Slow Cooker Caribbean Curried Chicken
This slow cooker Caribbean curried chicken is an easy Caribbean chicken recipe featuring the best curried chicken thighs simmered in a zesty marinade for a quick, flavorful meal.
Ingredients
- 1 tablespoon Madras curry powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 8 boneless skinless chicken thighs about 4 ounces each
- 1 medium onion thinly sliced
- 1-1/2 cups Goya mojo criollo marinade well shaken
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- Optional Hot cooked rice, green onions, and fresh cilantro leaves
Instructions
- Combine curry powder, garlic powder, and pepper in a small bowl. Sprinkle the mixture evenly over the chicken thighs, pressing gently to help the spices adhere.
- Place the seasoned chicken in a 3-quart slow cooker. Add the sliced onions on top.
- Carefully pour the marinade along the sides of the slow cooker, avoiding pouring directly over the chicken to preserve the spice coating.
- Cover and cook on low for 4-6 hours, or until the chicken reaches an internal temperature of 1706F.
- Transfer the chicken to a plate and keep warm. Reserve the cooking juices.
- In a large saucepan, heat the canola oil over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth.
- Gradually whisk in the reserved cooking juices. Bring the mixture to a boil, stirring constantly, and cook until thickened, about 1-2 minutes.
- Reduce the heat to low, return the chicken to the saucepan, and simmer for 5 minutes to let the flavors meld.
- Serve hot with cooked rice, garnished with chopped green onions and cilantro, if desired.