Jerk chicken is a fantastic Jamaican dish. It’s spicy, smoky and full of Caribbean flavour. We’ve adapted this dish for the slow cooker, so you can enjoy tender chicken, slow cooked in that fiery Jamaican sauce.
We aren’t going to pretend that this is an authentic Jerk recipe – for a start it doesn’t use the famous Scotch Bonnet chillies the recipe normally calls for. Instead, we’ve focused on making this recipe super easy to make, using only a handful of ingredients, without compromising on flavour. All of these ingredients are readily available from your local supermarket.
We use chicken thighs and drumsticks, which have so much flavour and make this recipe really economical. Leave the skin on and brown the chicken on all sides first in a pan with hot oil. After slow cooking, you can finish the chicken under the grill or on the BBQ, to add some fantastic colour and extra smoky flavour.
We served on a bed of white rice, topped with some freshly cut spring onion and squeeze of lime juice.
Slow Cooker Jerk Chicken
- Slow Cooker
- Food processor
- Grill (broiler)
- Frying Pan
- 750 g Chicken thighs and drumsticks
- 1 tbsp Brown sugar
- 1 tsp Ground all spice
- 1/4 tsp Ground cloves
- 30 g Green jalapenos
- 30 g Spring onion
- 1 Onion
- Juice of 1/2 a lime
- Blend all ingredients (apart from the chicken!) in a food processor to make a paste. Alternatively, chop everything as fine as possible and crush together as best as possible.
- Heat a little oil in a pan and brown the chicken on all sides.
- Place the chicken in the slow cooker and cover the chicken with the paste.
- Cook for 3-4 hours on high, or 7-8 on low.