Slow Cooker Jamaican Brown Stew Chicken — An incredibly rich-in-flavor all time Jamaican classic- Jamaican Brown Chicken Sauce right in your slow cooker.
Ok …so I know it’s not exactly pull out the crock-pot weather for some folks but I just can’t help but share this slow cooker brown stewed chicken with you. There is so much to love here. I can’t begin to tell you how much am in love with this brown stew chicken. The chicken marinate alone would have you hooked from the get go. This will make your taste buds happy and true to my kind of recipes, you don’t need napkins. Because you are going to lick your fingers clean and nibble on the bones.
Nobody is watching anyways! And who cares if they are watching. They will quickly follow your lead before the meal is over. Can you tell I have tons of experience in this domain? Grab a seat while I tell you about this classic Jamaican Brown stew. Chicken on the bone is marinated with an aromatic blend of spices (ginger, garlic, thyme, pepper, green onions, overnight (preferably) browned to enhance its flavor, then slowly simmered in a fragrant sauce of garlic, herbs, bell peppers, ketchup, onions. Yep! Really tasty! It’s straightforward and a snap to put together. Don’t be deterred by the ingredients.
Traditionally, it is made with whole parts of chicken.However, I prefer chicken thighs – ease of preparation, rich meaty flavor and most important they can easily withstand the longer cooking time and emerge meltingly tender.
If you don’t own a slow cooker, you can always make this on stove top too, it’s just that easy and practical. Just follow the same instructions and instead of adding everything into the pot, you add some stock, bring it to a boil and then reduce the heat and let it simmer. Easy! Pair it with this rice and peas or this coconut rice and you are all set. Want a quicker version? Check out this brown stew chicken here.
Celebrate this Holiday Season with this Sorrel drink here.
Tips and Notes:
- When adding chicken, it is a great idea to brown the chicken first, for a few minutes, sauté the garlic, onions stove top, before adding to the crockpot. Small step = huge flavors.
- If you want to throw everything in the crockpot and cook away, that’s fine too. I tried it and it wasn’t bad at all. But I prefer the former.
- Jamaican Browning sauce aka burnt sugar is a favorite West Indian condiment use in most households to add, sweetness and color in stews, soups, and even cakes.
- It’s available in Caribbean Markets, Wal-Mart and even some supermarkets. Don’t sweat it! You can certainly make this without burnt sugar
Watch How to Make It
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Slow Cooker Jamaican Brown Stew Chicken
Ingredients
Chicken Marinate
- 5-6 5-6 chicken thighs bone-in trimmed of excess fat= , bone-in
- 1 teaspoon salt to taste
- ½ teaspoons bouillon chicken powder
- ½ teaspoon minced ginger
- 1 teaspoon minced garlic
- ½ teaspoon white pepper
- 1 teaspoon fresh thyme
- ½ teaspoon smoked paprika
- 2 green onions , diced
Brown Chicken Stew
- 2 tablespoons or more canola oil
- 1 tablespoon brown sugar
- 1 large onion , diced
- 1 teaspoon minced garlic
- 2 tablespoons ketchup
- 1 teaspoon browning sauce
- 1 teaspoon fresh or dried thyme
- 1 teaspoon hot sauce , sub chili sauce
- 1 ½ teaspoon smoked paprika
- 2 small bell pepper, red or green , sliced
- ½ teaspoon white pepper
- ¾ cup chicken broth/water
- salt and to taste
Instructions
- Place chicken thighs in a large bowl or slow-cooker insert. Then seasoned with all marinade ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, and thyme. Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge Marinate for about an hour or preferably overnight
- When ready to cook heat up a skillet or large saucepan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is a golden brown: remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil.
- Add onions, garlic, hot sauce, smoked paprika, bell peppers and salt to taste. Stir for about 2-3 minutes until onions is translucent.
- Then add to crockpot, deglaze the pan with about ¾ cup of water add to slow cooker, together with ketchup, brown sauce and any remaining marinade from the chicken.
- Cover and cook on high for about 3-4 hours. Remove and serve with rice and beans
Tips & Notes:
- When adding chicken, it is a great idea to brown the chicken first, for a few minutes, sauté the garlic, onions stove top, before adding to the crockpot. Small step = huge flavors.
- If you want to throw everything in the crockpot and cook away, that’s fine too. I tried it and it wasn’t bad at all. But I prefer the former.
