Description
This dump and go Instant Pot or Crockpot Caribbean chicken dish is easy, fast, healthy, and versatile. Serve it over rice, quinoa, couscous, or pasta.
Ingredients
Scale
- 3/4 cup water
- 1/4 cup Worcestershire sauce
- 3 Tbsp balsamic vinegar
- 2 pounds boneless, skinless chicken thighs, trimmed of fat
- 2 Tbsp dried onion
- 1 Tbsp dried parsley
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 1/2 Tbsp olive oil
- 1 Tbsp brown sugar
- 1/4 cup ketchup
- 1 Tbsp minced garlic
- 1 (14.5 oz) cans diced tomatoes
Instructions
Instant Pot Instructions:
- Add water, Worcestershire and balsamic vinegar to bottom of Instant Pot and then add in the rest of the ingredients. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Salt and pepper to taste. Serve chicken and juices over rice.
Slow Cooker Instructions:
- Add all ingredients into slow cooker.
- Cover and cook on low for 4-6 hours, or until chicken is tender. (All slow cookers cook differently)
- Stir well. Salt and pepper to taste. Serve chicken and juices over rice.
- Category: Chicken
- Method: Instant Pot or Slow Cooker