Ramadan Slow Cooker Chicken Harissa Wrap

Name: Ramadan Slow Cooker Chicken Harissa Wrap
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 lb (900 g) boneless, skinless chicken breasts; 3 tbsp (45 ml) harissa paste; 2 whole preserved lemon, rinsed, flesh discarded, skin finely chopped; 1 cup (240 ml) low-sodium chicken broth; 4 clove (20 g) garlic cloves, minced; 1 medium (150 g) yellow onion, thinly sliced; 1 tsp (5 ml) ground cumin; ½ tsp (2½ ml) ground coriander; kosher salt; freshly ground black pepper; 4 large (240 g) pita bread, warmed; ¾ cup (180 ml) plain Greek yogurt; 1 tbsp (15 ml) fresh lemon juice; ½ cup (8 g) fresh cilantro, roughly chopped; 1 medium (280 g) English cucumber, diced; 1 tbsp (15 ml) extra-virgin olive oil (optional)

From the MyKitchenBank Kitchen

Tender, spiced chicken cooked low and slow in a fragrant harissa and preserved lemon broth, then shredded and served in warm pita with fresh cilantro, cucumber, and a cooling yogurt drizzle. This North African–inspired wrap is ideal for Ramadan iftar—it can simmer unattended all day and come together in minutes when it's time to eat.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 4 generous wraps (easily doubled)

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Steps

Before you start

Pat chicken breasts dry with paper towels so they brown better if seared first (optional but improves flavor)
Read ahead: chicken cooks unattended for 6–8 hours on low; plan accordingly for iftar timing
Have all ingredients measured and cilantro/cucumber prepped before the slow cooker goes on

1
Prepare slow cooker base
- In a 4–6 quart slow cooker, whisk together the harissa paste, chicken broth, minced garlic, ground cumin, and ground coriander until the harissa is fully dissolved and no lumps remain.
- Stir in the sliced onion and chopped preserved lemon skin.
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Ready when: Harissa paste is dissolved and broth is uniform in color
Tip: Whisk the harissa well to avoid lumps—this ensures an even flavor throughout the cooking liquid
2
Season and add chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides generously with kosher salt and freshly ground black pepper.
- Nestle the chicken breasts into the slow cooker liquid, spooning some of the broth over the top to partially submerge them.
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Ready when: Chicken is nestled in the liquid and partially covered
Tip: Pat the chicken dry so it cooks evenly; moisture on the surface can steam rather than allow proper braising
3
Cook on lowOven 165°F / 75°C
- Cover the slow cooker and cook on the low setting for 6–8 hours, depending on your slow cooker's heat distribution.
- The chicken is done when it shreds easily with a fork and reads 165°F (74°C) on a meat thermometer inserted into the thickest part.
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Ready when: Chicken shreds easily and reaches 165°F (74°C) internal temperature
Tip: Don't lift the lid frequently; each lift adds 15–20 minutes to cooking time. If your slow cooker runs hot, check after 5.5 hours
4
Shred the chicken
- Carefully remove the cooked chicken to a cutting board.
- Using two forks or your hands (if cool enough), shred the chicken into bite-sized pieces, discarding any large pieces of bone if present.
- Return the shredded chicken to the slow cooker and stir to coat it with the braising liquid.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: Chicken is shredded and evenly coated with braising liquid
Tip: Taste the broth before final seasoning—the preserved lemon adds salt, so you may need less kosher salt than expected
5
Make yogurt sauce
- While the chicken finishes, whisk together the plain Greek yogurt, fresh lemon juice, and a pinch of salt in a small bowl.
- Drizzle in the optional olive oil and whisk until smooth and pourable.
- This cooling sauce balances the harissa's heat.
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Ready when: Sauce is smooth and creamy
Tip: Make the sauce while the chicken cooks so it's ready to serve immediately; a chilled sauce is especially refreshing at iftar
6
Warm the pitaOven 325°F / 165°C
- Just before serving, warm the pita bread.
- Wrap them in a clean kitchen towel and warm in the oven at 325°F (163°C) for 2–3 minutes, or hold them briefly over the direct heat of a gas flame, or wrap them in foil and warm them on the side of the slow cooker.
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Ready when: Pita is warm and flexible
Tip: Don't overheat the pita or it will become brittle; just warm enough so it's pliable for wrapping
7
Assemble the wraps
- Lay a warm pita on a plate.
- Spread a spoonful of yogurt sauce on the pita, then add a generous portion of the shredded harissa chicken (about 1 cup per wrap) with some of its braising liquid.
- Top with fresh cilantro and diced cucumber.
- Drizzle with additional yogurt sauce and fold the pita in half to enclose the filling.
- Serve immediately.
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Ready when: Wrap is assembled and ready to eat
Tip: Fill wraps to order so the pita stays warm and pliable; overstuffing can cause them to tear

Good to know

Tips

This recipe scales beautifully—for 8 people, double all ingredients (use a 6–8 quart slow cooker if available) and the cooking time remains the same
The slow cooker allows you to prep in the morning and have everything ready when it's time to break fast; no last-minute cooking stress
Harissa heat varies by brand; start with 2 tbsp (30 ml) and stir in the extra tablespoon (15 ml) partway through cooking if you prefer mild food
Toast the cumin and coriander seeds in a dry pan before grinding them into the broth for deeper, more complex spice flavor

Make ahead

The shredded chicken can be cooked up to 2 days ahead, refrigerated in its braising liquid in an airtight container. Reheat gently in the slow cooker on low for 30 minutes or in a covered pot over medium-low heat, stirring occasionally. The yogurt sauce can be made up to 4 hours ahead and refrigerated.

Storage & reheating

Shredded chicken in its braising liquid keeps, refrigerated in an airtight container, for up to 3 days. Reheat gently over medium-low heat or in the slow cooker on low until warmed through (20–30 minutes). The yogurt sauce keeps refrigerated for up to 1 week. The wraps are best served fresh, but leftover shredded chicken can be frozen in its braising liquid for up to 3 months; thaw overnight in the fridge and reheat as above.

Substitutions

harissa paste → 3 tbsp (45 ml) of a mixture of 2 tbsp (30 ml) tomato paste plus 1 tbsp (15 ml) Sriracha or other hot sauce. Harissa is traditional but difficult to find fresh; this blend mimics its depth with sweet, spicy, and savory notes
preserved lemon → 2 tsp (10 ml) of lemon zest plus ½ tsp (2.5 ml) of kosher salt, mixed together. Preserved lemon adds a concentrated, salty-sour punch; zest plus salt captures much of that flavor, though the result will be slightly brighter
plain Greek yogurt → crème fraîche or sour cream thinned with 1 tbsp (15 ml) of water. Both provide a cooling, tangy contrast; use the same amount as yogurt and thin slightly to match the yogurt's consistency
fresh cilantro → fresh mint or a combination of mint and parsley. Cilantro is classic in North African food, but if you dislike it, mint offers a cool, aromatic complement; parsley adds body