Crock Pot Caribbean Chicken and Potatoes
Transform your dinner routine with this vibrant and flavor-packed Crock Pot Caribbean Chicken and Potatoes recipe! Tender, spiced chicken thighs are slow-cooked to perfection alongside Yukon gold potatoes, sweet pineapple chunks, and a medley of aromatic vegetables, all bathed in a creamy coconut milk sauce infused with curry, fresh ginger, and a hint of lime. The caramelized sweetness of brown sugar and the umami notes of soy sauce bring balance to this tropical-inspired dish. This fuss-free, one-pot meal is ideal for busy weeknights and perfect for pairing with steamed rice or crusty bread. With just 20 minutes of prep and the magic of slow cooking, you'll create a dish that feels like a mini Caribbean vacation in every bite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 4 medium Potatoes (Yukon gold or red potatoes)
- 1 large Red bell pepper
- 1 medium White onion
- 3 large Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 400 ml Coconut milk
- 240 ml Chicken broth
- 1 cup Pineapple chunks (fresh or canned, drained)
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 teaspoons Curry powder
- 1 teaspoon Paprika
- 1 teaspoon Ground allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons (chopped) Fresh cilantro (optional, for garnish)
Instructions
Peel the potatoes and cut them into medium-sized chunks. Set aside.
Core and slice the red bell pepper into strips. Slice the onion thinly. Mince the garlic cloves and grate the ginger.
In a small bowl, combine the curry powder, paprika, ground allspice, salt, and black pepper.
Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until they are golden brown. Remove from heat and set aside.
In the crock pot, layer the potatoes on the bottom, followed by the bell pepper, onion, garlic, and ginger.
Add the seared chicken thighs on top of the vegetables.
In a medium bowl, whisk together the coconut milk, chicken broth, lime juice, soy sauce, and brown sugar. Pour this mixture over the chicken and vegetables in the crock pot.
Add the pineapple chunks on top, ensuring they are evenly distributed.
Cover the crock pot with its lid and set it to low heat. Cook for 6 hours, or until the chicken is tender and the potatoes are fork-soft.
Before serving, taste the sauce and adjust the seasoning with additional salt or lime juice if needed.
Serve hot, garnished with freshly chopped cilantro if desired. Pair with steamed rice or warm bread for a complete meal.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 77.1 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 310 mg | 24% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5700 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
