Crock Pot Jerk Chicken
Savor the bold, tropical flavors of Crock Pot Jerk Chicken—an effortless slow-cooked dish that brings a taste of the Caribbean straight to your kitchen. Tender chicken thighs are coated in a vibrant jerk marinade made from aromatic spices, fresh ginger, lime juice, and a hint of heat from Scotch bonnet peppers. Layered over sweet onions and cooked low and slow, this dish yields fall-off-the-bone chicken infused with deep, rich flavors. Perfect for busy weeknights or laid-back gatherings, it’s served best over rice with a side of plantains or steamed vegetables. Garnished with fresh cilantro and green onions, this easy crock pot recipe is a surefire way to spice up your dinner routine.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (bone-in, skin-on or skinless)
- 2 tablespoons Jerk seasoning
- 1 large Onion (sliced)
- 4 units Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 0.25 cup Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Brown sugar
- 1 unit Scotch bonnet pepper (finely chopped, or substitute with habanero for less heat)
- 2 teaspoons Thyme (fresh or dried)
- 0.5 cup Water
- 2 units Green onions (sliced, for garnish)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Season the chicken thighs with half of the jerk seasoning, ensuring every piece is evenly coated. Set aside.
In a small bowl, combine the remaining jerk seasoning, soy sauce, lime juice, grated ginger, minced garlic, brown sugar, and thyme. Stir well to create a fragrant marinade.
Prepare the crock pot by layering the sliced onion on the bottom. This will create a flavorful base and prevent the chicken from sticking.
Place the chicken thighs on top of the onion layer in the crock pot.
Pour the marinade evenly over the chicken, ensuring each piece is coated. Add the finely chopped Scotch bonnet pepper for heat, adjusting the amount to suit your spice preference.
Add 1/2 cup of water to the crock pot to prevent the sauce from drying out and to enhance the flavor as the chicken cooks.
Cover the crock pot with its lid and set it to cook on low for 6 hours or on high for 3-4 hours. The chicken should be tender and almost falling off the bone when it's done.
Once cooked, use a spoon to drizzle some of the delicious sauce from the crock pot over the chicken before serving.
Garnish with sliced green onions and chopped fresh cilantro for added freshness and color.
Serve hot over rice, with a side of steamed vegetables or plantains for a complete meal.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 16.7 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
