranate Rice.
By halfbakedharvest
Course: Main Course
Cuisine: American, Mediterranean
Keyword: chicken, chickpeas, crockpot, feta, harissa, honey
I feel like everyone is in need of a good, quick and easy dinner.
Ingredients
- 1/2 cup [harissa | https://dev.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/]
- 1/2 cup full-fat canned coconut milk
- 1/4 cup low sodium soy sauce
- 2-4 tablespoons honey (depending on your taste I used 3 tablespoons)
- 1 in chipotle chile adobo minced
- 1 teaspoon fresh ginger grated
- 2 cloves garlic minced or grated
- 1 teaspoon cinnamon stick or 1/2 cinnamon
- 2-4 carrots chopped
- 1 red bell pepper chopped
- 1 1/2-2 pounds bone-in skin-on chicken thighs OR boneless chicken breasts
- pepper to taste
- 1 ounce can chickpeas drained + rinsed, 14
- chopped cilantro + mint for serving
- feta cheese fro topping
Jeweled Pomegranate Rice
- 1 cup uncooked jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon saffron optional
- 1-2 tablespoons molasses
- 2 tablespoons butter
- 1/3 cup roasted salted pistachios
- 1/3 cup sliced almonds
- zest from 1 orange
- arils from one pomegranate
- salt to taste
Instructions
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In the bowl of a crockpot (oven directions in the notes), combine the harissa, coconut milk, soy sauce, honey, chipotle chile, ginger and garlic. Add the cinnamon stick, carrots, bell pepper and chicken toss with the sauce to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
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Just before serving, preheat the broiler to HIGH. Carefully remove the chicken from the sauce and place on a greased baking sheet. Place under the broiler for 30 seconds to 1 minute or until the chicken is crisp and golden. Watch close as the broiler works FAST.
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Stir the chickpeas and chicken back into the sauce. Warm through, about 5 minutes. Serve with the jeweled pomegranate rice (recipe below) and fresh cilantro + mint and feta cheese.
Jeweled Pomegranate Rice
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Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice + saffron. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes (don't take any peeks inside!). After 15-20 minutes remove the lid and fluff the rice with a fork. When ready to eat, drizzle in 1-2 tablespoons molasses. Stir in the the butter, pistachios, almonds, orange zest and all the pomegranate arils. *Once the pomegranate arils are added, the rice should be eaten right away. Just a note, rice can cook differently for everyone, this is just what works for me.
Recipe Notes
*To make the chicken in the oven, preheat the oven to 325 degrees F. Heat a large dutch oven over medium-high heat. Season the chicken with salt + pepper and then place the chicken skin side down in the hot skillet. Sear until browned and then flip and remove from the heat. To the pot, add harissa, coconut milk, soy sauce, chipotle chile, ginger, cinnamon stick, carrots, bell pepper and chicken toss with the sauce to combine. Cover and place in the oven. Cook, covered for 1 to 1 and half hours or until the chicken is tender and cooked through. If desired, preheat the broiler to HIGH. Carefully remove the chicken from the sauce and place on a greased baking sheet. Place under the broiler for 30 seconds to 1 minute or until the chicken is crisp and golden. Watch close as the broiler works FAST.
But really, this chicken? that rice? it’s everything Monday (or any day) NEEDS – trust me!
P.S. Sorry if this post made you want to pull your hair out. Tomorrow I have chocolate to share so I should be on my A game – COOL. And maybe tomorrow we’ll chat about my little brother, and him not being able to make a grilled cheese at fifteen. Pampered much? I think so. Am I jealous? Possibly.
maybe that’s why you can come up with such unique/fab combos like harissa and chipotle peppers in adobo (though i hope you can relax a little during thanksgiving!). and i’m all for quick and easy during this last push of productivity before doing nothing besides sleeping and hanging out with family and baking during the mini-break.
OMG! Your holiday break sounds AMAZING!!! 🙂
I love all the flavours in this dish and the fact that it’s easy to make, makes it even better. It’s definitely going to be on the menu in the near future.
