EASY SHREDDED HARRISA CHICKEN

Slow Cooker Directions:

1. Season the chicken with the cumin, garlic powder, pinch of salt, and pepper.
2. Place chicken in a slow cooker, pour the harissa over the chicken, and cover. Cook on HIGH for 2 hours or LOW 4 hours.
3. Remove chicken from the slow cooker and shred with two forks.

Pressure Cooker Directions:

1. Season the chicken with the cumin, garlic powder, pinch of salt, and pepper.
2. Place chicken in the pressure cooker, pour the harissa over the chicken and cook high pressure 20 minutes. Quick or natural release then shred with two forks. If using frozen chicken breasts, cook 25 minutes.