Slow Cooker Jamaican Brown Stew Chicken — An incredibly rich-in-flavor all time Jamaican classic- Jamaican Brown Chicken Sauce right in your slow cooker.
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.
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.
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.
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.
Celebrate this Holiday Season with this Sorrel drink here.
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
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
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:
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Heat 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 
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. 
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. 
Cover and cook on high for about 3-4 hours.
Are you on Instagram? Then join me for a visual feast of tasty recipes.
D. Camp says
This is truly authentic! Excellent! I made this last night! My Jamician husband actually gave me a compliment!(Im not allowed to make Jamiacan food [ he normally does] I’m American and I might have made a couple of mistakes in the past.) Thank you!!
ImmaculateBites says
Awesome! Thank you so much! So happy to hear hubby enjoyed it as well.
Happy Holidays!!!
cindy phillips says
I made this tonight and it was AMAZING. I did it in the pressure cooker so it was done in 25 minutes which was even more exciting. Thanks so much! I’ll be making this again!
ImmaculateBites says
Awesome! Thanks for letting me know . Love the pressure cooker tip.
cindy phillips says
it’s now our favorite meal! thanks so much
David Bartlett says
I’m going to try this recipe today I think. It looks great! However, I believe you may have a typo in the cooking directions. Near the end you have: 5. Cover and cook on high for 3 – 4 hours. You do mean low, correct. Cooking on high for 3 to 4 hours we would probably burn the house down and would loose the beautiful meal.
ImmaculateBites says
Hi David!
It’s not a typo.I used a slow cooker not a dutch oven. So it cooks slowly. It would definitely take less than an hour if you are using a dutch oven. Thanks for taking the time to comment.
Kerry says
Hi I’m from the uk so I need to adjust the recipe slightly. But could you tell me what hot sauce is please
ImmaculateBites says
Hot sauce is any sauce made with hot peppers- there are endless variations. Its’ available in most supermarkets.
Anthony says
Hello
I’m going to be making this tomorrow. jI’mjust curious where the chicken stock comes into play? I don’t think I see it in the cooking instructions.
ImmaculateBites says
You can use chicken stock or water. Just replace the water with stock. Will update recipe to make it clearer. Thanks.
Anthony Dedrick says
That’s what I thought. But wasn’t sure. Thank you for the quick response. I made it last night and it was fabulous. Even my wife (who’s a plain jane and creature of habit when it comes to her palate) went back for seconds. And it was even better today as leftovers for lunch. I will be making this again!
ImmaculateBites says
Awesome! Glad your wife enjoyed it too! Appreciate you taking the time to let me know.
Have a Great Day Anthony!!!
Kayla says
Thanks for this recipe! It was really delicious. I used chicken seasoning instead of salt as I used chicken stock which is already quite salty. So easy to make! Thank you!
ImmaculateBites says
Awesome! Glad it worked out well for you.
Shelly says
What size crock-pot did you use?
ImmaculateBites says
I used a 7 quart . 5 quart would work as well
Victoria says
Great recipe! Easy to make and very tasty!
ImmaculateBites says
Awesome! Thanks for letting me know
Valerie says
This is, in a word, amazing. It’s the second time I’ve made it in a month. My husband was over the moon with this recipe. I paired it with your rice and peas. Oh, that sauce!! I just finished off our third day of leftovers and they were as tasty as Day 1. I cannot wait to try out more of your recipes.
ImmaculateBites says
AWESOME!! So glad it worked out well for you Valerie. Thanks for taking the time to share your thoughts.
Happy Holidays!!!
Mike says
Making this for an office “potluck” tomorrow. I’m not using bone-in thighs, but thigh and breast meat cut down to bite size. Smells delicious and I’ve only put the chicken in the marinade!
ImmaculateBites says
OH My! You’re co-workers are going to love it Mike! Thank you for taking the time to let me know.
Mike says
Quite right – it was a hit, lots of compliments! I liked it so much that I made it again on Saturday for dinner! Fabulous both times, thanks for sharing it!
Melisa says
I currently have this yummy recipe cooking in the crock pot, I am so excited to see how it turns out! My husband is a big fan of brown stew chicken and he is anxious to say the least! Its also my first time making brown stew chicken *fingers crossed* .. going to use this wait time to look for more recipes on your site; Thank you!
ImmaculateBites says
Am so flattered . Thank you so much for trying out my recipes. Am working on it – only wish I had 48 hours in a day. Hopefully soon.
ange says
Hello!
I love buying brownstew chicken from the takeaways near me, but want to try it myself. Here in London it always has carrots in it. Have you cooked it in the slow cooker with carrots? Very interested to know and am going to have a go, so fingers crossed!
ImmaculateBites says
Hi,
Carrots or no carrots this is a win. You can’t go wrong either way.
Franny Swearengen says
Thank you Imma for sharing your wonderful recipes. Your blog is the first that I’ve subscribed to and I must admit that I’ve been on it daily since discovering this recipe. OMG! Delicious! Just as good or even better than the Jamaican restaurants that I’ve eaten from when I lived in Florida. I tripled the recipe and prepared it with ease as your instructions are easy to follow. Definitely a winner with the family. The flavors are so developed. Makes me feel like a grandmother prepared it which is awesome and very comforting. I think I’ll have to put all of your recipes in a hat and draw them out one at a time since there are sooo many that I’m anxious to try lol. Thank you again.
ImmaculateBites says
Yay!!!. Your comment put a smile on my face . Thank you so much . You are too kind Franny. Can’t wait to see what you end up drawing out of the hat – hahaha! Happy Cooking!
Kelly says
Just made this and it was so yummy. I’m from the UK and I couldn’t find any browning sauce in my local supermarket so i left it out, does it just add darkness to the dish?
I will definitely be doing this again.
Thanks
ImmaculateBites says
It adds darkness and some flavor too, but not that much.
nafeesah says
im tryn it right now….i will let you know imma
ImmaculateBites says
Awesome! Can’t wait
David B says
5 stars, just made it…instant favorite! This is almost as good as the amazing Jamaican restaurant I first ordered this dish from. Along with rice and cabbage and greens. So delicious, thank you!
imma africanbites says
That’s so nice of you, David. Thank you for the wonderful feedback. Glad you like it.