I’m sharing a foolproof crockpot jerk chicken that turns simple pantry spices into an explosion of Caribbean flavor and belongs among Hearty Crockpot Recipes.

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I call this slow cooker jerk chicken my lazy genius move. Chicken in the crockpot is an absolute win, and when I add scallions and a chopped Scotch bonnet pepper it turns into a wild, tangy thing that surprises everyone at the table.

There’s just so much depth without standing over a stove. I keep coming back to it when I need something bold and effortless; it’s one of those Best Crockpot Meals Main Dishes that makes you think you did something fancy even when you didnt.

Try it and watch people lick their plates curious about what you did.

Ingredients

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Dark meat, lots of protein and iron, stays juicy in slow cooking
Milder onion flavor, low calories it adds fresh bite and green color
Intense heat, rich in vitamin C, adds fruity spicy kick, use sparingly
Warm pungent, aids digestion, gives bright zesty lift to sauce
Adds caramel sweetness, balances heat and salt, small amount goes far
Tangy acidity, cuts richness, boosts brightness and freshness in finished dish
Earthy warm spice, hints of clove and pepper, deepens jerk flavor

Ingredient Quantities

3 pounds bone-in skin-on chicken thighs (about 8 pieces)

4 scallions green onions, roughly chopped

3 garlic cloves, minced

1 to 2 Scotch bonnet or habanero peppers, chopped

1 tablespoon fresh grated ginger

1/4 cup soy sauce

2 tablespoons packed brown sugar

2 tablespoons fresh lime juice

2 tablespoons vegetable oil or olive oil

1 tablespoon apple cider vinegar

1 teaspoon ground allspice

1 teaspoon dried thyme

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 small onion, chopped

1/4 cup low sodium chicken broth or water

Optional lime wedges for serving

How to Make this

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1. Make the jerk paste: put 4 scallions, 3 minced garlic cloves, 1 to 2 seeded and chopped Scotch bonnet or habanero peppers (seed them if you want less heat), 1 tablespoon grated ginger, 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons fresh lime juice, 2 tablespoons oil, 1 tablespoon apple cider vinegar, 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and about half the chopped small onion into a blender or food processor and blitz until smooth; add a little of the 1/4 cup low sodium chicken broth or water if it needs thinning.

2. Pat the 3 pounds bone in skin on chicken thighs dry with paper towels so the paste sticks better.

3. Put the chicken in a big bowl or a zip top bag, pour most of the jerk paste over it and rub well under the skin and all over the pieces; reserve a couple tablespoons of the paste for later if you want an extra saucy finish. Marinate at least 1 hour or overnight in the fridge for best flavor.

4. Optional but worth it if you like crisp skin: heat a skillet with a bit of oil and sear the chicken skin side down for 2 to 3 minutes just to brown and render fat. You can skip this to save time, it still comes out great.

5. Scatter the remaining chopped small onion in the bottom of the slow cooker, arrange the thighs skin side up on top, pour any leftover marinade over them and add any unused portion of the 1/4 cup chicken broth or water to the pot so there is a little liquid.

6. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the meat is tender and falling off the bone; flip once halfway through if you want the sauce to coat both sides.

7. When done, remove the chicken to a plate and spoon off excess fat from the sauce in the cooker. If you want thicker, stick the sauce in a saucepan and simmer on medium high for 5 to 7 minutes until reduced and glossy.

8. For extra crispy skin put the cooked thighs on a baking sheet and broil for 3 to 5 minutes (watch closely so they don’t burn) or pan crisp them skin side down for a minute. Then spoon the reduced sauce over the chicken.

9. Let the chicken rest a few minutes, serve with optional lime wedges and extra sliced scallions if you kept some for garnish. Great with rice, plantains or a simple salad.

Equipment Needed

Here’s what you’ll need:

1. Blender or food processor
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Paper towels
6. Large bowl or zip top bag
7. Skillet for searing
8. Slow cooker
9. Baking sheet
10. Tongs

FAQ

Q: How spicy is this and can I make it milder? A: This is pretty spicy if you use Scotch bonnet or habanero, but you can tone it down by using just one pepper, removing the seeds, or swapping for a milder pepper like jalapeno. You can also add a little more brown sugar or serve with rice and a cooling yogurt or avocado to mellow the heat.

Q: Can I use boneless skinless chicken instead of bone in, skin on thighs? A: Yes, you can, but cook time changes. Boneless chicken needs less time so try 2 to 3 hours on high or 3 to 4 hours on low. Check that the internal temp reaches 165 F. Overcooking will make it dry so keep an eye on it.

Q: How do I get the skin crispy after slow cooking? A: Slow cook makes the meat tender but the skin soft, so remove the thighs, place them skin up on a baking sheet and broil for 3 to 6 minutes until browned and crisp. You can also sear the thighs in a hot skillet for a minute or two on the skin side.

Q: The sauce is thin, how can I thicken it? A: Take the chicken out and reduce the sauce on the stove over medium heat until it concentrates, or whisk in a cornstarch slurry made from 1 tablespoon cornstarch plus 1 tablespoon cold water and simmer until thick. Taste and adjust seasoning after thickening.

Q: How do I store and reheat leftovers? A: Refrigerate in an airtight container for up to 3 to 4 days, or freeze up to 3 months. To reheat from thawed, bake at 350 F until warmed through or reheat in a skillet to help crisp the skin, always making sure the chicken reaches 165 F inside.

