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Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, jerk chicken breast in the crockpot with vegetables. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Jerk Chicken Breast in the Crockpot with Vegetables is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Jerk Chicken Breast in the Crockpot with Vegetables is something which I’ve loved my entire life. They’re nice and they look fantastic.
Healthy Meal for your family with a few steps using lots of vegetables and split chicken breasts in crock pot / slow cooker. Breasts In Crockpot Recipes on Yummly Easy Slow-cooker Chicken Tacos, Crock Pot Mango Chicken Tacos family Favorite, Slow Cooker Blackberry-bbq Pulled Chicken. boneless skinless chicken breasts, pepper, peach salsa, cumin.
To begin with this recipe, we have to prepare a few ingredients. You can have jerk chicken breast in the crockpot with vegetables using 7 ingredients and 8 steps. Here is how you can achieve it.
Ingredients of Jerk Chicken Breast in the Crockpot with Vegetables:
- Take 3 boneless chicken breasts
- Prepare 1 teaspoon dried jerk seasoning blend
- Get 2 tablespoons butter
- Prepare 1/4 cup soy sauce
- Make ready 2 tablespoons molasses
- Get 1 small clove garlic, minced
- Get 1 pinch finely diced habanero pepper, seeds removed (or more if you like spicy)
If you have time, brown whole chicken thighs in a small amount of vegetable oil over medium-high heat. With only one bone running through the middle of. Use your slow cooker to make creamy crockpot chicken and vegetables. If the chicken is whole, cut into serving pieces such as breasts, wings, and legs.
To Make Jerk Chicken Breast in the Crockpot with Vegetables:
- For Chicken: - 3 boneless skinless chicken breast - 1 teaspoon dried jerk seasoning blend - 2 tablespoons butter
- For sauce: - ¼ cup soy sauce - 2 tablespoons molasses - 1 tablespoon olive oil - 1 teaspoon dried jerk seasoning blend - 1 small clove garlic, minced - 1 pinch finely diced habanero pepper, seeds removed (or more if you like spicy)
- Melt butter in skillet over medium high heat (closer to high).
- Season both sides of chicken with a little seasoning and place in hot pan.
- Sear on each side for 2-3 minutes until lightly browned. - Transfer to slow cooker
- In small bowl whisk together sauce ingredients. - Pour over chicken.
- Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked. - Add vegetables at 4 hour mark.
- NOTES: - I cooked this on high in my 3.5 quart slow cooker for 5 hours. - - Be very careful when dicing habanero not to get juices on your skin (wear gloves if needed). It is very spicy so use only a little pinch unless you enjoy spicier flavors.
If you are using skinless chicken, skip the browning step. Stir the sour cream mixture into the sauce in the crockpot and turn the heat to high. Remove the chicken breasts from the crock pot and shred and pull the meat from the bones as well as the skin. Discard the bones and skin and place all of the shredded meat into individual freezer bags or containers until such time as it is needed for recipes. Place the onion slices in the bottom of the crock pot/slow cooker.
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