There’s something about the warm weather that suddenly makes me feel like I’m living on some gorgeous, tropical island. As soon as summer hits, Caribbean-inspired meals end up making it into our dinner rotation a lot more often. Usually, this means lots of grilling – but some days the convenience of the slow cooker just wins out.
This dish is inspired by a lunch we had on vacation in Honduras a few years ago. The combo of spicy jerk chicken paired with the cool cucumber mango salsa is perfect for summer. And, it couldn’t be easier. The chicken can be prepped in about five minutes before I walk out the door for work and the salsa only takes another ten minutes or so when I get home – which means more time to get outside and enjoy the summer sun!
Slow Cooker Jerk Chicken Sandwiches with Cucumber Mango Salsa
- 2 lbs. chicken
- 16 oz. jerk marinade
- 1 mango
- 1 cucumber
- 1-2 Tbsp. lime juice
- Salt and pepper to taste
- Rolls for serving
- Add the chicken to the slow cooker. Pour jerk marinade over chicken. Cook on low for 6-7 hours or on high for 3-4 hours.
- Peel and dice the mango. Dice the cucumber. Toss together with lime juice and salt and pepper to taste. Refrigerate until ready to serve.
- When chicken is cooked, remove to a cutting board and shred. If you want it extra spicy, stir 2-4 Tbsp. of the remaining marinade into the shredded chicken.
- Serve shredded chicken on rolls, topped with cucumber mango salsa.
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Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.
Love this! Adding it to my menu!
Wow…this was sooo simple and so good! I actually don’t do salsa on my sandwiches no matter what kind of salsa it is. Just one of my things I dont do. LOL. However, I cut the cucumber and mango into bigger chunks and ate it with the sandwiches as a salad. Salt and pepper were really nice with it too. Just a couple of shakes. It was so darn good. A definite keeper and will be making again and again. Not too spicy like some jerk recipes can be. Just a very good combination of sweet and spicy. I guess it also depends what Jerk Marinade you buy. Thanks!
I’m glad you liked it! Thanks for sharing 🙂
Easy and tasty recipe. I passed on adding the cucumber to the salsa; the sweetness of the mango was an awesome contrast to the chicken though.
Jayne C says
Amazing! Love these! It’s a perfect meal that you can make more of for a 2 day meal which are the perfect meals for my busy family! The cherry on the sundae with these are the fact it’s in a crockpot! Way easy! Thanks for sharing and keep the recipes coming!!!
I made this for a potluck. I doubled the recipe and I was afraid I’d made too much, but it all went. I’m personally on a low-carb diet, so no rolls. I provided a bag of spinach so people could eat it as a salad instead of a sandwich, which was very popular.
I did make one mistake. I cut the mango and cucumber into large chunks, as if I were making fruit salad. They ended up a bit large to work as a topping on the sandwich. I would suggest dicing them, or run it through a food processor briefly.
I’m glad you liked it. I’ve cut the mango and cucumber large before too and eaten it as a salad on the side. It’s good both ways, but for the sandwich, you’re right that it needs to be diced.
I made this recipe for a work potluck. It was absolutely delicious, and it all went. Since I know a few people watching carbs (including me) and a few diabetics, I included a bag of pre-washed spinach so that people could eat it as a salad instead of a sandwich. That was very popular, and all the spinach went while only half the rolls did.
I did make one “mistake.” I cut the mango and cucumber in large chunks, as if I were doing fruit salad. They were really too large to work effectively on the sandwich. Next time I make this I will see if I can dice them, and if not, pulse them a few times in my food processor.