low-cal feeds a crowd quick

jamaican jerk chicken sliders with pineapple salsa

►make ahead up to 12 hours

Prep: 30 minutes Chill: up to 12 hours Cook: 7 to 8 hours (low) or 3½ to 4 hours + 30 minutes (high) Makes: 16 servings

• 2 tablespoons Jamaican jerk seasoning
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper
• 3½ pounds bone-in chicken thighs, skin removed
• 1 cup brewed coffee
• ¾ teaspoon finely shredded lime peel (set aside)
• 3 tablespoons lime juice
• 2 tablespoons molasses
• 4 cloves garlic, minced
•   Several dashes bottled hot pepper sauce
• 1½ cups finely chopped fresh pineapple
• ¼ cup chopped green onions (2)
• ¼ cup chopped red sweet pepper
• 2 tablespoons snipped fresh cilantro
• 1 fresh jalapeño chile pepper, seeded and finely chopped (see tip) (optional)
• 16 slider buns or small round dinner rolls, split and, if desired, toasted

1. Place a disposable slow cooker liner in a 3½- or 4-quart ceramic slow cooker liner. In a small bowl combine jerk seasoning, oil, salt, and black pepper. Coat chicken with seasoning mixture. Place chicken, bone sides down, in slow cooker liner.

2. In a small bowl combine coffee, 2 tablespoons of the lime juice, the molasses, garlic, and hot pepper sauce. Pour mixture over chicken. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 3.)

3. Place ceramic liner in slow cooker. Remove twist tie. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.

4. Using a slotted spoon, remove chicken from cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Return shredded chicken to cooker. If using low-heat setting, turn to high-heat setting. Cover and cook about 30 minutes more or until heated through.

5. Meanwhile, for salsa, in a medium bowl stir together pineapple, green onions, sweet pepper, cilantro, jalapeño pepper (if desired), the remaining 1 tablespoon lime juice, and lime peel.

6. To serve, using a slotted spoon, divide chicken among buns. Top with salsa.

Per serving: 188 cal., 6 g fat (1 g sat. fat), 48 mg chol., 429 mg sodium, 19 g carb., 1 g fiber, 14 g pro.