Thanks Kristina!
Ooohh, this is AWESOME !!!! This is going to be tomorrow nights supper, I just have to buy the Jasmine rice and the pomegranates. Yay !!!!! thanks, so looking forward to this 🙂
YEAH! I hope you love this recipe! THANKS! 🙂
Tieghan, I made this last night and it was THE BEST !!! Awesome, Delicious ..you name it, it was. So happy with this and definitely will be doing it again, (and again and again) Thank you sooooo much x
I love chicken, any old way, and have cooked it with harissa and chickpeas before but not with feta!!! Must try that one soon!
http://bloglairdutemps.blogspot.pt/
Thanks!! Hope you love the chicken!
I’m all over this chicken dinner situation and I totally know what you mean about not being able to fit all of the holiday things you want to make into the too-short holiday season! I’m sure you’ll choose only the greatest things though, and I can’t wait to see!
SO glad I a not alone in the holiday love! 🙂
Hope you had a great Monday, Tori!!
These photos are absolutely stunning! I love love love this meal idea!
Thanks Taylor!! Hope you had a great Monday!
This sounds delish…. I don’t know about crabs lol but carbs are good. Second sentence in rice description it says that you really love crabs!
Thanks Noel! 🙂
LOVE all the colors and flavors happening here! And totes 100% agree on these being the two best months of the year!
Thanks Janel!! And yeah for holiday lovers! 🙂
I actually have all of these ingredients on hand….making this tonight when I get home. I love the great combo of ingredients going on in this dish!!
Thanks Deborah!
Just gorgeous, as always, Jeweled rice is my favorite show stopping dish!
Thank you so much! Hope you had a great MOnday!
Hi Tieghan! I just wanted to say that I absolutely love visiting your blog every morning to see what delicious masterpiece you’ve dreamed up. Your photos are simply beautiful, too. Also, I noticed on this post that you didn’t mention feta in the ingredient list or instructions. Am I correct that it’s just used as a garnish? Thanks!
AWE!! Thank you so much, Liz! That means everything! Thanks for letting me know about the feta. Adding it to the recipe now!:)
The chicken and the rice both sound incredible. And the pictures… oh man. Gorgeous as usual!
Thank you so much, heather!
The quote about not understanding why people wouldn’t enjoy the holidays, seems a bit insensitive. If you have ever experienced a loss, you remember it at this time of year. You should try to edit yourself a bit better sometimes, just a suggestion.
Hey erin,
I am so sorry if that seemed insensitive. I completely understand where you are coming from as I too have experienced a loss and in December too. It was actually my aunt at a very young age and about 3 years ago. My cousins now come here every Christmas and I see what a hard time it is. I did not mean it in that way once so ever and I apologize if I offended you. For me, it’s a time to remember the good things and be with people you love.
This looks fabulous!! So many of my favorite flavors in one pot! And yes, CARBS all day every day. Making this ASAP!
Thanks you so much, Molly! And YES to carbs!!
Beautiful! I can’t wait to try it. I am definitely putting it on my rotation this week.
Thank you so much! Hope you love the chicken!
This looks so good and like the perfect meal to make during this BUSY time! I feel like people always forget, there is plenty of good food to be enjoyed all the other days of November too. It’s not just Thanksgiving! I love the pomegranate in this. Is there a prettier fruit?? I don’t think so.
Yes! I completely agree!! Dinners are important too! 🙂
Thanks Chelsea!
Looks stunning and sounds amazing. I’m just gonna get myself a crock pot so I can make this dish!
haha! Thank you so much! I included oven directions for those of you without crockpots! 🙂
Looks absolutely scrumptious! Chicken, rice and Pomegranate, all I need in a meal!?
Thanks so much! Hope you had a great Monday!
this meal. it’s almost too pretty to eat. But i will! gladly! DIVINE!
I am so in need of a great dinner and this is it! Love these flavors and all those bright pops of color, so pretty!
Thank you so much, Laura! Hope you had a great Monday!
