Piri-piri chicken is a perfect dish for the slow cooker. A homemade spicy sauce cooks with chicken in this healthy version of an Portuguese classic.
Ok confession time – I have not been to Portugal. I don’t know anyone from there and I did not get this recipe from anyone I know. This is my best try at piri-piri. I make this frequently and it’s always a hit. This may not be a traditional piri-piri but it’s still dang good if I must say so myself. Plus it’s another trifecta recipe! Yup, this one too is paleo, whole30, and low-carb.
The sauce is light and healthy. It’s a lemon based sauce with some spicy…spices. This recipe has some heat to it. At least I find it on the spicy side. Don’t say I didn’t warn you. I know going in, it might not look like enough sauce because the chicken will not be fully submerged but trust me, it is.
Like most of my recipes you can use pretty much any cut of chicken whether it’s a whole chicken, legs, thighs, etc. Personally I think dark meat (legs or thighs) work best with this recipe. But that’s just me. White meat does work too. If you do use white meat, you will want to lower the cook time by an hour or so, otherwise your meat might over-cook.
While I did not do this, if you want your chicken to have crispy skin – once it’s done cooking, remove it from the slow cooker and broil it in your oven for a few minutes.Print
- 2 lbs chicken
- 1 small onion, sliced
- 1 lemon, sliced
- 1/4 cup lemon juice
- 2 garlic cloves, minced
- 2 tbsp white vinegar
- 1 tbsp oil
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp cayenne
- 1 tsp oregano
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 tsp pepper
- Place sliced onion in the bottom of the slow cooker. Add chicken on top.
- In a small bowl, mix together sauce ingredients. Pour sauce over chicken.
- Top with lemon slices.
- Cook HIGH 2-3 hours or LOW 4-6.
You can serve this chicken so many different ways. If you’re low-carb suggestions include over zoodles, riced or mashed cauliflower. If you’re paleo or whole30, this goes great with potatoes or sweet potatoes.
If you make this, I would love to hear if you find it spicy or not.