Tzatziki Chicken & Harissa Spiced Rice

Grate the garlic cloves and add to the slow cooker along with the chicken breast, olive oil, dried oregano, salt, black pepper, honey, onion powder, and black pepper. Toss to coat evenly. Cover and cook on high for 2–3 hours or low for 3–4 hours until the chicken is tender and fully cooked.

While the chicken cooks, prepare the tzatziki sauce. Grate and de-seed the cucumber, squeeze out water using a cloth, and combine with 0% Greek yogurt, light sour cream, olive oil, salt, chopped chives, lemon juice, dill, black pepper, and garlic powder in a bowl. Mix well until smooth and creamy.

While the chicken is cooking, grate the garlic cloves and mix in a bowl along with the harissa and tomato paste. Heat oil in a pan, fry garlic/harissa/tomato paste for 5 mins. Add jasmine rice and toss to mix. Pour chicken bone broth, salt, and oregano into the pot. Bring to boil, then cover and reduce heat to low for ~20–25 minutes. Let sit 10 minutes then fluff.

Once the chicken is done, shred it directly in the slow cooker using two forks. Create a cornstarch slurry by mixing equal parts cornstarch and water (3 Tbsp each). Add the slurry to the slow cooker and stir well. Mix the prepared tzatziki sauce with the chicken, stir until coated. Divide rice and chicken into 8 servings.