Crock Pot Caribbean Chicken in Rum
Transport your taste buds to the tropics with this succulent Crock Pot Caribbean Chicken in Rum, a perfect blend of sweet, savory, and spiced flavors. This slow-cooked dish combines tender, juicy chicken thighs with vibrant red bell peppers, tangy pineapple chunks, and a creamy coconut milk base infused with dark rum and aromatic allspice. A hint of lime juice and a sprinkle of thyme bring a bright, zesty finish to this island-inspired creation. The recipe’s simplicity shines, with just 15 minutes of prep time before the crock pot works its magic, making it an effortless yet exotic meal option. Serve over fluffy steamed rice or alongside golden fried plantains for a complete Caribbean experience, and don’t forget the fresh cilantro garnish for a burst of color and freshness. Whether you're after a taste of the tropics or an easy dinner with a twist, this dish is sure to delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs, boneless and skinless
- 1 piece Onion, medium, finely chopped
- 3 cloves Garlic cloves, minced
- 1 piece Bell pepper, red, diced
- 1 cup Pineapple chunks, canned (reserve juice)
- 0.25 cup Rum, dark
- 1 cup Coconut milk, unsweetened
- 1 teaspoon Ground allspice
- 1 teaspoon Paprika
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Olive oil
- 2 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat olive oil in a skillet over medium heat. Sear the chicken thighs for 2-3 minutes on each side until lightly browned. Remove and set aside.
In the same skillet, sauté the chopped onion and minced garlic for 2 minutes until fragrant. Add the diced red bell pepper and cook for another minute.
Transfer the sautéed vegetables to the crock pot.
Add the browned chicken thighs to the crock pot, placing them on top of the vegetables.
In a small bowl, mix the coconut milk, rum, reserved pineapple juice (approximately 1/4 cup), lime juice, allspice, paprika, thyme, salt, and black pepper. Stir to combine.
Pour the mixture over the chicken and vegetables in the crock pot.
Add the pineapple chunks on top, spreading them evenly.
Cover the crock pot with the lid and cook on low for 6 hours, or until the chicken is tender and the flavors are well combined.
Once cooked, give everything a gentle stir. Taste and adjust seasoning if needed.
Serve the chicken and sauce over steamed rice or with a side of fried plantains. Garnish with freshly chopped cilantro, if desired.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 39.2 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2351 mg | 50% | |
*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.
