A spicy Portuguese chicken recipe adapted to your slow cooker
Submitted by Paulene Christie
Peri Peri Chicken
A spicy Portuguese chicken recipe adapted to your slow cooker
Serving: 6
Ingredients
- 1 kg skinless chicken thigh or breast fillets
- 1 tbsp olive oil
- 1 tbsp lightly dried chili (or 2 tbsp fresh chili)
- 1 tbsp fresh parsley, chopped
- 4 cloves garlic, minced
- 2 tsp minced ginger
- Juice of 1 lemon
- 1 tbsp paprika
- 1 tsp dried Oregano
- 1 tsp salt
- 1/2 tsp cracked black pepper
Instructions
- Lay chicken fillets in a non-metal tray or container with lid/cover
- Combine all other ingredients to form marinade
- Pour marinade over chicken and cover
- Marinate this chicken in fridge overnight if possible (or at least a few hours if not overnight)
- To cook, gently lift chicken fillets into slow cooker (marinade/herbs in place on chicken still if possible)
- Cook on low for 4hrs approx
- Peri Peri Chicken does have some spice to it - too hot for my 2yr old but my 8 and 12yr old both enjoyed it 🙂
Tried this recipe?Scroll Down To Share What You Think
Yummy! I do mine with drum sticks and always forget to marinate. The flavours are good. I must try marinating, when I remember.
With the perfect amount of spicy kick, and easy prep this is a winner 🙂
Very nice flavour but i really like my spice so will add extra chilli kick next time. I made the mistake of draining the juices with 30 min to go to flavour my boiled rice. Dried out the chicken a bit but a good lesson!!
This is amazing. Nice hit of heat and so easy to make!
Thanks Tara 🙂
AMAZING!! Love this and a hit with the family.. Only had 2 chicken breasts so halved the spices and there was still a good kick of heat to it. I saved the juice at the bottom of the dish and put it on the table for the family to add extra if they wished and that they did. Will definitely be making again.. Thank you.
Thanks Tania! 🙂
can i add potatoes and veggies to this?
I haven’t tried to but I would suggest keeping potato very small cut if you want it to cook through well in the time it has 🙂
Hi Paulene,
If I’m using 2kg of chicken, do I just double the cooking time? Thanks
It shouldn’t need any if at all extra time 🙂
Hi, this looks lovely yum. just wondering if there was a way to make more of a sauce of this recipe, without losing the essence or flavour of the recipe. ?
That won’t have the same sweetness but liquid to liquid volume would still work but won’t be same result taste wise 🙂
Well you could thicken the end cooking juices I guess and use that as more of a sauce 🙂 Over heat with some cornflour slurry
Can you do this with a defrosted turkey breast in slow cooker?
I haven’t tried that but it sounds good – let us know if you give it a go 🙂
Did this recipe for the first time and it definitely DIDNT disappoint. So full of flavour
I did change it up a bit. I used diced chicken instead of breast/thigh. I also marinated it for a few hours but will definitely be marinating it over night for extra flavour. Might add a bit more chilli in for a bigger kick next time as well.
Hubby went back for seconds and asked that it be a regular on the menu
Cooked this tonight & it won’t be the only time. It’s so good , with just the right amount of spice. We loved it.
Great dinner! Lovely flavour and a good spice level.
Served with a simple green salad.
Will definitely cook it again.
Thanks Nadine that’s lovely feedback! 🙂
Mmmm wow. Delicious. Loved the hot spice flavour & slight sweetness from the paprika.
Hard to believe it was that easy yet sensational!!
I put a thin layer of potatoes underneath & at the end I poured the juice over some stir-fried veggies.
You need to use the T-towel trick if you don’t want all that liquid.
It’s a winner for us🫶🏼
That’s some amazing feedback Margaret – thank you so much!!!