Crockpot Jamaican Jerk Soup

CROCK POT JAMAICAN JERK CHICKEN SOUP

Ingredients

• 1 1/2 pounds boneless chicken, cut into strips
• 3 tablespoons plus 1 teaspoon Maad Jerk or Hot Maad Jerk to spice it up
• 1 tablespoon olive oil
• 3/4 cup diced onion
• 3/4 cup diced onion
• 1 tablespoon minced garlic
• 1 teaspoon cumin
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 6 cups chicken broth
• 1/4 cup long grain white rice, rinsed well
• 1 can black beans, rinsed well

Directions

1. Toss the chicken strips with 3 tablespoons Maad Jerk rub and set aside.
2. Heat the olive oil in the new Crock-Pot 6-Quart 5-in-1 Multi-Cooker set on the browning setting or a skillet on the stove.
3. Add the seasoned chicken to the multi-cooker or skillet. Brown for about 3 minutes, tossing occasionally.
4. Add the onion and bell pepper to the multi cooker or skillet. Toss for about 3 minutes.
5. If using the new Crock-Pot 6-Quart 5-in-1 Multi-Cooker switch the setting to slow cooker and set the time to 3 hours.
6. If using a skillet turn your crock pot slow cooker to low and carefully transfer the contents of the skillet to the slow cooker.
7. Proceed with slow cooker directions below
8. Add the minced garlic, cumin, pepper, salt, and 1 teaspoon of Maad Jerk rub to the slow cooker.
9. Stir to combine. Add the chicken broth , cover and cook for three hours on low.
10. After 3 hours increase the heat to high and add the black beans and rice to the slow cooker.
11. Cook an additional hour or until the rice is tender.
12. Serves 4-6