I modified my Doro Wot recipe for the slow cooker! Obviously, it’s a bit American-ized, but retained some Ethiopian flair, and was super easy. Bonus: All 5 members of my family liked it! That doesn’t happen very often.
2T olive oil
1 large yellow onion, diced
2 six oz cans tomato paste
3c chicken broth
1T fresh garlic
1t black pepper
1T red pepper flakes (or 2t berbere*)
3-4 large chicken breasts
6 hard-boiled eggs (poked with fork)
Put it all in the slow cooker and cook on high 6 hours or low 8-10 hours, or until chicken is done. Shred chicken coarsely, stir, and let it all cook about 30 more minutes. Serve with Injera** if available, or with pita bread or naan.
*Berbere is a traditional Ethiopian spice. I haven’t used it yet, but have heard it’s awesome!
**Injera is Ethiopian Flat Bread. I tried to make it once and almost caught my kitchen on fire. I’ve read on other Ethiopian adoption blogs that it’s pretty hard to make in a US kitchen, but you can buy it online or at some multicultural stores.