Crockpot Jerk Chicken Thighs | She’s Not Cookin’

Jump to Recipe

[adinserter block=”5″]

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.

this recipe!

Try my crockpot chicken fajitas and crockpot honey garlic chicken next!

Why You’ll Love This Recipe

• Big Caribbean flavor with minimal effort. The slow cooker does all the work while the jerk marinade infuses the chicken with sweet, smoky, spicy flavor until it’s fall-off-the-bone tender.
• Easy to customize. Adjust the heat, sweetness, and even the cut of chicken to make this recipe just the way your family likes it.
• Perfect for busy weeknights or entertaining. Serve it with rice, beans, fried plantains, or your favorite sides for a flavorful meal that’s impressive enough for guests but easy enough for any day of the week.

Ingredients You’ll Need

• 6 bone-in skin-on chicken thighs
• ⅓ 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
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

Step by Step Instructions

STEP ONE – Place chicken into the Crockpot in an even layer.

STEP TWO – Add the remaining ingredients into a food processor or blender and puree into a sauce. It does not have to be completely smooth.

STEP THREE – Pour the sauce over the chicken thighs.

STEP FOUR – Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender.

STEP FIVE – 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.

more crockpot dinners

.wp-block-kadence-postgrid

Pin Recipe

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

[adinserter block=”7″]

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

Cook Mode Prevent your screen from going dark

Instructions

1. Place chicken into the Crockpot in an even layer.
2. Add the remaining ingredients into a food processor or blender and puree into a sauce. It does not have to be completely smooth.
3. Pour the sauce over the chicken thighs.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender.
5. 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

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

[adinserter block=”6″]