Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.

Jerk Chicken in the slow cooker

Jerk Chicken in the Slow Cooker is Easy

Slow Cooker Jerk Chicken is an easier way to make a delicious authentic Jamaican meal than firing up the grill and you’ll have no worries about the smoke you’ll be making on the indoor grill or the peppers burning your eyes standing above the outdoor grill.

Slow Cooker Jerk Chicken is actually a take on my classic Jerk Chicken recipe that I used to roast for clients (I would spatchcock the chicken and rub the mixture into it and roast it in a cast iron skillet for basically the best roast chicken ever!) but adjusted for the fact that I never have time or patience to keep my eye on the oven now that life is basically a circus.Jerk Chicken served over rice with sliced jalepenos

Jerk Chicken Spice

The herbs and onions in the marinade for this Slow Cooker Jerk Chicken is about as delicious and authentic as I’ve had. I de-seed and de-vein the jalapeno before using it but when I know I don’t have to share with a spice-wimp I double the jalapeno and leave the ribs in. Jamaican jerk chicken recipe made in the slow cookerThe added heat makes it an even more authentic version with the extra spicy kick. Plus since you’re using the slow cooker all that delicious heat mellows out a bit and melts into the chicken thighs which are going to be super moist and perfect for enjoying over a bowl of steamed rice or fried plaintains and a delicious Red Stripe beer.

Looking for more slow cooker chicken recipes? They’re a favorite around here:

How to make Jerk Chicken in the slow cooker

Tools used in the making of this Slow Cooker Jerk Chicken Recipe:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. I browned the chicken in the cast aluminum insert before cooking the chicken on low, so I didn’t have a second pan to clean. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
AllSpice Spice Rack: I use this spice rack and fill up the bottles with freshly purchased spices. It’s basically one of the most beautiful things in my kitchen and when you’re working with a large quantity of spices, not having to hunt and peck through your cupboards makes everything go at warp speed.

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Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.
Yield 6
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Jamaican
Author Sabrina Snyder


  • 6 chicken thighs bone and skin on
  • 3 green onions from tip to tail with root trimmed
  • 1/2 yellow onion
  • 1/2 jalapeno pepper de-seeded and de-veined
  • 1/3 cup soy sauce
  • 1/4 cup distilled white vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 2 teaspoons thyme
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice


  • Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
  • In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
  • Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
  • Cook on low for 8 hours.


Calories: 312kcal | Carbohydrates: 4g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 809mg | Potassium: 288mg | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 4.3mg | Calcium: 21mg | Iron: 1.3mg
Keyword: Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken with white rice on plate

Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.
Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.
Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.
Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.
Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Not sure how to answer your good question. Soy Sauce, brown sugar and spices do make a sauce darker. How did the recipe taste?

  1. Made it twice. First time true to the recipe. One commenter mentioned quadrupling the spices, I concur. I used half the spices as a rub before browning…and really brown it, bordering on burnt. Triple the brown sugar. Definitely needed salt and pepper. Heat is subjective, but half a jalapeño isn’t even mild in my book. At a minimum use one scotch bonnet, and make sure it’s a scotch bonnet, it has a specific flavor. Thicken up the leftover juice and spoon it over the chicken when served…or play with it however you want. That’s the fun part of cooking. It was perfectly fine the first time too.

  2. This slow cooker jerk chicken sounds great! Just wondering if this could be done in the instant pot and if I would need to add a little chicken stock and what the timing would be…..

  3. I am going to try this tomorrow, I love the flavors of Jerk Chicken but I bought several cartons of chicken that I swear was not “frying hens”. Even the thigh and drumstick meat are so tough it’s like chewing tough beef, I truly believe these were old roosters that had run the barnyard for a few years!! LOL. So I am looking for flavor but primarily tenderness.

  4. I’ve made this several times and it’s my favorite slow cooker recipe. Do you think there is any reason I couldn’t make the marinade in large batches to freeze for even easier weekday meals?

  5. This looks fantastic. Can I use chicken legs instead and store brought Grace Jerk Marinade and add soy sauce and vinegar to it and then pour over chicken in slow cooker?

    1. Don’t do it sunny. Sounds extra salty to me. If you use marinade you shouldn’t add soy or vinegar sauce. I prefer sticking to to recipe or using marinade only.

