Harissa Pulled Chicken With Feta Yogurt Slaw Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken breasts, harissa sauce, chicken broth, and garlic. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
• STEP 2.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining sauce.
• STEP 3.In a separate bowl, combine Greek yogurt, feta cheese, lemon juice, and salt. Mix well to make the feta yogurt slaw.
• STEP 4.To serve, place a generous amount of the pulled chicken on a bun or over rice. Top with the feta yogurt slaw and garnish with fresh herbs, if desired.

Cooking Tips

• If you don't have a slow cooker, you can also cook the chicken in a Dutch oven or a large pot on the stove over low heat.
• Adjust the amount of harissa sauce according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• For a vegetarian option, you can substitute the chicken with cooked chickpeas or tofu.

Storage and Serving

• Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• The feta yogurt slaw is best served fresh, but you can store any leftovers separately in the refrigerator for up to 2 days.
• Serve the pulled chicken on a bun as a sandwich or over rice for a complete meal. You can also serve it as a filling for tacos or wraps.