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:
Cameron says
This was by far the best jerk chicken ever. Now I need to master fried plantains..do you have suggestions because sometimes they come out perfect and sometimes they come out crunchy and hard
ImmaculateBites says
Hi Cameron! It all depends on the plantains – when shopping look for plump looking plantains – the most part it yields tender fried plantains. Might have to do a post Fried plantains . Thanks for taking the time to provide feedback!
Donna says
I can not wait to make this!!!
ImmaculateBites says
Do let me know how it works out for you
Cp says
Great dish that can be transformed in many different ways to fit taste and pantry needs. Thanks. Husband loved it
Chelsea says
Hi
I don’t have use of oven. Can I just follow instructions but use all the sauce in slow cooker and then skip the oven part? Just eat it straight out of slow cooker. I’m not too bothered about it being crispy on top as will shred it anyway.
ImmaculateBites says
Absolutely ! You don’t have to make it crispy in the oven Chelsea.
Tara says
First time ever making jerk chicken myself and this recipe was PERFECTION! The chicken fell right off the bone and the broiler gave it the perfect amount of crisp. I paired it with the coconut rice and beans recipe you also shared (also amazing and unique) and hubs nearly finished the entire cast iron pot himself. I usually prepare a quick veggie dish with my dinners and I added asparagus on the side of this one (didn’t feel like it was a perfect match) so I would love a better veggie pair suggestion if you have one. I wish I could post my beautiful photo of the finished chicken and rice product!! Will definitely be using additional recipes of yours 🙂
ImmaculateBites says
Thanks so much Tara! Would have love to see the pictures. Can’t tell you how much that means to me! I am so happy you enjoyed it! I usually pair it with this coleslaw right here. https://www.africanbites.com/caribbean-cole-slaw/. Hope you take the time to make it and let me know what you think.
Happy Friday!!!!
Natalie says
Giiiiirrrrrrlllll,
This recipe..OMG..my husband is stalking the kitchen right now…the smells alone are alluringly mouthwatering. We aren’t even letting the food cool off..it came out so delicious..Thank you a thousand times thank you..❤❤❤
ImmaculateBites says
Virtual HIGH FIVE! So glad to hear this glowing feedback. Thank you so much!!!!
Tia says
Hi Imma! Can’t wait to try this recipe. Quick question: I have a large container of Jamaican Jerk Seasoning that I’d like to substitute in place of some of the spices and brown sugar…what amount would you suggest I use and what other ingredients will it replace? Thanks so much for all your wonderful recipes!!
ImmaculateBites says
Hi Tia! I would blend all the wet ingredients , then add the Jerk seasoning to taste- equal the amount of dry spices.
Barb says
This is by far the BEST slow cooker chicken recipe I ever made and I have made many!!! My local store didn’t have habaneros so I used a huge jalapeno and that ws the only change I made. Had some family over for Memorial Day and they all LOVED it!!! My husband said this recipe is definitely a keeper and would give it 10 stars if he could!! I am so glad I came across your recipe and will for sure check out more on your site!!!!!
ImmaculateBites says
10 Stars? Thank you so much! Hope you love all the other recipes like you did this one . Happy Cooking!!!!
Melissa says
Thank you for this recipe – It’s one of the most delicious things I’ve ever eaten! It’s is certainly the most delicious thing I have ever made. I am lazy and did not broil the chicken first, I doubled the garlic, and I swapped cayenne pepper for the bonnets, but other than that I didn’t change anything and holy cow it’s life-changing delicious! The Caribbean Coconut Rice and Beans was also a new and amazing taste experience. These both go into my permanent file.
ImmaculateBites says
WOOHOO!!! Thank you so much! You are too sweet Melissa. So happy you took the time to let me know.
Barbara says
On behalf of my husband, my 2 and 3 year old kids and myself, we want to thank you for the delicious, fingers licking recipe! It is my first time using the slow cooker and stumbled upon your website looking for an easy to do chicken delicatessen and what can i say? it was absolutely a winner.
We cooked it on a low temperature for 8 hours, which was a bit too long as in parts the meat was not as soft as the other parts. We need to reduce the cooking time and it’ll be perfection. We loved it, this is making its entrance in our family recipe book and it’s staying there for as long as i can!!!
ImmaculateBites says
Awesome!!! Thanks from me to hubby and kiddos. Glad they enjoyed it . Appreciate you taking the time to let me know.
Jessica says
I followed your recipe but added some coconut milk in the blender and it made the chicken more juicy and full of flavour! Overall was an amazing recipe! Will definitely be making it again!
ImmaculateBites says
Hi Jessica! Glad it was a success! Thanks for taking letting me know.
Donna says
Hi! How much coconut milk did you use?!!
ImmaculateBites says
Go with 1/2 cup coconut milk
Carolyn says
I am making this no but noticed that a few edits need to be made. You did not include the ginger and garlic in the instructions (but they were listed in the ingredients list). I assume that they are part of the marinade…but you may want to fix that so that people don’t overlook adding them as they are critical. Also, if you are going to call green onions scallions in he ingredients list, I would call the that also in the instructions to avoid confusion for your more beginner cooks for the same reason (your instructions say to add onions twice). Other than that, this looks good and I am marinating it now to put in the slow cooker tomorrow morning. Thanks!
ImmaculateBites says
Duly noted , changes have been made. Thanks Carolyn!
Happy Cooking!!!!
"Chef" Jason says
I’ve got it marinating now. I KNOW it’s going to be awesome. Two additional minor edits. On step 2 it says to add onion TWICE (should just be the one white onion). Also, ground white pepper is in the ingredients list, but it never says to use it (should probably be part of step 2 as well?). Happy cooking!! 🙂
ImmaculateBites says
Hi chef, recipe has been updated. Thanks for pointing this out to me . Happy Cooking!!!
Bj says
Wish I could find the recipe fjrom the guy that had jerk chicken in Jamaica on the water at the resorts
The jerk chicken man
ImmaculateBites says
I wish so too! This would satisfy your cravings for now.
Dean Zumach says
The ingredients listed Ginger and Garlic, but they are not referenced in the instructions. Do then go into the processor with the rest of the ingredients?
ImmaculateBites says
Yes they do.
Danielle says
This was just okay for me. I think I added too much cinnamon or allspice. The flavor was a bit off, but it was still tasty.
ImmaculateBites says
Sorry to hear about this. Just reduce the cinnamon and allspice when you give it a try next time.