Slow Cooker Jerk Chicken
This spicy Jamaican slow cooker jerk chicken recipe just made an easy weeknight meal even easier. Why wait for the weekend for an incredible meal when you can put the crockpot to work for you? Whip up an easy weekday dinner and relax with the family.
Now, please don’t hit the exit button on this jerk chicken recipe just because it isn’t grilled or baked. I promise that using the slow cooker makes chicken just as tasty. I know you’re thinking: What about the crispy skin?
No problem. For that addictive, crispy skin, simply pop it under the good ole broiler for a few minutes, and you’re good to go.
Jerk Chicken in the Crockpot
Slow-cooker jerk chicken is a foolproof win for everyone. Your crockpot makes a delicious set-it-and-forget-it meal that fills the kitchen with beautiful aromas and a meal ready to serve as you walk in the door. And if you’ve never had jerk chicken, you’re in for a treat. Boy, is it an explosion of flavor!
I added pineapple juice for an extra tropical sweetness to complement the heat from hot peppers. And consider the sugar optional because I omitted it for a friend who doesn’t consume sugar, and she loved it. And lastly, adjust the amount of scotch bonnets or habaneros to your desired heat level.
How to Make Jamaican Jerk Chicken in the Slow Cooker
Marinate Chicken
- Trim excess fat off the chicken and pat it dry with paper towels. Rub it with the lemon and 2 teaspoons of Creole seasoning or salt and pepper. Put it in a glass mixing bowl or a large ziplock bag. (Photo 1)
- Jerk Marinade – Combine the scotch bonnet, garlic, cinnamon, allspice, white pepper, nutmeg, sugar, onions, thyme, ginger, soy sauce, pineapple juice, and bouillon in a food processor or blender. Pulse for about 30 seconds until blended but not completely smooth.
- Marinate – Pour ¾ of the jerk marinade over the chicken and mix to cover the chicken. Cover the bowl or seal the ziplock back and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it’s spicy hot and can burn your hands or, worse, get in your eyes. If possible, use gloves. (Photo 2)
Slow Cook It
- Slow Cook – Carefully place the marinated chicken and marinade in the slow cooker so they’re tucked tightly. Put the lid on, turn it on high, and cook for about 3-4 hours or until the chicken is tender.
- Broil – After the chicken is cooked, remove it carefully from the crockpot and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken will be fall-off-the-bone tender. You might have to use a spatula or tongs. Pour a little bit of the cooked marinade over the chicken. Adjust the oven rack so the top of the chicken is 4-5 inches below the broiler. Broil on high for 3-5 minutes or until the skin is crispy and golden brown. Don’t walk away because this happens quickly. (Photo 3)
- Sauce – While the chicken is crisping under the broiler, simmer the sauce from the chicken and the reserved jerk marinade in a saucepan for 5-7 minutes or until it reduces to the desired consistency. Brush over chicken and serve. (Photo 4)
Tips & Notes
- Set your crock pot on low for 5-6 hours to leave it cooking while you go to work.
- Please use gloves when touching the marinated chicken. Those hot peppers can hurt your hands and are worse if they get in your eyes.
- Make the marinade ahead with the jerk seasonings and fresh vegetables, and keep it in the fridge for 2-3 days.
What to Pair With Crockpot Jamaican Jerk Chicken
Caribbean rice and beans is the classic pairing, but feel free to get creative with the recipes you prefer. African red beans and rice or pigeon peas and rice are delicious options.
More Spicy Caribbean Recipes to Enjoy
This blog post was originally published in December 2014 and has been updated with additional tips and gorgeous photos.
Slow Cooker Jerk Chicken
Ingredients
- 6-7 chicken thighs or a 3-3½ pound chicken cut into pieces
- 1 lime or lemon
- 2 teaspoons (9g) Creole seasoning, poultry seasoning, or just salt and pepper
- 1 or more scotch bonnet pepper (or habanero)
- 6 cloves garlic, chopped
- ½ tablespoon (1-2g) ground cinnamon
- ½ tablespoon (1-2g) ground allspice
- ½ teaspoon (1-2g) coarsely ground white pepper
- ½ teaspoon (1-2g) freshly grated nutmeg
- 3 tablespoons (25-27g) dark brown sugar
- 1 medium onion, coarsely chopped
- 3 green onions or scallions, chopped
- 1 sprig fresh thyme
- 1 tablespoon (14-15g) fresh ginger, chopped
- 1 tablespoon (15ml) soy sauce
- ½ cup (118ml) pineapple juice or fresh pineapple chunks
- 1 tablespoon (10g) bouillon powder (optional)
- salt and pepper to taste
Instructions
- Rinse the chicken, trim excess fat, and pat dry with paper towels. Rub with lemon and 2 teaspoons of Creole seasoning or salt and pepper. Set it aside in a glass mixing bowl or a large ziplock bag.
