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Slow Cooker Jerk Chicken

February 5, 2013 By Naomi Robinson | Bakers Royale 72 Comments

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 simple slow cooking method of dumping it all in a pot and letting the chicken cook in the spice marinade, then give it a quick charring and crisping in the broiler and — done!

Slow Cooker Jerk Chicken

Imagine all the random awesomeness we can share with one another over ten minutes a day, for five days a week. See, I’m not even greedy with your time—drop in, grab some food and stay awhile or not. Let’s just make sure we connect because damn you guys are fun to bake and cook for and even better to converse with.

Seriously, my coffee-meeting friends just don’t get this whole blogging thing or hanging out online, chatting it up with people I’ve never met. Despite the many ways I’ve explained social media, they’ve reduced Facebook to a place where people solicit advice and pats on the back. Twitter as a playground for stating the obvious or the minutiae in life. Instagram as an app for triple filtered #selfies (self-portraits).  And now Vine, a place of unbearable 6 second clips of people making coffee, walking and videos of their kids and pets.

 

That’s why this cozy corner is so dear to me. We’re like minded people. Although I’m willing to admit there may be a few objections to that last sentence. O-kay, I get that not everyone enjoys being a talker of randomness, a social media geek and a dessert-before-dinner type of person like me. . . well, if nothing else, we bond over food and if that’s the only thing—I’ll take it.

Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken

Yield: Serves 4-6

Ingredients

  • 8 scallions, chopped coarse
  • 1/4 cup vegetable oil
  • 2 habanero chilies, stemmed and seeded
  • 1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
  • 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

Instructions

  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. 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. 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.

Notes

A few notes:

  • If you aren't into spicy, omit the habanero peppers. 
  • If you accidentally over spice your sauce, add a few dashes of lime to neutralize some of the heat or add in pureed cucumbers to cool down the heat. 
  • I recommend doubling the marinating sauce  so you have plenty to brush on the chicken for broiling step.
  • Tweaks I made: I added cardamom and used fresh thyme over dried thyme.

© Naomi Robinson | Bakers Royale
Category: Popular on Pinterest

Filed Under: Popular on Pinterest, Savory

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Comments

  1. the 3volution of j3nn says

    February 6, 2013 at 8:44 am

    I really need to use more spices and herbs and flavorings. There are so many and I use so few! This looks very tasty. A nice blend of sweet and savory — my favorite! Yum.

  2. Amanda says

    February 6, 2013 at 1:13 pm

    I wish we were more like minded. I would especially like the photography and creative and styling portions of your mind to be more like ok? 😉 This looks fantastic girl!!

  3. DessertForTwo says

    February 6, 2013 at 1:16 pm

    My real friends don’t get my blog friends either. I find myself always saying ‘but I’ve met them in real life at conferences!’ And then I feel them judging me, hah.

    What a great slow-cooker recipe. I love the broiler at the end step. Thanks for sharing 🙂

  4. Cassie | Bake Your Day says

    February 6, 2013 at 1:47 pm

    Mouthwatering! I love these flavors, Naomi!

  5. Catt says

    February 6, 2013 at 2:02 pm

    Have you been looking in my fridge? How is it that I just happen to have what your recipes call for so that I can make them the day they are posted? I’m making this today. That should sure free up some time!

  6. JulieD says

    February 6, 2013 at 3:17 pm

    I love love this…so beautiful and warm and cozy. I want to pull up a chair and share a meal with you!

  7. Julie @ Table for Two says

    February 6, 2013 at 4:34 pm

    wow this looks to die for!! i love the way you photographed this. it really looks as if i’m about to dive right in with my fork and knife! it’s awesome that it’s made in the slow cooker too!!

  8. Marian (Sweetopia) says

    February 6, 2013 at 4:36 pm

    I like your kind of crazy. 😉 This looks so scrumilicious!

  9. Jenny Flake says

    February 6, 2013 at 4:36 pm

    Looks absolutely amazing Naomi 🙂

  10. Naomi A says

    February 6, 2013 at 4:50 pm

    Oh I like the sound of this!

