Last time I shared this recipe with you guys, it got over 6 million views, so I'm bringing it back.

Last time I shared this recipe with you guys, it got over 6 million views, so I'm bringing it back. Crockpot jerk chicken chili. I am not actually Jamaican, but my dad since I was one years old is, so in my book I am. All my life I've been immersed in the food, the culture, and the life. Okay, let's get cooking. You're going to need two and a half pounds of chicken, a whole white onion diced, three bell peppers, doesn't matter the color. You're going to throw in a can of black and kidney beans, then sauce it up with two cans of 28 ounce crushed tomatoes, eight chopped sprig green onion, a finely chopped habanero pepper and garlic. I like using Walkerwood, but all they had was spicy. I don't know if my husband can handle that, so my grandma told me to get Grace. You're going to add soy sauce, tablespoon of brown sugar, two teaspoons of salt, two teaspoons of thyme, two teaspoons of cumin, two teaspoons of allspice, and then a half a teaspoon of cinnamon. Shake some black pepper in there and then stir it all up nice and good. I did this in the morning so it was able to sit on low for six hours, but if needed high on four. Are you patiently impatiently waiting for it to be ready? I skipped lunch for this. Get your chicken out, shred it and then mix it all back in. Absolute perfect cold weather crockpot meal. This one is toddler approved, at least my toddler. Definitely don't want to speak for yours and it could possibly be too spicy for yours. You don't have to, but we love putting it under a bed of rice, adding sour cream and some lime. It never fails to hit that flavorful comfort spot. My husband says the same. Entire recipe in the caption.