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Slow Cooker Jamaican Brown Stew Chicken

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Author: Imma
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Slow Cooker Jamaican Brown Stew Chicken — An incredibly rich-in-flavor all time Jamaican classic- Jamaican Brown Chicken Sauce right in your slow cooker.

Slow Cooker Jamaican Brown Stew Chicken

 

Ok …so I know it’s not exactly pull out the crock-pot weather for some folks but I just can’t help but share this slow cooker brown stewed chicken with you. There is so much to love here. I can’t begin to tell you how much am in love with this brown stew chicken.  The chicken marinate alone would have you hooked from the get go. This will make your taste buds happy and true to my kind of recipes, you don’t need napkins. Because you are going to lick your fingers clean and nibble on the bones.  

 

Slow Cooker Jamaican Brown Stew Chicken

Nobody is watching anyways! And who cares if they are watching. They will quickly follow your lead before the meal is over. Can you tell I have tons of experience in this domain? Grab a seat while I tell you about this classic Jamaican Brown stew. Chicken on the bone is marinated with an aromatic blend of spices (ginger, garlic, thyme, pepper, green onions, overnight (preferably) browned to enhance its flavor, then slowly simmered in a fragrant sauce of garlic, herbs, bell peppers, ketchup, onions. Yep! Really tasty! It’s straightforward and a snap to put together. Don’t be deterred by the ingredients.

Slow Cooker Jamaican Brown Stew Chicken

 

Traditionally, it is made with whole parts of chicken.However, I prefer chicken thighs – ease of preparation, rich meaty flavor and most important they can easily withstand the longer cooking time and emerge meltingly tender.  

Slow Cooker Jamaican Brown Stew Chicken

 

If you don’t own a slow cooker, you can always make this on stove top too, it’s just that easy and practical. Just follow the same instructions and instead of adding everything into the pot, you add some stock, bring it to a boil and then reduce the heat and let it simmer. Easy! Pair it with this rice and peas or this coconut rice and you are all set. Want a quicker version? Check out this brown stew chicken here.

Brown Stew Chicken

 

 

 

Celebrate this Holiday Season with this Sorrel drink  here. 

Sorrel Drink

 

Tips and Notes:

  • When adding chicken, it is a great idea to brown the chicken first, for a few minutes, sauté the garlic, onions stove top, before adding to the crockpot. Small step = huge flavors.
  • If you want to throw everything in the crockpot and cook away, that’s fine too. I tried it and it wasn’t bad at all. But I prefer the former.
  • Jamaican Browning sauce aka burnt sugar is a favorite West Indian condiment use in most households to add, sweetness and color in stews, soups, and even cakes.
  •  It’s available in Caribbean Markets, Wal-Mart and even some supermarkets. Don’t sweat it! You can certainly make this without burnt sugar

Watch How to Make It

[adthrive-in-post-video-player video-id=”BCgvR0So” upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Slow Cooker Jamaican Brown Stew Chicken” description=”Slow Cooker Jamaican Brown Stew Chicken — An incredibly rich-in-flavor all time Jamaican classic- Jamaican Brown Chicken Sauce right in your slow cooker.”]

 
 
Slow Cooker Jamaican Brown Stew Chicken
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Slow Cooker Jamaican Brown Stew Chicken

Slow Cooker Jamaican Brown Stew Chicken - An incredibly rich-in-flavor all time Jamaican classic- Jamaican Brown Chicken Sauce right in your slow cooker.
4.83 from 76 votes
Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
Jamaican
Servings 5 slices

Ingredients

Chicken Marinate

  • 5-6 5-6 chicken thighs bone-in trimmed of excess fat= , bone-in
  • 1 teaspoon salt to taste 
  • ½ teaspoons bouillon chicken powder
  • ½ teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ½ teaspoon white pepper
  • 1 teaspoon fresh thyme
  • ½ teaspoon smoked paprika
  • 2 green onions ,  diced

Brown Chicken Stew

  • 2 tablespoons or more canola oil
  • 1 tablespoon brown sugar
  • 1 large onion , diced
  • 1 teaspoon minced garlic 
  • 2 tablespoons ketchup
  • 1 teaspoon browning sauce
  • 1 teaspoon fresh or dried thyme
  • 1 teaspoon hot sauce , sub chili sauce
  • 1 ½ teaspoon smoked paprika
  • 2 small bell pepper, red or green , sliced 
  • ½ teaspoon white pepper
  • ¾ cup chicken broth/water
  • salt and to taste
US Customary - Metric

Instructions

  • Place chicken thighs in a large bowl or slow-cooker insert. Then seasoned with all marinade ingredients- salt, chicken bouillon, garlic, ginger, paprika, white pepper, and thyme. Mix chicken with a spoon or with hands until they are well coated, cover tightly and set aside in the fridge Marinate for about an hour or preferably overnight
  • When ready to cook heat up a skillet or large saucepan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is a golden brown: remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil.
  • Add onions, garlic, hot sauce, smoked paprika, bell peppers and salt to taste. Stir for about 2-3 minutes until onions is translucent.
  • Then add to crockpot, deglaze the pan with about ¾ cup of water add to slow cooker, together with ketchup, brown sauce and any remaining marinade from the chicken.
  • Cover and cook on high for about 3-4 hours. Remove and serve with rice and beans

Tips & Notes:

  1. When adding chicken, it is a great idea to brown the chicken first, for a few minutes, sauté the garlic, onions stove top, before adding to the crockpot.  Small step = huge flavors.
  2. If you want to throw everything in the crockpot and cook away, that’s fine too. I tried it and it wasn’t bad at all. But I prefer the former.
  3. Jamaican Browning sauce aka burnt sugar is a favorite West Indian condiment use in most households to add, sweetness and color in stews, soups, and even cakes. It’s available in Caribbean Markets, Wal-Mart and even some supermarkets.  Don’t sweat it! You can certainly make this without burnt sugar.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 349kcal (17%)| Carbohydrates: 11g (4%)| Protein: 20g (40%)| Fat: 25g (38%)| Saturated Fat: 6g (38%)| Cholesterol: 111mg (37%)| Sodium: 855mg (37%)| Potassium: 448mg (13%)| Fiber: 2g (8%)| Sugar: 7g (8%)| Vitamin A: 2108IU (42%)| Vitamin C: 70mg (85%)| Calcium: 27mg (3%)| Iron: 2mg (11%)
Author: Imma
Course: Main
Cuisine: Jamaican
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Nutrition Facts
Slow Cooker Jamaican Brown Stew Chicken
Amount Per Serving
Calories 349 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Cholesterol 111mg37%
Sodium 855mg37%
Potassium 448mg13%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 20g40%
Vitamin A 2108IU42%
Vitamin C 70mg85%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

IMG_5295Heat up a skillet or large sauce pan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is golden brown   IMG_5296 Drain any excess oil from the skillet and leave about 2 Tablespoons of oil. Add onions, garlic, hot sauce, smoked paprika, and bell peppers. Stir for about 2-3 minutes until onions is translucent. IMG_5302 Add to crockpot, deglaze pan with about ¾ cup of water/stock then add to slow cooker, together with ketchup, brown sauce and any remaining marinade from the chicken.  IMG_5992 Cover and cook on high for about 3-4 hours.

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Slow Cooker Jamaican Brown Stew Chicken
Slow Cooker Jamaican Brown Stew Chicken

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Comments & Reviews

  1. Deepa says

    5 stars
    So happy I found this recipe….its exactly what ma-belly wanted 🙂 I doubled the recipe because I double the chicken portion. This is a keeper, thank you for sharing. Now I just need to make it thicker and not as watery…any advice? Thank You! Dee (FL)

    Reply

    • ImmaculateBites says

      So happy you enjoyed it, Dee. You can use 1 tablespoon tomato paste to thicken it up. Or add about a tablespoon or two to the vegetables while you saute them and then add to the slow cooker. Hope this helps.

      Reply

  3. Eleanor says

    Hi

    Wanting to cook this recipe at the weekend.
    I’m in the UK. Can you browning sauce in supermarkets and when you say ketchup is that brown or red ketchup?
    Thank you

    Reply

    • ImmaculateBites says

      It’s red ketchup.Am not too familiar with the supermarkets in the U.K. But you would definitely find it in international markets or Caribbean markets.

      Reply

  4. will says

    Yes – awesome recipe. Ive recently been getting into my slow cooking so i’ll def give this a try. (Might also swap out the chicken for the beef)

    Reply

  5. Nicole says

    5 stars
    Hi Imma! I’m so excited to try this today- have been marinating the chicken since yesterday! Question, is there a reason you cook it on High for 3-4 hours versus on Low for a longer time?

    Reply

    • ImmaculateBites says

      None at all Nicole. Just want it to cook quicker. Feel free to cook it on low for a longer period of time. Do let me know how it work for you. Thanks !

      Reply

  6. Chiloe says

    I made this tonight. I used chicken drums but otherwise followed the recipe. It was not the taste I was aiming for, but it was definitely quite tasty. Thank u for the recipe. Question though. I saw with the oxtail u use allspice, why not with chicken, if they are both stewed?

    Reply

    • ImmaculateBites says

      Just a matter of preference and what I do have on hand . You can certainly add it to this brown stew chicken or any caribbean chicken meal. Glad to hear you enjoy the chicken and thanks for taking the time to share your thoughts.

      Reply

  10. Mwikali says

    5 stars
    I have been eyeing this recipe for some time. I finally made it this past weekend and paired it with some veggies for ahealthier carb options. MAN oh MAN the stew came out perfect…..it is so yummy! Imma fan! (PUN INTENDED)
    My mom is Kenyan so I will have to check out the other recipes for sure since she never gave me any of hers lol

    Reply

    • ImmaculateBites says

      AWESOME! Glad you to hear you enjoyed it. Love the fact that you paired it with veggies. Good Choice

      Reply

  11. Maya says

    5 stars
    Made this yesterday and it was absolutely incredible! The best Jamaican dish I’ve made myself so thank you for the recipe. I had to make the browning from scratch but it was really straightforward so I had no problems.

    Reply

  12. Jessica says

    I just made tonight. I kinda wish for a little more spice kick. Also I used less water and more meat yet the gravy is very watery. What do you suggest I do too thicken and get a little kick

    Reply

    • ImmaculateBites says

      I would suggest you double the garlic , thyme, pepper sauce, smoked paprika and add 1 tablespoon tomato paste, thicken the sauce. Do let me know how it works out for you thanks

      Reply

  13. Danie says

    4 stars
    Hi,

    When you say to add all of the chicken marinate ingredients and let the chicken marinate overnight, you didn’t include the green onions. Are those to be added when you’re marinating the chicken as well? Thanks

    Reply

  14. Jonathan says

    Hi Ima,

    I’ve been going through your blog ever since I tried out your Mozambique Peri-Peri Chicken..

    I’m not a good cook, but that chicken turned out great so I’m trying this one out.. I even made browning sauce just for this..

    Reply