Slow Cooker Harissa Chicken
This easy slow cooker harissa chicken is packed with flavour - with spicy harissa, chorizo slices, chickpeas and tomatoes. It's an easy budget meal and one that will become a family favourite!
Servings: 4
Ingredients
- 100 g chorizo sliced
- 4 boneless chicken thigh fillets
- 400 g tin chickpeas drained
- 400 g tin chopped tomatoes
- 1 tsp gluten free vegetable bouillon
- 4 whole roasted peppers from a jar
- 45 g harissa paste
Instructions
- Add the chorizo slices to a frying pan and fry on a medium heat for 3-4 minutes until crisp. Remove from the heat.
- Add all of the ingredients to the slow cooker (including the chorizo and any oils from the pan) and stir well. Place the lid on the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
- Serve hot with rice or gluten free couscous.
Notes
Any leftovers can be kept in the fridge for up to 3 days or frozen for up to 3 months. Always defrost and reheat thoroughly before eating.
For tips on how to cook this on the hob or in the oven, see the blog post below.
Nutrition
Serving: 1g | Calories: 580kcal | Carbohydrates: 43g | Protein: 45g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 159mg | Sodium: 821mg | Fiber: 12g | Sugar: 13g
