Slow Cooker Jerk Chicken Sandwiches with Cucumber-Mango Salsa
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 659kcal
Ingredients
For the chicken:
- 2 lbs. chicken
- 16 oz. jerk marinade or use homemade marinade
- 6-8 whole wheat rolls for serving
For the homemade marinade:
- ½ yellow onion
- ½ jalapeño pepper seeds removed
- ⅓ cup soy sauce
- ¼ cup distilled white vinegar
- 2 Tbs. olive oil
- 1 Tbs. brown sugar
- 2 tsp. thyme
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- ¼ tsp. ground allspice
For the cucumber-mango salsa:
- 1 cucumber
- 1 mango
- 1-2 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.
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.
- Refrigerate until ready to serve.
- Toss together with lime juice and salt and pepper to taste.
- If you want it extra spicy, stir 2-4 Tbs. of the remaining marinade into the shredded chicken.
- Serve shredded chicken on rolls, topped with cucumber mango salsa.
Nutrition
Calories: 659kcal | Carbohydrates: 55g | Protein: 39g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 2463mg | Potassium: 565mg | Fiber: 3g | Sugar: 31g | Vitamin A: 636IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 4mg