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Jerk chicken in a crock pot with fresh herbs and spices

Jerk Chicken in a Crock Pot

Bold, spicy, and fall-apart tender, this crock pot jerk chicken recipe captures the heart of Jamaican flavor with an easy, hands-off method.
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Prep Time 10 minutes
Cook Time 5 hours
Resting Time 0 minutes
Total Time 5 hours 10 minutes
Servings: 4 people
Course: main dish
Cuisine: Caribbean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 –3 lbs Chicken thighs or drumsticks Bone-in preferred
  • 3 Scallions chopped
  • 2 Garlic cloves
  • 1 Small onion Rough chopped
  • 1 tbsp Brown sugar
  • 1 tsp Allspice
  • ½ tsp Cinnamon
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 1 –2 Scotch bonnet or habanero peppers Seeds optional
  • 1 Lime juiced
  • 1 tbsp Soy sauce
  • 1 tbsp Oil
  • 1 tsp Dried thyme

Equipment

  • 1 Crock Pot 4–6 qt size recommended
  • 1 Blender or food processor For blending marinade
  • 1 Baking sheet Optional (for broiling step)

Method
 

  1. Add scallions, garlic, onion, sugar, allspice, cinnamon, salt, pepper, peppers, lime juice, soy sauce, oil, and thyme to a blender. Blend until a thick marinade forms.
  2. Place chicken in a bowl or zip-top bag. Pour marinade over it. Marinate at least 30 minutes (overnight is best).
  3. Add chicken and marinade into crock pot.
  4. Cook on LOW for 5–6 hours or HIGH for 3–4 hours until fork-tender.
  5. Optional: Transfer chicken to a baking sheet and broil for 5 minutes to crisp edges.
  6. Serve hot with coconut rice, slaw, or beans.

Notes

  • For less heat, use a seeded jalapeño or skip the hot pepper altogether.
  • Finish under the broiler to mimic grilled jerk texture.
  • Leftovers freeze well and make amazing tacos, wraps, or sandwiches.