Ingredients:

  • 1 kg (2.2 lbs) boneless, skinless chicken breasts
  • 120ml (½ cup) Peri-Peri sauce
  • 60ml (¼ cup) olive oil
  • 2 tbsp lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: 1-2 red chilies, finely chopped

Instructions:

  1. In a small bowl, whisk together the Peri-Peri sauce, olive oil, lemon juice, minced garlic, smoked paprika, oregano, cayenne pepper, salt, and pepper. Add chopped chilies (if using).
  2. Place the chicken breasts in the slow cooker. Pour the Peri-Peri marinade over the chicken, ensuring each breast is well coated. Use a fork to pierce the chicken a few times, allowing the marinade to penetrate.
  3. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
  4. Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Shred the chicken with two forks. Return the shredded chicken to the slow cooker to soak up the remaining sauce.
  5. Serve immediately as desired.