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Carribean Chicken

For 4 you'll need

  • 2 Tbsp Vegetable oil
  • 2 Small Onions, chopped
  • 2 Sticks of Celery, chopped
  • 2 Carrots, sliced
  • 250g Mushrooms, sliced
  • 1 Red pepper, de-seeded and sliced
  • 4 Chicken joints, skinned (I use Breasts)
  • 200g Can sliced peaches
  • 400g Can pineapple chunks
  • 5 tbsp Cornflour
  • 1 tsp Paprika
  • 1 Tbsp Soy sauce
  • 1 Tbsp Worcestershire sauce
  • 4 Tbsp Malt/wine vinegar
  • 500 ml Boiling water
  • Salt and freshly ground black pepper
  • 4
  • 4.5 - 6.5 mins


Fry onions, celery, carrot, mushrooms and pepper in a pan. Add chicken joints and fry until browned all over. Drain peaches and pineapple, reserving juice, and add them to the pan. To make the sauce, blend cornflour and paprika with soy sauce, worcestershire sauce,vinegar and reserved juice, add seasoning, boiling water and pour into pan. Bring the sauce to the boil, stirring continuously. Transfer all ingredients to the slow crock pot and place pot into the base unit. Cover with the lid and cook for approximately 4 1/2 - 6 1/2 hours on MEDIUM heat


You can always modift the recipe yourself, I don't like celery or peppers so I put more Carrots in! I also chop all the chicken to make them bitesize! Although there's a lot of ingredients in this one, it's worth it!!

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