In a skillet, brown the chicken in oil over medium-high heat.     

Using a slotted spoon, transfer the chicken to the slow cooker, and add the potatoes and tomatoes to the slow cooker.     

Just put into Crockpot, doesnt look yummy yet...

Add the onion, green pepper, garlic, brown sugar, ginger, pepper, cayenne, thyme and salt to the skillet and cook over medium-high heat for 3 minutes.     

Stir the broth into the skillet, then transfer the mixture to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir in the coconut milk and cook for an extra 30 minutes on low. I let it simmer on low for a couple of hours longer, to let the spices blend in. Here is what it looks like when its ready to serve:     

Now it looks yummy!

We served our chicken with a traditional Island side dish; Rice and Peas (we used kidney beans instead of peas). Here are the ingredients:     

Ingredients

1 Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.     

2 Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.     

3 Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or Habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.     

4 The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the Habanero (or eat it, if you dare!)     

Serves 6-8     

Note the orange Habanero peppers are still whole!