Family-Friendly Crockpot Jerk Chicken
This effortless crockpot jerk chicken delivers all the robust island flavor you crave without the heavy fat or intense, fiery heat. Made with lean chicken breasts and a simple blended marinade, it’s a fuss-free, family-friendly dinner that practically cooks itself.
Equipment
- 6 quart slow cooker/crockpot (well greased or lined)
- cutting board
- food processor (or blender)
- citrus juicer & sieve
- disposable kitchen gloves (for handling peppers)
- digital thermometer
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Ingredients
- 2.5-3 lbs boneless, skinless, chicken breasts
- ¼ c lime juice freshly squeezed
- ⅓ c low-sodium soy sauce
- ¼ c white vinegar
- 2 habanero or scotch bonnet peppers stemmed; may choose to deseed and remove ribs to significantly lower the heat
- 3 cloves garlic
- 4 green onions from tip to tail (root-end snipped)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon onion powder
- 2 tablespoon brown sugar
Instructions
- Arrange chicken breasts in the bottom of prepared slow cooker.
- Add lime juice, soy sauce, and vinegar to food processor or blender, Next add the peppers (deseeded if seeking lower heat), garlic, and green onions (green and white parts). Then add the cinnamon, nutmeg, allspice, ginger, thyme, rosemary, onion powder, and brown sugar.
- Pulse or blend for about 20-30 seconds (mixture should be a little lumpy). Pour mixture over chicken breasts. Use a spoon if necessary to make sure the tops of the chicken breasts are completely covered.
- Cover and cook on LOW for 5-5.5 hours (strongly recommended for best flavor and texture) or on HIGH for about 2.5 hrs. (See recipe notes below).
- Serve warm. Optional to shred chicken with two long forks for pulled jerk sandwiches. Top servings with marinade gravy; optional to add green onion slices on top.
Notes
Use a digital thermometer to check for doneness. The largest part of each breast needs to reach 165°F to be considered safe to eat.
Because this recipe uses boneless, skinless chicken breasts, it's important to check for doneness sooner rather than later to avoid the chicken from getting overcooked or too dry, especially since slow cookers can vary in performance.
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Please note that the sauce will thicken as it chills. Leftovers can also be frozen; see above post.
Nutrition
Calories: 189kcalCarbohydrates: 6gProtein: 31gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 91mgSodium: 550mgPotassium: 609mgFiber: 1gSugar: 3gVitamin A: 136IUVitamin C: 9mgCalcium: 26mgIron: 1mg
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