Slow Cooker Berbere Chicken Stew

Slow Cooker Berbere Chicken Stew is the kind of crockpot comfort food that makes the kitchen smell wonderful long before dinner is ready. Chicken cooks slowly with sweet onions, garlic, ginger, and berbere seasoning until the sauce is deep, savory, and spoonable over rice.

Why Make This Recipe

This stew has plenty of character, but the slow cooker does most of the work. The onions soften into the sauce, the chicken stays tender, and the spices mellow as they cook instead of tasting sharp or dusty.

Berbere is an Ethiopian spice blend usually made with dried chiles and warm spices such as paprika, coriander, fenugreek, cardamom, and cinnamon. Blends vary, so start with a moderate amount and add more at the end if you want extra heat. You can read more about the blend and its place in Ethiopian cooking from Wikipedia’s berbere overview.

I use boneless, skinless chicken thighs here because they hold up beautifully during a long cook. For another cozy chicken dinner, you may also like Crockpot Marry Me Chicken or the stovetop Chicken Tikka Masala recipe.

How to Make Slow Cooker Berbere Chicken Stew

Ingredients:

• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 6 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely grated
• 3 tablespoons berbere seasoning, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 can, 14.5 ounces, diced tomatoes, undrained
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon honey
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh cilantro or parsley, for serving
• Cooked white rice, couscous, or flatbread, for serving

Directions:

1. Prep time is about 20 minutes, cook time is 4 to 5 hours on LOW or 2 1/2 to 3 hours on HIGH, and this recipe serves 6. Pat the chicken dry, then season it with the salt and black pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 8 to 10 minutes, stirring often, until they are soft and lightly golden. Don’t rush this step. Pale, crunchy onions will leave the finished stew tasting harsh.
3. Stir in the garlic, ginger, 2 tablespoons of the berbere, smoked paprika, and cumin. Cook for 60 seconds, just until the spices smell fragrant. Keep the heat moderate so the garlic doesn’t scorch.
4. Transfer the onion mixture to a 5- or 6-quart slow cooker. Pour in the diced tomatoes and their juices, chicken broth, tomato paste, and honey. Stir until the tomato paste is mostly blended.
5. Add the chicken and turn the pieces through the sauce. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours. The chicken is ready when it is tender and reaches at least 165°F in the thickest piece. The USDA’s chicken safety guidance is a useful reference for checking doneness.
6. Stir in the remaining 1 tablespoon berbere, butter, and lemon juice during the last 15 minutes of cooking. Taste the sauce. Add a pinch more salt, a little lemon, or another teaspoon of berbere if needed.
7. Let the stew rest uncovered for 10 minutes before serving. The sauce will thicken slightly, and the chicken will be easier to spoon over rice without sliding apart.

How to Serve Slow Cooker Berbere Chicken Stew

Serve the stew in shallow bowls over steamed white rice, brown rice, or couscous. The grains soak up the tomato-spice sauce, which is exactly what you want. Warm flatbread also works well for scooping, especially when the stew is thick rather than brothy.

Add chopped cilantro or parsley for a fresh finish. A spoonful of plain yogurt can cool the heat, while quick-pickled onions bring a sharp contrast. Keep the sides simple. Steamed greens, cucumber salad, or roasted carrots are enough.

For another slow-cooked dinner with a different direction, try One Pan Chicken Sausage and Potato Skillet when you want something hearty but less saucy.

How to Store Slow Cooker Berbere Chicken Stew

Cool the stew in shallow containers and refrigerate it within 2 hours. Store it in a sealed container for up to 4 days. When reheating, warm individual portions in the microwave or reheat the stew gently in a saucepan with a splash of broth if the sauce has thickened.

The stew also freezes well. Portion it with the rice stored separately, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat until steaming hot throughout. FoodSafety.gov offers practical guidance on safe refrigerator and freezer storage times.

