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Prep
20m
Cook
6h
Total
6h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add the chicken, harissa, lemon juice, honey, 3 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, and ½ tsp salt to the crockpot. Stir to coat the chicken. Cook on high for 3-4 hours or low for 5-6 hours.
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For
4
M
I
1-1.5
lb
Chicken thighs
1-3
tbsp
Harissa, I used 2 for a little bit of spice
2
tbsp
Lemon juice
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Cook along with all of our recipes
Save your favourites and build your own collections
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Per Serving
Calories
467kcal
Fat
14g
Carbs
43g
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Cook along with all of our recipes
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NOTES
You can find harissa in the ethnic food section of most grocery stores. It looks like this. Trader Joe’s has one!
1 tbsp of harissa will not be spicy. 2 tbsp will be just a little bit spicy, 3 tbsp or more will be pretty spicy.
LAZY VERSION
Use microwave rice packets. Use a white rice and add a dash of salt, turmeric, garlic powder and some lemon juice!
SUBSTITUTIONS
Sub for chicken thighs: chicken breast
Sub for tomatoes/ cucumbers: bell peppers, cabbage, if you don’t like raw veggies you can sub with any steamed veggie you like
Dairy free: use plain coconut yogurt in place of the greek yogurt. Or buy a dairy free tzatziki- Trader Joe’s has one!
STORAGE
Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep the cold veggies separate from the chicken and rice.
Store the yogurt dill sauce separately- I like using these containers.
REHEATING
Remove the chicken and rice from your meal prep container and add to a bowl. Reheat for 1-2 minutes, stirring halfway through. Then add on the veggies and sauce.
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Prep
20m
Cook
6h
Total
6h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add the chicken, harissa, lemon juice, honey, 3 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, and ½ tsp salt to the crockpot. Stir to coat the chicken. Cook on high for 3-4 hours or low for 5-6 hours.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1-1.5
lb
Chicken thighs
1-3
tbsp
Harissa, I used 2 for a little bit of spice
2
tbsp
Lemon juice
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
467kcal
Fat
14g
Carbs
43g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
NOTES
You can find harissa in the ethnic food section of most grocery stores. It looks like this. Trader Joe’s has one!
1 tbsp of harissa will not be spicy. 2 tbsp will be just a little bit spicy, 3 tbsp or more will be pretty spicy.
LAZY VERSION
Use microwave rice packets. Use a white rice and add a dash of salt, turmeric, garlic powder and some lemon juice!
SUBSTITUTIONS
Sub for chicken thighs: chicken breast
Sub for tomatoes/ cucumbers: bell peppers, cabbage, if you don’t like raw veggies you can sub with any steamed veggie you like
Dairy free: use plain coconut yogurt in place of the greek yogurt. Or buy a dairy free tzatziki- Trader Joe’s has one!
STORAGE
Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep the cold veggies separate from the chicken and rice.
Store the yogurt dill sauce separately- I like using these containers.
REHEATING
Remove the chicken and rice from your meal prep container and add to a bowl. Reheat for 1-2 minutes, stirring halfway through. Then add on the veggies and sauce.
Only visible to you
Made it?
Cancel
