Caribbean Jerk Chicken
1 whole chicken
2 t. celtic sea salt
2 shakes each of Sea Vege seasonings
1 lg red onion
1 bunch green onions dash of nutmeg
½ t. cinnamon 2 T butter & coconut oil
2 t. dried thyme 2 t. apple cider vinegar
Mix red onion, seasonings, green onion, butter, oil and vinegar in the food processor until it forms a paste. Squeeze the lime of chicken and rub in. Rub the seasoning paste over the chicken and and put in the crock pot. Make sure you put some butter or coconut oil on the bottom of the crock pot to prevent sticking. Cook on Low for 7 – 8 hours.
(taken from www.wellnessmama.com but adapted to crock pot use)
Now if you have another smaller crock pot or a triple crock pot like I got for Christmas last year…you can make some side dishes to go with your chicken, or you can add cubed potatoes and carrots in the pot like the beef roast.
Roasted Cabbage and Potatoes – Crock pot
1 small head of cabbage
12-14 colorful baby potatoes
10-12 whole cloves of garlic
1/4 cup olive oil
2 T balsamic vinegar
1 t kosher salt
1/2 t black pepper
Wash the vegetables, cut potatoes into 1 inch chunks (I didn’t peel them), cut cabbage into wedges–don’t worry about separating the leaves, throw veggies into the crockpot with the whole garlic cloves,add olive oil, salt, pepper, and balsamic vinegar. Toss to coat thouroughly. DO NOT ADD WATER. Cook on high for 3 hours or low for 4-6. The vegetables are done when the potatoes reach desired tenderness. The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls. That’s okay–it tastes good!
(Taken from www.crockpot365.blogspot.com)
After your delicious supper, put the bones back into the crock pot with 1 onion, 2 carrots, 2 stalks of celery; all cut up, and 2 – 3 quarts of water. Let simmer all night on Low, in the morning you can strain out the broth, cool and freeze for other recipes.
Tomorrow ~ Sausage & Broccoli Soup