Jerk Pulled Chicken Tacos with Slaw
- 1 whole Chicken
- 3 tbsp Jerk Seasoning
- 6 tbsp Hill's Jamaican Jerk Sauce med or hot
- 1 cup Hill's Jamaican Jerk BBQ Sauce available soon
- 3 spring Thyme
- 2 spring Rosemary
- 4 cloves Garlic finely chopped
- 1 1/2 cup White Cabbage
- 1 1/2 cup Red Cabbage
- 1/2 cup Red Onion
- 1/4 cup Fresh Cilantro chopped
- 1/4 cup Coconut Milk
- 1 can 398 mL Pineapple Tidbits drained and reserve juice
- 1 tsp Brown Sugar
- 12 med Tortilla Wrap
- 1/2 sliced Fresh Lime Juice
- 1/2 cup Water
Wash chicken and pat dry. In a slow cooker insert add thyme and rosemary then add chicken. Add jerk seasoning getting under the skin of chicken breast, garlic, Hill's Jamaican Jerk Sauce and do the same. Add Hill's Jamaican Jerk BBQ Sauce and place covered insert in the refrigerator to marinate overnight.
Add water to the reserved pineapple juice equaling 1 1/2 cups and add to slow cooker insert ensuring not to wash off BBQ sauce. Cook chicken in slow cooker for 6 hours.
Remove chicken from slow cooker and pulled meat from bones. Remove thyme, rosemary from slow cooker and skim off excess rosemary from the top using a small strainer and discard. Return meat to the slow cooker and mix in with liquid.
PINEAPPLE SLAW: Add all the other ingredients together in a bowl and put in the refrigerator for 15 minutes. You should have this prepared before chicken is done.
Heat Tortilla wraps , add a small amount of slaw, add a small amount of chicken then a small amount of slaw again. fold and enjoy.