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Jerk-Style Chicken Drumsticks with Cauliflower and Green Onions
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Course Main Course
Cuisine Caribbean
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 8 chicken drumsticks
  • 1 large head cauliflower, cut into florets
  • 5 green onions, sliced and divided
  • 3 tablespoons jerk seasoning blend
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons olive oil

Instructions
 

  • Place the chicken drumsticks in the bottom of the slow cooker. Drizzle with olive oil and sprinkle the jerk seasoning blend over the top. Turn the drumsticks to coat evenly.
  • Add the cauliflower florets around and on top of the chicken. Pour the chicken broth over everything.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
  • Stir in half of the sliced green onions during the last 10 minutes of cooking.
  • Serve the drumsticks with the cauliflower and top with the remaining green onions.

Notes

Stir the cauliflower gently near the end so it stays in larger pieces instead of turning to mush. If the jerk seasoning is very salty, skip extra salt at the start. Leftovers reheat well in a skillet over medium heat with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Caribbean
Equipment: Slow Cooker, Knife, Cutting Board