Slow Cooker Jamaican Brown Stew Chicken
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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Made this yesterday and it was absolutely incredible! The best Jamaican dish I’ve made myself so thank you for the recipe. I had to make the browning from scratch but it was really straightforward so I had no problems.
Yay! You go girl. Thanks for feedback!
I just made tonight. I kinda wish for a little more spice kick. Also I used less water and more meat yet the gravy is very watery. What do you suggest I do too thicken and get a little kick
I would suggest you double the garlic , thyme, pepper sauce, smoked paprika and add 1 tablespoon tomato paste, thicken the sauce. Do let me know how it works out for you thanks
Hi,
When you say to add all of the chicken marinate ingredients and let the chicken marinate overnight, you didn’t include the green onions. Are those to be added when you’re marinating the chicken as well? Thanks
Yes, you should include them.
I made this the other night. It was very good. Thank you
Hi Ima,
I’ve been going through your blog ever since I tried out your Mozambique Peri-Peri Chicken..
I’m not a good cook, but that chicken turned out great so I’m trying this one out.. I even made browning sauce just for this..
Do you have a recipe for oxtails?
I sure do have it right here http://africanbites.com/jamaican-oxtail-stew-2/
This looks delicious and I’d love to try this dish during the weekend. I am in Milan and I have never seen browning sauce here but I am going to hunt for it! I don’t have a slow cooker though. So if I cook the chicken in the pan does the cooking time vary or does it remain 3-4 hrs?
Thank you so much!!
Hi Pradnya! The cooking time definitely varies- stove top would take about 30 minutes or more depending on the chicken.Be sure to check Caribbean markets for it. Good luck in your search.
I am the only lady in a house full of men…who eat lots of food…LOL! If I were to use 12 chicken legs would I need to increase the ingredients? I am prepping this tonight for dinner tomorrow! Thanks for the great recipes! Everything I have tried from your site is delicious!
Hi Kymmie, I would add more seasonings to spice up the chicken.Please let me know how it turned out. Thanks!
I thought that I came back…but I did not…LOL! This dish is absolutely delicious. I just added a little more spice like you said. The boys and my husband devoured it. I came back today to pull the recipe again…LOL!
Thanks Kymmie! Glad you liked it!
This is my kind of meal! It looks so delicious and savory! Love all the flavors of this meal. Sharing.
This is my kind of recipe! I don’t mind busting out the crockpot in the middle of summer for amazing recipes that are as gorgeous and flavorful as this!
OMG, yes!
I am always ready for a crock pot recipe – especially one that looks as good as this! This is going on my list of things to make ASAP
Sarah, you are going to love this one , please let me know how it works for you.
Yum, this looks very flavorful!
Thanks Kristin!
Oh, this sounds so good! Anything in one pot or a slow cooker is great but when it sounds this good, it is worth waiting out that long cook time!
Hi Chris! Waiting is the worst part, but it is all worth it at the end.
Imma you know I adore your culinary skills, thank you for doing this Jamaican recipe some justice, well done, looks divine.
Thank you so much Charlene! This Jamaican chicken needs to shine , you know how flavorful it is.
This looks really delicious. I’m loving all of your recipes and your photography great.
Thanks Cristie! So glad to hear this this.
This looks great, I am going to try it with the coconut rice. I think it will be fantastic together!
Yes, coconut rice and stew chicken are a perfect match! Let me know how it worked out for you. Thanks Elizabeth.
This recipe looks so flavorful and it’s so pretty to look at. I’m always looking for crockpot recipes for night when my son has things like soccer. This is perfect. Pinned!
Rachel you are so sweet. This would be great , let it cook while you take your son to the game.
Love your site…I have bookmarked to check each day.
Went looking for info on browning sauce and found a neat video and demo on how to make browning sauce using an empty can (even how to fold the lid to make a handle.
Besides the color how much flavor is added freom the sugar? would a touch of molasses give some of the same body and flavor?
Thanks Becky! There is a slight difference in taste, but not overwhelming. Molasses definitely adds flavor but some color but not the same as browning.
Oh Immaculate, I love slow cooker meals year-round! The winter for obvious reasons, but the summer is great too because it keeps the kitchen way cooler than turning on the oven, even just for even just 30 mins!
Love the color and flavors in this dish! I can imagine just how wonderfully tender and juicy it is! Pinned for sure!
Thank you so much kathleen. Totally agree with a slow cooker keeping the house cooler, than turning on the oven on.
Imma,
This recipe looks delicious! I’ve actually been looking for a quick and tasty crockpot meal to cook this weekend and I just found it!! If the browning sauce is not used, will the broth still have the dark brown color? If not, what can be used as a substitute for the browning sauce? Is it similar to a roux (but using brown sugar instead of flour)? Thanks!
Hi Cassandra! Browning definitely helps in achieving the rich dark color- It’s made with sugar, water and flavoring aka burnt sugar. Without the browning sauce it will look like this one here.http://africanbites.com/?p=8298. Hope this helps.
Immaculate,
I tried the recipe out the weekend and the flavors are delicious! I pared the meat with coconut rice and some cabbage. To further brown my chicken, I placed it in the oven on high broil after it cooked in the crockpot for a few hours. I didn’t have browning sauce so my sauce was more of an orange-ish color. I will definitely make this again!
This recipe calls for 1/4 cup of canola oil, in the directions only 2 tablespoons are used. Where does the remaining oil get used in this recipe? Should it be mixed withe the marinade ingredients ? Please advise
I have made adjustment to the recipe. Start with 2 Tablespoons and add more as needed to saute the spices and vegetables. Thanks! Happy Cooking!!!!!
Do you eat this recipe with rice?
Yes, you sure can Abigail! You can pair it with this Caribbean Rice and Peas >> https://www.africanbites.com/caribbean-rice-and-beans/ OR simply this Savory Coconut Rice >>> https://www.africanbites.com/savory-coconut-rice/ . Happy cooking!