Slow Cooker Jerk Chicken Recipe

Introduction

Slow Cooker Jerk Chicken brings the vibrant and spicy flavors of the Caribbean right to your kitchen with minimal effort. Tender, flavorful, and infused with aromatic spices, this dish is perfect for a hands-off meal that delivers big on taste.

Ingredients

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2-3 Scotch bonnet peppers, chopped (adjust to taste)
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 tablespoon allspice
• 1 tablespoon thyme (fresh or dried)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, for garnish (optional)

Instructions

1. Step 1: In a bowl, combine the garlic, ginger, Scotch bonnet peppers, soy sauce, apple cider vinegar, brown sugar, olive oil, allspice, thyme, cinnamon, nutmeg, salt, black pepper, and lime juice. Stir well to create a flavorful marinade.
2. Step 2: Place the chicken in a resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring it is thoroughly coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight, to deepen the flavor.
3. Step 3: While the chicken marinates, chop the onion and set it aside.
4. Step 4: Arrange the chopped onion at the bottom of the slow cooker. Remove the chicken from the marinade and layer it on top of the onions.
5. Step 5: Pour any remaining marinade from the bag or bowl over the chicken in the slow cooker.
6. Step 6: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
7. Step 7: Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the juices.
8. Step 8: Let the shredded chicken sit on the warm setting for 10-15 minutes to absorb the flavors before serving. Garnish with fresh cilantro if desired.

Tips & Variations

• Adjust the number of Scotch bonnet peppers based on your heat preference, or substitute with milder chili peppers for less spice.
• For a sweeter touch, add a bit more brown sugar or a splash of pineapple juice to the marinade.
• Serve with rice and peas or steamed vegetables for a complete Caribbean-style meal.
• Using chicken thighs provides more flavor and juiciness, but chicken breasts work well for a leaner option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken gently in a saucepan over low heat or microwave until heated through, adding a splash of water if the sauce is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper marinade absorption. Using frozen chicken may increase cooking time and affect texture.

How spicy is this jerk chicken?

This recipe can be quite spicy due to the Scotch bonnet peppers, which are very hot. You can reduce the heat by using fewer peppers or substituting with milder chilis.

Slow Cooker Jerk Chicken Recipe

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4.5 from 136 reviews

This Slow Cooker Jerk Chicken recipe offers a flavorful, tender, and spicy Caribbean-inspired dish made with boneless chicken thighs or breasts marinated in a vibrant mix of Scotch bonnet peppers, allspice, thyme, and lime juice. Slow-cooked with onions and a tangy marinade, this easy recipe delivers authentic jerk flavor with minimal effort, perfect for a comforting weeknight meal or gathering.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 pounds boneless, skinless chicken thighs or breasts
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2–3 Scotch bonnet peppers, chopped (adjust to taste)
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 tablespoon allspice
• 1 tablespoon thyme (fresh or dried)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime

Additional Ingredients

• 1 large onion, chopped
• Fresh cilantro, for garnish (optional)

Instructions

1. Prepare the Marinade: In a bowl, mix together minced garlic, grated ginger, chopped Scotch bonnet peppers, soy sauce, apple cider vinegar, brown sugar, olive oil, allspice, thyme, cinnamon, nutmeg, salt, black pepper, and lime juice until well combined to form a flavorful marinade.
2. Marinate the Chicken: Place the chicken pieces in a resealable plastic bag or bowl and pour the marinade over them, ensuring each piece is thoroughly coated. Seal or cover and refrigerate for at least 1 hour, ideally overnight, to infuse the chicken with bold jerk flavors.
3. Chop Vegetables: While the chicken marinates, chop the large onion and set it aside for layering in the slow cooker.
4. Layer in Slow Cooker: Spread the chopped onions evenly at the bottom of the slow cooker. Remove the chicken from the marinade and arrange it on top of the onions, then pour any remaining marinade over the chicken.
5. Set the Slow Cooker: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender, fully cooked, and infused with the aromatic spices.
6. Shred the Chicken: Once cooked, remove the chicken pieces from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine it with the sauce.
7. Final Touch: Let the shredded chicken sit on the warm setting for an additional 10 to 15 minutes to absorb the flavorful sauce before serving. Optionally, garnish with fresh cilantro for a bright finish.

Notes

• Adjust the number of Scotch bonnet peppers to control the heat level; they are very spicy.
• Marinating overnight enhances the flavor depth significantly but marinating for at least 1 hour is sufficient.
• Use chicken thighs for juicier, more flavorful meat; chicken breasts work for a leaner option.
• Serve with rice and peas, steamed vegetables, or fried plantains for a complete Caribbean meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: jerk chicken, slow cooker chicken, Caribbean chicken, spicy chicken, easy slow cooker recipes