Slow Cooker Jerk Chicken – Big Flavors, Minimal Effort!
If you love bold, smoky, and spicy flavors but don’t want to spend hours in the kitchen, this Slow Cooker Jerk Chicken is for you!
Let your crockpot do the hard work, infusing tender, fall-apart chicken with authentic Caribbean spices while you go about your day.
Then, finish it off with a quick broil for that irresistible crispy skin.
No complicated steps, just big, punchy flavors in every bite!
Perfect for meal prep, weeknight dinners, or impressing guests—this is a recipe you’ll make on repeat.
For Slow Cooker Jerk Chicken
- Chicken – You can use bone-in, skin-on chicken thighs or a whole chicken cut into pieces for extra flavor and tenderness.
- Lime or Lemon – Used to clean and tenderize the chicken while adding a touch of citrus freshness.
- Creole Seasoning – A blend of spices that adds a savory kick. You can substitute with salt, pepper, or a chicken spice mix.
- Scotch Bonnet Pepper – Brings the authentic Jamaican heat! Adjust the amount based on your spice tolerance.
- Garlic and Ginger – Essential for deep, aromatic flavor in the marinade.
- Cinnamon and Allspice – These warming spices give jerk chicken its signature depth and Caribbean flair.
- Nutmeg and White Pepper – Adds a subtle earthy and peppery kick.
- Dark Brown Sugar – Balances out the heat and spice with a touch of sweetness.
- Onion and Green Onions – Provide a savory, slightly sweet base for the marinade.
- Fresh Thyme – Brings a fragrant, herbaceous note to the dish.
- Soy Sauce – Adds umami richness and helps deepen the marinade flavor.
- Pineapple Juice – Infuses a slight tangy sweetness that enhances the jerk marinade.
- Bouillon Powder (Optional) – Intensifies the savory depth of the marinade.
- Vegetable Oil – Helps coat the chicken in the marinade for even cooking.
- Salt and Pepper – Essential for seasoning to taste.
Slow Cooker Jerk Chicken Recipe
This Slow Cooker Jerk Chicken is packed with bold Caribbean flavors and just the right amount of heat, making it a super easy and delicious meal. The slow cooking process ensures tender, juicy chicken, while a quick broil at the end gives it a perfect crispy finish.
Ingredients
- 1 lime or lemon
- 6-7 chicken thighs or 3 to 3 ½ lbs of chicken, cut into pieces
- 2 tsp Creole seasoning (or substitute with salt and pepper)
- 1 or more Scotch Bonnet peppers (or Habaneros)
- 6 garlic cloves, chopped
- ½ tbsp ground cinnamon
- ½ tbsp ground allspice
- ½ tsp coarsely ground white pepper
- ½ tsp freshly grated nutmeg
- 3 tbsp dark brown sugar
- 1 medium onion, coarsely chopped
- 3 green onions (scallions), chopped
- 1 sprig fresh thyme
- 1 tbsp fresh ginger, chopped
- 1 tbsp soy sauce
- ½ cup pineapple juice (or pineapple chunks)
- 1 tbsp bouillon powder (optional)
- Salt and pepper, to taste
Instructions
Prepare the Chicken:
- Trim excess fat from the chicken and pat dry.
- Rub with lime or lemon juice, then season with Creole seasoning (or salt and pepper).
Make the Marinade:
- In a food processor or blender, combine cinnamon, garlic, ginger, thyme, green onions, onion, Scotch Bonnet pepper, soy sauce, bouillon (if using), brown sugar, nutmeg, allspice, white pepper, and pineapple juice.
- Pulse until well blended (about 30 seconds).
Marinate the Chicken:
- Coat the chicken thoroughly with ¾ of the marinade.
- Place it in a ziplock bag or directly into the slow cooker.
- Let it marinate in the refrigerator for at least 3 hours (overnight for best results).
Cook in the Slow Cooker:
- Set the slow cooker to high and cook for about 3 hours (or until the chicken is fully cooked and tender).
Broil for a Crispy Finish:
- Carefully remove the chicken and place it on a foil-lined baking sheet.
- Brush with some of the cooked marinade.
- Adjust the oven rack so the chicken is 4-5 inches below the broiler.
- Broil on high for 3-5 minutes, watching closely to prevent burning.
Prepare the Sauce:
- While the chicken broils, simmer the remaining marinade with the juices from the slow cooker for 5-7 minutes until it thickens.
- Brush the sauce over the broiled chicken before serving.
- Can I use boneless, skinless chicken breasts instead of thighs?
Yes, you can swap chicken thighs for breasts. However, chicken thighs are much juicier and flavorful. If you go with breasts, be sure to check the chicken early to avoid drying out. - Do I need to marinate the chicken?
While marinating the chicken is recommended for maximum flavor, it’s not absolutely necessary. If you’re short on time, you can skip it, and the slow cooking process will still give you tasty jerk chicken. - How can I adjust the spice level?
The Scotch Bonnet pepper is the main source of heat. For a milder version, remove the seeds or use just half the pepper. If you want it spicier, add more peppers or a pinch of cayenne. - Can I skip adding liquid to the slow cooker?
You don’t need to add extra liquid! The chicken will release juices as it cooks, creating plenty of moisture. However, if you like a bit more sauce, you can add a small splash of pineapple juice or broth. - Can I prep this dish the night before?
Absolutely! Marinate the chicken overnight in the fridge for even deeper flavor. You can also freeze the chicken with the marinade, then pop it into the slow cooker the next day for a super easy dinner.
