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Two slow cooker jerk chicken thighs on a blue plate with rice and lime wedges.
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4.89 from 9 votes

Slow Cooker Jerk Chicken

Try something different with your next slow cooker recipe. This Slow Cooker Jerk Chicken is easy, nutritious and full of flavour.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Diet: Gluten Free
Allergen: Mustard, Sulphites
Servings: 2 servings
Calories: 633kcal
Author: Dannii Martin

Equipment

Ingredients

  • 400 g of Chicken thighs
  • 1 tablespoon of Olive oil for the chicken
  • 2 tablespoon of Olive oil for the jerk sauce
  • 1 Lime (juice only)
  • 30 g of Fresh ginger grated
  • 4 Spring onion (Scallion)
  • 1 Scotch bonnet chilli
  • 1 teaspoon of Mustard seeds
  • 0.5 teaspoon of Sea salt
  • 1 tablespoon of Black peppercorns
  • 2 tablespoon of White wine vinegar
  • 2 Garlic clove crushed
  • 1 tablespoon of Dried thyme
  • 2 tablespoon of Tomato puree
  • 1 tablespoon of Honey
  • 1 tablespoon of Rum (optional, but it tastes even better this way)
  • 1 tablespoon of Allspice
  • 1 teaspoon of Cayenne pepper
  • 1 teaspoon of Water
UK Metric Measures - US Customary Measures

Instructions

  • Put 2 tbsp of Olive oil, juice of 1 Lime, 30 g of Fresh ginger, 4 Spring onion (Scallion), 1 Scotch bonnet chilli, 1 tsp of Mustard seeds, 0.5 tsp of Sea salt, 1 tbsp of Black peppercorns, 2 tbsp of White wine vinegar, 2 Garlic clove, 1 tbsp of Dried thyme, 2 tbsp of Tomato puree, 1 tbsp of Honey, 1 tbsp of Rum (if using), 1 tbsp of Allspice, 1 tsp of Cayenne pepper and 1 tsp of Water in a food processor and blend until smooth. If you don’t have one, then use a pestle and mortar and stir in the water.
  • Heat 1 tbsp of Olive oil in a pan and once hot, add 400 g of Chicken thighs and cook for 2 minutes each side to brown.
  • Put the chicken in the slow cooker and pour over the jerk sauce.
  • Put the lid on and cook in the slow cooker on high for 3 hours, or low for 6 hours.
  • Serve the chicken on a bed of rice.

Notes

  • If you want an even spicier dish, then use 2 scotch bonnet chilies. If you don't want it spicy, then leave them out. You can always taste the sauce and adjust it to suit your tastes.
  • Deseed the chilli if you don't want it to be as spicy.
  • You can leave out the rum if you want.
  • This recipe can be make with chicken breast or legs instead. Please not that the cooking times may vary.
  • Serve leftovers in wraps or flatbreads with salad and a creamy sauce.
  • Make sure the spices you are using haven't been sat in your cupboard for years. If you are using really old spices, they won't have much flavour and you will really notice a lack of flavour in the dish. Opened spices should be used within 6 months ideally.

Nutrition

Serving: 1portion | Calories: 633kcal | Carbohydrates: 28g | Protein: 35g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 196mg | Sodium: 754mg | Potassium: 761mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1044IU | Vitamin C: 28mg | Calcium: 130mg | Iron: 5mg

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