Jaci’s Caribbean Chicken
Buffalo Chicken Dip #2 - A delicious and easy to make recipe.
This is great on top of shredded lettuce with cheese and sour cream as a taco salad, or filling for tacos, burritos, or on top of nachos for an after school...
Frozen chicken corn taquitos, Cream of mushroom, Diced tomatoes, Green chiles, Sour cream, and Shredded "mexican blend" cheese
You’ll channel the islands with this jerk-infused dish, which is the optimum combination of spicy and sweet.
Used 6-quart slow cooker
- 4 Frozen Chicken Breasts
- 1 1/2 Cups Water
- 1 Bottle of Caribbean Jerk Marinade
- 1 small onion, sliced
- 1 (8 oz) Can Pineapple chunks, drained or half fresh chopped pineapple
Place chicken breasts, water, marinade, and onion in the slow cooker.
Cook on LOW 7â€“8 hours or on HIGH for 3â€“4 hours.
Add pineapple chunks in the last hour or wait until the end for a fresher taste.
Serve over rice or in a warm corn tortilla with lettuce and Pico de Gallo.
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