Tips to Make Slow Cooker Berbere Chicken Stew

• Use chicken thighs instead of breast meat when possible. Breast meat can become dry if the slow cooker runs hot or the cooking time stretches.
• Slice the onions thinly and cook them before they go into the slow cooker. This small extra step gives the sauce sweetness and depth.
• Check your berbere before adding all three tablespoons. Some blends are pleasantly warm, while others are quite hot. Use 2 tablespoons for a milder stew.
• Don’t skip the lemon juice. It brightens the tomato sauce and keeps the butter from making the stew taste heavy.
• Keep the slow cooker covered while it cooks. Lifting the lid repeatedly lets heat escape and can add a surprising amount of time.
• For a thicker sauce, remove the lid for the final 20 minutes and let the stew stand for 10 minutes before serving.
• Cut the chicken into pieces of similar size so they finish at the same time. Large and small pieces together can lead to uneven texture.

Variation

For a slightly creamier version, stir in 1/2 cup unsweetened coconut milk during the last 20 minutes. It softens the heat and makes the sauce silky without hiding the berbere. You can also replace half of the chicken with drained chickpeas, though the chickpeas only need to warm through, so add them during the final hour.

Slow Cooker Berbere Chicken Stew

Chicken thighs cook slowly with sweet onions, garlic, ginger, tomatoes, and berbere seasoning until tender in a deep, savory sauce. Serve it over rice, couscous, or with warm flatbread.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Rest time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Ethiopian

Ingredients Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken thighs trimmed and cut into 2-inch pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 large yellow onions thinly sliced
• 6 cloves garlic finely chopped
• 1 tablespoon fresh ginger finely grated
• 3 tablespoons berbere seasoning divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 can diced tomatoes 14.5 ounces, undrained
• 1 cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon honey
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh cilantro or parsley chopped, for serving
• cooked white rice, couscous, or flatbread for serving

Method

 

1. Prep time is about 20 minutes, cook time is 4 to 5 hours on LOW or 2 1/2 to 3 hours on HIGH, and this recipe serves 6. Pat the chicken dry, then season it with the salt and black pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 8 to 10 minutes, stirring often, until they are soft and lightly golden. Don't rush this step. Pale, crunchy onions will leave the finished stew tasting harsh.
3. Stir in the garlic, ginger, 2 tablespoons of the berbere, smoked paprika, and cumin. Cook for 60 seconds, just until the spices smell fragrant. Keep the heat moderate so the garlic doesn't scorch.
4. Transfer the onion mixture to a 5- or 6-quart slow cooker. Pour in the diced tomatoes and their juices, chicken broth, tomato paste, and honey. Stir until the tomato paste is mostly blended.
5. Add the chicken and turn the pieces through the sauce. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours. The chicken is ready when it is tender and reaches at least 165°F in the thickest piece.
6. Stir in the remaining 1 tablespoon berbere, butter, and lemon juice during the last 15 minutes of cooking. Taste the sauce. Add a pinch more salt, a little lemon, or another teaspoon of berbere if needed.
7. Let the stew rest uncovered for 10 minutes before serving. The sauce will thicken slightly, and the chicken will be easier to spoon over rice without sliding apart.

Notes

Use chicken thighs when possible because they hold up well during slow cooking. Cook the sliced onions before adding them to the slow cooker for more sweetness and depth. Check the heat of the berbere; use 2 tablespoons for a milder stew. Keep the slow cooker covered while cooking, and don't skip the lemon juice. For a thicker sauce, remove the lid for the final 20 minutes and let the stew stand for 10 minutes before serving. Cool leftovers in shallow containers and refrigerate within 2 hours; store for up to 4 days or freeze for up to 3 months.

FAQs

Can I make this stew without berbere seasoning?

You can make a useful substitute with 1 tablespoon paprika, 1/2 teaspoon cayenne, 1/2 teaspoon ground coriander, 1/4 teaspoon cumin, and a pinch each of cinnamon and cardamom. It won’t taste exactly the same, but it will give the stew warmth and gentle heat.

Can I use chicken breasts in the slow cooker?

Yes, but cut them into large pieces and use the shorter end of the cooking time. Start checking them after 2 1/2 hours on LOW. Remove them as soon as they reach 165°F so they don’t dry out.

Why is my slow cooker chicken stew watery?

Slow cookers hold in moisture, and vegetables release more as they soften. Let the finished stew stand uncovered for 10 minutes, or simmer the sauce in a saucepan for 5 to 8 minutes. A tablespoon of tomato paste can also help tighten it.

Conclusion

This berbere chicken stew brings a warm, slow-cooked feel to an ordinary weeknight. Set out rice, flatbread, and something cool on the side, then let everyone spoon up as much of the rich onion sauce as they like.