Q: Can I double the recipe for a crowd? A: Yes you can, but dont overfill your slow cooker. Keep the pot no more than two thirds full so the chicken cooks evenly. Bigger batches may need a little more time to reach safe temps so check with a thermometer.

Slow Cooker Jerk Chicken, Crockpot Chicken Recipes Substitutions and Variations

Scotch bonnet or habanero peppers
- Serrano peppers for similar heat but a bit less fruity
- Jalapeño plus a pinch of cayenne or a splash of hot sauce if you want controlled heat
- Crushed red pepper flakes or a teaspoon of your favorite hot sauce for easy cupboard swaps
- Milder option: use poblano or bell pepper for flavor without the burn
Soy sauce
- Tamari for a gluten free substitute with nearly the same salty depth
- Coconut aminos for lower sodium and a touch of sweetness
- Worcestershire sauce for extra umami, use a bit less since it’s stronger
- Liquid aminos like Bragg if you want similar soy flavor from a different brand
Brown sugar
- Coconut sugar for a similar texture and a slightly nuttier taste
- Maple syrup or honey, reduce other liquids a little since they are liquid sweeteners
- White sugar plus a teaspoon of molasses per tablespoon of sugar for a more exact brown sugar swap
- Packed dark brown sugar if you want a richer, deeper molasses note
3 pounds bone in skin on chicken thighs
- Boneless skinless thighs cook faster and are easier to shred, just watch cook time
- Chicken drumsticks give a similar rustic feel and work well in the crockpot
- Boneless skinless chicken breasts will work but can dry out, remove from heat as soon as done
- Whole chicken pieces cut into portions if you want a mix of white and dark meat, adjust cooking time

Pro Tips

– Marinate longer if you can, even overnight. It really makes the flavors sink in, and the meat stays juicier. Try to get some of the paste under the skin if you can, it’ll stick better if the chicken is patted very dry first.

– Wear gloves when you handle Scotch bonnets or habaneros and don’t touch your face. If you want less heat, remove the seeds and membranes, or use only one pepper and taste the paste before slathering it on.

– For better skin texture, sear skin side first in a hot pan to render fat, or blast under the broiler at the end for a few minutes. Watch it closely though, that sugar in the paste can go from perfect to burnt fast.

– Rescue a too-salty or too-spicy batch by adding a splash more lime juice and a little brown sugar or a touch of coconut milk to mellow it. If the sauce is thin, reduce it on the stove or stir a small cornstarch slurry in a bit at a time until it glazes the chicken.

Slow Cooker Jerk Chicken, Crockpot Chicken Recipes

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing a foolproof crockpot jerk chicken that turns simple pantry spices into an explosion of Caribbean flavor and belongs among Hearty Crockpot Recipes.

Servings

servings

Calories

425

kcal

Equipment: Here’s what you’ll need:

Ingredients

3 pounds bone-in skin-on chicken thighs (about 8 pieces)
4 scallions green onions, roughly chopped
3 garlic cloves, minced
1 to 2 Scotch bonnet or habanero peppers, chopped
1 tablespoon fresh grated ginger
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons fresh lime juice
2 tablespoons vegetable oil or olive oil
1 tablespoon apple cider vinegar
1 teaspoon ground allspice
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 small onion, chopped
1/4 cup low sodium chicken broth or water
Optional lime wedges for serving

Directions

Make the jerk paste: put 4 scallions, 3 minced garlic cloves, 1 to 2 seeded and chopped Scotch bonnet or habanero peppers (seed them if you want less heat), 1 tablespoon grated ginger, 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons fresh lime juice, 2 tablespoons oil, 1 tablespoon apple cider vinegar, 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and about half the chopped small onion into a blender or food processor and blitz until smooth; add a little of the 1/4 cup low sodium chicken broth or water if it needs thinning.
Pat the 3 pounds bone in skin on chicken thighs dry with paper towels so the paste sticks better.
Put the chicken in a big bowl or a zip top bag, pour most of the jerk paste over it and rub well under the skin and all over the pieces; reserve a couple tablespoons of the paste for later if you want an extra saucy finish. Marinate at least 1 hour or overnight in the fridge for best flavor.
Optional but worth it if you like crisp skin: heat a skillet with a bit of oil and sear the chicken skin side down for 2 to 3 minutes just to brown and render fat. You can skip this to save time, it still comes out great.
Scatter the remaining chopped small onion in the bottom of the slow cooker, arrange the thighs skin side up on top, pour any leftover marinade over them and add any unused portion of the 1/4 cup chicken broth or water to the pot so there is a little liquid.
Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the meat is tender and falling off the bone; flip once halfway through if you want the sauce to coat both sides.
When done, remove the chicken to a plate and spoon off excess fat from the sauce in the cooker. If you want thicker, stick the sauce in a saucepan and simmer on medium high for 5 to 7 minutes until reduced and glossy.
For extra crispy skin put the cooked thighs on a baking sheet and broil for 3 to 5 minutes (watch closely so they don’t burn) or pan crisp them skin side down for a minute. Then spoon the reduced sauce over the chicken.
Let the chicken rest a few minutes, serve with optional lime wedges and extra sliced scallions if you kept some for garnish. Great with rice, plantains or a simple salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.