Crockpot Jamaican Jerk Chicken with Potatoes and Carrots

Every time I make this dish, I am instantly transcended back to the white beaches and turquoise lapping waves of Jamaica. In 2011 when my husband and I traveled to Ocho Rios where we snorkeled, wind surfed, and swam from sun up to sun down. In these dark and cold winter days I could use a beach right about now, and in the absence of trip booked, a crock pot will have to do the trick. Ever since that trip my husband and I have been hooked on jerk chicken. This recipe is extremely simple, addictive, and as always, gluten free.

Crock pot Jamaican Jerk Chicken with Potatoes and Carrots

Ingredients:

4 organic chicken breasts

3 large baking potatoes cut into cubes

4 carrots cut into 1 inch sections

2 tbs. Island Spice Jerk Seasoning Product of Jamaica

1 tsp. garlic salt

16 oz organic chicken broth

Directions:

Place chicken at the bottom of the crock pot and layer potatoes, carrots, seasoning and chicken over the top. Place crock pot on a 6-10 hour setting depending on your timeline for the meal. With 1 hour remaining for cook time you may choose to break chicken apart for a “pulled chicken” meal, or leave the chicken in tact and serve as a half or whole piece.

Enjoy, and make your day great!

Amanda

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About runningyourbody

I am a Doctor of Physical Therapy (DPT), Certified Pilates instructor, and runner with celiac disease. I am passionate about educating people on running, pilates, and women’s health topics. I am trained in the treatment of pelvic floor dysfunction, as well as pre and post partum impairments. In my free time I can be found anywhere outside. I enjoy training for races with friends, cooking gluten free meals, and traveling with my husband. My goal is to share information with you in a lighthearted and enjoyable forum. I am always contributing fun and interesting posts on my blog. Feel free to check it out @ https://runningyourbody.wordpress.com/
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