Jerk Chicken in a Crockpot

I just got back from a birthday vacation and I'm totally inspired by Caribbean food. This is why I love to travel. I love tasting FOOD! Since I've started to feel more confident with my cooking skills, one of my favorite hobbies is trying to copy fabulous meals I've had somewhere else. That's a gift that gets recreated every time! Way more lasting than tiki masks cluttering the mantle!

Most recipes I found for jerk chicken marinate the chicken. I just got home, have to work, I can't be bothered to make a marinade then cook it later. I just want to set it and forget it. Enter the trusty crockpot.

Here's the ingredients going into the crockpot this morning. Diced onions, red bell pepper, some chicken stock, and Jamaican jerk seasoning.



I cut 2 large chicken breasts into 8 pieces and layered them on the bottom of the crockpot. 2 cups of chicken broth, the onions, bell pepper, and 1 tbsp of the seasoning go in the pot, mon.



Set on high for 1 hour on fast boil, then set on low for the rest of the day. Pot of rice is made in my rice cooker. Now I work, clean dishes, unpack, pick up the cats, etc.

It's chow time! No fancy plating this time, just food in a bowl. Scoop of rice, scoop of chicken.



And that's as easy as a healthy, home cooked meal!

It's delicious and oh so tender, but not quite a replica of the jerk chicken I had in the Bahamas. I'll have to continue to practice! I think they might have used coconut milk. Or was it a tomato base? I'll try both ways, next time.