Slow Cooker Caribbean Chicken with Pineapple Coleslaw

5 from 1 vote

Slow Cooker Caribbean Chicken with Pineapple Coleslaw

Slow Cooker Caribbean Chicken is an easy weeknight meal that is also great for a crowd. Barbecue chicken is spiced with Caribbean spices including all spice, molasses, ginger, coriander, nutmeg, and orange. Topped with a tropical pineapple coleslaw and you'll be taken straight to the beach!

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 475kcal

Author: Taylor Ellingson

Equipment

Slow Cooker

Ingredients

For the Caribbean Chicken:

1 red onion, sliced
2 lbs boneless skinless chicken breasts
2 cups BBQ sauce
2 tablespoon molasses
2 tablespoon fresh orange juice
1 teaspoon ginger
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon coriander

For the Pineapple Coleslaw:

14 ounces coleslaw mix
1 jalapeno, stem, seeds, and white parts removed, and diced
1 cup canned diced pineapple
¼ cup diced green onions
½ cup plain Greek yogurt
¼ cup mayonnaise
3 tablespoon pineapple juice (from the can of pineapple)
1 tbsp apple cider vinegar
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Add the sliced onion to the bottom of the slow cooker and top with chicken breasts.
In a medium bowl, whisk together the BBQ sauce, molasses, orange juice, ginger, allspice, nutmeg, and coriander. Pour mixture over the chicken breasts.
Cook on high for 4 hours or on low for 8 hours.
Once cooked, shred with two forks.

To Make the Pineapple Coleslaw:

In a large bowl, combine the coleslaw mix, jalapeno, diced pineapple, and green onion.
In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, pineapple juice, salt, and pepper.
Add the dressing to the coleslaw mixture and stir until well combined.
Serve chicken on buns or on top of greens, topped with pineapple coleslaw.
Enjoy!

Nutrition