This recipe is for those days when you don’t feel like doing much preparation. You can get it all ready the night before and put the chicken in a covered bowl in the refrigerator until you are ready to throw it into the slow cooker. If you are really pressed for time in your house, then make up jars of spice mixes and store them in canning jars .
It has a little kick to it and you can either kick up the heat or lower it depending on taste. I like to take a spicy dish and pair it with something less spicy, like basmati and wild rice.
~Slow Cooker Sticky Chicken~
- 2tsp (10mL) salt
- 1tsp(5mL) paprika
- 1tsp(5mL) cayenne
- 1tsp(5mL) onion powder
- 1tsp(5mL) thyme
- 1tsp(5mL) white pepper
- 1/2 tsp(2mL) garlic powder
- 1/2 tsp(2mL) black pepper
- 1 roasting chicken
- 1cup(250mL) chopped onion
Place all spices in bowl. Clean chicken and remove the skin and giblets. Pat dry inside out . Rub mixture inside and out . Refrigerate overnight or at least a few hours. Do not add any liquid. Cook on low 8-10 hours.
I love this recipe because it is very versatile. You can use pork or chicken , and the salsa can be made with papaya or pineapple. The salsa is also good with multigrain or blue corn tortilla chips, baked pita crackers or rice crackers. You will want to eat it with a spoon , but that would be just crazy !
~Cuban Style Chicken with mango Papaya Salsa~
- 1/3 cup (75mL) orange juice
- 2 1/2 tbsp (45 mL) lemon juice
- 12 cloves of garlic ( more or less on how you like it ) finely chopped
- 2 tsp(10mL) soy sauce
- 2tsp(10) black pepper ground
- 2tsp(10mL) oregano (more if using fresh)
- 1tsp(5mL) sea salt
- 6 bay leaves
- 1LB skinless chicken , you can use breast, or boneless thighs
Stir together the mojo ingredients, and add the chicken and marinate for at least 4 hours in the refrigerator covered or in a ziplock bag which is sitting in a bowl , in case of leaks.
Remove chicken from bag, and cook on barbeque, or indoor grill , until done 74°C (165°F) .
Serve with Mango Papaya Salsa
Mango Papaya Salsa
1/2 ripe papaya or 1/2 pinapple
1 medium ripe mango
1/2 red onion finely chopped
3 tbsp(45mL) lime juice
1/2 jalapeno pepper, seeded and minced
2 tbsp(30mL) fresh coriander chopped
Peel and seed the Papaya, and cut into small 1/4 inch pieces . Peel the mango and cut the fruit away from the pit by slicing the mango lengthwise along the flat side next to the seed. Cut the mango into small 1/4 inch pieces, put papaya and mango in a medium bowl and stir with the lime juice and onions, jalapeno, and salt and pepper to taste. Chill salsa for at least 1-2 hrs or even make ahead up to 24 hrs .