Slow Cooker Jerk Chicken
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 
Slow Cooker Jerk Chicken Recipe
Slow Cooker Jerk Chicken — Super flavorful and Super Easy Jerk Chicken with just the right amount of heat made in a crock pot.
Prep: 20 minutes
Cook: 3 hours
Total: 3 hours 20 minutes
Caribbean
Servings 5 -6
Ingredients
- 1 lime or lemon
- 6-7 chicken thighs or 3 -3 1/2 pound chicken cut up
- 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
- 1 or more Scotch Bonnet Pepper (Habaneros)
- 6 garlic cloves , chopped
- ½ tablespoon cinnamon powder
- ½ tablespoon allspice coarsely ground
- ½ teaspoon coarsely ground white pepper
- ½ teaspoon freshly grated nutmeg
- 3 tablespoons dark brown sugar
- 1 medium onion , coarsely chopped
- 3 green onions or scallions , chopped
- 1 sprig of fresh thyme
- 1 tablespoon fresh ginger , chopped
- 1 tablespoon Soy Sauce
- ½ cup pineapple juice or pineapple
- 1 tablespoon bouillon powder (optional)
- Salt and pepper to season
Instructions
- Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
- In a food processor or blender, combine the cinnamon, garlic, ginger, thyme, green onions/scallions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice, white pepper and pineapple juice or chunks. Pulse for about 30 seconds until blended
- Drench the chicken with 3/4 of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3 hours or more
- After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 – 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
- While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken .
Nutrition Information:
Calories: 372kcal (19%)| Carbohydrates: 18g (6%)| Protein: 23g (46%)| Fat: 23g (35%)| Saturated Fat: 6g (38%)| Cholesterol: 132mg (44%)| Sodium: 571mg (25%)| Potassium: 429mg (12%)| Fiber: 2g (8%)| Sugar: 4g (4%)| Vitamin A: 530IU (11%)| Vitamin C: 21.3mg (26%)| Calcium: 54mg (5%)| Iron: 1.6mg (9%)
Nutrition Facts
Slow Cooker Jerk Chicken Recipe
Amount Per Serving
Calories 372
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 132mg44%
Sodium 571mg25%
Potassium 429mg12%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 4g4%
Protein 23g46%
Vitamin A 530IU11%
Vitamin C 21.3mg26%
Calcium 54mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Is there a video for this recipe? What is a broiler? Do I have to ‘broil’ the chicken? Can I use the sauce in the slow cooker as a sauce over my chicken?
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!
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.
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!
100!! We mixed and marinated the chicken over night. Would not change the recipe at all!
Absolutely refreshing!!
Awesome!! I am so glad you loved it. Thanks for stopping by!
This recipe looks amazing ! I’m gonna try it tonight!
Awesome! Let me know how it turns out for you.
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. 🙂
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.
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/
Hi…you have the nutrition facts for this but what’s the serving size?
Can I make this with white meat as well? I’m not a hug fan of dark meat. How should I adjust the recipe? Would it effect the cook time?
Cook on low for 4-6 hours , start checking after 4 hours and adjust time to how you like your chicken.
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.
Thank you, Shannon! That sure sounds like a great pair. Enjoy!
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
Hi Jack, No particular reason, just like to switch things up. Jerk or Creole seasoning would do just fine here.
This was by far the best jerk chicken ever. Now I need to master fried plantains..do you have suggestions because sometimes they come out perfect and sometimes they come out crunchy and hard
Hi Cameron! It all depends on the plantains – when shopping look for plump looking plantains – the most part it yields tender fried plantains. Might have to do a post Fried plantains . Thanks for taking the time to provide feedback!
I can not wait to make this!!!
Do let me know how it works out for you
Great dish that can be transformed in many different ways to fit taste and pantry needs. Thanks. Husband loved it
Hi
I don’t have use of oven. Can I just follow instructions but use all the sauce in slow cooker and then skip the oven part? Just eat it straight out of slow cooker. I’m not too bothered about it being crispy on top as will shred it anyway.
Absolutely ! You don’t have to make it crispy in the oven Chelsea.
First time ever making jerk chicken myself and this recipe was PERFECTION! The chicken fell right off the bone and the broiler gave it the perfect amount of crisp. I paired it with the coconut rice and beans recipe you also shared (also amazing and unique) and hubs nearly finished the entire cast iron pot himself. I usually prepare a quick veggie dish with my dinners and I added asparagus on the side of this one (didn’t feel like it was a perfect match) so I would love a better veggie pair suggestion if you have one. I wish I could post my beautiful photo of the finished chicken and rice product!! Will definitely be using additional recipes of yours 🙂
Thanks so much Tara! Would have love to see the pictures. Can’t tell you how much that means to me! I am so happy you enjoyed it! I usually pair it with this coleslaw right here. https://www.africanbites.com/caribbean-cole-slaw/. Hope you take the time to make it and let me know what you think.
Happy Friday!!!!
Giiiiirrrrrrlllll,
This recipe..OMG..my husband is stalking the kitchen right now…the smells alone are alluringly mouthwatering. We aren’t even letting the food cool off..it came out so delicious..Thank you a thousand times thank you..❤❤❤
Virtual HIGH FIVE! So glad to hear this glowing feedback. Thank you so much!!!!
Hi Imma! Can’t wait to try this recipe. Quick question: I have a large container of Jamaican Jerk Seasoning that I’d like to substitute in place of some of the spices and brown sugar…what amount would you suggest I use and what other ingredients will it replace? Thanks so much for all your wonderful recipes!!
Hi Tia! I would blend all the wet ingredients , then add the Jerk seasoning to taste- equal the amount of dry spices.
This is by far the BEST slow cooker chicken recipe I ever made and I have made many!!! My local store didn’t have habaneros so I used a huge jalapeno and that ws the only change I made. Had some family over for Memorial Day and they all LOVED it!!! My husband said this recipe is definitely a keeper and would give it 10 stars if he could!! I am so glad I came across your recipe and will for sure check out more on your site!!!!!
10 Stars? Thank you so much! Hope you love all the other recipes like you did this one . Happy Cooking!!!!
Thank you for this recipe – It’s one of the most delicious things I’ve ever eaten! It’s is certainly the most delicious thing I have ever made. I am lazy and did not broil the chicken first, I doubled the garlic, and I swapped cayenne pepper for the bonnets, but other than that I didn’t change anything and holy cow it’s life-changing delicious! The Caribbean Coconut Rice and Beans was also a new and amazing taste experience. These both go into my permanent file.
WOOHOO!!! Thank you so much! You are too sweet Melissa. So happy you took the time to let me know.
On behalf of my husband, my 2 and 3 year old kids and myself, we want to thank you for the delicious, fingers licking recipe! It is my first time using the slow cooker and stumbled upon your website looking for an easy to do chicken delicatessen and what can i say? it was absolutely a winner.
We cooked it on a low temperature for 8 hours, which was a bit too long as in parts the meat was not as soft as the other parts. We need to reduce the cooking time and it’ll be perfection. We loved it, this is making its entrance in our family recipe book and it’s staying there for as long as i can!!!
Awesome!!! Thanks from me to hubby and kiddos. Glad they enjoyed it . Appreciate you taking the time to let me know.