Slow Cooker Jerk Chicken
One of the best things about this recipe is how simple it is to prepare. You just season the chicken with a rich blend of jerk spices, let it slow cook until it's fall-apart tender, and then enjoy a meal bursting with flavor. It’s a great dish for busy weeknights, meal prepping, or even entertaining guests.
Equipment
- Slow cooker
- Mixing Bowl
- Tongs
- Cutting board & sharp knife
- Measuring spoons & cups
- Ladle or Slotted Spoon
- Small Blender or Food Processor (Optional)
Ingredients
For the Jerk Chicken
- 4 bone-in skin-on chicken thighs (or boneless, skinless for a leaner option)
- 2 tbsp jerk seasoning store-bought or homemade
- 1 tsp salt adjust to taste
- 1 tbsp brown sugar adds a hint of sweetness to balance the heat
- 1 tbsp soy sauce for depth of flavor
- 1 tbsp olive oil
- 2 tbsp lime juice freshly squeezed for brightness
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 green onions chopped
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp thyme dried or fresh
- 1/2 tsp smoked paprika for a hint of smokiness
- 1 Scotch bonnet or habanero pepper finely chopped (adjust for spice preference)
- 1/2 cup chicken broth to keep the chicken moist while cooking
For Serving (Optional)
- Cooked rice or rice and peas
- Sliced limes for garnish
- Fresh cilantro or parsley for a pop of color
Instructions
Step 1: Prep the Chicken (5 minutes)
- Pat the chicken dry with paper towels. This helps the seasoning stick better and gives you a more flavorful result.
Step 2: Make the Marinade (5 minutes)
- In a mixing bowl, combine the jerk seasoning, salt, brown sugar, soy sauce, olive oil, lime juice, garlic, ginger, green onions, cinnamon, allspice, thyme, smoked paprika, and finely chopped Scotch bonnet pepper. Stir everything together until it forms a thick paste.
- Pro Tip: If you want a smoother marinade, blend everything in a small food processor for a more even coating on the chicken.
Step 3: Coat the Chicken (5 minutes)
- Rub the marinade all over the chicken, making sure every piece is well coated. For the best flavor, let the chicken marinate in the fridge for at least 30 minutes (or even overnight if you have time).
- I love marinating overnight—it really lets the flavors soak in and makes the chicken extra delicious!
Step 4: Load the Slow Cooker (5 minutes)
- Pour the chicken broth into the slow cooker, then place the marinated chicken on top. Arrange the pieces in a single layer for even cooking.
Step 5: Cook Low and Slow (6-8 hours)
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender and fully cooked.
- Pro Tip: Cooking on low allows the flavors to develop more deeply and keeps the chicken extra juicy.
Step 6: Optional – Crisp Up the Skin (5-10 minutes)
- If you used bone-in, skin-on chicken and want crispy skin, transfer the cooked chicken to a baking sheet and broil it in the oven at 450°F (230°C) for 5-10 minutes until the skin is golden and crispy.
- This step makes a big difference if you love a bit of crunch! Just keep an eye on it so it doesn’t burn.
Step 7: Serve and Enjoy!
- Remove the chicken from the slow cooker and serve it hot with rice, roasted veggies, or a fresh salad. Drizzle some of the flavorful sauce from the slow cooker over the top for extra juiciness.
Notes
Nutritional Value (Per Serving) (Approximate Values)
- Calories: ~320-400 kcal
- Protein: ~30g
- Fat: ~18g
- Carbohydrates: ~10g
- Fiber: ~2g
- Sugar: ~5g
- Sodium: ~800mg (varies based on seasoning and broth used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.