  11. Annie @ Annie's Noms says

    February 6, 2013 at 5:06 pm

    I really need to dig my slow cooker out!! This looks divine & I’m really looking forward to seeing 5 posts a week from you! 🙂

  12. [email protected]Perspective says

    February 6, 2013 at 5:27 pm

    Oh my word, it looks sublime! Too bad I already started dinner for tonight…

  13. Liz @ A Nut in a Nutshell says

    February 6, 2013 at 5:54 pm

    Good Lawd, that looks good. I pinned it, I’ll eat it, and I’ll love it!

  14. Maria says

    February 6, 2013 at 6:13 pm

    Fab slow cooker recipe!

  15. Cat says

    February 6, 2013 at 7:23 pm

    QUESTION! My sauce only made a little over 10 Tbsp. after pureeing in the food processor. Really? Only use 1/2 cup in the slow cooker? That leaves 4 Tbsp. for basting the chicken in the broiler. Is that enough?

  16. Candice says

    February 6, 2013 at 7:27 pm

    Loving the savory recipes.

  17. Cat says

    February 6, 2013 at 7:29 pm

    Sorry. My math is off. That only leaves TWO tablespoons for basting. Enough?

  18. Gaby says

    February 6, 2013 at 7:33 pm

    brings me back to my jamaica trip! we ate jerk chicken on everything 🙂 Thanks for this recipe

  19. Cat says

    February 6, 2013 at 7:41 pm

    Or did you mean to double it as it’s written above to get more? Duh. Maybe that’s my problem.

  20. Naomi says

    February 6, 2013 at 7:50 pm

    Cat- yes, double everything but the chicken to get more marinade sauce.

  21. Tricia says

    February 6, 2013 at 8:08 pm

    This looks amazing and it is going on my list of dinner plans. I totally understand where you are coming from, my family and friends don’t get why I love social media and blog friends.

  22. Silver Magpies says

    February 6, 2013 at 8:22 pm

    This looks extraordinary, can’t wait to try it. And I love the plate from your first photo! It’s a superb image.

    – Nan

  23. marla says

    February 6, 2013 at 8:23 pm

    Fun to see you on a savory kick! This chicken looks wonderful 🙂

  24. Anne says

    February 6, 2013 at 8:27 pm

    This sounds fantastic! My husband LOVES Jerk Chicken! I can not wait to surprise him some night with this!!!

  25. [email protected] says

    February 6, 2013 at 9:31 pm

    That looks really divine. And slow cook too? I am in.. Good luck on your 5 a week posting!

  26. Heather Christo says

    February 6, 2013 at 9:56 pm

    Love this- what a gorgeous dish- and you have a kindred spirit in me 🙂

  27. Laura (Tutti Dolci) says

    February 6, 2013 at 9:56 pm

    I love jerk chicken, this looks fab!

  28. vanillasugarblog says

    February 7, 2013 at 1:59 am

    and the smells it leaves in the house!
    awesomeness all around

  29. Rose from Magpie's Recipes says

    February 7, 2013 at 2:44 am

    Oh my GOSH this is such deliciousness! I love to char my meat!

  30. Miss @ Miss in the Kitchen says

    February 7, 2013 at 2:48 am

    This looks so comforting and totally delicious! I am such a sissy when it comes to spicy food, so I especially appreciate the cucumber tip!

  31. Cat says

    February 7, 2013 at 3:15 am

    OK. Where can I give this my 5 Star rating? Since I had only enough ingredients to make the sauce as written, I just did four chicken breasts. The sauce was perfect for that amount (about 1.5 lbs). Since I’m on a sugar free diet, I had to leave out the molasses, but it was still amazing! Incredibly tender. Save the crock pot juices in case the meat dries out, though, while you’re eating. 🙂 Thanks for offering up these savory dishes for us to try! [email protected]

  32. Megan {Country Cleaver} says

    February 7, 2013 at 4:33 am

    I get “wow, you’re a crazy person” stares from people when I tell them about blogging and they reduce their arguments to elementary quips and jabs about all the social medias. I’m over it. I figure if us like minded crazies stick together we’re all considered “sane” right, cause there’s no one to tel us any different. Perfect!

  33. Reem | Simply Reem says

    February 7, 2013 at 5:50 am

    This looks delicious and pretty…
    And five days a week is going to be a super fun!

  34. katie says

    February 7, 2013 at 2:14 am

    This sounds amazing! I’m all for utilizing the slow cooker all year round!

