Crock Pot Caribbean Chicken And Potatoes

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 3 lbs chicken pieces
• salt and pepper
• 2 tablespoons oil
• 2 tablespoons butter
• 2 large onions, chopped
• 1 -2 tablespoon minced garlic
• 1 large green bell pepper, seeded and chopped
• 1 teaspoon dried thyme
• 1 -2 teaspoon dried chili pepper flakes (use only if you prefer extreme spicy)
• 1 tablespoon brown sugar
• 1 teaspoon ginger powder (can use more)
• 1/4-1/2 teaspoon cayenne pepper (or to taste)
• 4 russet potatoes, cut into large cubes (about 1-1/2-inch)
• 3 large tomatoes, chopped (or use a 28-ounce can of diced tomatoes, drained)
• 3/4 cup chicken broth
• 1 1/2 cups coconut milk

Recipe

• 1 season the chicken pieces with seasoning salt or regular salt and pepper.
• 2 brown both sides in oil and butter in a skillet; transfer to the crock pot along with the chopped tomatoes and potatoes.
• 3 in the same skillet saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft (about 4 minutes).
• 4 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.
• 5 pour the broth/veggie mixture over the chicken and potatoes.
• 6 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).