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Slow-cooker piri piri-inspired chicken recipe

Slow-cooker piri piri-inspired chicken recipe

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Created by The Tesco Real Food team

Cooking your chicken in a slow-cooker is an easy, hands-off method that guarantees a juicy result. We've rubbed a piri piri-inspired spice blend on the chicken before cooking alongside corn on the cob. Serve with chips and slaw for a delicious feast. See method

Ingredients

  • 1½ tbsp smoked paprika
  • 1 lime, zested and juiced
  • 1 tbsp light brown soft sugar
  • 1 tsp garlic powder
  • 1 tsp onion granules
  • 15g fresh coriander, finely chopped
  • 1 tbsp vegetable oil
  • 1 large whole chicken
  • 1 red onion, quartered
  • 1 garlic bulb, halved widthways
  • 6 corn on the cobettes

To serve

  • 600g piri piri skin-on fries

For the filling

  • 4 tbsp light mayonnaise
  • 1 tbsp sriracha
  • 1 small garlic clove, finely crushed
  • 300g pack crunchy coleslaw mix
  • 15g fresh coriander, finely chopped
  • 1 red chilli, thinly sliced
  • 1 lime, cut into wedges
1 of your 5 a day; high in protein, low saturated fat

Each serving contains

  • Energy

    2255kj
    536kcal     27%

  • Fat

    18g 26%

  • Saturates

    3g 14%

  • Sugars

    11g 12%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 37.6g Protein 52.1g Fibre 6.3g

Method

  1. Preheat your slow-cooker to your desired setting. 
  2. Mix 1 tbsp paprika, the lime zest and juice, sugar, garlic powder, onion granules, coriander and oil together until evenly combined. Rub the marinade all over the chicken skin and inside the cavity. Fill the cavity with the onion and garlic. 
  3. Place the cobettes in the bottom of the slow-cooker and top with the chicken, breast-side up. Sprinkle the remaining paprika over the chicken skin. Cover with the slow-cooker lid and cook on high for 3-4 hrs, or on low for 5-6 hrs until the meat is opaque and falling off the bone and the juices run clear from the thickest part of the bird. It should read a minimum of 74°C on a meat thermometer. Baste the chicken with the cooking juices every hour, if possible. 
  4. Preheat the oven to gas 7, 220°C, fan 200°C. Cook the fries to the pack instructions. 
  5. Mix the mayonnaise, sriracha and garlic together until evenly combined. 
  6. Carve the chicken, spoon over some of the cooking juices and scatter with the coriander and chilli. Serve alongside the fries, slaw, spicy mayonnaise and slow-cooker sweetcorn with lime wedges for squeezing over.

Tip: Marinate the chicken for up to 24 hrs covered in the fridge for a greater depth of flavour. For a golden skin, place the cooked chicken under a hot grill for 5-10 mins until golden.

Freezing and defrosting guidelines

Any leftover chicken meat can be frozen in an airtight container for up to 3 months. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Slow-cooker chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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