Spicy Crock Pot Jerk Chicken

Crock Pot Jerk Chicken
Crock Pot Jerk Chicken. Diana Rattray
    315 min

This jerk chicken is flavored with a number of spices and seasonings, along with a bit of habanero chile pepper. I used bone-in chicken thighs (without skin) in the recipe. 

The habanero is the preferred pepper for this dish because of its heat and flavor, but another type of hot pepper may be substituted. Or, use dried crushed red pepper flakes.

What You'll Need

  • 1 large onion, cut into 8 pieces
  • 1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger
  • 1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves)*
  • 1 tablespoon dry mustard
  • 1 teaspoon freshly ground black pepper
  • 1 scant teaspoon ground allspice
  • 1/2 teaspoon dried leaf thyme
  • 2 tablespoons red wine or balsamic vinegar
  • 2 tablespoons soy sauce, low sodium
  • 2 tablespoons orange juice
  • 2 cloves garlic, crushed and minced
  • 3 to 4 pounds chicken tenders or chicken thighs

How to Make It

Combine onion and ginger in a food processor; process until finely chopped. Add the chile pepper, dry mustard powder, pepper, allspice, thyme, vinegar, soy sauce, orange juice, and garlic. Process until the sauce is fairly smooth.

Place the chicken pieces in a 3 1/2- to 5-quart slow cooker and cover with the sauce.

Cover the pot cook on low for 5 to 6 hours. or until chicken is tender (about 3 hours on high).

4 servings.

*Habanero is the traditional chile pepper used in jerk seasoning, and it imparts a certain pleasant fruity flavor along with the high heat. If you don't have habanero, substitute with 1/2 to 1 teaspoon of crushed red pepper flakes. Or, use another type of hot pepper. The sauce mixture should be quite hot.

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