Slow Cooker Jerk Chicken — Super flavorful and Super Easy Jerk Chicken with just the right amount of heat made in a crock pot. 
Now don’t hit the exit button on this slow cooker Jerk chicken because it isn’t grilled or baked. I promise this crockpot version is just as tasty as the other versions and is perfect for this time of the year. I know you are all thinking: what about the crispy exterior? 
Folks, you can have that too with some help from your good ole broiler – all you need is a few minutes and you are good to go. 
Chicken in the crockpot is a totally foolproof win for everyone. Perhaps you have enjoyed jerk chicken in your lifetime (If not, I heartily recommend doing so). It is truly one of life’s pleasures. Boy, it is an explosion of flavor. 
If you feel too intimidated by it then here is a super easy way to make the chicken in the crockpot. But first you need the quintessential Jamaican ingredients Thyme –Scotch bonnet pepper- Check All spice -Check Check Some of the other co-stars are; green onions, brown sugar, nutmeg, maggi and/or bouillon powder, cinnamon and of course- chicken. This entire list of spices put together makes for one complex sauce – habanero spice, sweetness from the brown sugar and depth of flavor from the other spices. The pineapple acts as double whammy – depth of flavor and sweetness 
It is really a spicy dish. However, it can be made mild to taste. I kept the recipe very mild. If you are a heat seeker you can definitely add one, two or 10 more. HECK, you can add what ever you want. Who am I to rain on your parade? But, PLEASE, make sure you do have plenty of water or milk to drink if you decide to go overboard with the peppers. Cause you are going to NEED it! Enjoy! Hey wait! Pair it up with this Caribbean Coconut Rice and Beans for a tropical treat. 
Don’t want a slow cooker Jerk then make this Oven Version here . 
Or want a one pot Jerk meal? I’ve got you covered right here 
Slow Cooker Jerk Chicken Recipe
Ingredients
- 1 lime or lemon
- 6-7 chicken thighs or 3 -3 1/2 pound chicken cut up
- 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
- 1 or more Scotch Bonnet Pepper (Habaneros)
- 6 garlic cloves , chopped
- ½ tablespoon cinnamon powder
- ½ tablespoon allspice coarsely ground
- ½ teaspoon coarsely ground white pepper
- ½ teaspoon freshly grated nutmeg
- 3 tablespoons dark brown sugar
- 1 medium onion , coarsely chopped
- 3 green onions or scallions , chopped
- 1 sprig of fresh thyme
- 1 tablespoon fresh ginger , chopped
- 1 tablespoon Soy Sauce
- ½ cup pineapple juice or pineapple
- 1 tablespoon bouillon powder (optional)
- Salt and pepper to season
Instructions
- Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
- In a food processor or blender, combine the cinnamon, garlic, ginger, thyme, green onions/scallions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice, white pepper and pineapple juice or chunks. Pulse for about 30 seconds until blended
- Drench the chicken with 3/4 of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3 hours or more
- After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
- While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken .
Nutrition Information:
Elizabeth says
Boy howdy, Imma, you are a treat and a dream for sharing your recipes.
My husband is a firm believer that life is too long when you are not eating good food. When I asked where he wanted to go out for his birthday dinner, he replied by pointing to the couch and asked to have you Jerk Chicken and Southern Fried Corn.
Thank you for making his birthday a marvelous one and for spreading your culinary skills throughout our kitchen.
Take care and stay wonderful.
Imma says
Aww, thank you so much for sharing your story. A lot of blessings for your family6. Stay tuned and try more recipes to prove your cooking skills as well:)
Char says
I haven’t made this yet. Considering to make it with boneless chicken
Breast cut into chunks as an appetizer., Ant suggestions how that might work?
Imma says
You can definitely use the breast, then cut it up for appetizers. I would reduce the cooking time by an hour. So two hours instead of three. Please let me know how it goes.
Natalie says
This was sooo good. It hit the spot! Definitely adding this to my dinner rotation!
Simone says
Is there a video for this recipe? What is a broiler? Do I have to ‘broil’ the chicken? Can I use the sauce in the slow cooker as a sauce over my chicken?
ImmaculateBites says
No not yet . Broiling is a setting in your oven . I use it mostly to quickly brown food.
Yes you can use this sauce over your chicken.
Enjoy!
Julian says
Thanks Imma! We cooked this today along with the Coconut Rice and Beans and both were delicious. The chicken was tender and seasoned all the way through with crispy skin on top. The rice accompanied it perfectly and the flavours took me back to warm, happy (and rum fuelled) days at the Notting Hill Carnival.
ImmaculateBites says
Hahaha. I bet those were the good days!! I am happy these dishes were able to take you down memory lane. Thanks for sharing, Julian!
Red says
100!! We mixed and marinated the chicken over night. Would not change the recipe at all!
Absolutely refreshing!!
ImmaculateBites says
Awesome!! I am so glad you loved it. Thanks for stopping by!
Sara says
This recipe looks amazing ! I’m gonna try it tonight!
ImmaculateBites says
Awesome! Let me know how it turns out for you.
Mike says
I made this recipe a bunch of times. Excellent!!!
Today, snow is coming and I am making it again. I am turning my house into Jamaica.
Depending on ingredient availability, I make substitutions… such as, orange juice and other types of hot peppers. Also, I add a couple tablespoons of molasses to darken the sauce. Other additions… paprika and annatto powder. 🙂
Joe says
Hi. I have made this and loved it. If I cook on stove what temperature and time? Honestly, would this be as satisfying or should I find time for slow cooker. Thank you.
ImmaculateBites says
Hello Joe, It would be just fine .You can make it in the oven too ,check out this recipe here https://www.africanbites.com/oven-baked-jerk-chicken/
Michelle says
Hi…you have the nutrition facts for this but what’s the serving size?
Dr. April Carswell says
Can I make this with white meat as well? I’m not a hug fan of dark meat. How should I adjust the recipe? Would it effect the cook time?
ImmaculateBites says
Cook on low for 4-6 hours , start checking after 4 hours and adjust time to how you like your chicken.
Shannon says
I made this recipe a few months ago and I loved it. I am making it again tonight for him and my mom. I am making the coconut rice to go with it, I’m really excited about it. You have great recipes.
imma africanbites says
Thank you, Shannon! That sure sounds like a great pair. Enjoy!
Jack says
Hi Imma,
Why does this recipe use Creole seasoning and not your Jerk seasoning? Noticed the same on some of the other chicken recipes as well.
Thanks in advance,
J
ImmaculateBites says
Hi Jack, No particular reason, just like to switch things up. Jerk or Creole seasoning would do just fine here.