Slow Cooker Strawberry, Jalapeno & Rum Chicken Lettuce Wraps {with Quinoa, Goat Cheese, Almonds & Strawberry Salsa}
Crisp lettuce wraps filled with nutty quinoa, goat cheese, almonds and saucy, slow cooker strawberry and rum flavored chicken.
Servings: 6
Calories: 642kcal
Ingredients
- Rub:
- 1 tsp Chili Powder
- 1 ½ tsp Onion Powder
- 1 ½ tsp Garlic Powder
- ½ tsp Cumin
- 1 ½ tsp Paprika
- ½ tsp Granulated Sugar
- 1 ½ tsp Salt
- ½ tsp Ground Black Pepper
- Chicken:
- 6 Chicken Thighs , bone in and skin removed (about 2 ½ pounds before skin is removed, scant 2 pounds without skin)
- 1 TBS Butter
- 1 TBS Olive Oil
- ½ large Yellow Onion – small dice (about 1 cup)
- 1 large Jalapeno – seeds and ribs partially removed*, small dice (about 3 TBS)
- 2 cloves Garlic – minced
- ¾ Cup Spiced Dark Rum
- ¾ Cup Strawberry Preserves
- 3 TBS Honey
- 1 TBS Lime Juice
- 1 TBS Worcestershire Sauce
- 2 TBS BBQ Sauce
- ¾ Cup Chicken Stock
- ½ tsp Kosher Salt
- Salsa:
- ½ Pound Strawberries – hulled and small dice
- 1 small Jalapeno – seeded and ribbed. Finely diced
- 1 TBS Lime Juice and ½ tsp Lime Zest (about ½ a lime)
- 1 scant TBS Cilantro – roughly chopped
- 1 small Shallot – finely diced (about 2 heaping TBS)
- 1 tsp Honey , or more to taste
- Garnish:
- 1 Head Bibb Lettuce – separated into individual leaves
- 1 Cup Quinoa – Cooked according to package
- Almonds , to taste - sliced
- 4 oz Goat Cheese - crumbled (I used Honey Flavored Goat Cheese)
- Green Onions – thinly sliced
- Jalapeno - sliced into rings
- Lime Zest
Instructions
- Make the Rub: In a small bowl combine all the ingredients for the rub, stirring to combine. On a clean work surface, apply the rub onto the chicken, massaging it into the meat. Set aside.
- Make the Sauce: In a small bowl, whisk together the strawberry preserves, honey, lime juice, Worcestershire sauce, BBQ sauce, chicken stock and salt. Set aside.
- Prepare the Salsa: Place all ingredients in a medium sized mixing bowl. Carefully stir to combine. Cover and set aside in the refrigerator.
- Cook the Chicken: Place a large Dutch oven or pot over medium-high heat and melt butter and oil. Add the chicken, in batches if necessary as to not over crowd the pot, and cook until golden brown on both sides, about 4-6 minutes total. Use tongs to remove chicken to the slow cooker.
- Reduce heat to medium and add the onions and jalapenos to the pot. Season liberally with salt and pepper. Cook, stirring occasionally, until onions are soft and translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Transfer onion mixture to the slow cooker.
- Carefully pour the whisky into the pot to deglaze, scrapping up brown bits from the bottom. Pour whisky over the chicken in the slow cooker.
- Pour the strawberry preserves mixture over the chicken in the slow cooker. Secure the lid and cook on high for 3 ½ -4 hours or low for 7 hours, or until chicken is tender and falling off the bone.
- Skim the top of the sauce and remove fat. Discard. Remove chicken to a clean work surface and use two forks to shred chicken.
- Serve the chicken in lettuce wraps with quinoa, strawberry salsa, goat cheese, almonds, jalapeno rings and green onions.
Notes
Notes:
*Remove all of the seeds and ribs of the jalapeno for a dish with less spice.
*If you are in a hurry, you can skip browning the chicken, sauteing the onion/jalapenos and deglazing the pan. Simply throw everything into the slow cooker and proceed as directed. You will, however, lose some of the depth of flavor.
*To Prepare in the Oven:
1. Preheat the oven to 300 degrees F.
2. Follow steps above, but do not remove the onion mixture from the pot. Instead, carefully pour in the whisky and cook, 2 minutes, or until slightly reduced. Stir in the strawberry preserves, honey, lime juice, Worcestershire sauce, BBQ sauce, chicken stock and salt. Whisk well to combine all ingredients.
3. Add the chicken back into the pot. Cover and transfer to the oven. Bake 1 ½ hours, or until chicken is tender and cooked throughout.
*Remove all of the seeds and ribs of the jalapeno for a dish with less spice.
*If you are in a hurry, you can skip browning the chicken, sauteing the onion/jalapenos and deglazing the pan. Simply throw everything into the slow cooker and proceed as directed. You will, however, lose some of the depth of flavor.
*To Prepare in the Oven:
1. Preheat the oven to 300 degrees F.
2. Follow steps above, but do not remove the onion mixture from the pot. Instead, carefully pour in the whisky and cook, 2 minutes, or until slightly reduced. Stir in the strawberry preserves, honey, lime juice, Worcestershire sauce, BBQ sauce, chicken stock and salt. Whisk well to combine all ingredients.
3. Add the chicken back into the pot. Cover and transfer to the oven. Bake 1 ½ hours, or until chicken is tender and cooked throughout.
Nutrition
Calories: 642kcal | Carbohydrates: 67g | Protein: 27g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 521mg | Potassium: 640mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1400IU | Vitamin C: 29.7mg | Calcium: 82mg | Iron: 3.6mg