Slow Cooker Jerk Chicken – Immaculate Bites

This spicy Jamaican slow cooker jerk chicken recipe just made an easy weeknight meal even easier. Why wait for the weekend for an incredible meal when you can put the crockpot to work for you? Whip up an easy weekday dinner and relax with the family.

Amazingly delicious slow cooker jerk chicken fresh from under the broiler.

Now, please don’t hit the exit button on this jerk chicken recipe just because it isn’t grilled or baked. I promise that using the slow cooker makes chicken just as tasty. I know you’re thinking: What about the crispy skin?

No problem. For that addictive, crispy skin, simply pop it under the good ole broiler for a few minutes, and you’re good to go.

Serving up spicy jerk chicken from the slow cooker.

Jerk Chicken in the Crockpot

Slow-cooker jerk chicken is a foolproof win for everyone. Your crockpot makes a delicious set-it-and-forget-it meal that fills the kitchen with beautiful aromas and a meal ready to serve as you walk in the door. And if you’ve never had jerk chicken, you’re in for a treat. Boy, is it an explosion of flavor!

I added pineapple juice for an extra tropical sweetness to complement the heat from hot peppers. And consider the sugar optional because I omitted it for a friend who doesn’t consume sugar, and she loved it. And lastly, adjust the amount of scotch bonnets or habaneros to your desired heat level.

How to Make Jamaican Jerk Chicken in the Slow Cooker

Season the thighs, cook them in the crock pot, and thicken the sauce.

Marinate Chicken

Trim excess fat off the chicken and pat it dry with paper towels. Rub it with the lemon and 2 teaspoons of Creole seasoning or salt and pepper. Put it in a glass mixing bowl or a large ziplock bag. (Photo 1)
Jerk Marinade – Combine the scotch bonnet, garlic, cinnamon, allspice, white pepper, nutmeg, sugar, onions, thyme, ginger, soy sauce, pineapple juice, and bouillon in a food processor or blender. Pulse for about 30 seconds until blended but not completely smooth.
Marinate – Pour ¾ of the jerk marinade over the chicken and mix to cover the chicken. Cover the bowl or seal the ziplock back and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it’s spicy hot and can burn your hands or, worse, get in your eyes. If possible, use gloves. (Photo 2)

Slow Cook It

Slow Cook – Carefully place the marinated chicken and marinade in the slow cooker so they’re tucked tightly. Put the lid on, turn it on high, and cook for about 3-4 hours or until the chicken is tender.
Broil – After the chicken is cooked, remove it carefully from the crockpot and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken will be fall-off-the-bone tender. You might have to use a spatula or tongs. Pour a little bit of the cooked marinade over the chicken. Adjust the oven rack so the top of the chicken is 4-5 inches below the broiler. Broil on high for 3-5 minutes or until the skin is crispy and golden brown. Don’t walk away because this happens quickly. (Photo 3)
Sauce – While the chicken is crisping under the broiler, simmer the sauce from the chicken and the reserved jerk marinade in a saucepan for 5-7 minutes or until it reduces to the desired consistency. Brush over chicken and serve. (Photo 4)

Slow cooker chicken with jerk spices delivers a super easy weeknight meal.

Tips & Notes

Set your crock pot on low for 5-6 hours to leave it cooking while you go to work.
Please use gloves when touching the marinated chicken. Those hot peppers can hurt your hands and are worse if they get in your eyes.
Make the marinade ahead with the jerk seasonings and fresh vegetables, and keep it in the fridge for 2-3 days.

What to Pair With Crockpot Jamaican Jerk Chicken

Caribbean rice and beans is the classic pairing, but feel free to get creative with the recipes you prefer. African red beans and rice or pigeon peas and rice are delicious options.

More Spicy Caribbean Recipes to Enjoy

This blog post was originally published in December 2014 and has been updated with additional tips and gorgeous photos.

Prep: 20 minutes

Cook: 3 hours

Total: 3 hours 20 minutes

Caribbean

Rinse the chicken, trim excess fat, and pat dry with paper towels. Rub with lemon and 2 teaspoons of Creole seasoning or salt and pepper. Set it aside in a glass mixing bowl or a large ziplock bag.
Combine the scotch bonnet, garlic, cinnamon, allspice, white pepper, nutmeg, sugar, onions, thyme, ginger, soy sauce, pineapple juice, and bouillon in a food processor or blender. Pulse for about 30 seconds until blended but not completely smooth.
Pour ¾ of the jerk marinade over the chicken and mix to cover the chicken. Cover the bowl or seal the ziplock back and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it’s spicy hot and can burn your hands or, worse, get in your eyes. If possible, use gloves.
Carefully place the marinated chicken and marinade in the slow cooker so they’re tucked tightly. Put the lid on, turn it on high, and cook for 3-4 hours or until the chicken is tender.
After the chicken is cooked, carefully remove it from the crockpot and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken will fall off the bone. You might have to use a spatula or tongs.
Pour a little bit of the cooked marinade over the chicken. Adjust the oven rack so the top of the chicken is 4-5 inches below the broiler. Broil on high for 3-5 minutes or until the skin is crispy and golden brown. Don’t walk away because this happens quickly.
While the chicken is crisping under the broiler, simmer the sauce from the chicken and the reserved jerk marinade in a saucepan for 5-7 minutes or until it reduces to the desired consistency. Brush over chicken and serve.

Feel free to use breast for a lower-fat meal, but reduce the cooking time for juicier meat.
If you don’t have dark brown sugar, but you do have white sugar and molasses, mix a teaspoon of molasses into 3 tablespoons of granulated sugar. You could even leave out the sugar completely and add a tablespoon of molasses to the marinade.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.