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Peri-Peri Chicken (Slow-Cooker Version)

I'm going to do two of these. One will be in the slow-cooker and the other will be with wings. I also managed to somehow lose most of my photos of this process.


  • 2 Yellow Onions

  • 1 Lemon

  • Chicken Broth (1/4 cup + 1/4 cup)

  • 1 Red Bell Pepper, chopped

  • 3 TBPS Minced Garlic

  • 1 TBSP Minced Ginger

  • 1 TBSP Smoked Paprika

  • 1 tsp Cayenne Pepper

  • Salt

  • 2 TBSP Olive Oil

  • 1 whole Chicken, butchered to 2 leg quarters, 2 wings, 2 breasts


  1. Chop 1 Onion and place in a blender or food processer. Add 1/4 cup Chicken Broth, Bell Pepper, Garlic, Ginger, Paprika, Cayenne, and a little Salt to taste. Puree until smooth. Move 1/4 cup of this sauce to a separate bowl and whisk in the Olive Oil and cover and refrigerate.

  2. Slice the other Onion and Lemon into thick, round slices and cover the bottom of the slow-cooker. Add the Chicken. Cover the chicken with the sauce from the blender. Pour the other 1/4 cup of Broth into the blender and run it long enough to pick up the remaining sauce. Pour that over the chicken.

  3. Set the slow-cooker for HIGH for a 3 hour cook, or to LOW for a 6 hour cook. It is done when the chicken reached 165°F.

  4. Place oven rack in top position and set oven to BROIL. Transfer the chicken to a baking sheet, leave the sauce in the slow-cooker for now. Brush on the sauce with oil from the bowl in your fridge. Broil until the chicken starts to brown.

  5. Pour the sauce from the slow-cooker into a pan and bring to boil. Reduce to simmer and let reduce. Add all the spices you want to make extra sauce for your dish. We served ours over rice with green beans.

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