An Easy and Delicious Slow Cooker Jamaican Jerk Chicken Recipe


I have been looking for a good Jamaican Jerk Chicken recipe ever since i got spoiled in Belize. They serve it almost everywhere, with a side of coconut rice and black beans. Well, I think I finally found a match!


This recipe takes almost 8 and a half hours, but 8 hours are spent in the crockpot. When the chicken is done, serve with a side of coconut rice and black beans. The skin on the chicken thighs crisps beautifully and soaks up all the yummy flavors in the crockpot. I also cut the heat down from the jalapeño, so this is a less spicy version. Feel free to add more jalapeño if you like extra heat!


Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Serves: 6


6 chicken thighs, bone in & skin on
3 green onions
1/2 yellow onion
1/2 jalapeño, seeded
1/3 cup soy sauce
1/4 cup distilled white vinegar
2 tbsp olive oil
1 tbsp brown sugar
2 tsp fresh thyme
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground allspice


  1. Add chicken thighs to large skillet. Brown on medium-high heat on both sides for 3-5 minutes, until lightly browned.
  2. In food processor, add all other ingredients. Puree until smooth.
  3. Add chicken to slow cooker, skin side up. Pour the sauce over the chicken.
  4. Cover and cook in low for 8 hours.


  • serve with coconut rice and black beans


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