Since moving out of my parents' place (long ago), many hungry nights have been saved by my Crock-Pot® Slow Cooker! And to this day I love the luxury of throwing a bunch of ingredients inside and having them transform into a hot and ready meal when I get home from work. Everything consistently comes out so flavorful and satisfying! I remember when my first roommate made a delicious shredded chicken cola recipe that we enjoyed for a few days.
I'm excited to partner with Crock-Pot® to bring you this easy Mango Jerk Chicken with home-made seasoning using my trusty Crock-Pot® Slow Cooker! This recipe was inspired by those vibrant Caribbean flavors that I've been craving all Summer. Since I didn't get a chance to travel to the Tropics I decided to bring them to me. Be sure to check out the new Crock-Pot® website, featuring my recipe video here. There's also plenty of other recipe inspriations to keep you slow cooking all Fall!
Mango Jerk Chicken Recipe:
Prep Time: 15 minutes
Cook Time: 5 ½ hours
Serving size: 4 servings
Jamaican Jerk seasoning:
1 tbsp garlic powder
½ tbsp onion powder
1 tbsp brown sugar
2 tsp thyme
1 tsp parsley
1 tsp paprika
1 tsp allspice
¼ tsp cinnamon
½ tsp nutmeg
½ tsp curry powder
¼ tsp cayenne
¼ tsp dried chili pepper flakes
Mix all ingredients together in a bowl. Store in glass jar for future use.
To make Mango Jerk Chicken:
1 cup red onion, diced
1 red bell peppers, cut into strips
1 mango, cut into small chunks
Handful of cilantro pieces
4 chicken breasts (about 1 ½ pounds)
3 tbsp chicken broth
2 tsp Jamaican jerk seasoning
1 tbsp cornstarch
¼ cup cold water
1) In the Crock-Pot® Slow Cooker pot add chicken breast and season with salt and pepper to taste. Sprinkle with 2 tsp of Jamaican jerk seasoning all over chicken.
2) Pour 3 tbsp of chicken broth over the chicken then add red onions, red bell peppers, mango chunks, and torn cilantro sprigs directly on top.
3) Set Crock-Pot® Slow Cooker on low setting for 5 hours.
4) Combine cornstarch and cold water in a small bowl to make a slurry.
5) Pour slurry into the Crock-Pot® Slow Cooker and cover for an additional 30 minutes on high setting until sauce thickens.
6) Serve warm with white rice and steamed vegetables.
This post is sponsored by Crock-Pot® brand