  35. Nicole @ Wonderful Joy Ahead says

    February 7, 2013 at 11:49 pm

    I had to laugh when I read that you described ATK as simple. Though it doesn’t stop me from using their recipes and techniques weekly, they seem to over-complicate even the easiest of things. You have managed to convince me that this one is an anomaly, and I’ll positively make this tomorrow.

  36. Kevin (Closet Cooking) says

    February 8, 2013 at 8:35 pm

    That is some really tasty looking jerk chicken!

  37. Brandon @ Kitchen Konfidence says

    February 8, 2013 at 10:49 pm

    I spot an Anthro plate!! But yeah, this chicken looks good. Love the deep caramelization.

  38. Smeg says

    February 10, 2013 at 8:45 pm

    1/4 what of oil?

  39. Jessica says

    February 11, 2013 at 1:23 am

    This looks gorgeous, it’s fun to see your take on a savory recipe. I just received a slow cooker as a gift – I do braises out of my Creuset Dutch oven all the time – what do you find are the strongest benefits to the slow cooker?

  40. Naomi says

    February 12, 2013 at 4:25 pm

    Smeg-That’s a 1/4 cup of oil. Thanks for letting me know. I fixed it in the recipe.

  41. Joyti says

    February 12, 2013 at 9:29 pm

    Yes, I feel the same way about the blogging world. It is amazing, and the people here amaze me – they’re so kind and interested in making the world a better place, in small ways.

    Your chicken looks gorgeous. Love your photos!

  42. yellowfish says

    February 17, 2013 at 8:17 pm

    Ooh, this looks really good- I’ve been wanting to make jerk chicken, but now I have to track down some habaneros!

  43. Lynne says

    February 19, 2013 at 6:23 pm

    This sounds and looks so good. Cannot wait to try it!!! My sona nd hisband will thank you!!

  44. Angela says

    February 28, 2013 at 2:55 pm

    All these comments and only one person actually made this dish. It’s always nice to hear from people that have actually made the recipe.

  45. Scott says

    March 10, 2013 at 5:58 pm

    This looks amazing. . .If it tastes half as good as it smells it’s going to be wonderful. I have the chicken marinating in the fridge right now and will be going in my slowcooker tomorrow morning so it will be ready to eat when we get home from work. Will let you all know how it turns out after dinner tomorrow.

  46. Raquel says

    March 18, 2013 at 5:56 pm

    I know right…I hate that! We all see how great it looks…but where are the people who actually made the dish??

  47. Pleasant Boswell says

    March 22, 2013 at 7:16 pm

    I want the dishes! Where can I get them?

  48. Marnie says

    April 4, 2013 at 5:07 pm

    I made this chicken this evening, and all I can tell you is that there is another batch cooking in the crock pot again for me to share with friends tomorrow! It was absolutely delicious! Just a quick question. I always like a little sauce with my chicken, any thoughts on how to achieve this?

    Thank you for what I think is the best recipe I have found on Pinterest!

  49. Sweet T says

    April 13, 2013 at 7:37 am

    This was delicious! The sauce is very complex and flavorful. I made it with boneless skinless chicken thighs and so i just baked it at 450 for half an hour and then broiled, but the sauce it really really good! not too spicy, in fact next time i might add another couple habaneros because we like spicy!!!! Thank you though, for the delicious recipe!

  50. Barry says

    June 22, 2013 at 3:18 pm

    Had this pinned for a while now and finally made it. Brilliant! Probably finish over charcoal next time for fun but good lord that sauce is easy-to-make yet so complex in flavor. Took your advice and double the sauce, you should just change the recipe to that.

  51. renée says

    July 10, 2013 at 5:43 pm

    It’s 108 degrees here today. I’m loading this in my crockpot and cooking it out on the patio tomorrow. It looks amazing. Thanks…and YOU, we can never have too many friends!

  52. Ann Humphrey says

    July 24, 2013 at 10:17 am

    This looks like a great recipe, but I am looking for a chicken recipe that can be completely cooked in a crockpot for a camping trip. My trailer oven is small so need to cook completely in crockpot.

  53. Marianne says

    August 2, 2013 at 6:50 am

    The sauce was tasty, but when I transferred the chicken to wire rack, the chicken and skin fell off the bone! I probably cooked it too long!

