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4.9 from 66 votes

Slow Cooker Jerk Chicken

Try something different with your next slow cooker recipe. This Slow Cooker Jerk Chicken is easy, nutritious and full of flavour.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 2 servings
Calories: 633 kcal
Course: Main Course
Cuisine: Jamaican , Caribbean

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Put the chicken in the slow cooker and pour over the jerk sauce.
  4. Put the lid on and cook in the slow cooker on high for 3 hours, or low for 6 hours.
  5. Serve the chicken on a bed of rice.

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

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

% 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.