Jaci’s Caribbean Chicken
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We know you’re going to love this creamy, dreamy pasta as much as we do. And so will your kiddos! Submitted by Amanda Stice
You’ll channel the islands with this jerk-infused dish, which is the optimum combination of spicy and sweet.
Used 6-quart slow cooker
- 4 Frozen Chicken Breasts
- 1 1/2 Cups Water
- 1 Bottle of Caribbean Jerk Marinade
- 1 small onion, sliced
- 1 (8 oz) Can Pineapple chunks, drained or half fresh chopped pineapple
Place chicken breasts, water, marinade, and onion in the slow cooker.
Cook on LOW 7â€“8 hours or on HIGH for 3â€“4 hours.
Add pineapple chunks in the last hour or wait until the end for a fresher taste.
Serve over rice or in a warm corn tortilla with lettuce and Pico de Gallo.
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