Wow this chicken looks delicious!! I’m all about pomegranates these days now they are in season and all over the grocery stores in my area (FINALLY!) Really getting into this one pot/slow cooker meals for fall. I’m adding this to my list of must-tries for next week!
I am ALL about pomegranates too! 🙂
Thanks Taylor! Hope you have a great week!
EVERYTHING about this is just stunning and soooo damn yummy looking! killin’ it as always T x
Wow! Thank you!! I despised the photos, but so happy you love them and the recipe!!
Its the holiday madness that brings out the crazy business that everyone is experiencing, me included. I love that this gorgeous chicken dish can be made in the slow cooker.
It really does, right!?!
Thanks Nicole!
There’s nothing wrong being happy and excited for the holidays. The world needs more hapiness and cheerfulness in this cold gloomy days considering what’s going on around the world… Keep on shining gurl! Those photos though… stunning!!!
Would love to make this for dinner this week. A big problem of mine is my husband being not a fan of spicy food. I like the sound of “harissa”, never had it. How spicy is it? Perhaps I can reduce it to 1/4 cup and let my hubby deal with it! ?
Thanks for this wonderful diner idea Tieghan!
I could not agree more!! and THANK YOU!!!
So you can get spicy or medium harissa, get medium and yes, you can reduce it to 1/4 cup. That should be great! Hope you all love it and thank you so much for your kind words! You made my night!!
This sounds like the perfect way to spice up a weeknight chicken dinner! 🙂
Dani | http://www.styledvariety.com
Thanks Dani!! Have a great Week!!
I am more than a little jealous of all these Thanksgiving cooking and baking ideas – even if it is a super busy time for you guys! We don’t celebrate it here in NZ, and I had never thought twice about it until this year seeing everybody’s beautiful blog recipes. Like over here, pumpkin and pecan pies are just NOT a thing at all – so different! Lucky this chicken doesn’t have to be limited to Thanksgiving – I love all the middle eastern flavours going on and how easy it is to put together! Feta, pomegranate and harissa are some of my absolute fave ingredients so can’t wait to give it a go. And thanks for the instructions for those of us that are currently crockpot-less!! <3
Thanks Claudia!! 🙂 Hope you lave the chicken!
I’ve never seen a quick and easy dinner that looks this good. Amazing!!
Thanks Matt!
Gurl, yes, yes, yes to this crockpot magic. And totes with you on these being two of the best months of the year (January is also one of my favorites)! Also, those pom wedges are GORGE!!!!
Thanks Alana!! I love January too! It’s also so wintery perfect. Plus, it’s a birthday month for my mom, so that is fun! 🙂
It’s my family’s birthday month (well there are only three of us, but all three of us have January birthdays!) High five to your mama for being a part of the January birthday club!
YEAH! 🙂
Tieghan! This recipe sounds amazing and is making me drool just reading it! I love all your posts… You’ve got an amazing talent going on here! The only question I have is… I’ve looked at the grocery store before for chipotle chili in Adobo…(I live on a tiny Island called Prince Edward Island in Canada…grocery stores are getting more diverse… But still lack some ingredients I want to get my hands on)…And can’t find it?. What would you suggest as a substitute? If there is one? Thanks!
Ashlee! Wow, thank you so much for these kind words!!
Just add a pinch of cayenne pepper or omit the peppers all together. Not a huge deal. Hope you love this. THANKS!
That is a perfect meal on any night and hey…to entertain with also. You never cease to amaze me with your crazy good creations.
Thank you so much! Hope you are having a great week!
Pomegranate is a go to for me during the fall and I LOVE your combination of ingredients in this dish! I have a couple recipes with Harissa but put with pomegranate and feta? Hello….yum! Will be doing this between the holidays! Thank YOU!
Thanks Michelle!! 🙂
Made this tonight and it was amazing. The combination of flavors was spot on! I threw some spinach in the bowl and the color contrast was another plus.
SO happy you loved this! THANK YOU!
Pretty, pretty! Love this!
