Jerk Chicken Crockpot Recipe
This jerk chicken crockpot recipe gives you spicy, smoky, falling-off-the-bone thighs with almost no effort. The slow cooker does what a grill does slowly, and a quick broil at the end brings back the char.
6
servings20
minutes5
hoursBone-in chicken thighs cook in a blended jerk marinade until tender, then get a short broil for browned edges. Serve with rice and peas or slaw.
Ingredients
3 lb bone-in skin-on chicken thighs
4 green onions, roughly chopped
1 habanero or scotch bonnet pepper, seeded
4 cloves garlic
1 tbsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp brown sugar
1 tbsp ground allspice
1 tbsp fresh thyme leaves
1 tsp ground cinnamon
1 tsp black pepper
1 1/2 tsp salt
2 tbsp olive oil
Directions
- Add the green onions, habanero, garlic, ginger, soy sauce, lime juice, brown sugar, allspice, thyme, cinnamon, pepper, salt and oil to a blender. Blend into a rough paste.
- Pat the chicken dry. Make two shallow cuts in each thigh so the marinade gets in.
- Rub the paste all over the chicken, under the skin where you can. Marinate in the fridge for 1 hour, or up to overnight.
- Place the thighs in a 6-quart slow cooker, skin side up, overlapping a little. Pour in any leftover paste.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours, until the chicken is tender and pulls from the bone.
- Check that the thickest piece reaches 165°F, though thighs are best when they hit 185°F.
- Heat the broiler with a rack about 6 inches from the element.
- Lift the thighs onto a foil-lined sheet pan, skin up, and spoon a little of the cooking liquid over them.
- Broil 3 to 5 minutes until the skin browns and blisters in spots. Watch closely, because the sugar can scorch.
- Rest 5 minutes and serve with the pan juices on the side.
Notes
- Use a jalapeño in place of the habanero for much less heat. Wear gloves when seeding the pepper. Boneless thighs also work, cut the cook time by an hour. Leftover chicken keeps 4 days and shreds well for tacos or rice bowls. Skim the fat from the juices before serving.
Why the slow cooker suits jerk chicken
Jerk is a hot, sweet, smoky rub built on allspice, thyme and scotch bonnet pepper. A grill gives you char, but a slow cooker gives you something else, chicken that falls off the bone with the paste cooked right into the meat.
Thighs are the right cut. They have enough fat to stay juicy through 5 hours, and the bones add body to the juices. Finish them under the broiler and you get the crisp, blistered skin that makes jerk chicken what it is. Make the paste the night before and the cooking is nothing more than rubbing and loading the pot.
What goes into the paste
Chicken thighs: Buy bone-in, skin-on. The skin crisps under the broiler, and the bone keeps the meat from drying out.
Habanero or scotch bonnet: This is the heat. One seeded pepper gives real warmth. Wear gloves, and do not touch your eyes.
Allspice: Use ground allspice, and plenty. It is the signature jerk flavor, somewhere between cinnamon, clove and pepper.
Green onions and thyme: Fresh is best here. The green onions go in the blender whole, and the thyme leaves strip right off the stems.
Soy sauce, lime and brown sugar: These balance the paste, salty, sour and sweet. The sugar is also why you must watch the broiler.
Ginger and garlic: Fresh only. Jarred versions turn sour in the paste, and jerk depends on a clean, sharp bite from the fresh roots.
Tips for the best result
Marinate longer if you can: One hour is the minimum, but overnight in the fridge pushes the flavor all the way to the bone. Cut two shallow slits in each thigh so the paste gets in.
Do not skip the broiler: The most common mistake is serving the chicken straight from the pot. The skin comes out pale and soft, so move the thighs to a foil-lined pan and broil 3 to 5 minutes.
Skim the juices: The liquid in the pot is rich and fatty. Spoon off the top layer and serve the rest on the side. Line the sheet pan with foil, because the sugar in the paste welds itself to bare metal.
Swaps and variations
Use a jalapeno in place of the habanero for much milder heat. Boneless thighs work and cook in about an hour less, though you lose the crisp skin. A pinch of nutmeg in the paste is a classic extra.
Do not use chicken breast. Jerk needs long cooking and fat, and breast turns stringy and dry before the paste has time to soak in. A splash of rum in the paste is a traditional touch, though it is fine to skip.
What to serve with it
Rice and peas is the classic partner, and the pot juices are good over it. Add fried plantains, a simple cabbage slaw, or grilled pineapple to cool the heat. Set out lime wedges and a pitcher of cold water or sweet tea. A simple cucumber salad with a splash of vinegar is also a good counter to the spice, and cold beer or ginger beer fits well at the table.
Storing and reheating
Store the chicken with its juices in the fridge for up to 4 days. Pull the meat off the bone first if you plan to use it in tacos or rice bowls.
Reheat covered in a 350 degree oven with a spoonful of juices, or microwave in short bursts. Cooked jerk chicken freezes well for up to 3 months. Re-crisp the skin under the broiler after reheating. Leftover paste keeps a week in the fridge, so make a double batch and use it on pork or wings.
Jerk Chicken Crockpot Recipe at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by bone-in skin-on chicken thighs, green onions, habanero or scotch bonnet pepper, garlic
Tips for Jerk Chicken Crockpot Recipe
Use a jalapeño in place of the habanero for much less heat. Wear gloves when seeding the pepper. Boneless thighs also work, cut the cook time by an hour. Leftover chicken keeps 4 days and shreds well for tacos or rice bowls. Skim the fat from the juices before serving.
Jerk Chicken Crockpot Recipe FAQ
How long does Jerk Chicken Crockpot Recipe take?
Jerk Chicken Crockpot Recipe takes 5 hours of cooking after 20 minutes of prep.
How many people does Jerk Chicken Crockpot Recipe serve?
This recipe makes 6 servings.
What do I need to make Jerk Chicken Crockpot Recipe?
14 ingredients, led by bone-in skin-on chicken thighs, green onions, habanero or scotch bonnet pepper, garlic. Amounts are in the recipe card above.