  6. This looks great and I’m really eager to give it a try but time is of essence with my 6 month old. Can I use this recipe on the air fryer ?

  7. Made this recipe exactly as the directions say, and it was incredible! I only made 3 pieces of chicken since it’s just me, hoping for leftovers, but my 6yr old granddaughter stopped by and ate the rest. Thought it might be too spicy for her, but in her words it was AMAZING!
    Super easy, cheap and yummy. Making it again tonight. Thank you so much for the recipes.

    1. I’m confused how is it supposed to be in a slow cooker with no liquid to cook it ? How is the seasoning mixture supposed to cook the chicken ?

  8. I love this recipe but I actually do it as a marinade. I’ll put all the ingredients in a blender/processor (with some added garlic), then pour it in a ziplock with 2-3 tenderized chicken breasts. Let them sit in the fridge for a couple hours and then throw the breasts on the grill. If you want to be really fancy, you can keep the juice from the ziplock and throw it in a sauce pan with some chicken stock. Reduce it until it’s thicker, and put that on some white rice with chopped green onions. One of my favorite meals to make!

  9. I tried this recipe today, and it wasn’t anything like jerk chicken. I added garlic, and doubled up on the spices. Probably it would be better to barbecue but not in slow cooker as it was mushy and nothing like the picture shown. Was a bit disappointed

  10. Good chicken, but definitely not JERK chicken. The chicken was more stewed than I expected. So I removed the chicken from the slow cooker after it was done and placed it i a clean baking dish with almost none of the juice from the slow cooker and threw it in the oven at 400 for about 15mins. This made it a tiny bit crispier on top. I also found it wasn’t spicy at all. Even though I doubled up on the jalapeños.
    Overall, it was a decent meal, but nothing like the expected jerk chicken you find in the islands or restaurants.
    Perhaps with some minor tweaks it can be perfected, but definitely not in the slow cooker.

    1. No, you want them in a single layer. You can prop them up on the side if you have more but you don’t want to overcrowd the slow cooker either. Good luck!

  11. Okay, despite my hesitations, as expressed below in a previous comment, I tried this recipe. Well, sort of. I really needed a slow cooker version of Jerk Chicken, so I already knew going in that, as TS said below, this was going to be, at best, a sort of a stew. TS was 100% right about that, by the way. The chicken came out very good, but honestly, other than the “flavor” there is no way I can call this Jerk Chicken. It really was like stewed chicken far more than Jerk. Here’s where the “sort of” comes in. After eyeballing the recipe, however, I knew there was simply no way in hell that I could make this with the ingredients listed. Whoever wrote this recipe, you should really consider changing the name to like “Spicy Slow Cooked Chicken” or something, because I have eaten Jerk Chicken many times and had I not made a lot of changes, this would have been even less “Jamaican Jerk” than just being the wrong consistency.

    In your defense, Sabrina, I stuck to the basic core ingredient-set you listed, adding only a few things, but dramatically changing the quantities.

    In the first place, I added about 9 cloves of crushed garlic. I also added a generous amount of fresh ground black pepper. Thank God! There was no way this would have been spicy enough to even remotely resembling Jerk-anything otherwise. As to your ingredients, I could eyeball them and know you were off, at least insofar as quantities. I think you’re right on the money with the ingredients themselves. But I had to quadruple the ground cloves, ground nutmeg, and ground allspice. I turned all of them into a full teaspoon. I also doubled the brown sugar. For the peppers, you are waaaaay off, though. That’s the biggest flaw in this recipe as far as true Jerk Chicken flavor is concerned. Because in addition to the above changes, I also used a full Jalapeno pepper, which to your credit you mentioned in the caption. But, I knew that wouldn’t be enough either, so I added in four Scotch Bonnet peppers. For all 5 peppers, I left all the spines and seeds in when I put the sauce mix into my food processor. I tasted the sauce with a finger and realized even with the fresh cracked pepper, (and I used a lot!) plus a full jalapeno and 3 Scotch Bonnets, it was barely spicy enough. So I added in one more Scotch Bonnet.

    With those changes, I will say that it was nice and spicy, AND thanks to the flavors of all the peppers and the black pepper, I would really taste the ingredients. Even with all that, it was not overpowering.

    I would seriously suggest that the next time you’re in NY City that you find some Mom & Pop Jamaican restaurant in Brooklyn or Queens and taste what real Jerk Chicken is supposed to taste like. Your recipe is fine, and with the changes I made to it, I will try it again, only on a BBQ grill, not in the slow cooker.

  12. Thinking of making this tomorrow, but it doesn’t seem like it will make enough liquid to cover the chicken thighs. Are they meant to be fully covered? Thanks!

  13. Hi Sabrina,

    Can I use regular white vinegar? or does it have to be “distilled”? if so, what’s the substitute?

    Thank ya! cant wait to try this tomorrow!!!

    1. Sorry, you’re comment got stuck in my spam filter. You’ll be ok using white vinegar. Hope you enjoyed it!

  14. I know my daughter would love this recipe but she does not like bone in chicken can the recipe be made with skin on boneless chicken?

    1. Yes, but you may need to watch the chicken so it doesn’t dry out. Maybe cut the cook time by about 30 minutes less.

  15. Hello I just came across this post this morning it was a last minute decision and had it on for about 3hrs is there anyway I can cut time in half

    1. You can cook it on high for less time. The important thing is that want to make sure the chicken reaches the proper internal temperature. Hope this helps.

  16. Hi! I’ve been looking for a great sounding jerk chicken recipe for the slow cooker for a while and finally found yours so can’t wait to try it. Just curious though: I found this info on another site: ‘The allspice berry, also known as “Jamaica pepper,” is native to the island and has a rich, spicy flavor reminiscent of a mingling of cloves, cinnamon, and nutmeg.’ So….I’m just wondering why you mentioned all of them in your ingredients list except cinnamon? Is it because adding extra cinnamon would be too overpowering? Just wondering! Thanks so much!!

    1. I just found for my taste, the extra cinnamon flavor wasn’t necessary. But feel free to play with the spices and add some in if that’s what your taste buds like 🙂 My recipe is a bit milder so if you like heat, you can play with those pepper spices too.

      1. Thanks sooo much! For some reason it’s hard to find ground cloves…I’ve already checked 3 grocery stores and no luck. So maybe instead of adding ground cloves I might just add a bit more allspice. (Also, while I was typing my original question to you, I forgot to say that I actually had your Slow Cooker Honey Garlic Chicken cooking in my crockpot. And it turned out amazing…just enough sauce to spoon over the chicken and some quinoa, a perfect amount of liquid…thanks for this simple and delicious recipe, it’s a keeper!!)

        1. Allspice would be the best bet for a substitute, just do a 1:1 swap. I’ve had luck finding ground cloves in an international market store (Asian Markets especially), but I agree not easy in regular stores. Glad the Honey Garlic Chicken turned out so well for you!

          1. Thanks! By the way, I’ve now also made this slow cooker jerk chicken recipe and it tasted sooo good!! I ended up adding cinnamon instead of the ground cloves and used boneless skinless chicken thighs…it turned out great—deliciously tender flavourful chicken and the kitchen smelled amazing too. It’s definitely one of my favourite chicken recipes but I’ll probably double the jalapeños next time since I love it spicier! Thanks again. ??

          2. So glad it turned out great for you and you like it! You’re welcome and anytime you want to trouble shoot a recipe or have questions, I love to help!

  17. I was wanting to make this but with only 4 thighs because we are a small family would the cook time still be the same?

      1. Yes, absolutely. Just know the breast meat might not be as tender because white meat doesn’t tend to perform that well in the slow cooker.

  18. I’m not a fan of chicken thighs. Would it work with breasts? What modifications would I need to make

  19. I want to make this for my family, but my kids don’t like spicy food. Does the jalapeño make the dish too spicy?

  20. Because i want to start this early in the morning, can i pre process/blend the ingredients the night before ?? So i dont wake anyone at 5 am in the morning.

  21. Although this did taste good, this definitely was not authentic Jamaican jerk chicken. It tasted more like a stewed chicken. This recipe is also lacking in regards to spiciness. I’m someone that can’t handle spicy food that much, but I didn’t get any hint of spice in this recipe.

    1. If you mix in about a tablespoon of jerk seasoning (not the power form) it will give it a more authentic taste and maybe switch out the jalapeños for scotch bonnet pepper.

      You may also want to try adding your own style to it, for example I don’t add the cloves because it’s not how I would do jerk chicken. The first time you cook it you kinda have to give yourself constructive criticism and figure out what’s missing or what needs to go.

      My parents are from Jamaica and this is how they’ve told me to do it.

      1. This looks like a great recipe, but I’m forced to agree with the poster above, that it seems perhaps more like a stew, and not entirely authentic. I intend to try some variation of this recipe, but I was wondering if you could maybe give me a couple of hints on a few things. First off, I’m not a big fan of using store-bought mixes like jerk chicken seasonings in a bottle or something. Can you suggest a recipe to make this? I totally agree with you about substituting the scotch bonnet peppers for the jalapeños. But I think jalapeños might be pretty good too.

        As far as allspice, versus cloves, versus cinnamon, I love all of those spices. Actually I think five spice might go well on this too. LOL but like you said, you can add your own style once you get familiar with the recipe. I look forward to trying this, but I prefer to make my own jerk seasonings if possible.

  22. I live in a nyc apartment.
    I don’t have a grille, illegal, or slow cooker – limited space.
    Can i use the cast iron pan & lid or dutch oven?
    If so, on the stove or oven?
    Dying to try this!!

    1. You can use the Easy Grilled Jerk Chicken recipe with a cast iron pan inside of your apartment with no issue. Enjoy!

  23. Sooooo excited about this recipe!! It’s cooking now and smelling so good in the house!!! Quick question – I have never had jerk chicken that wasn’t spicy. Is this recipe supposed to be a more mild version? It hit me (when I sampled lol) that it’s not really as spicy as I thought it might be. Just asking so maybe I can adjust heat next time!! Thank you for a great recipe – I’m taking this to a cultural event this afternoon!!

    1. This is a more middle of the road version because I’m tring to make it to please as many as possible but feel free to adjust the seasoning to make it spicier. So glad you love the recipe!

  24. Great flavor! I didn’t have allspice so I added a pinch more of cinnamon, nutmeg and cloves. I also added some fresh pineapple to the sauce before I blended the ingredients. I removed the chicken quarters out of the crockpot after 8 hours and they were fall off the bone tender. I wanted the ski crisp so I put them under the broiler in my cast iron skillet for a few minutes to make the skin extra crispy, yum! I also sautéed spinach, onions and pineapple together to add on top. A great recipe that doesn’t need exact precision to be an amazing meal!

  25. I have made this recipe 4 times so far & it’s one of my favorites. I make it with chicken thighs without skin or bone. I have an old time crock pot which means the chicken doesn’t get crispy, instead it falls off the bone tender which I serve over rice. Love the flavor of this recipe.

  26. Made this with my Fiancee last week and we LOVED it. I’ve never had Jamaican jerk chicken before and now it shot up to the top of our slow cooker recipes. I am planning on going over my parents tonight and cooking it for them overnight in the cooker. I was wondering if I wanted to reduce the sodium a bit but still retain the flavor…should I reduce the soy sauce or just get reduced sodium soy sauce? Otherwise wouldn’t change a thing.

    Thank you!!

  27. I had an issue with this. The flavor in this was great! I noticed this create A LOT of liquid, and I believe I read somewhere that this had to have minimal liquid? How can I avoid this?

    1. Be sure that your chicken is fully thawed before placing them in the slow cooker. You might even want to pat them down with a paper towel to ensure all liquid is removed. This should help with the liquid issue for next time.

    1. It’ll have a more liquid from thawing so it might not be as crisp in the slow cooker. If you have that issue, just place them under the broiler in your oven for a bit at the end. I’d love to know how it turns out for you.

  28. Do you have an Instant Pot version of the Slow Cooker Jerk Chicken? Or can you suggest how to convert recipes from “Slow Cooker” to “Instant Pot” ?


    1. I’m sorry but I know nothing about the Instant Pot. I’m sure you might be able to find a recipe online with similar ingredients to follow.

  29. We made this with bone-in skin on thighs the first time and they turned out great! However, my husband is trying to convince me to use boneless skinless and I’m worried it won’t be the same! Should I adjust cooking time?

    1. I wouldn’t recommend using it because bone in skin on thighs have a higher fat content and skin to protect it from drying out where boneless skinless do not. If you decide to try, you might need to cut timing back by an hour depending on how hot your slow cooker runs. P.S. Try and talk him out of it, lol!

  30. Hi, we are a white meat/dark meat family. Is there a way that I can make this using both thighs and breasts without drying out the breasts? Also, I feel like I should be adding fresh garlic, or would that be too much.

    1. I would suggest wrapping the breasts in bacon to help keep them moist during the cooking process. As far as adding garlic, I say go for it. I hope you enjoy it!

  31. Do you brown the thighs 3-5 mins per side or 3-5 mins total before slow cooking? Don’t want to overcook, but also want to get some crsipiness.

  32. I’m curious, what is the consistency of your puréed ingredients? Mine comes out watery and grainy (probably cause of the onions, jalapeño). It cooks up fine, but just wondering if maybe my food processor isn’t that great. I process for a long time, too. It just doesn’t come together as a thick sauce.

    1. That sounds right. It’s not going to be a cohesive sauce but just make sure it’s all mixed up. Glad you’re enjoying it!

  33. First I like to say thank you for sharing this wonderful. I have made this recipe twice in my crockpot. I would have to say the second time around was the best because after cooking I allowed the chicken to marinade inside the juices within the crockpot. I served with basmati rice and avocados. AMAZING!

    1. I usually don’t recommend putting breasts in the slow cooker for fear that they’ll dry out during the cooking process.

  34. I’ve made this recipe 3 times for different family members and everyone LOVES it. Chicken is tender and falls off the bone and the flavours are perfect! I’ve made it on high in the slow cooker for 4.5 hrs and on low for 8 hrs. Turned out great both times. Thank you!

    1. I don’t recommend using breasts in the slow cooker becuase they don’t have the same fat content to render down and keep the chicken moist. I know someone commented above saying that their breasts turned out tender so you could definitley try it.

  35. I made this last week cook it on high for 4 hours couldn’t wait to eat it. Have left over next day. The left over were much better the flower all soak Into the chicken already. Making it again today start early today so I will have flavorfull jerk chicken tonight. The meal was a hit in our family.

    1. how many thighs did you use?
      I’m hoping to put it on for 4 hours on high, as I don’t realistically have 8hours when I finish work.
      it’s my first ever time using my slow cooker and I’m abit apprehensive ?

  36. Made this and hubby loved it. I did place in oven at end to help crisp the top. Well be making it again, might try wings too!

  37. I made this this eve, however when I wen5 to it after 5 hrs, the base had become dry and I could smell a bit of a burn smell. I have added water and the marinade mixed in with the water and looks quite thick. I love the smell and can’t wait to try it but have I maybe made a mistake in cooking? 

    1. Oh no! sounds like you slow cooker might run a bit hotter than mine. Glad you were able to save it though.

  38. Very flavorful! I used a whole jalepeno, seeds and all, perfect heat. Paired nicely with Caribbean Rice.

  39. Made this is the oven the other night for dinner. I thought it was delicious!!! My husband and son, not so much. :(If you like jerk chicken this recipe is pretty good and easy to make. I definitely recommend it!

  40. This was a good recipe (especially since I got to use my slow cooker), but it wasn’t nearly spicy enough. I added a whole jalapeno instead of half of one and then I had to add quite a bit of cayenne, as it still wasn’t very spicy. I also made a few substitutions. For health benefits, I used organic olive oil in place of the vegetable oil, coconut aminos in place of soy sauce, and coconut vinegar in place of white, distilled. It could not have come out better. My whole family was incredibly pleased with it and I couldn’t believe how fast everyone ate, lol. Thank you so much for posting this yummy recipe 

    1. I’m glad you were able to adjust it to your liking. 🙂 Thanks for coming back to let me know how much you all enjoyed it!

        1. You don’t want to overcrowd your slow cooker. Make sure that there’s enough room for them and they’re not on top of each other.

  41. Hi!

    Do you know approximately how much the 5 chicken thighs weighed? The ones I have look a bit smaller than the ones in your pictures.


  42. This was amazing!! My husband (who is an extremely picky eater) stated that this was the best chicken dish that he has ever had, and I can’t agree more! We like our food spicy, so do you have any recommendations for making this a little spicer for the next time I make it?

  43. I made this the other night for dinner and it was amazing! This was the first dish made in my new slow cooker and needless to say, it is definitely a top contender in family favorites now!

  44. Trying this today. Would appreciate a picture of the jerk chicken at start and finish. Its a green sauce at start and its hard to believe it will finish up looking like the pictures you posted. Are your posted pictures from the crockpot version or your grilled version. Your chicken looks like an orangy sauce with lots of caramel. I dont think there is enough brown sugar in the recipe to produce that type of caramel texture, unless maybe you broiled it at the completion however the appearance would still remain green I think

    1. It might just be the lighting but this chicken is directly from the slow cooker and wasn’t broiled at the end. I hope you enjoyed it!

  45. Oh for those who are interested I used boneless, skinless chicken thighs and they turned out tender !!! Did I say perfect ****YUM

  46. This was great! If your looking for heat you’ll need more peppers … for my family it was perfect!!! I served it with a coconut jasmine rice with a mango salsa!! Thank you!

  47. I personally think that the information that you are sharing with us is pretty amazing and I just want to thanx for it a lot. Your blog is amazing.

    1. Unfortunately the chicken needs room in the slow cooker to cook and adding the veggies would crowd it and causing too much liquid to not allow the chicken to crisp up. I would suggest just roasting your veggies in the oven instead. Sorry.

  48. Sabrina! I was nervous, but you were NOT kidding! This recipe is everything! It turned out to perfectly! I have ruined so much chicken trying to get the results that your recipe gave me in a snap! This one is a keeper. I made it last night and my husband wants me to make more tonight!

    1. I’d say this one’s a winner then! Thank you so much for taking the time to come back and let me know how much you all enjoyed it!

    1. I don’t recommend layering it because the chicken doesn’t cook as well and doesn’t achieve a crisp when layered. My suggestion would be to use 2 slow cookers to be able to double it or I have a grilled version you could make as well.

  49. Oh my goodness. I have my delicious food on now. Just smelling it, I know it’s going to be good. Love trying different recipes

  50. I’m trying this tonight. I’m always use to recipes saying you have to marinade it over night. So I can’t wait to see how this comes out without doing that. I will let you know later. ??

  51. Hi there!  Can’t wait to try this.  Do you think that I could prepare the food processor items a day or 2 ahead of time?

  52. Do you think this would adapt to an Instant Pot? Or not? I am thinking the time in spices is important, so maybe not.

    1. I haven’t tested it in a pressure cooker yet so I don’t feel comfortable recommending it. I’m sorry.

  53. Hi, recipe looks amazing. My husband hates chicken skin. Can I use skinless chicken thighs instead?

  54. I’m trying to do this recipe, but I only have dried thyme. Is it okay to use it dried or does it need to be fresh

  55. I never post feedback, but just had to take the time to do it this time. Soooo good, One of my favorites and will keep making. Served it with brown rices and veggies. Really is a keeper! Thank you!

  56. So I tried this recipe last night and still haven’t had the chance to taste it yet (will do for dinner). But my chicken is not looking anything close to the picture you posted. 

    The sauce mixture produced a lot and I thought pouring it over the chicken was too much? 

    1. Sorry this got snagged in the spam filter, I definitely included the puree with it. How did your chicken turn out?

  57. HELP!!!  I was so looking forward to having this tonight but my slow cooker has decided to die on me this morning as I am prepping this….how would you recommend cooking it on the stove top? (in a dutch oven on low?, about how long would you suggest?)

    1. Oh no! So sorry I’m just now seeing this. I do have a grilled version of this recipe too. //

  58. Made this today, exactly as written.
    It was great, and I’d make it again.
    Next time I will not remove the seeds and veins from the jalapenos, and will probably add extra onion, and extra jalapenos and maybe some paprika and garlic.
    I served it with rice cooked in chicken broth.
    I’ll probably serve a steamed vegetable next time as well like broccoli. Or maybe some mushrooms or beans.

  59. Can Brown sugar be substituted with coconut sugar? Don’t eat much refined sugar, don’t really want to buy a box that will just take up space in my pantry for a tsp.?

    1. I’ve never substituted with it before but from what I can find from my research, it seems to be a great substitute for it. I’d say go for it and let me know what you think.

    1. There’s no additional salt in this recipe. If you’re looking to limit the sodium, you could always try a low sodium soy sauce.

  60. I want to try this for an upcoming dinner, but was wondering, would it come out ok if I marinate it in the blended mixture overnight before slow cooking it for 8 hours? I plan to brown it before starting the slowcooker.

    1. I would hesitate to say yes because breasts tend to get dried out in the slow cooker. I do have a grilled version using breasts. //

  61. Delicious, adding this to my favorite meal rotation! I have tried several Slow Cooker Jerk Chicken recipes and this is the best. I subbed molasses for brown sugar, added extra jalepeno and more onion because I did not have green onions. I used chicken breast with skin, it was done and falling off the bones in 3 hours and it was not too dry. I tasted the sauce before cooking and it was not great, but after cooking it is perfect with incredible depths of flavor.

  62. I’m a little confused with an answer you gave to someone else about pureeing the ingredients: “really do recommend some method of blending/processing because the mixture stays on the chicken for grilling”. It’s the word “grilling”. Do you grill the chicken after cooking in slow cooker?

    Also – do you have to/need to use vegetable oil or can you use canola? Thank you

    1. My apologies, I have the recipe as both a slow cooker one and a grilled version! I accidentally replied as though it was the grilling post. You can absolutely use canola, and no, no grilling is needed for this version.

    1. Do you have a blender? If not try to mince as finely as you can, but for this recipe I really do recommend some method of blending/processing because the mixture stays on the chicken for grilling.

    1. The legs may dry out a bit because they won’t have enough skin to protect them in the slow cooker? So I think if you’re going in with that expectation but wanting to use up an ingredient you have at home it will still be delicious.

    1. I also like the idea of grilled pineapple. Here’s mine // and I’d suggest the coconut and lime marinade. It’d be a great flavor combination to go with the spice of the chicken. Enjoy!

    1. I don’t recommend using boneless skinless breasts in the slow cooker as they will dry out. The extra fat from the thighs is what keeps the meat moist. You could definitely try it though.

      1. What do you think about using boneless chicken thighs? Has anyone tried it? I purchased the wrong type of chicken (boneless, meant to get bone in). Thanks!

        1. I don’t recommend using boneless skinless breasts in the slow cooker as they will dry out. The extra fat from the thighs is what keeps the meat moist. You could definitely try it though. I know a few commenters above stated they used it and theirs came out tender. Good luck!

  63. I’m a little confused. On the top of the recipe it says that the cook time will be 10 h and 50 m but when I read the instructions, the chicken shouldn’t be cooked for 8 hours… help! I dont want to mess it up. My husband loves jerk chicken

    1. Yes, sorry about that! The recipe widget is super glitchy at the moment and is adding up numbers incorrectly for cook times. 8 hours on low will do it 🙂

  64. I’ve been on the hunt for a great jerk chicken recipe… no need to look anymore, this is the one!!

  65. I’ve never attempted making jerk chicken before. However, I’ve had it at a restaurant once and loved the blend of spices and herbs. Delicious. I have no doubt this would taste similar.

  66. The meal looks so full of flavor. I’ve tasted jerk chicken before but I want to taste yours. It’s the realness of the pics.

      1. Hi! I don’t have a slow cooker, but I do have oven bags. How long would you cook the chicken in an oven bag? And at what temperature?

      2. Recipe for jerk chicken is on point! I have a small slow cooker for 2. Made only 4 thighs. Only thing I did slightly differently was after I browned the chicken in the pan, I poured the chicken fat into the crock pot with the sauce. I also added about a 1/4 cup of vege broth +1 teaspoon of walkerswood jerk seasoning in lieu of jalapenos.

    1. Hi I’m looking to make this tomorrow. Does the chicken crisp in a slow cooker? I always find the slow cooker produces to much liquid

      1. If you brown the chicken before hand and use minimal liquids, it will have a slightly crispy texture. Since the marinade is liquid this will not be fully crispy. I’d cook in an oven at 375 for 35-40 minutes for crispy! 🙂

        1. I plan to make in oven. You said to use minimal liquid. How much of the Jerk Sauce should I use. Looks GREAT. I love Jerk Chicken.

          1. You’ll want to make the sauce the same but don’t add any additional liquid before putting it into the oven. I hope you enjoy it!