Thank you so much, Lydia!
Beautiful photos and recipe. I’m planning to make this for a small dinner party we’re having this weekend. A quick question: you recipe calls for chopped carrots, but I noticed you have heirloom carrots that were left whole in the crockpot. Did you roast them at the end along with the chicken? I love the way they look and want to replicate!! Thank you 🙂
Hey!! I added those whole to the crockpot with the chicken and then also put them in the broiler with the chicken at the end of cooking too. If you want firmer carrots, just add them towards the end of cooking and broil with the chicken as well for a nice browning. Hope you love this! 🙂
I would love to make this for my family, but I’m severely allergic to coconut. What substitute would you recommend?
Hey Layla!! Just use equal amounts heavy cream, no big deal! Hope you love this meal, thanks!
This was seriously good. My sister even told me it should be our family’s traditional Christmas dinner from now on, so apparently I wasn’t the only one who liked it…
YEah! That is awesome! So happy you all love this, thanks!!
This is one of my new favorite recipes! I have a toddler who can’t handle spice, and it was so great to find a Harissa with a bell pepper base.
I thank you so much for this recipe. I threw it together last night and we had the best time eating it! The meal is pretty simple to put together but the flavors are so complex. This will be a favorite company meal for sometime to come! Awesome! 10 on a 1-10 scale. The sweet/slight heat flavors and the gorgeous colors are winners! Thank you and Happy Hols!
That is awesome! SO happy it was a hit! 🙂
I was so excited when I saw this recipe! I had an upcoming Birthday dinner to cook for my boyfriend and I immediately knew this was the one. It was a total, I’m talking out of the ball park, hit! He said he thinks it was one of the best, if not the best, home cooked meals he has ever had, and him and I have cooked some pretty dang tasty meals. He couldn’t stop raving about how the flavours went together so well, but still managed to be distinct. I do believe he said something about little flavour fireworks going off in his mouth. The only change I made to the recipe was tossing in some eggplant that I needed to use up, and I decided to serve it over a bed of arugula so we could get our token greens in. Oh, and I didn’t have feta on hand, so I took some of this really thick homemade “yogurt-cheese” my mom makes (basically just homemade yogurt that she squeezes as much whey out of as possible) and made little dollops of it to top things off. Your recipes are seriously some of the best ones I ever make, never disappointed. Thank you for sharing your incredible talents with us!
WHOA!! Thank you so much! I am beyond thrilled this was such a hit!! 🙂
Love the addition of the eggplant, that sounds awesome!! Hope you had a great Thanksgiving an have a great weekend! 🙂
I love all of your recipes, but this one just might be my favorite! The sauce which the chicken was cooking in was almost curry like and paired perfectly with the rice…most definitely will be on my menu rotation.
I just bought a slow cooker and this recipe was actually one of the reasons I bought it so I can’t wait to try this out. Quick question, why should the rice be eaten right away after the pomegranate arils are added? If I’m going to have leftovers should I not add the arils to all of the rice?
Thanks for all the awesome recipes you post!
Hey Emily!! So I just say that you should eat the rice right away because if you don’t the pomegranates will begin to wilt/soften. totally fine, but I just like them best when they still have their crunch. That said, leftovers can be reheated and are still delicious. I also sometimes just add the pomegranates to each serving so that you can then add fresh ones to the leftovers. Hope that helps!
I made this last night for my father-in-law’s birthday. It was delicious. I decreased the amount of Harrissa by half due to some wimpy tastebuds, substituted heavy creamer for the coconut milk and left the nuts out of the rice due to some nut allergies and it was still incredibly good. Thanks for creating such wonderful recipes and sharing them with us!
Can we bake the
Chicken in a cast iron skillet for an hour or would that be too long in a cast iron skillet?
HI! I think that might be too long. Thinking 30-45 minutes depending on the size of your chicken. Let me know if you have any other questions. Thanks!!
T!!!
I finally found harissa! But the one I found is in powder form. How much would you recommend I use to replace your 1/2 cup paste?
