Slow Cooker Jerk Chicken Sandwiches with Cucumber-Mango Salsa
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 684kcal
Ingredients
For the chicken:
- 1 lb. chicken
- 8 oz. jerk marinade or use homemade
- 3-4 whole wheat rolls for serving
For the homemade marinade:
- ¼ yellow onion
- ¼ jalapeño pepper seeds removed
- 3 Tbs. soy sauce
- 2 Tbs. distilled white vinegar
- 1 Tbs. olive oil
- ½ Tbs. brown sugar
- 1 tsp. thyme
- ⅛ tsp. ground cloves
- ⅛ tsp. ground nutmeg
- ⅛ tsp. ground allspice
For the cucumber-mango salsa:
- 1 small cucumber
- 1 small mango
- ½-1 Tbs. lime juice
- salt and pepper to taste
Instructions
For the chicken:
- Add the chicken to the slow cooker.
- Pour jerk marinade over chicken. Cook on high for 3-4 hours or low for 6-7 hours.
- When chicken is cooked, remove to a cutting board and shred.
- If you want it extra spicy, stir 1-2 Tbs. of the remaining marinade into the shredded chicken.
- Serve shredded chicken on rolls, topped with cucumber mango salsa.
For the homemade marinade:
- Blend all ingredients up in a food processor.
- Puree until smooth.
For the cucumber-mango salsa:
- Peel and dice the mango.
- Dice the cucumber.
- Toss together with lime juice and salt and pepper to taste.
- Refrigerate until ready to serve.
Nutrition
Calories: 684kcal | Carbohydrates: 61g | Protein: 40g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 2750mg | Potassium: 680mg | Fiber: 4g | Sugar: 35g | Vitamin A: 957IU | Vitamin C: 31mg | Calcium: 90mg | Iron: 4mg