Crock Pot Caribbean Chicken |
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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 4 |
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A wonderful blend of flavours and so easy to put together and let cook all day. I always cook it on low for 6-8 hours. Don't forget to add the coconut milk during the last 30 minutes of cooking. Ingredients:
3 lbs chicken pieces |
1 tablespoon oil |
4 potatoes, cubed |
3 tomatoes, chopped |
1 onion, chopped |
1 green pepper, chopped |
1 garlic clove, minced |
1 tablespoon brown sugar |
1 teaspoon ground ginger |
1 teaspoon pepper |
1/4 teaspoon cayenne |
1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/2 cup chicken broth |
1 1/2 cups coconut milk |
Directions:
1. In a skillet, brown the chicken in oil over medium-high heat.
2. Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.
3. Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.
4. Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
5. Stir in the coconut milk and cook for an additional 30 minutes on low.
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