Description

These Crockpot Jerk Chicken Thighs are slow-cooked until juicy and tender in a bold homemade jerk sauce made with fresh peppers, garlic, ginger, and warm spices. Serve with rice, beans, or fried plantains for an easy, flavor-packed dinner.

Ingredients

6 bone-in skin-on chicken thighs

1/3 cup soy sauce

2 tablespoons white wine vinegar

1 tablespoon vegetable oil

2-4 habaneros (or scotch bonnets), deseeded and stemmed

1 onion, quartered

4 garlic cloves, peeled

2-inch fresh ginger, peeled and sliced

2 stalks green onions, chopped

1 lime, juiced

2 tablespoons brown sugar, or to taste

1 tablespoon fresh thyme leaves, stems removed

2 teaspoons all spice

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

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Instructions

Place chicken into the Crockpot in an even layer.
Add the remaining ingredients into a food processor or blender and puree into a sauce. It does not have to be completely smooth.
Pour the sauce over the chicken thighs.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender.
Optional step: Place chicken onto a baking sheet and broil on high in the oven, about 3-5 minutes, to crisp the skin. Spoon the jerk sauce from the Crockpot onto the chicken.

Notes

Recipe Tips

This recipe works well with chicken quarters, breasts, wings, drumsticks, or boneless, skinless chicken. If using boneless chicken, reduce the cooking time by about 1 hour.
Adjust the sweetness by adding more or less brown sugar to suit your taste.
Control the heat by increasing or decreasing the habanero peppers. For a milder version, substitute jalapeños or serrano peppers.
White wine vinegar adds great flavor, but distilled white vinegar or apple cider vinegar are excellent substitutes.
Coconut aminos can be used in place of soy sauce.
Short on time? Use a store-bought Caribbean jerk seasoning, marinade, or sauce. If using a dry seasoning blend, add ½ to 1 cup of chicken broth or pineapple juice to the slow cooker to help keep the chicken moist.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently in a saucepan over medium heat until warmed through. You can also microwave individual portions in 30-second intervals, stirring occasionally, until heated through.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner Recipes
Method: Slow Cooker/Crockpot
Cuisine: American