- Jamaican Browning sauce aka burnt sugar is a favorite West Indian condiment use in most households to add, sweetness and color in stews, soups, and even cakes. It’s available in Caribbean Markets, Wal-Mart and even some supermarkets. Don’t sweat it! You can certainly make this without burnt sugar.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Heat up a skillet or large sauce pan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is golden brown 
Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, garlic, hot sauce, smoked paprika, and bell peppers. Stir for about 2-3 minutes until onions is translucent. 
Add to crockpot, deglaze pan with about ¾ cup of water/stock then add to slow cooker, together with ketchup, brown sauce and any remaining marinade from the chicken. 
Cover and cook on high for about 3-4 hours.
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Adele Wright says
This was such great fun to make with my 9 year old! What a great way to spend an afternoon in the kitchen on a rainy summer holiday day! Delicious thank you!
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
Georgia Sheldon says
I have made this about 5 times for parties, always a winner
Tameika Rease-LeGrier says
Really love this recipe… It is my husband’s favorite thing for me to make. However the ratios for seasoning to chicken are way off… I’ve made it so many times now I don’t even measure but needs much more seasoning… At least Triple it. I use regular pepper instead of the white pepper because my acid reflux cant handle it
Kelly K says
This recipie was great, I added some spinners , half a scotch bonnet and carrots the children loved it they literally cleaned the entire pot before it had a chance to cool down!
Will defo be doing this again. Thank you so much ❤
imma africanbites says
Yaay! Glad it was a huge hit. Thank you for letting me know.
Pho Wright says
This recipe is great. Everyone loved it including my 3 year old son. I did use boneless thighs because that’s what I had and just adjusted the time. I prepped as recommended in the tips (marinated overnight and browned chicken). Definitely making again!
ImmaculateBites says
Oh nice! I am soo happy your family really loved it!
Venetia Edwards says
I love this recipe. It a big hit with anyone I make it for. It also sends a great smell all through the house. It’s absolutely wonderful.
Immaculate Bites says
Thank you, Venetia! I’m happy to know you and your loved ones enjoy this 🙂
Zoe Boyle says
This meal was so tasty and delicious, we will have it on heavy rotation from now on!
Thank you for bringing all these wonderful flavours to our table.
Immaculate Bites says
Glad you enjoyed this recipe, Zoe!
Katrina says
Can I use chicken legs instead of thighs?
ImmaculateBites says
Yes you sure can.
Lequita Davies says
Hi, can you use chicken wings instead, if so would the timings be different?
ImmaculateBites says
Yes it would.. about 2 hours.
Remi Johnson says
If I use chicken legs instead of thighs, does it change the cooking time?
ImmaculateBites says
Not really.
karolina says
Loved it! I added some potatoes and it turned out delicious . Thank you 🙂
ImmaculateBites says
Awesome!! Glad you loved it, Karolina! 🙂
Devin says
Hi, this recipe looks great! I just ya done question. Step 3 stares “ Add onions, garlic, hot sauce, smoked paprika, sugar, browning sauce, ketchup, bell peppers and salt to taste. AND THEN. Step 4 says to add ketchup, brown sauce and any remaining marinade from the chicken. Am
I adding the same measurements again of ketchup and brown sauce in step 4? I’m confused :/
Devin says
Sorry for the typos— “0ne question”
And states
ImmaculateBites says
No worries. Happens to the best of us :).
Rose Settembre says
For the stew- when is the brown sugar and thyme added? The instructions don’t say – unless I missed it.
ImmaculateBites says
Hi Devin. Add the said ingredients just once. Sorry for the confusion caused. Recipe updated 🙂
Laisue says
Made this and it turned out great. Thinking of getting a 6.5l would i just double on on all ingredients(including liquids)
ImmaculateBites says
Great!! Glad you loved it, Laisue.
Renee says
hello I would like to know if you can give the recipe for the burnt sugar
ImmaculateBites says
Hi Renee! Sorry, I do not have a recipe for the burnt sugar. It’s available in Caribbean Markets, Wal-Mart, and even some supermarkets. Don’t sweat it! You can certainly make this without burnt sugar. Happy Cooking!
Renee says
Thanks can you cook this in the instant pot
Renee says
Thank you how can you cook this in the instant pot
ImmaculateBites says
Yes, you can. Adjust your instant cooker to “high” on the slow cooker function and cook for as long as the recipe states PLUS an additional 15 minutes for every hour.