I’ve had this recipe saved for a while. I am all about easy crockpot meals. It doesn’t take more than five minutes to prepare the sauce. I only used a pound of chicken tenders. They were done in about 6 hours on low.
I made the huge mistake of not following the directions to wear gloves while cutting the habanero pepper. I figured I’d save a pair of gloves since I was just cutting one tiny pepper. I scrubbed my hands for a while afterwards. An hour later, I rubbed my eye– ouch! I won’t make that mistake again! Anyway, I used the entire pepper and it made this chicken pretty hot; I wished I’d just used half of it. After tasting it, I added some brown sugar to try to balance it out a bit. I’m so glad I added it! I also added salt, cinnamon and thyme but didn’t measure any of them out. So, this recipe was sort of a trial and error but ended up good in the end!
Crockpot Jerk Chicken
- 1 large onion, cut into 8 pieces
- 1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger
- 1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves)
- 1/2 teaspoon ground allspice
- 2 tablespoons dry mustard
- 1 teaspoon freshly ground black pepper
- 2 tablespoons red wine or balsamic vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, crushed and minced
- 3 to 4 pounds chicken tenders
Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.
Place chicken in a 3 1/2- to 5-quart slow cooker and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).
Last weekend, my mother in law bought a mojo flavored rotisserie chicken at the grocery store. Scott and I really liked the flavors in it so I started searching for a recipe that I could make myself. I found this marinade recipe. I marinated chicken thighs and strips overnight and then roasted them at 425 degrees. It really tasted nothing like the chicken that we had last week. And it didn’t have as much flavor as I expected it to after marinating for so many hours. But, it was still pretty good. I had to add a bit more salt to it after it was cooked. I am interested in trying this again with fish.
Mojo Chicken Marinade
6 cloves garlic, coarsely chopped
1/2 cup minced yellow onion
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/2 teaspoon ground cumin
1 teaspoon dried oregano flakes
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/4 cup chopped cilantro
1 teaspoon hot pepper sauce (e.g. Tabasco™) (optional)
1 cup olive oil
Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.
From: All Recipes
I recently tried Asian Zing wings at Buffalo Wild Wings. I really liked them and decided to try to make a similar wing sauce at home so we don’t have to wait until $0.40 wing nights to have it. These were really good. Scott and I both liked them so much that I made them two nights in a row.
I broiled some wings so that they would get crispy on the outside and then tossed them in this sauce, which had been heated on the stove. This was enough to coat 12 wing sections.
Asian Zing Wing Sauce
1/2 cup sweet chili sauce
1/8 cup low sodium soy sauce
1 teaspoon crushed ginger
1 garlic clove, crushed or minced
1/2 teaspoon crushed red pepper flakes
Combine all ingredients and mix well. Heat and toss with cooked wings.
This is one of my favorite crockpot meals. This chicken practically shreds itself and is great with rice or in tacos. There are various recipes for it and this is how I make it.
Crockpot Salsa Chicken
- 3 large chicken breasts
- one can fiesta corn
- one packet low sodium taco seasoning
- one jar salsa
- two tablespoons fresh cilantro
Combine all ingredients, except for the cilantro, in crockpot and mix well. Cook on low for about 8 hours or until tender. Sprinkle cilantro over chicken.
This marinade has become a favorite in my house. It has a wonderful sweet and spicy flavor. I make it all the time when I want to grill or bake chicken. For me, it is a great “last minute” marinade because I always have these ingredients on hand. I have used it on chicken legs, breasts, wings and breast tenders.
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup brown sugar
1 tsp dry Italian dressing mix
1 tsp Jamaican Jerk seasoning
1 tsp cinnamon
2 tsp garlic powder or minced garlic
Combine all ingredients and pour over chicken. Cover and marinate for 6 hours or longer.
1 teaspoon olive oil
1/2 sweet onion, diced
2 cooked chicken breasts, diced or shredded
1 can (28 ounces) petite diced tomatoes, undrained
1 can (14.25 ounces) white and yellow corn, drained
2 tablespoons chili seasoning mix (recipe below)
Chili Seasoning Mix
2 tablespoons chili powder
1 teaspoon season salt
1 teaspoon onion powder
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
Cook onions in olive oil over medium heat for about four minutes. Add chicken and allow it to warm up for a minute. Stir in tomatoes, corn and chili seasoning mix. Bring to a boil and cover. Reduce heat and simmer on low for 30 minutes.