Slow Cooker Jerk Chicken
User Reviews
4.9
66 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Servings
2 servings
-
Calories
633 kcal
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Course
Main Course
Slow Cooker Jerk Chicken
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Try something different with your next slow cooker recipe. This Slow Cooker Jerk Chicken is easy, nutritious and full of flavour.
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Ingredients
- 400 g chicken thighs
- 1 tablespoon olive oil for the chicken
- 2 tablespoon olive oil for the jerk sauce
- 1 lime (juice only)
- 30 g fresh ginger grated
- 4 Spring onion (Scallion)
- 1 Scotch bonnet chilli
- 1 teaspoon mustard seeds
- 0.5 teaspoon sea salt
- 1 tablespoon black peppercorns
- 2 tablespoon white wine vinegar
- 2 garlic clove crushed
- 1 tablespoon dried thyme
- 2 tablespoon tomato puree
- 1 tablespoon honey
- 1 tablespoon rum (optional, but it tastes even better this way)
- 1 tablespoon allspice
- 1 teaspoon cayenne pepper
- 5 ml water
Instructions
- Put 2 tablespoon Olive oil, juice of 1 Lime, 30 g Fresh ginger, 4 Spring onion (Scallion), 1 Scotch bonnet chilli, 1 teaspoon Mustard seeds, 0.5 teaspoon Sea salt, 1 tablespoon Black peppercorns, 2 tablespoon White wine vinegar, 2 Garlic clove, 1 tablespoon Dried thyme, 2 tablespoon Tomato puree, 1 tablespoon Honey, 1 tablespoon Rum (if using), 1 tablespoon Allspice, 1 teaspoon Cayenne pepper and 5 ml Water in a food processor and blend until smooth. If you don’t have one, then use a pestle and mortar and stir in the water.
- Heat 1 tablespoon Olive oil in a pan and once hot, add 400 g Chicken thighs and cook for 2 minutes each side to brown.
- Put the chicken in the slow cooker and pour over the jerk sauce.
- Put the lid on and cook in the slow cooker on high for 3 hours, or low for 6 hours.
- Serve the chicken on a bed of rice.
Equipments used:
Notes
- If you want an even spicier dish, then use 2 scotch bonnet chilies. If you don't want it spicy, then leave them out. You can always taste the sauce and adjust it to suit your tastes.
- Deseed the chilli if you don't want it to be as spicy.
- You can leave out the rum if you want.
- This recipe can be make with chicken breast or legs instead. Please not that the cooking times may vary.
- Serve leftovers in wraps or flatbreads with salad and a creamy sauce.
- Make sure the spices you are using haven't been sat in your cupboard for years. If you are using really old spices, they won't have much flavour and you will really notice a lack of flavour in the dish. Opened spices should be used within 6 months ideally.
Nutrition Information
Show Details
Serving
1portion
Calories
633kcal
(32%)
Carbohydrates
28g
(9%)
Protein
35g
(70%)
Fat
49g
(75%)
Saturated Fat
11g
(55%)
Cholesterol
196mg
(65%)
Sodium
754mg
(31%)
Potassium
761mg
(22%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1044IU
(21%)
Vitamin C
28mg
(31%)
Calcium
130mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 633kcal | 32% |
| Carbohydrates | 28g | 9% |
| Protein | 35g | 70% |
| Fat | 49g | 75% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 196mg | 65% |
| Sodium | 754mg | 31% |
| Potassium | 761mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 28mg | 31% |
| Calcium | 130mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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