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.
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!