Slow Cooker Jerk Chicken — Super flavorful and Super Easy Jerk Chicken with just the right amount of heat made in a crock pot. Now don’t hit the exit button on this slow cooker Jerk chicken because it isn’t grilled or baked. I promise this crockpot version is just as tasty as the other versions and is perfect for this time of the year. I know you are all thinking: what about the crispy exterior?
Folks, you can have that too with some help from your good ole broiler – all you need is a few minutes and you are good to go.
Chicken in the crockpot is a totally foolproof win for everyone. Perhaps you have enjoyed jerk chicken in your lifetime (If not, I heartily recommend doing so). It is truly one of life’s pleasures. Boy, it is an explosion of flavor.
If you feel too intimidated by it then here is a super easy way to make the chicken in the crockpot. But first you need the quintessential Jamaican ingredients Thyme –Scotch bonnet pepper- Check All spice -Check Check Some of the other co-stars are; green onions, brown sugar, nutmeg, maggi and/or bouillon powder, cinnamon and of course- chicken. This entire list of spices put together makes for one complex sauce – habanero spice, sweetness from the brown sugar and depth of flavor from the other spices. The pineapple acts as double whammy – depth of flavor and sweetness
It is really a spicy dish. However, it can be made mild to taste. I kept the recipe very mild. If you are a heat seeker you can definitely add one, two or 10 more. HECK, you can add what ever you want. Who am I to rain on your parade? But, PLEASE, make sure you do have plenty of water or milk to drink if you decide to go overboard with the peppers. Cause you are going to NEED it! Enjoy! Hey wait! Pair it up with this Caribbean Coconut Rice and Beans for a tropical treat.
Don’t want a slow cooker Jerk then make this Oven Version here .
Or want a one pot Jerk meal? I’ve got you covered right here
Elizabeth says
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.
Elizabeth says
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.
Imma says
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:)
Elizabeth says
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.
ImmaculateBites says
Hello Elizabeth! Thank you for your kind wordsโI’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 sauceโeither way, it’s a winner!
Let me know how it turns out. Happy cooking!
Char says
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?
Imma says
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.
Natalie says
This was sooo good. It hit the spot! Definitely adding this to my dinner rotation!
Simone says
Is there a video for this recipe? What is a broiler? Do I have to โbroilโ the chicken? Can I use the sauce in the slow cooker as a sauce over my chicken?
ImmaculateBites says
No not yet . Broiling is a setting in your oven . I use it mostly to quickly brown food.
Yes you can use this sauce over your chicken.
Enjoy!
Julian says
Thanks Imma! We cooked this today along with the Coconut Rice and Beans and both were delicious. The chicken was tender and seasoned all the way through with crispy skin on top. The rice accompanied it perfectly and the flavours took me back to warm, happy (and rum fuelled) days at the Notting Hill Carnival.
ImmaculateBites says
Hahaha. I bet those were the good days!! I am happy these dishes were able to take you down memory lane. Thanks for sharing, Julian!
Red says
100!! We mixed and marinated the chicken over night. Would not change the recipe at all!
Absolutely refreshing!!
ImmaculateBites says
Awesome!! I am so glad you loved it. Thanks for stopping by!
Sara says
This recipe looks amazing ! I’m gonna try it tonight!
ImmaculateBites says
Awesome! Let me know how it turns out for you.
Mike says
I made this recipe a bunch of times. Excellent!!!
Today, snow is coming and I am making it again. I am turning my house into Jamaica.
Depending on ingredient availability, I make substitutions… such as, orange juice and other types of hot peppers. Also, I add a couple tablespoons of molasses to darken the sauce. Other additions… paprika and annatto powder. ๐
Joe says
Hi. I have made this and loved it. If I cook on stove what temperature and time? Honestly, would this be as satisfying or should I find time for slow cooker. Thank you.
ImmaculateBites says
Hello Joe, It would be just fine .You can make it in the oven too ,check out this recipe here https://www.africanbites.com/oven-baked-jerk-chicken/
Michelle says
Hi…you have the nutrition facts for this but whatโs the serving size?
Dr. April Carswell says
Can I make this with white meat as well? Iโm not a hug fan of dark meat. How should I adjust the recipe? Would it effect the cook time?
ImmaculateBites says
Cook on low for 4-6 hours , start checking after 4 hours and adjust time to how you like your chicken.
Shannon says
I made this recipe a few months ago and I loved it. I am making it again tonight for him and my mom. I am making the coconut rice to go with it, I’m really excited about it. You have great recipes.
imma africanbites says
Thank you, Shannon! That sure sounds like a great pair. Enjoy!
Jack says
Hi Imma,
Why does this recipe use Creole seasoning and not your Jerk seasoning? Noticed the same on some of the other chicken recipes as well.
Thanks in advance,
J
ImmaculateBites says
Hi Jack, No particular reason, just like to switch things up. Jerk or Creole seasoning would do just fine here.