pen rainbow

Tuesday, October 8, 2013

Tuesday's Cupboard—Slow Cooker Caribbean Chicken

Another delicious supper for your crock pot!

Casual, delicious & easy!

Caribbean Jerk Chicken


•  2 bunches green onions, cleaned & chopped
•  2 — 7 oz. cans of diced mild chiles
•  4 T. cider vinegar
•  4 T. honey
•  2 T. olive oil
•  2 T. Caribbean jerk seasoning
•  2 tsp. kosher salt
•  2.5 lbs. boneless, skinless chicken breasts, rinsed & patted dry, then cut into 2" chunks

Make It!

1.  Place cut-up chicken & chopped green onions in the crockpot

2.  In a large glass measuring cup, mix together chiles, cider vinegar, honey, olive oil, jerk seasoning & salt.  Pour the mixture over the chicken & green onions.  Stir to coat chicken & onions with the sauce.

3.    Cook on high for 3 to 4 hours or on low for 5 to 6 hours until the chicken is fork-tender.

4.  Serve over hot, long-grain Basmati or jasmine rice.  I cook mine in a rice steamer, then add 2 to 3 T. of real butter; season with kosher salt & freshly ground gourmet mix pepper.  

Available at Safeway

Honey & cider vinegar balance sweet & savory flavors

Use 2 cans of mild green chiles

Be sure to rinse & pat dry the chicken

A fantastic blend of Caribbean flavors!