Craving a delicious, flavorful meal without spending hours in the kitchen? Then this Jamaican Jerk Chicken Crockpot recipe is your answer! This easy recipe delivers all the vibrant tastes of the Caribbean with minimal effort. Perfect for busy weeknights or a relaxed weekend dinner, this slow-cooked chicken is incredibly tender and bursting with authentic jerk spices. Get ready for a taste of paradise!
Ingredients:
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 Scotch bonnet pepper, seeded and minced (or 1-2 habaneros for less heat, or substitute with 1 tsp cayenne pepper)
- 2 tbsp Jamaican jerk seasoning (store-bought or homemade – recipe below!)
- 1 tbsp ground allspice
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 2 tbsp lime juice
- 1 tbsp honey
- 1 cup chicken broth
Homemade Jerk Seasoning (Optional):
- 2 tbsp dried thyme
- 2 tbsp dried oregano
- 1 tbsp ground allspice
- 1 tbsp ground cinnamon
- 1 tbsp ground nutmeg
- 1 tbsp cayenne pepper (or less, to taste)
- 1 tbsp black pepper
- 1 tbsp sea salt
Instructions:
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps the jerk seasoning adhere better.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and Scotch bonnet pepper (or substitute) and cook for another minute until fragrant.
- Combine Ingredients: In a large bowl, combine the sautéed vegetables, jerk seasoning, allspice, ginger, cinnamon, nutmeg, soy sauce, brown sugar, orange juice, lime juice, and honey. Mix well to create a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes, or preferably longer (up to overnight in the refrigerator) for maximum flavor absorption.
- Slow Cook: Transfer the marinated chicken and marinade to your slow cooker. Pour in the chicken broth. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and incredibly tender.
- Shred and Serve: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Serve the shredded jerk chicken over rice, with roasted vegetables, or in tacos.
Tips and Variations:
- Spice Level: Adjust the amount of Scotch bonnet pepper or cayenne pepper to control the heat level according to your preference.
- Chicken Choice: Boneless, skinless chicken breasts can be used, but they may become slightly dry if overcooked. Keep an eye on them and reduce cooking time if necessary.
- Make it Ahead: This recipe is perfect for meal prepping. Prepare the chicken and marinade ahead of time and store it in the refrigerator until ready to cook.
- Add Vegetables: For a heartier meal, add other vegetables like chopped bell peppers, carrots, or potatoes to the slow cooker along with the chicken during the last 2-3 hours of cooking.
- Serving Suggestions: This flavorful jerk chicken is incredibly versatile! Serve it with rice and peas, coconut rice, plantains, or your favorite sides.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 35-40g
- Fat: 15-20g
- Carbohydrates: 15-20g
This Jamaican Jerk Chicken Crockpot recipe is a simple yet incredibly flavorful dish that's perfect for any occasion. The slow cooking process ensures incredibly tender and juicy chicken, infused with the rich and aromatic flavors of authentic jerk seasoning. Enjoy this delicious and healthy meal!