Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken

4 servings
I’m back to crazy, so please join me as I make my way through posting five days a week. To celebrate, I’m bringing America’s Test Kitchen’s slow cooker recipe for Caribbean jerk chicken. This is definitely the simpler way to make this dish since you can trade in hours of marinating and grilling time for the...Read More »

Ingredients

  • 8 scallions

    chopped coarse

  • 1/4 cup vegetable oil
  • 2 habanero chilies

    stemmed and seeded

  • 1 fresh ginger

    peeled and sliced 1/4 inch thick, 1-inch

  • 2 tablespoons molasses
  • 3 garlic cloves

    peeled

  • 1 tablespoon thyme
  • 2 teaspoons allspice
  • 1/4 teaspoon cardamom
  • 1 teaspoon coarse salt
  • 4 pounds bone-in

    skin-on chicken pieces, split breasts, thighs

  • lime wedges for serving

Directions

  1. 1

    Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.

  2. 2

    Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chick is tender, about 4- 6 hours on low.

  3. 3

    Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charred and and crisp, about 10-15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges.

Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken

4.3(83)4 servings

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Ratings & Reviews

0.0/ 5
Excellent

Based on 83 ratings

bakersroyale.com
4.3(83 reviews)
View original recipe

Rating Breakdown

About this Recipe

Craving the vibrant, spicy flavors of authentic jerk chicken without the traditional fuss? This America's Test Kitchen slow cooker recipe delivers incredibly tender, succulent results with minimal effort, letting you savor the taste of the Caribbean right from your kitchen.

This recipe shines by trading in hours of marinating and grilling time for the set-it-and-forget-it convenience of a slow cooker. This method ensures your chicken is deeply moist and thoroughly infused with a rich, complex jerk flavor, making it a truly hands-off delight that doesn't compromise on taste.

You can look forward to exceptionally tender chicken that easily falls off the bone, deeply imbued with a harmonious blend of aromatic spices. Expect the earthy warmth of allspice and cardamom, the pungent kick of fresh ginger and garlic, and the fiery heat of habanero chilies. A touch of molasses adds a subtle sweetness that beautifully balances the spice, creating a complex flavor profile that's both bold and comforting. This dish brings a fantastic, authentic Caribbean experience directly to your table with remarkable ease.

To adjust the heat, you can reduce the number of habanero chilies or remove more of their seeds before blending them with the other aromatics. While bone-in, skin-on chicken pieces like split breasts and thighs are ideal for slow cooking due to their rich flavor and ability to stay moist, you could use boneless, skinless thighs for a leaner option, though they may cook slightly faster. For an extra layer of flavor complexity, a pinch of ground cinnamon or nutmeg can be added alongside the allspice and cardamom.

Perfect for a casual weeknight dinner or a lively gathering, this slow cooker jerk chicken pairs wonderfully with classic Caribbean sides like rice and peas, steamed cabbage, or a fresh, crisp side salad. Be sure to serve with extra lime wedges to brighten every flavorful bite.

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