Updated: Jan 6, 2021
Slow Cooker Caribbean Chicken Super flavourful and Super Easy. Add some spice to your Sunday lunch by marinating the chicken, then use the juices to create a coconut gravy to either add the meat back to or serve over.
1 Medium onion
1Tbsp The Greedy Fox Caribbean Seasoning
25ml Coconut milk [ Use from milk below]
1 tbsp Soy Sauce or your gluten free alternative
A small bunch Coriander stalks
Juice of 1 lime
1 Green Chilli [If you like heat]
100ml Chicken stock
1 Whole Chicken around 1.5kg
200ml Coconut Milk
1 large or 2 small Carrots sliced
A White Onion, Sliced
1 Tbsp Corn Flour
Put all of the Caribbean paste ingredients into a blender and pulse until smooth. Season to taste.
Put a few tablespoons of the paste inside of the chicken and pour the rest over the top.
Pour the stock into the slow cooker add the carrot and onion and place the chicken on top tipping any left over paste into the slow cooker.
Cook on low for 6hrs
For a beautiful crispy skin pre heat the oven to 220deg and when you remove the chicken put it straight onto a roasting pan and roast for 15-20mins.
Add the flour to the coconut milk and mix well.
Remove the Chicken from the slow cooker.
Add the coconut milk to the slow cooker and mix well turn the slow cooker to high.
Cook for 20mins.