Slow Cooker or Instant Pot Harissa Chicken
Servings: 4 -6
Ingredients
- 1 12 oz jar roasted red peppers should be about 2 peppers marinade or oil drained
- 2 chipotle peppers in adobo sauce
- 2 tsp adobo sauce
- Juice of half lemon
- 1 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp caraway seeds
- 4 cloves garlic minced
- 1 tsp salt
- 1 tbsp avocado oil or olive oil
- 1/2 cup diced onion
- 1.5 lbs chicken breast or tenders
- 3 tbsp fresh cilantro to taste
- Salt and pepper to taste
Instructions
- Begin by making your sauce: in a food processor or blender, blend red peppers, chipotle peppers, vinegar, lemon, spices, and garlic. While motor is running, add oil. Blend until smooth or no chunks remain.
- For the Slow Cooker:
- Add chicken to the bottom of the slow cooker. Top with chopped onion and sauce. Set your slow cooker for 4 hours on low.
- Shred chicken and serve with cilantro over rice, cauliflower rice, or potatoes.
- For the Instant Pot:
- Select the saute function on your Instant Pot. Once hot, add avocado oil or olive oil. Saute onion for 2-3 minutes or until fragrant. Select cancel.
- Add chicken, and top with sauce. Secure the lid on your Instant Pot and select the manual function. Pressure cook for 7 minutes.
- Once cooking is complete, use a quick release. Shred chicken with a fork and serve hot with cilantro.