Slow Cooker Harissa Chicken with Carrots and Onions Step-by-step instructions

Before you start

Before starting, ensure all vegetables are washed, peeled, and chopped to the appropriate size. Have your measuring spoons and spices ready on the counter to streamline the assembly.

Ensure your slow cooker is placed on a stable, heat-resistant surface away from any water sources or flammable materials.

Instructions

Preparation and assembly

1. 1Assemble the base ingredients
   Place the boneless skinless chicken thighs into the bottom of the slow cooker, arranging them in a single layer to ensure even cooking. Tuck the red onion wedges and diced carrots around and between the chicken pieces to maximize flavor infusion during the slow braising process.
   Look for Chicken thighs are arranged flat at the bottom of the slow cooker insert.
   Tip Avoid overcrowding the slow cooker to ensure the vegetables cook through evenly.

The chicken thighs are laid flat in the slow cooker with onions and carrots tucked around them. Everything should be evenly distributed to ensure all ingredients are exposed to the heat and the aromatic harissa sauce mixture.

Seasoning and saucing

2. 2Season and sauce
   Sprinkle the ground cumin and garlic powder evenly over the chicken and vegetables. In a small bowl, stir together the crushed tomatoes and harissa paste until well combined, then spoon this mixture over the chicken, ensuring everything is lightly coated for the slow cooking phase.
   Look for The chicken and vegetables are well-coated in the red harissa and tomato mixture.
   Tip Adjust the amount of harissa paste if a milder or spicier flavor profile is desired.

The cumin and garlic powder are evenly distributed, and the tomato-harissa mixture is spread uniformly over the top of the chicken and vegetables.

This ensures that the spices can bloom and the sauce can coat the ingredients as it begins to heat.

Slow braising

3. 3Slow cook to doneness
   Cover the slow cooker and cook on the low setting for 6 hours. Check that the chicken has reached an internal temperature of 165°F (74°C). Once cooked, allow the chicken to rest for at least 5 minutes before serving to ensure the meat remains succulent and tender for the final plate.
   Look for The chicken is soft, tender, and easily pulls apart with a fork, with the sauce thickened.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to confirm the chicken is fully cooked through.

The chicken is cooked until it is tender and reaches an internal temperature of 165°F (74°C). The sauce should be reduced to a thick, savory consistency, and the vegetables should be tender enough to be pierced easily with a fork.

Common mistakes

Avoid lifting the lid too frequently during the cooking process, as each opening releases heat and steam, which significantly increases the total cooking time and can lead to uneven results.

Do not add excess water or broth unless the sauce appears too thick, as the tomatoes and vegetables will release plenty of liquid during the long braising process.

How to tell it’s done

The chicken is finished when it is completely tender and pulls apart easily with a fork. The internal temperature must reach at least 165°F (74°C) at the thickest part of the meat.

The sauce should be thickened and fragrant, with the vegetables soft and fully cooked through.

• Poultry: 165°F (74°C) in the thickest part