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Slow cooker jerk chicken thighs with Caribbean slaw

Spicy, sweet, succulent – and simple to prepare

By , 22 May 2017

(56 votes)

Slow cooker jerk chicken thighs with Caribbean slaw
  • Prep: 10 Mins
    Cook: 6 Hours

  • Serves: 6

Nutritional Info
Each 448g serving contains
  • Energy

    2249KJ

    538KCAL

    27%
  • Fat

    13.4g

    low

    19%
  • Saturates

    2.2g

    low

    11%
  • Sugars

    10.8g

    low

    12%
  • Salt

    0.85g

    low

    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
  • 515g Butcher’s Selection British Chicken Boneless Thigh Fillets
  • 2tbsp Asda Jerk Seasoning
  • 1tbsp tomato purée
  • 1 red onion, sliced
  • 2 cloves garlic, crushed
  • 1 green pepper, deseeded and diced
  • 1 mango, peeled and cut into 1cm pieces
  • 300g Grower’s Selection Sweet & Crunchy Coleslaw Kit
  • 2 spring onions, finely chopped
  • 2tbsp cashew nuts, chopped
  • 2tbsp mint leaves
  • Juice 1 lime
  • 450g white rice
  • Red chilli, to serve
Method
  • Put the chicken, jerk seasoning, tomato purée, onion, garlic, pepper and mango in the slow cooker and mix together until well combined. Add 250ml water and cook on the highest setting for 6 hrs until
    the chicken is cooked through and tender

  • About 20 mins before the chicken is ready, cook the rice according to the pack instructions.

  • Just before serving, mix together the coleslaw kit, spring onions, cashew nuts, mint and lime juice. Serve the chicken with the slaw and the rice, garnished with red chilli.