Crock Pot Caribbean Chicken Recipes

Steps:

• Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

Steps:

• In a 4- or 5-qt. slow cooker, combine first 5 ingredients. In a small bowl, stir together tomatoes, hoisin sauce and hot pepper sauce. Pour tomato mixture over chicken mixture. Cook, covered, on low until chicken is tender, 3-4 hours. Remove meat. When cool enough to handle, shred with 2 forks; return to slow cooker. Heat through., To serve, divide mixture evenly among tortillas. Top with coleslaw and chopped peanuts.

Steps:

• In a skillet, brown the chicken in oil over medium-high heat.
• Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.
• 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.
• 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.
• Stir in the coconut milk and cook for an additional 30 minutes on low.

Steps:

• Put onions, garlic, ginger and pimentos in crock pot.
• Arrange chicken pieces on top.
• Sprinkle with nutmeg.
• Mix lime juice, rum and red pepper flakes.
• Pour mixture over chicken.
• Cook on low for 6 1/2 to 7 hours.
• If a thick sauce is desired: Remove chicken and keep warm.
• Mix cornstarch with 2 T water and blend into a liquid.
• Add cornstarch mixture to crock pot.
• Cover and cook on high for about 10 minutes, stirring 2 or 3 times.
• Season with salt to taste.
• If desired, toast almonds in frying pan under medium heat.
• Pour sauce over chicken.
• Sprinkle with almonds.
• Serve over rice.

Steps:

• Season the chicken pieces with seasoning salt or regular salt and pepper.
• Brown both sides in oil and butter in a skillet; transfer to the crock pot along with the chopped tomatoes and potatoes.
• In the same skillet saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft (about 4 minutes).
• Stir in the chicken broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
• Pour the broth/veggie mixture over the chicken and potatoes.
• Cover crock pot and cook on high heat for about 3-4 hours (adding in the coconut milk and season with salt and pepper the last 40 minutes of cooking).

Steps:

• Mix the meat with all the above ingredients except the thyme in a.
• large pot to coat. Ensure the meat is thoroughly mixed and covered.
• Place the mixture in the crock pot, add the snipped thyme.
• Cook on high 1 hour, reduce to low and cook for 5-6 hours or until tender and juices run clear.