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Crockpot Jerk Chicken

A hands-off, flavor-packed meal with bold Caribbean flavors, perfect for busy weeknights or family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs or breasts (bone-in or boneless) Thighs give more flavor and stay moister.
  • 2 tablespoons jerk seasoning Store-bought or homemade.
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, sliced Red or yellow for sweetness; green for sharper flavor.
  • 1 13.5 oz can coconut milk Full fat for richness.
  • 1 medium lime, juiced Lemon can be used in a pinch.
  • to taste salt and pepper
  • fresh cilantro for garnish

Method
 

Preparation
  1. Pat the chicken dry and place the pieces in the bottom of the crockpot in a single layer.
  2. Sprinkle and rub the jerk seasoning evenly over both sides of each piece.
  3. Scatter the sliced onion, minced garlic, and bell pepper over and around the chicken.
  4. Pour the coconut milk and the juice of one lime across the top so everything is evenly coated.
  5. Season lightly with salt and a few grinds of black pepper.
Cooking
  1. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender.
  2. Taste the sauce and adjust salt or lime if needed. Garnish with chopped fresh cilantro and serve hot.

Notes

For deeper flavor, brown the chicken briefly in a hot skillet before placing it in the crockpot (optional). If you prefer a thicker sauce, remove chicken when done and simmer the liquid on the stove for 5–10 minutes, or stir a cornstarch slurry into the liquid and cook until thickened.