This Easy Slow Cooker Jerk Chicken is packed with flavor! Juicy chicken is mixed with a spicy jerk marinade that makes your taste buds dance. It’s a simple way to bring Caribbean vibes to your table!
The wonderful smell while it cooks? Pure bliss! I can’t resist sneaking bites before serving. Don’t worry; we’ll keep that between us! 😉 I love serving it with rice for a full meal that’s easy and delicious!
Key Ingredients & Substitutions
Chicken Thighs: I recommend bone-in, skin-on thighs for the best flavor and moisture. If you’re looking to cut calories, you could swap for skinless chicken breasts, but they might be less juicy.
Spices: Allspice is key in jerk seasoning. If you don’t have it, you could use a mix of cinnamon, nutmeg, and cloves as a substitute, but allspice really shines here. Don’t skip the cayenne unless you prefer mild dishes!
Peppers: Scotch bonnet peppers are traditional, but they can be hard to find and pretty spicy! If you can’t find them, habanero peppers work too. For less heat, you can simply omit them, and your dish will still be tasty.
Marinade Ingredients: Fresh herbs like thyme give great flavor, but dried works fine if fresh isn’t available. Lime juice adds brightness, but you can also use lemon juice as a substitute if needed.
How Do I Ensure My Chicken is Flavorful?
To make your chicken really flavorful, marinating is essential. Mix your ingredients well and coat every piece of chicken in the marinade. If possible, let it sit in the fridge overnight! This allows the flavors to soak in deeply.
When ready to cook, don’t forget to keep it low and slow. Cooking on low for 6-7 hours helps break down the meat, making it super tender. Remember, every slow cooker is different, so check your chicken towards the end of cooking.
- For a crispy skin option, broil the cooked chicken for a few minutes! Just keep an eye on it to avoid burning.
- Finally, dressing it with fresh cilantro or green onions right before serving makes the dish look appealing and adds a fresh touch!
Easy Slow Cooker Jerk Chicken
Ingredients You’ll Need:
Main Ingredients:
- 3 to 4 pounds (about 1.5-2 kg) bone-in, skin-on chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1/4 cup brown sugar
- 3 tablespoons lime juice (about 1 lime)
- 2 teaspoons dried thyme (or 3 tablespoons fresh thyme leaves)
- 2 to 3 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 to 2 teaspoons smoked paprika
- 1 to 2 teaspoons cayenne pepper (adjust for heat preference)
- 1 to 2 teaspoons black pepper
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 to 3 Scotch bonnet peppers or habanero peppers, seeded and finely chopped (optional for extra heat)
- 1 tablespoon fresh ginger, grated
- 1/4 cup orange juice
- Fresh cilantro or green onions for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus marinating time of 2 hours to overnight for the best flavor. Once you’re ready to cook, it takes 6 to 7 hours on low or 3 to 4 hours on high in the slow cooker to achieve that tender, juicy chicken.
Step-by-Step Instructions:
1. Make the Jerk Marinade:
In a medium bowl, combine the soy sauce, olive oil, brown sugar, lime juice, dried thyme, allspice, cinnamon, nutmeg, smoked paprika, cayenne pepper, black pepper, salt, minced garlic, chopped onion, Scotch bonnet peppers (if using), grated ginger, and orange juice. Stir well until all the ingredients are mixed and the marinade is smooth. This will give your chicken those delicious jerk flavors!
2. Prepare the Chicken:
Take your chicken thighs and place them into the slow cooker. Pour the jerk marinade over the chicken, making sure each piece is well coated. For the best flavor, cover and refrigerate the chicken for at least 2 hours or up to overnight. If you’re in a rush, you can skip this step, but marinating adds a lot of flavor!
3. Cook the Chicken:
Once marinated, cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. You’ll know the chicken is done when it’s tender and fully cooked through, reaching an internal temperature of 165°F (75°C).
4. Crisp Up the Skin (Optional):
If you like crispy skin, preheat your broiler after the chicken has finished cooking. Carefully transfer the cooked chicken to a baking sheet lined with foil. Broil for 3 to 5 minutes until the skin gets nice and crisp, keeping a close eye to avoid burning.
5. Garnish and Serve:
Once ready, garnish your jerk chicken with fresh cilantro or chopped green onions if you’d like. Serve it hot with a side of rice, peas, or any of your favorite sides for a satisfying meal!
Enjoy your easy, flavorful Slow Cooker Jerk Chicken!
FAQ for Easy Slow Cooker Jerk Chicken
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts, but keep in mind that they may dry out more easily than thighs. If you go this route, reduce the cooking time slightly and monitor the chicken to avoid overcooking.
How Spicy Is This Recipe?
The spice level can be adjusted to your preference! The cayenne pepper and Scotch bonnet peppers add heat. To make it milder, start with less cayenne and omit the Scotch bonnets. You can always add hot sauce when serving for those who like it spicy!
Can I Make This Recipe in Advance?
Absolutely! You can marinate the chicken up to 24 hours in advance. After cooking, store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
What Should I Serve with Jerk Chicken?
Jerk chicken pairs well with rice (like coconut rice or rice and peas), coleslaw, or a simple green salad. For a low-carb option, serve it with roasted vegetables or cauliflower rice!
