Slow-Cooker Juicy “Jam” Chicken & Garlicky Fries On Naan

This recipe is almost too easy. The chicken is slow-cooked, which means you can forget about it until you’re ready to eat. Fries take about 25 minutes to bake- throw it all together over a crunchy salad on naan (my easy naan recipe is linked here!) with tzatziki and hummus, and you’re done! The “secret ingredient” is jam- or jelly, you’re choice. Sounds strange, I know, but it works! I had a jar my mom gave us of her delicious homemade strawberry jam that I used this time and it was SO good. Also, grape jelly is great too. I highly recommend saving this recipe for a weeknight dinner as it’s really quick to throw together and there’s not much prep involved at all. Hope you love it! 😀

Slow-Cooker Juicy “Jam” Chicken & Garlicky Fries On Naan

Recipe by Mama Of MontrealCourse: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes

Ingredients

  • 6 chicken legs or about 4 chicken breast

  • 2 garlic cloves, minced

  • 1 cup jelly or jam (any kind- I used my moms homemade strawberry jam but I also like grape jelly)

  • 1/2 cup ketchup

  • 1/3 cup soy sauce

  • 1/2 teaspoon paprika

  • 1/4 teaspoon pepper

  • 1/2 teaspoon curry powder (optional)

  • 1/4 cup onion, finely diced

  • 4-5 russet potatoes, chopped into wedges or fries

  • olive oil

  • 1 teaspoon garlic powder

  • kosher salt

  • 4 naan

  • romaine lettuce, washed and chopped

  • red pepper and cucumber (or tomatoes- whatever is on hand), chopped.

  • tzatziki sauce (optional)

  • hummus (optional)

Directions

  • In a medium sized bowl, combine the garlic cloves, jam or jelly, ketchup, soy sauce, paprika, pepper and diced onion. Stir well to combine.
  • Arrange chicken in slow cooker and pour the jam mixture over them, turning chicken to be sure all sides are well-coated. Turn setting to low, cover and cook for 6 hours, until thoroughly cooked and easy to pull from bone.
  • Preheat oven to 400 degrees. Coat a large sheet pan with olive oil and arrange sliced potatoes in single layer. Sprinkle with garlic powder and kosher salt, flip and repeat. Bake for approx 25-35 minutes, turning halfway, until golden brown and crispy.
  • To serve, layer the lettuce and vegetables over fresh naan and use forks to pull the chicken from the slow cooker, placing a generous heaping over the salad. Place fries to side and serve with tzatziki and hummus, if desired. Enjoy!

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