Caribbean food is not only served under the sun. Sometimes, your taste buds are craving the sweet and savory taste of the islands but your only option is a crockpot. That’s ok! Here are three recipes that will bring the taste of the Caribbean to your crock pot!
Jerk chicken is the perfect midweek meal. Serve this dish alongside a scoop of black beans for the ultimate Caribbean experience. Ingredients include 6 chicken thighs, 3 green onions from tip to tail with root trimmed, 1/2 yellow onion, 1/2 jalapeno pepper, de-seeded and deveined, 1/3 cup soy sauce, 1/4 cup distilled white vinegar, 2 tablespoons vegetable oil, and spices to your choosing. Add chicken thighs to a large skillet, browning them on both sides for 3-5 minutes. Puree remaining ingredients until smooth in food processor. Add chicken to the slow cooker skin side up. Pour the sauce over the chicken. Cover and cook on low for 8 hours. The final step is to enjoy!
Caribbean Pot Roast
For this savory recipe, you will need two pounds of your favorite roast. Next, 1 sweet potato, peeled and cubed, 1 medium onion, quartered then sliced 2-4 large carrots, peeled and cut into 1.5″ pieces 1 large stalk celery, cut into 1.5″ pieces and 1 package of Savory Pot Roast Crock-Pot Seasoning Mix, 9 ounces orange marmalade, 1 tsp. soy sauce, 1 tsp. cumin. Place your sweet potatoes in the bottom of your crock. Place your roast on top of that. Surround it with the carrots and celery. Top it all with the onions. In a bowl, mix together the seasoning mix, orange marmalade, soy sauce, and cumin. You may cook on low for 8-10 hours or high for 4-5. Next step, enjoy!
Caribbean Chicken and Potatoes
Genius Kitchen provides a great recipe for Caribbean chicken and potatoes. You will need 3 pounds of chicken pieces, 2 tablespoons oil, 2 tablespoons butter, 2 large onions, chopped, 1 large green pepper, 1-2 teaspoon dried chili pepper flakes, 1 teaspoon ginger powder, 1⁄4-1⁄2 teaspoon cayenne pepper, 4 russet potatoes, cut into large cubes, 3 large tomatoes, chopped, 3⁄4 cup chicken broth, 1 1⁄2 cups coconut milk. 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 crockpot and cook on high heat for about 3-4 hours. You can find the full recipe here.