Ethiopian Spiced Slow Cooked Chicken


Almost too tender to pick up with a fork, this chicken makes even the most avid vegetarian’s mouth water.

The secret is this stuff…



I got mine from my parents but it is also available here or at Surfas! It’s a delicious, slightly spicy blend of ground herbs that taste great sprinkled on roasted veggies, as a rub for this chicken or just about anything else!

Just a couple things before we start… I have taken to marinating and/or cooking chicken in beer. According to my in house taste tester, it makes for super tender chicken and has a really nice flavor. Apparently, beer has enzymes in it that break down the tougher fibers that some meats have. Fun fact huh? So now you have an excuse to crack open a beer while you’re cooking. You have to for the sake of the meat!
Also, for those of you who do not have the oh so amazing Ethiopian Berbere pictured above, it is just a mix of the following:

Black Pepper
Birdseye Chili
Himalayan Pink Salt

I’m not giving away their secret, I promise! That info is all on their website. They do keep the amounts under wraps, though, so I can’t help you there.

If you want flavorful, juicy chicken that can be tossed in with just about anything and takes almost zero effort, you have found your answer my friends.


Ethiopian Spiced Slow Cooked Chicken

Makes about 2 servings

1 chicken breast
1 beer (Budweiser in my case… half to drink, half to cook with 🙂 )
1 tablespoon Ethiopian Berbere
1 tablespoon olive oil
1 tablespoon butter, cubed (optional)
juice of half a lime
2 garlic cloves, thinly sliced
¼ small red onion, roughly chopped
Salt and pepper

After allowing the chicken to thaw, pour about a third of the olive oil on it and massage the Ethiopian spice really well all over it before placing it in your slow cooker.

If you’re using the butter place it right on top of the chicken then add the rest of the olive oil, lime juice and beer. The chicken should be completely covered. Toss in the garlic, onion, salt and pepper and then turn the cooker on low and allow it to sit for at least 2 hours. If you use more than 1 or 2 chicken breasts, you should probably cook it for longer. After about 45 minutes to an hour, use a fork to flip the chicken over before allowing it to cook the rest of the time. When it’s ready, it should basically fall off your fork when you go to take it out.

Tip: Try taking it out and shredding it a little and then letting it sit in the juices from the crock pot for a little while longer without any heat for even more flavor!