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Slow Cooker Nigerian Chicken

Course Dinner, Main Dish
Cuisine Nigerian
Prep Time 10 minutes
Cook Time 4 hours
Total Time 8 hours 10 minutes
Servings 8
Author Sonja Sarr

Ingredients

  • 3 lbs. chicken thighs can leave the skins on with bones
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced (or 1/2 teaspoon garlic powder), or to taste
  • 1 medium green bell pepper stemmed, seeded, and chopped
  • 1 pepper of choice seeded, and diced (I used jalapeño pepper)
  • 2-14.5 ounce cans of diced tomatoes or 4 cups of raw tomatoes, diced
  • 1/2 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon yellow curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon thyme
  • 2 cup broth or water
  • zest of 1 lime 
  • salt and pepper to taste

Instructions

  1. Optional, in 2 tablespoons of olive oil, brown thighs in cast iron skillet on medium heat, cooking 7 minutes on one side, and 3 minutes on the other. Salt and pepper, and then place chicken in a slow cooker.
  2. Optional, if you have time, sauté the onions and bell pepper in 2 tablespoons of olive oil in a cast iron skillet on medium heat until the onions start to brown. Add minced garlic in the last 90 seconds or until just fragrant. Place contents of skillet in slow cooker. The onion mixture can be added to the slow cooker anytime doing cooking: beginning, middle or end. Beginning is best to blend flavors, but feel no guilt if you add it at the end. It will still bring a depth of flavor to your slow cooker meals. If you don't have the time, you can omit the sautéing and throw the olive oil, onions, bell pepper and garlic uncooked. 
  3. Place all ingredients in a 5 quart (or larger) slow cooker, and cook on low 6-8 hours or on high for 3-4 hours, or until chicken is falling apart. 
  4. Serve on a bed of rice, or quinoa, and enjoy!