One woman's adventures in cooking for her Dutch-American family.

Wednesday, July 18, 2012

Crock Pot Jerk Chicken (the good one!)

I've been busy unpacking and working on projects in our new house, so my posts have been more frequent on our other blog. But, I always get requests for this crock pot jerk chicken, which is a gazillion times better than the recipe I posted on here ages ago.

This recipe, served with Island rice and curry broccoli, is one of my favorite go-to recipes. Best of all, it doesn't take a lot of time or energy to prepare.

Crock Pot Jerk Chicken
Adapted from: The Whole Gang

  • 1 large onion, cut into chunks 1.5 pounds chicken 
  • ½ cup water 
  • ¼ cup apple cider (optional) 
  • 1 T ground allspice 
  • 1 T ground nutmeg 
  • 1 T thyme 
  • 1 T Sea Salt or kosher salt 
  • 1 T black pepper 
  • 1 tsp onion powder 
  • 1 tsp smoked paprika 
  • 1 tsp minced garlic 
  • ½ – 1 tsp cayenne pepper (optional) 
  • 1 TB whole allspice 
  • 2-4 bay leaves 
  1. Chop your onion and mix together your spices. 
  2. Layer half of the onion on the bottom of the crockpot. 
  3. Rub down the chicken with the seasonings and place in the crockpot. 
  4. Place a couple of bay leaves and remaining onions and spices on top. 
  5. Very carefully pour in the liquid along the side so it doesn't wash off the rub on the chicken. 
  6. Put the lid on and cook on low for 6 hours or high for 4 hours. 
The curry broccoli recipe I follow is based on this recipe from Mel's Kitchen Cafe, simply substituting broccoli for cauliflower. Although, I must admit that the curry cauliflower popcorn is quite tasty, too!

Eet smakelijk!

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