From the book "How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat up the Bedroom Instead of the Kitchen: by Rebecca Field Jager which addresses the stressful problem of spending nights in the kitchen cooking after long days at the office.
| 3 | lbs. | chicken pieces (mixture of dark and white meat) |
| 1 | tbsp. | oil |
| 4 | potatoes, cubed | |
| 3 | tomatoes, chopped | |
| 1 | onion, chopped | |
| 1 | green pepper, chopped | |
| 1 | clove | garlic, minced |
| 1 | tbsp. | brown sugar |
| 1 | tsp. | ground ginger |
| 1 | tsp. | pepper |
| 1/4 | tsp. | cayenne |
| 1/4 | tsp. | dried thyme |
| 1/4 | tsp. | salt |
| 1/2 | cup | chicken broth |
| 1 1/2 | cups | coconut milk |
To reduce the fat, remove the skin from the dark meat. In a skillet, brown the chicken in oil over medium-high heat.
Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.
Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.
Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir in the coconut milk and cook for an additional 30 minutes on low. Serves 4
Tip: This is a relatively mild version of Caribbean Chicken, so if you'd like to spice it up, double or triple the cayenne.