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3 Slow-Cooked Caribbean-Inspired Meals

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For a low-effort taste of the islands, try these Caribbean-inspired slow-cooker recipes. All can be easily prepared and will simmer deliciously in your Crock-Pot® 5-Quart Smart-Pot® Slow Cooker overnight, during a busy weekend or the workday - all depending on cook times, of course. And a bonus: these recipes will provide plenty of leftovers to tide you through the week.

1. Jerk Chicken

A little bit spice and a whole lot of savory, jerk chicken is the perfect mid-week meal. Serve this dish alongside a scoop of black beans for the ultimate Caribbean experience.

Ingredients:

  • 6 chicken thighs, bone and skin on
  • 3 green onions from tip to tail with root trimmed
  • 1/2 yellow onion
  • 1/2 jalapeno pepper, de-seeded and de-veined
  • 1/3 cup soy sauce
  • 1/4 cup distilled white vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 2 teaspoons thyme
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Directions

  1. Add chicken thighs to a large skillet, browning them on both sides for 3-5 minutes.
  2. Puree remaining ingredients until smooth in food processor.
  3. Add chicken to the slow cooker skin side up.
  4. Pour the sauce over the chicken.
  5. Cover and cook on LOW for 8 hours.
Jerk chicken.Add a bit of spice to your life with jerk chicken.

2. Caribbean Beef Stew

A unique take on a slow-cooker classic, this Caribbean beef stew is great on its own or over a bed of rice.

Ingredients:

  • 3 sprigs thyme
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon ground allspice
  • Salt and pepper to taste
  • 2 pounds beef stew
  • 1 pound Yukon gold potatoes, quartered
  • 5 medium carrots, peeled cut crosswise into 1/2 inch pieces
  • 1 1/2-inch piece ginger, peeled and finely chopped
  • 1 clove garlic, finely chopped
  • 2 teaspoons Worcestershire sauce
  • 1 14.5-ounce can diced tomatoes

Directions

  1. Strip leaves from 1 sprig of thyme.
  2. Combine thyme with flour and allspice, salt and pepper in bowl.
  3. Coat beef with the mixture.
  4. Combine remaining ingredients, except the tomatoes, into your Crock-Pot® 5-Quart Smart-Pot® Slow Cooker.
  5. Add the beef, reserving any seasoned flower in the bowl.
  6. Whisk Worcestershire sauce and 1/2 cup of water into the reserved seasoned flour
  7. Add mixture to slow cooker.
  8. Pour the tomatoes on top.
  9. Cover and cook on LOW for 7 hours or on HIGH for 4 hours.

3. Black Bean and Plantain Chili

This vegetarian-friendly recipe is perfect for warming you up on a chilly spring afternoon.

Ingredients:

  • 1 tablespoon oil of choice
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced or pressed
  • 4 cups or 2 x 19 oz cans cooked black beans, drained and rinsed
  • 4 large tomatoes, chopped (retain juices)
  • 1 tablespoon Ancho chili powder
  • 1.5 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 2 ripe plantains (yellow with lots of brown spots), peeled and cut into slices
  • Salt and pepper, to taste

Directions

  1. In a pan, heat oil and add the onions, sauteing until translucent, around 5 minutes.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the bell pepper, beans, tomatoes, chili powder, cumin and paprika.
  4. Pour into the slow cooker.
  5. Cover and cook on HIGH for 3.5 to 4 hours.
  6. Add plantains, and cover and cook on HIGH for an additional 30-60 minutes.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 

 

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