I’m trying to use my slow cooker more, so when I saw this recipe I thought I’d give it a try.  I had to make a few substitutions based on what I had on hand, but despite the change in the recipe, I was really pleased with the results.  Since I used chicken tenders instead of bone-in breasts and thighs, this cooked up really quickly.  But the chicken is super moist and has a great sauce.  Don’t be afraid of the jalapeño, the sauce is tangy, and flavorful with just the tiniest bit of heat.  If you want it spicy, leave the seeds in the jalapeño or use habanero chiles as the original recipe calls for.

I served this on a salad with romaine and spinach, mango, avocado and red pepper.  The sweet mango and creamy avocado are awesome compliments and the combo would be great in a wrap as well.  Make sure you add the cilantro and fresh lime juice, it adds a great fresh flavor and really brings out all the flavors in the chicken.

Slow Cooker Jerk Chicken

Serves 4

Adapted from Bakers Royale

• 2 large shallots, chopped
• 1/4 cup canola oil
• 1 jalapeño, chopped
• 1 inch fresh ginger, peeled and minced (easier if it’s frozen)
• 1 1/2 tsp molasses
• 3 garlic cloves, minced
• 1 Tbsp dried thyme
• 2 tsp allspice
• 1/4 tsp cardamom
• 1 tsp coarse salt
• 2 1/2 lbs chicken tenders
• cilantro and lime for serving

Combine the shallots, oil, jalapeño, ginger, molasses, garlic, thyme, allspice, cardamom and salt in a blender and blend until smooth.  Pour about 1/3 in the bottom of your slow cooker, place a layer of chicken tenders on top, add more sauce and then the remaining tenders, top with the rest of the sauce.  Cook on low for about 1 to 2 hours, or until chicken is cooked through.  Serve with chopped cilantro and lime.