Slow Cooker Harissa Chicken Soup
Filled with chicken, harissa, chickpeas, and fresh vegetables in a smoky, spicy broth, Slow Cooker Harissa Chicken Soup is the ultimate bowl of comfort food!
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With warm, cozy spices, tender chicken, tomatoes, fresh vegetables, and spicy harissa, Slow Cooker Harissa Chicken Soup is the perfect comfort food for fall and winter!
I wanted to make a flavorful chicken soup that was loaded with warm, aromatic spices in a super flavorful broth with harissa, and this is it!
The addition of chickpeas, tomatoes, and vegetables, makes it not only hearty, but nutritious too!
Slow Cooker Sausage Chickpea Soup and Italian Chickpea Vegetable Soup are two other great chickpea soups!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Boneless, skinless chicken breasts
- Canned diced tomatoes (fire-roasted add extra flavor)
- Yellow onion
- Carrots
- Celery
- Garlic
- Ginger
- Harissa
- Chicken broth
- Canned chickpeas
- Seasonings: turmeric, cumin, smoked paprika, salt, pepper, bay leaves
- Cilantro – garnish
📍This is just a summary. The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
What is harissa?
Harissa is a smoky, spicy, North African chili paste made with dried red chiles, garlic, olive oil, and spices. Ingredients vary by region.
Moroccan harissa tends to be more mild in heat because it usually has red bell pepper, whereas, Tunisian harissa tends to be much spicier.
Harissa Garlic Hummus, Harissa Shrimp Skillet, and Avocado Toast with Harissa Scrambled Eggs are other recipes made with harissa.
How to Serve this Soup
Feel free to add a little sour cream or plain Greek yogurt to each bowl when serving. A little bit adds a nice contrast to the soup.
This harissa chicken soup is delicious on its own, but even better with something to dip into it! Some of our favorites are:
- Calabrian Chili Garlic Bread
- Texas Toast
- Slow Cooker Herbed Focaccia Bread
- French baguette
💡 Tips & Tricks
- Harissa: The heat level of harissa varies from one brand to another and the type of harissa. Trader Joe’s has a very spicy Tunisian harissa, and Mina makes both a mild and spicy Moroccan version. If you like spicy food, look for a Tunisian one.
Looking for more soup recipes? Here are some favorites:
- Slow Cooker Creamy Chicken Gnocchi Soup
- Slow Cooker Chunky Chicken Barley Stew
- Slow Cooker Curried Lentil Soup
- Slow Cooker Cheesy Broccoli Potato Soup
You can find this Slow Cooker Harissa Chicken Soup recipe and more in my collections: 30+ Slow Cooker Chicken Breast Recipes and 40+ Slow Cooker Soup Recipes.
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Slow Cooker Harissa Chicken Soup
Equipment
- 6-quart slow cooker or larger
Ingredients
- 1.75 pounds boneless, skinless chicken breasts
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1 1/2 teaspoons smoked paprika
- 1/8 teaspoon ground black pepper
- 1 teaspoon sea salt or to taste
- 1 medium yellow onion diced
- 2 medium carrots sliced
- 2 celery stalks sliced
- 15 ounce canned chickpeas drained
- 15 ounce canned diced tomatoes undrained (fire-roasted are extra flavorful)
- 1 teaspoon minced ginger
- 2 garlic cloves minced
- 1/2 cup harissa See "notes" below
- 3 cups chicken broth
- 1-2 dried bay leaves
- chopped cilantro garnish to taste
Instructions
- Add the chicken to the slow cooker, then sprinkle all the spices over it – turmeric, cumin, smoked paprika, pepper, and salt.
- Add the rest of the ingredients – onion, carrot, celery, canned chickpeas, canned tomatoes (with their juices), ginger, garlic, harissa (see notes below before adding), broth, and bay leaves. Stir to combine. Cook on low for 4-6 hours or until the chicken is cooked through and the veggies have softened.
- Remove bay leaves, taste for needed salt/seasonings and garnish with cilantro. Extra delicious with some crusty bread dipped in it. Enjoy!
Notes
- Moroccan harissa tends to be much more mild than Tunisian harissa, which is quite spicy. If you’re using Moroccan harissa, I use a 1/2 cup. If using Tunisian harissa, I would add a couple tablespoons and then add more after it’s cooked if you want it spicier.
- Once they have cooled, store leftovers in an air-tight container in the fridge for up to 3-4 days.
- This soup can be frozen in freezer-safe containers or freezer bags. Use within 3 months for the best quality.
So flavorful and easy to make, I hope you love this as much as we do!