Crock Pot Caribbean Chicken And Potatoes Recipes

EASY CROCK POT CHICKEN AND POTATOES

Steps:

• Spread out your peeled and sliced potatoes in the bottom of your 6 quart slow cooker.
• Sprinkle potatoes with half of all your spices.
• Place your chicken on top of everything.
• Sprinkle remaining spices on top of your chicken.
• Cover and cook on low for 4-6 hours or high for 2-3 hours, turning your insert halfway through if your slow cooker does not cook evenly.

CROCK POT CARIBBEAN CHICKEN AND POTATOES

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).

SLOW COOKER PARMESAN CHICKEN THIGHS AND POTATOES

Steps:

• Season chicken with basil, oregano, rosemary, salt, and pepper.
• Melt butter in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 2 to 3 minutes per side. Drain excess fat and set chicken aside.
• Place potatoes in a 6-quart slow cooker. Stir in olive oil, garlic, and thyme, then season with salt and pepper. Add chicken in an even layer over top.
• Cover and cook until potatoes are tender and chicken is no longer pink at the bone and the juices run clear, 7 to 8 hours on Low or 3 to 4 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Serve immediately, sprinkled with Parmesan cheese and garnished with parsley.

SLOW-COOKER CHEESY CHICKEN & POTATOES

Steps:

• Place peppers in slow cooker sprayed with cooking spray; top with potatoes. Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and remaining thighs. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Use slotted spoon to transfer chicken and vegetables to platter; cover to keep warm. Set slow cooker on HIGH heat. Add VELVEETA and Worcestershire sauce to reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until VELVEETA is completely melted and sauce is well blended. Spoon over chicken and vegetables; top with parsley.

SLOW-COOKED CARIBBEAN POT ROAST

Steps:

• Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low until beef and vegetables are tender, 6-8 hours.