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Crock Pot Caribbean Chicken and Rice Dinner Bowls

February 25, 2015

Hip, hip, hooray for crock pots!  This meal was quick and easy, definitely delicious enough to blog about; and, it was a tremendous hit with everyone in the family!!!  Better yet, we had enough left-over of the meat to use for tacos the next day!  Kevin’s version of “Green Mountain Gringo Salsa Caribbean Chicken” from bon appetit, August 2011 is brought to you by Kevin’s crew/backers.

1 16 oz. jar medium salsa or picante sauce

1 8 oz. can crushed pineapple, juice included

1 tsp. fresh lemon juice

1 tsp. fresh lime juice

2 pkg (about 5) boneless, skinless chicken thighs

2 tbsp Caribbean seasoning

1/4 c. fresh cilantro

8 oz freshly grated Medium Cheddar Cheese

2 (5.4 oz) pkg. Knorr Mexican Rice (Rice and Pasta Blend with Bell Pepper and Mexican Seasonings)

Directions:  Sprinkle Caribbean seasoning on chicken.  Place in crock pot.  Mix together salsa, pineapple, and lemon and lime juices.  Pour over chicken.  Cook for 6-8 hours.  Make rice according to package directions.  Scoop one serving of rice into a bowl.  Add a generous helping of cooked chicken.  Top with cheese and cilantro.  Repeat to make about 4 servings.  Use leftovers for soft tacos on corn or flour tortillas.



From → Chicken, crock pot

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