Thanks,
Jo
Hey Tiegen! I want to make this recipe this week, but I”m not exactly clear when to add the chickpeas in the slow cooker. Is this before I set my crockpot to cook mode or after the chicken is done cooking within the 4-6 hr cooking time? Thanks!
Hey Connie! Add the chickpeas after the chicken has cooked. If you add them before they will be a little mushy. Hope you love this and let me know if you any other questions! 🙂
Hi Tieghan,
Devastatingly, my boyfriend cannot have pistachios due to an allergy. He can have pecans, almonds, and peanuts, however. Do you think any of those would complement this dish appropriately? Perhaps roasted salted peanuts?
HI!! Roasted peanuts will be amazing as would roasted almonds + pecans!! All three will be just as delish! Let me know if you have questions. Thanks so much and I hope you love this recipe!
Hi!!!
I made this last night for dinner and it was sublime!!! Everyone loved it! The flavours are amazing together, rice so unique and delicious!! Will certainly try this for a dinner party one day with a big salad on the side!!!
I had to do without the chilli in adobo as I am in France and cannot find that here but even without that it was absolutely gorgeous!!
Thank you for you blog, your recipes, your gorgeous photos!! It s always a sure hit when I try one of your recipes!!!
Keep it up!!!
AHH Thank you so much!! I’m so happy you liked it!! And thank you for the kind words ? ?
Hi There! I found your website while browsing the interwebz for recipes and made this Crockpot Honey Harissa Chicken yesterday! We had a bit of difficult time finding the Harissa (I’ve only ever found it once, successfully [in another state]) but used Chili Pepper Paste, instead. We also decided to do Quinoa on the side with a bit of the coconut milk, and some turmeric and cumin sprinkled in instead of the rice.
All the chicken was gone (no surprise there!) so I’m having the leftover quinoa and veggies/sauce for lunch today. Might be even better the second day!
Thank you and I look forward to trying several other recipes from your site! I’ll tag my photo (not quite as pretty as yours) on insta!
Sounds amazing!! SO happy you guys liked it!! Please do tag me!! I love seeing!! Thanks Emily
This looks amazing & I love how cute you are! But, I wanted to te you that you have a line that reads “we all need “CRABS”…. In stead of carbs. I had to giggle!
“You really can’t live without crabs” is the line…sorry. Just thought you might want to correct it. ?
Oh my gosh! THANK YOU! I cannot believe I missed this, heading to correct that now! Glad you got a laugh though! 🙂
AHH!! What A typo!! Thanks for letting me know!! Changing now!!
I discovered this recipe on Pinterest a few months back and it has become a go-to favorite in my house (and visitors to my house). I love that I can make the chicken on a weeknight and serve it over brown rice, or spend a bit more time on the weekend to make the jeweled rice to accompany it. For vegetarians, I roast a little eggplant that can be served with the main stew, when I can’t find pomegranates I’ve had great luck subbing out fresh currants. So much flexibility, you can’t go wrong.
This is so awesome! Thanks so much Crystal!
I made this tonight and it was such a hit. Thank you so much!!!
So happy to hear that! Thank you Sariah!
does this dish taste like coconut? The ingredients look amazing and Id love to make it but i have a few anti-coconut diners in my home.
Hey Susan! You really do not taste the coconut much, but please feel fry to use regular milk in it’s place. let me know if you have questions. Thank you!
Love the recipe! Made tonight and I can’t help myself from dipping bread in it and tasting. Thanks!
So happy you like it Tee! Thank you!
Oh goodness! I made this a few days ago for dinner and although I did some tweaking, (like using regular milk instead of coconut and using guerilla peppers in the harissa, since that’s what I had) – it was delicious! I will absolutely be making this again. I really enjoyed the feta and fresh cilantro, they really add to the dish. I also added beets to the carrots, just for more vegetables, and that was real good too. Thanks for posting the recipe!
Hi Catherine! So happy you liked it! It sounds delicious with your substations and the beets! Thank you so much for making it.
