This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Don't Be a Jerk Slow Cooker Chicken
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- #85528
Throw chicken, onion, garlic, and a habanero pepper with a host of spices in the slow cooker. This is one jerk everyone will love.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 large onion, cut in chunks
1 teaspoon ground ginger
1 habanero pepper, seeded
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons red wine or balsamic vinegar
2 tablespoons soy sauce
2 cloves garlic, chopped
8 chicken legs and thighs
directions
Combine the onion, ginger, habanero, allspice, mustard, black pepper, thyme, vinegar, soy sauce, and garlic in a food processor. Process until blended.
Place the chicken in the crock pot. Pour the onion mixture evenly over the chicken, stirring to coat it on all sides.
Cover the crock pot and cook on low for 4-6 hours or until the chicken is cooked through.
If desired, place the chicken on a rimmed baking sheet and place under the oven broiler for 5-7 minutes, turning as needed, until browned.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
244 calories, 10 grams fat, 5 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
August 18, 2016
With all that mustard powder, this wasn't smelling all that delicious while it was cooking. But I was pleasantly surprised come meal time. The chicken was infused with an interesting blend of flavors that were not overpowering. The "sauce" starts out really as more of a paste. It slips off the chicken pieces pretty easily, but then settles to the bottom and becomes more of a liquid sauce. Just be sure to keep turning and giving each piece equal time bathing in the shallow sauce for best flavor. So probably not a leave-it-and-forget-it crock pot recipe.