Nandos Peri Peri Chicken Slow Cooker

Slow Cooker Piri Piri Chicken

This is so handy for busy families who don't have the time to stand over the cooker to make dinner. All you have to do is season the chicken, cut up a few veg then pop it all into the slow cooker or oven and forget about it till you are ready to eat.

The sauce is optional.

Leave the cayenne pepper and chilli out if you don't want it spicy, though it's not piri piri without the spices added, it is still delicious.

5/5
2

4 – 6

20 Minutes Prep. 4 Hours Cook

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Ingredients

Allergens : Gluten & Lactose Free

Whole Chicken – 1.2 – 1.6 kg

Paprika or Smoked Paprika – 1 tbsp

Cayenne Pepper – 1 tsp (2 or 3 if you like is spicey)

Ground Gineger (leave out if you like it mild) – 1 tsp

Dried Oregano – 1 tsp

Green Cardamom Pods (crushed) – 4

Cinnamon Powder – 1/2 tsp

Chilli Powder or flakes – 1 or 2 tsp depending on hot you want it

Brown Sugar – 2 tbsp

Carrots – 4-6 peeled and roughly cut

Onion – 2 peeled and halved

Celery Sticks – 2 Roughly Cut

Bay Leaves (optional) – 2

Sea Salt (optional) – 1 tsp

IF MAKING THE SAUCE

Chicken Stock Cube – 1

English mustard – 1 tsp

Tin Chopped Tomatoes – 1 (400g)

Tomato Ketchup – 4 tbsp

Instructions

*Please note, this recipe is only gluten free if you purchase gluten free spices.

GETTING READY

You will need – 1 slow cooker or deep casserole dish with a lid, 1 vegetable chopping board (green), 1 sharp knife, 1 vegetable peeler, 1 small pot, 1 sieve, 1 wooden spoon or ladle and 1 small bowl (soup bowl will do)

Place all the prepared vegetables in the bottom of the slow cooker or casserole dish.

Remove the chicken from the packaging and place on top of the veggies.

Mix the rest of the ingredients together in the small bowl.

Rub these into the chicken ensuring you coat every part of it really well.

Place back on top of the veg ensuring it is not sitting on the bottom. Cover and cook in the slow cooker on low for 4-6 hours depending on the size of the chicken.

If using a casserole dish, preheat your oven to 150c then cover the dish with the lid or tin foil and cook for 2-3 hours.

Remove the chicken from the slow cooker or dish and place on a plate or baking tray, the place in the oven for 10 – 15 minutes to brown and crisp the top.

Add the cooking juices and vegetables you cooked the chicken on to a medium pot then add the chopped tomatoes and blend with a stick blender or add to a food processor and blend.

Pass this though a sieve, use a wooden spoon or ladle to push it through. You won't get it all through, discard what any left in the sieve.

Place it all back into the pot then add the ketchup, mustard and stock cube, put on to simmer for 10 minutes. Taste to ensure you are happy and serve with the chicken.

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