With tender meat easily pulling away from the bone and the skin crisped to perfection, this slow cooker Peri Peri Chicken is irresistibly delicious.

Preparing Peri Peri Chicken in your slow cooker is simple: mix 1 tbsp of dried oregano, the juice of 1 lemon, the juice from 2 limes, 1 tbsp of paprika, 1 tsp of mild chili powder, 2 tbsp of olive oil, and 3 crushed garlic cloves. Smother the chicken and corn in this mix, slow cook to perfection, then give it a quick oven bake for that must-have crispy finish.

Give this recipe a go and discover how easy it is to serve up a dish that’ll make you the talk of the town, all without breaking a sweat!

Jump to Recipe Print Recipe

Can I Use Chicken Parts Instead of a Whole Chicken?

Yes, you can use chicken parts like thighs, breasts, or drumsticks instead of a whole chicken. Adjust cooking times accordingly, as parts may cook faster than a whole chicken.

Can I Prepare This Recipe in Advance?

Yes, you can prepare the marinade and coat the chicken and corn the night before. Keep them in the refrigerator overnight to marinate, then proceed with cooking as directed the next day. This enhances the flavors and makes meal prep more manageable.

Slow Cooker Peri Peri Chicken Ingredients

• 1 tbsp of dried oregano
• Juice of 1 lemon
• Juice of 2 limes, plus 1 slice
• 1 tbsp of paprika
• 1 tsp of mild chilli powder
• 2 tbsp of olive oil
• 3 garlic cloves, crushed
• 1 whole chicken
• 5 corn on the cob
• 1 bay leaf
• Salt and pepper

How To Make Slow Cooker Peri Peri Chicken

1. Marinade Magic: In a large mixing bowl, whisk together the dried oregano, lemon juice, lime juice, paprika, chilli powder, olive oil, and crushed garlic. Season with salt and pepper according to your preference.
2. Coating Time: Add your whole chicken and corn on the cob to the bowl. Gently turn them in the marinade until they’re thoroughly coated.
3. Stuff and Arrange: Now for a little surprise – place a bay leaf and a slice of lime inside the chicken. This hidden treasure will infuse the meat with incredible aromas from the inside out. Carefully arrange both the chicken and the corn in your slow cooker, so everything will cook evenly.
4. Slow Cooking Wonder: Set your slow cooker on high for 4–5 hours or on low for a leisurely 8 hours.
5. Crisp Finale: After slow cooking, if your slow cooker pot can bravely face the heat, place it without the lid into a preheated oven at 200°C (392°F) for 10 minutes. If your slow cooker pot prefers to stay cool, simply transfer the chicken and corn to an ovenproof dish before popping them in the oven.

Recipe Tips

• Check Chicken Size: Getting the right size chicken is crucial. I found that a snug fit in the slow cooker means the heat circulates just right, cooking the chicken evenly without any part drying out. It’s a simple check but makes all the difference.
• Marinade Overnight: Trust me on this; letting the chicken and corn sit with those flavors overnight transforms the dish. It goes from delicious to ‘can’t stop eating’ level of amazing. Plus, it’s a real time-saver for the next day.
• Corn Placement: Depending on how you like your corn, its placement can change the outcome. I like mine a bit crisp, so on top it goes. But underneath works wonders for that melt-in-your-mouth texture. Experiment and see what you prefer!
• Crisping in the Oven: After slow cooking, that extra step of crisping the chicken in the oven? Game-changer. For an even bigger flavor punch, I tried broiling it for a couple of minutes. Just keep an eye on it; we don’t want a charcoal finish!

What if My Slow Cooker Doesn’t Have an Oven-safe Pot?

If your slow cooker pot isn’t oven-safe, transfer the chicken and corn to an ovenproof dish for the crisping step. This ensures you still achieve that desired crispy skin without damaging your cookware.

Recipe Variations

• Spicy Kick: You know me, always up for a bit more heat. Adding a fresh chili really fires up the dish. It’s not for the faint-hearted but definitely worth it if you’re looking to spice things up.
• Citrus Twist: Swapping lime juice for orange juice in the marinade brought out this sweet, tangy vibe that was unexpectedly refreshing. It’s a subtle change but adds a whole new dimension to the dish.
• Herb Refresh: Adding fresh cilantro brought this freshness that somehow made the whole dish feel lighter. It’s a small tweak with a big impact, especially if you’re serving this during the warmer months.
• Vegetarian Option: I know, replacing chicken in a chicken recipe sounds odd. But those portobello mushrooms soaked up the marinade beautifully and offered a hearty, satisfying alternative. It’s a great way to switch things up for vegetarian friends.

What To Serve With Peri Peri Chicken

Serve Peri Peri Chicken with coconut lime rice for a zesty side, crunchy corn riblets to complement the spiciness, creamy no mayo coleslaw for a refreshing contrast, potato wedges for a hearty addition, and macho peas for a pop of green and flavor. These sides balance the meal’s heat and offer a delightful variety of textures and tastes.

How To Store Peri Peri Chicken

In The Fridge:

Place the cooled Peri Peri Chicken in an airtight container and refrigerate for up to 3 days. Ensure it’s completely cool to avoid condensation, which can make the chicken soggy. For best freshness, keep it in the coldest part of the fridge.

In The Freezer:

Freezing is not recommended for this recipe. The texture of the corn and the crispiness of the chicken skin may suffer upon thawing, leading to a less desirable eating experience. Instead, enjoy it fresh or from the fridge.

How To Reheat Peri Peri Chicken

Reheat your Peri Peri Chicken by placing it in a preheated oven at 350°F for 10-15 minutes, or until thoroughly warmed. If the chicken seems dry, add a splash of water or chicken broth before reheating to keep it moist. Enjoy it as if it was freshly made, with all the flavors revived.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken And Chorizo Jambalaya
• Slow Cooker Pat’s Scouse
• Slow Cooker Chicken Balti