Slow Cooker Jerk Chicken Recipe
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.
- 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
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
- 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.
- 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.
- Chop Vegetables: While the chicken marinates, chop the large onion and set it aside for layering in the slow cooker.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybynova.com/slow-cooker-jerk-chicken-recipe/
