Caribbean Chicken (Crock Pot) Recipe

Makes 4 servings

high protein! Fairly low carbs.

Ingredients

2	pounds of chicken, boneless (mixture of dark and white meat)
1	tbsp. oil
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

Directions

1. To reduce the fat, remove the skin from the dark meat. In a skillet, brown the chicken in oil over medium-high heat.
   
2. Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.
   
3. 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.
   
4. 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.
   
5. Tip: This is a relatively mild version of Caribbean Chicken, so if you'd like to spice it up, double or triple the cayenne.

Read more: http://caloriecount.about.com/caribbean-chicken-crock-pot-recipe-r441553#ixzz0z4iUKbq9