- Combine the scotch bonnet, garlic, cinnamon, allspice, white pepper, nutmeg, sugar, onions, thyme, ginger, soy sauce, pineapple juice, and bouillon in a food processor or blender. Pulse for about 30 seconds until blended but not completely smooth.
- Pour ¾ of the jerk marinade over the chicken and mix to cover the chicken. Cover the bowl or seal the ziplock back and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it's spicy hot and can burn your hands or, worse, get in your eyes. If possible, use gloves.
- Carefully place the marinated chicken and marinade in the slow cooker so they're tucked tightly. Put the lid on, turn it on high, and cook for 3-4 hours or until the chicken is tender.
- After the chicken is cooked, carefully remove it from the crockpot and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken will fall off the bone. You might have to use a spatula or tongs.
- Pour a little bit of the cooked marinade over the chicken. Adjust the oven rack so the top of the chicken is 4-5 inches below the broiler. Broil on high for 3-5 minutes or until the skin is crispy and golden brown. Don't walk away because this happens quickly.
- While the chicken is crisping under the broiler, simmer the sauce from the chicken and the reserved jerk marinade in a saucepan for 5-7 minutes or until it reduces to the desired consistency. Brush over chicken and serve.
Tips & Notes:
- Feel free to use breast for a lower-fat meal, but reduce the cooking time for juicier meat.
- If you don’t have dark brown sugar, but you do have white sugar and molasses, mix a teaspoon of molasses into 3 tablespoons of granulated sugar. You could even leave out the sugar completely and add a tablespoon of molasses to the marinade.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Hello Imma! I hope all is well and wonderful in your world.
I have a little question, and I would love to hear your insight.
When the chicken is crisping under the broiler, I am running into issues trying to thicken the slow cooker juices and remaining marinade. Do you have an experience in making a slurry with cornstarch and, if so, would one work here?
No worries if you are too busy to reply; this recipe is still tops without a thick sauce.
Many, many thanks, Imma.
Boy howdy, Imma, you are a treat and a dream for sharing your recipes.
My husband is a firm believer that life is too long when you are not eating good food. When I asked where he wanted to go out for his birthday dinner, he replied by pointing to the couch and asked to have you Jerk Chicken and Southern Fried Corn.
Thank you for making his birthday a marvelous one and for spreading your culinary skills throughout our kitchen.
Take care and stay wonderful.
Aww, thank you so much for sharing your story. A lot of blessings for your family6. Stay tuned and try more recipes to prove your cooking skills as well:)
Hello Imma! I hope all is well and wonderful in your world.
I have a little question, and I would love to hear your insight.
When the chicken is crisping under the broiler, I am running into issues trying to thicken the slow cooker juices and remaining marinade. Do you have an experience in making a slurry with cornstarch and, if so, would one work here?
No worries if you are too busy to reply; this recipe is still tops without a thick sauce.
Many, many thanks, Imma.
Hello Elizabeth! Thank you for your kind words—I’m thrilled you’re loving the recipe!
Yes, a cornstarch slurry works beautifully for thickening those slow cooker juices. Here’s what I recommend:
Make the Slurry: Mix 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Start with 1 tablespoon if you want a thinner sauce and increase if you prefer it thicker.
Thicken the Sauce: Transfer the slow cooker juices to a small saucepan and bring it to a gentle simmer over medium heat. Stir in the slurry gradually, whisking constantly to avoid lumps. Let it simmer for a couple of minutes until the sauce thickens to your liking.
Adjust as Needed: If it gets too thick, simply whisk in a splash of water or chicken broth to thin it out.
The cornstarch slurry should give you a rich and glossy sauce that complements the jerk chicken perfectly. Pour it over the chicken or use it as a dipping sauce—either way, it’s a winner!
Let me know how it turns out. Happy cooking!
I haven’t made this yet. Considering to make it with boneless chicken
Breast cut into chunks as an appetizer., Ant suggestions how that might work?
You can definitely use the breast, then cut it up for appetizers. I would reduce the cooking time by an hour. So two hours instead of three. Please let me know how it goes.
This was sooo good. It hit the spot! Definitely adding this to my dinner rotation!