Slow Cooker Peri Peri Chicken

Our easy slow cooker peri peri chicken thighs recipe is so delicious. The best Portuguese chicken with peri peri sauce + other seasonings, this can make it as spicy (or mild) as you would like to serve for dinner on top of a bed of rice.

Ok so if you haven’t had this Portuguese-African dish yet you are in for a real treat, and this one is so easy. I love it when I can throw everything into a pot in the morning and when we are ready to eat it is tender, juicy and full of flavor with little effort on my part.

If you have been following my food blog for any length of time you know how obsessed I have been with easy Crockpot recipes. When I create one that my whole family loves, and costs me around 20 bucks it is a real win. This one is just that!!

Reason why this Boneless Skinless Chicken Thighs Crockpot recipe is so simple to throw together is you start with a bottled sauce. It has all the heat you will need and the flavors that are traditional to this wonderful dish. I add more to it to bring it from delish to WOW, and some sliced onions are a nice touch for added texture as well. Let’s talk about exactly what you need. 😉

Ingredient Notes

You are going to want to use boneless skinless chicken thighs to make this, ideally. It is best served shredded at the end so the meat can really soak up the flavors in the sauce and seasonings which is easier to do with this cut.

Can you use chicken breasts?

Of course you can tweak this from it’s traditional form by using breasts (medium in size). I will say that dark meat is more tender and offers more flavor than white meat though, just saying. SO yes you can substitute one for the other and follow the same directions but it isn’t suggested.

You will want some peri peri sauce. Typically there may be 1-2 brands at the store or you can find this popular sauce called Nando’s online as well if you would prefer that specific one.

I like adding an onion, sliced, into the mix. I typically will buy yellow but white works too. The thicker you slice them the more they will hold their shape and not disintegrate.

As far as seasonings go I start with minced garlic, paprika, brown sugar to add sweetness and a balance of some lemon juice to add a bit of a zing. And let’s throw in some salt and pepper too shall we.

Is peri peri chicken spicy?

Yes traditionally this is made and served spicy, with quite a bit of heat. BUT since you are making it yourself at home this can easily be adjusted to your preferences (which we love).

How Long to Cook Peri Peri Chicken in Slow Cooker

I think the perfect timing and temperature is to use the low setting for about 5 hours. I like to shred the meat at the end which means I cook just a tad longer. If you wanted to keep the thighs whole you could get away with 30 minutes less or so. With that said there is a range. Bone in may take another 1/2 hour while small pieces may be done at hour 4.

Can you cook on high?

Yes, technically the answer is that you can but I don’t recommend it. You will dry out the meat cooking faster and the outside pieces touching the sides of the pot will get more well done than the center pieces. The key to using this pot is sloooooow cooking, thus it’s name but it can be done in half the cook time vs. low.

How do you know when it is done?

Like I said, I like to shred my meat so that is how I determine that they are done (when they shred easily). If you use two forks to pull the meat apart and it is tough at all, it needs more time. It should literally fall apart when divided this way, with no effort at all. If left whole they should be slightly shriveled and white in the center when cut.

How to Serve Peri Peri Chicken

I have served this many ways but over a bed of our green chile rice has been a favorite for everybody. Of course you can just use white or brown but this one adds to the overall flavor, adding just a bit more spiciness for your tastebuds. Some like it as is in a bowl with a side of naan or pita bread to scoop it up too!