Slow Cooker Harissa Chicken Soup
Filled with chicken, harissa, chickpeas, and fresh vegetables in a spicy broth, Slow Cooker Harissa Chicken Soup is the ultimate bowl of comfort food!
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.
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