Crockpot Peruvian Chicken with Green Sauce

Peruvian Chicken with Green sauce

This was easy and tasty. The recipe originally calls for it to be baked in an oven for over an hour. This would probably create an amazing crispy and juicy chicken…Ain’t nobody got time for that. This cooks just fine in a crockpot and its tender awesome. If you want crispy I’m sure it can go under the broiler for a few minutes too.

I got this from:

Time: 8 slow cooker hours and about 20 minutes for prep (night before). The green sauce takes about 5 minutes or less.

Effort Level: Medium-ish. If you do the crockpot it’s less effort. An immersion blender is nice to have for the sauce so you don’t have to get out the big blender.

Amount: Depends on how big your chicken is! 2-4 servings


For the marinade and chicken:

  • 1 whole chicken – no guts and stuff
  • 3 Tbsp olive oil
  • 1 Tbsp lime juice
  • 2 tsp minced garlic
  • 1/2 tsp onion powder
  • 1/2 Tbsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 1 Tbsp ground paprika
  • 1 Tbsp ground cumin

For the green sauce: (I didn’t use cilantro. I upped the jalapeno count.)

  • 2 (or more) jalapenos, seeded or unseeded depending on your spice tolerance
  • 2 cloves of garlic
  • 3/4 cup fresh cilantro
  • 2 Tbsp olive oil
  • 1/3 cup mayonnaise
  • 1 Tbsp white vinegar
  • 1/2 tsp kosher salt
  • 1 Tbsp lime juice


  1. Combine all of the marinade ingredients in a blender or use an immersion blender to create a smooth paste.
  2. Rub the paste all over the inside and outside of the chicken.
    1. Place in a crockpot on low for 8 hours (or high for 4-6)
    2. OR place in a 400F oven for 70 minutes or until the internal temperature of the meat reads 165F.
  4. To make the green sauce, combine all the ingredients in a blender or use an immersion blender to blend until smooth.
  5. Serve the green sauce over the chicken and ENJOY!







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