Pickapeppa sauce is one of Jamaica's most cherished treasures, and this recipe uses it to marinated and braise chicken thighs to create flavorful and tender pulled chicken.
* Pickapeppa sauce is a Jamaican specialty. Visit the website to read more.
** Visit Walkerswood's website to read more about their jerk sauce.
Combine the Pickapeppa Sauce, jerk sauce, hot sauce, and olive oil in a small bowl and mix.
Coat the chicken breasts with the sauce and let sit at room temperature for a half-hour. Add the chopped onions and garlic to a Crock-Pot or slow cooker and then pour in the ginger beer.
Add the chicken breasts, cover, and cook on low for 4-6 hours.
When done, shred the chicken breasts, be careful to remove any bones, and add in a few tablespoons of the cooking liquid to moisten. Serve on rolls or not, and top with any remaining Pickapeppa sauce you might have.