You managed to do it yet again! Superb! My husband said “if it were any other cook’s recipe I’d be nervous, but everything she makes just turn she out!” He’s right, it does.
That rice though…I could make a meal of it by itself. If anyone is making it, do NOT omit any ingredient, it’s awesome.
Awh that is so sweet! Thank you Sherry, I am so glad you and your husband enjoy my recipes so much!
I just came across this recipe and the flavor sounds AMAZING. Do you think it’s possible to use tofu instead of chicken? Any suggestions on how to go about doing that?
I have not used tofu and am not familiar with cooking with tofu, but I think it would work great! Please let me know if you have any other questions. Hope you love this recipe! ?
Curious if the tofu worked out. I’m thinking of replacing the chicken with eggplant or butternut squash.
This looks delicious! I am planning on making this this weekend for a dinner party. Had a question though- I want to use 3 pounds of chicken. Do you suggest I double the recipe? Particularly for the sauce?
HI! Yes, I would just double the recipe, sauce included as you will want lots of that! Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
This looks so good. I love recipes that use harissa, it adds such an interesting flavor to all the dishes I make with it! Thank you so much for sharing. Can’t wait to make this at home!
Thank you Billy! I am so glad you like this recipe!
made this in the instant pot today and it was fantastic. because it’s summer there were no pomegranates but I found pomegranate syrup in the ethnic food section, so I drizzled 1tsp of that into the rice. (also forgot to add the butter to the rice. oops.) the only harissa paste I found in the store was green pepper harissa, so that’s what I used for that as well.
even without the butter this was so good! the sweet rice and the spicy chicken and veggies were a great balance. my girlfriend and I went back for seconds!
Ah that is amazing! I am so glad this turned out so well for you, thank you!
Do you have suggestions of what could be subbed in / when for a vegetarian version? I loved this the first time I made it, and would like to do a veggie version (in addition to the carrots, chickpeas and bell pepper). I would guess the overall time in slow cooker could be reduced, and am a bit unsure when to add other veggies (onions, mushroom, potato?, greens…)
Hey LAuren! Try swapping the chicken for a head of cauliflower. I would slow cooker 3 hours. Please let me know if you have any other questions. Glad you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
First of all, I’ve made this many times and it is amazing – always a crowd pleaser. I’d like to try it out in my Instant pot.
I’m wondering what you would suggest for timing/mode to use for the instant pot? Thanks!!
HI! I would cook on high pressure for 15 minutes. I think that will work great, but I have not tested it. Please let me know if you have any other questions. so glad you love this recipe. Thanks so much!! xTieghan
Cant wait to make this today, but I wanted to let you know that the link for the harissa sauce does not work. So I am having to use a different recipe for that. I hope it still tastes the same.
Thank you for letting me know! I hope you love this! xTieghan
Hi, this looks incredible! I am wondering if I could use an instant pot and pressure cook this – for 6-7 mins on high? Do you think that will work? Thank you!
Hi Tarang,
Yes that would work, although I would do 8 minutes on high. I hope love the recipe, please let me know if you have any other questions! xTieghan
I made this last night and it was absolutely incredible – great mix of flavor and texture. The chicken was very tender and fell apart when I tried to grab it out of the crock pot with tongs, which is always a delight. My husband and I ate far more than 1 portion each and following dinner I promptly went online and bought your latest cookbook. Having flicked through the pages, I see that the recipes are right up my street and I’m going to purchase your other book today. I am especially looking forward to making the Salted Milk Chocolate and Peanut Butter Blondies! Yum Yum. My taste buds and my eyes thank you.
This was incredible! Such a wonderful blend of unique flavors! My husband and I loooved this meal! I literally only bought pomegranates because of your recipes. Now I need to decide how to use the other two….
I am so happy you enjoyed this one, Lauren! I hope you love all of the other recipes you try of mine!! xTieghan
Hey! Is it possible to use a harissa seasoning vs the sauce?
Hey Shelby,
Yes, I think the seasoning will work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan