Recipe by Sarah Olson

Slow Cooker Jamaican Jerk Chicken

Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Soy
8 Hours, 15 Minutes
Diets

Ingredients

Slow Cooker Jamaican Jerk Chicken

  • 6 bone-in, skin-on chicken thighs

  • salt, to taste

  • pepper, to taste

  • 2 tablespoons vegetable oil

  • 1 green onion, whole

  • 1/2 yellow onion

  • 3 cloves garlic or 3 cubes Gefen Frozen Garlic

  • 1 tablespoon fresh ginger

  • juice of 1 lime

  • 1 jalapeno pepper, seeds removed

  • 1/3 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)

  • 1/4 cup Glicks Ketchup

  • 1 tablespoon brown sugar

  • 2 teaspoons ground thyme

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground allspice

Directions

1.

Season both sides of the chicken thighs with salt and pepper.

2.

Heat the vegetable oil in a non-stick skillet over medium-high heat. Sear the chicken on both sides to brown – no need to cook through, the slow cooker will finish the job.

3.

Transfer the browned chicken thighs to the slow cooker.

4.

In a food processor, combine the green onion, yellow onion, garlic, ginger, lime juice, jalapeno pepper, soy sauce, ketchup, brown sugar, thyme, cloves, nutmeg, and allspice. Pulse until smooth and well combined.

5.

Pour the sauce over the chicken thighs in the slow cooker, making sure to coat them evenly.

6.

Cover the slow cooker and cook on low for eight hours, or on high for four hours, or until the chicken is cooked through and tender.

7.

Serve the chicken with the desired sides and garnish with the cilantro if desired.

About

This recipe originally appeared on The Magical Slow Cooker. Reprinted with kind permission.

Slow Cooker Jamaican Jerk Chicken

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