  54. Renee says

    August 15, 2013 at 8:25 pm

    I just had this for dinner. So delicious! I was intimidated by the habeneros, but it was the perfect amount of spice. The last step of broiling the chicken makes the skins cripsy and delicious, as it gets very soupy in the slow cooker. I almost skipped the broiling, but I’m so glad I didn’t. And that squeeze of lime right before serving is amazing!! I’m constantly trying new recipes, and this is the best chicken recipe I’ve made in a while, hands down. Thanks for sharing.

  55. Jana says

    August 20, 2013 at 8:15 am

    Thanks for letting us know! I’m excited to try tonight for dinner.

  56. OLG says

    January 29, 2014 at 8:23 am

    I’ve never had slow cooked Jerk Chicken before, I’ve always had it on the grill. I had this with a side of sweet potato fries. YUM YUM

  57. Teri Tipton says

    April 5, 2014 at 3:11 pm

    So… Made this for dinner. It looked delicious couldn’t wait. Sadly disappointed. Couple of things should be noted.

    Following the recipe, we slow cooked the chicken for 4 hours. This was too long. The chicken fell apart as we tried to move it to the broiler pan. Adjust this setting to your own slow cooker. Remember you are going to continue to cook the chicken at a minimum 20 minutes more to “crisp” the skin. Our chicken was too dry.

    The seasoning is off. The habanero’s overpower the cardamom, allspice, garlic,etc. We love heat, so that’s not the issue. We like heat with flavor/season. Maybe double up the seasoning, or perhaps reduce to one habanero?

    I love jerk chicken, but this recipe failed.

  58. Elizebeth says

    May 5, 2014 at 8:09 am

    Love, Love, Love it! Made it for my family and thoroughly enjoyed it! Thanks for sharing.

  59. Kathy says

    July 23, 2014 at 2:40 pm

    Let me tell you ~~ this was just amazing. always have cooked this on the BBQ but not in a crock pot before. it was wonderful. keeping this one :O)
    Kathy

  60. Meg says

    August 21, 2014 at 2:56 pm

    Recipe sounds delicious … and easy. Can’t wait to try it. But what I really wanted to say was that you’re a very good writer; be sure to keep it up! I’ve been a professional journalist and editor for decades, and I appreciate crisp, informative and honest writing.

  61. denise says

    October 6, 2014 at 6:26 pm

    I made this today and loved the taste, but would adjust a few things. I did double the recipe for the sauce. I would cook for maybe 3-4 hours in the crock next time as it was totally falling apart when taken out. Maybe let the chicken cool/rest for a while to set back up before broiling? The flavor was amazing though~thanks for the recipe! I will make it again!!

  62. Patti says

    December 3, 2014 at 8:35 am

    No crockpot and no budget to buy this time of year. Any other suggestions to cook this?

  63. Shannon Dean says

    January 2, 2015 at 6:24 am

    Thank you for this recipe! I made it for our New Year’s Eve get-together for about 8 people (doubling the chicken and tripling the sauce, and using only thighs and legs). The sauce was so flavorful and I love the technique that keeps you out of the kitchen while the crockpot does the work. However, the broiling step is key… don’t try to skip this step. Love the crispy skin with the sauce. Will definitely be making again!

  64. Susan says

    January 5, 2015 at 4:35 am

    this recipe came up under a low carb search. Molasses are not low carb

  65. Alexx says

    January 6, 2015 at 12:59 pm

    If I am going to make this for my dinner for the week. Could I just broil what I am going to eat and save the mixture and other chicken fridge and then only take out and broil what I am going to eat for that day? Do you think that could work out?

  66. mrgoat says

    January 17, 2015 at 1:07 pm

    An oven or a BBQ.

    See

  67. Tara says

    February 15, 2015 at 7:52 pm

    Brilliant!
    Never thought about cooking Jerk BBQ Chicken with crock pot before.

  68. Betty says

    May 18, 2015 at 3:55 pm

    Tasty! But don’t over cook. I had to leave in crock pot longer than recipe called for – about 9 hours. So chicken was really tender and falling off the bone. Normally not a problem, but there was no way to keep meat, skin & bone together to get in a pan to do the crisping under the broiler. My own fault, I should have known better.
    I’m still really enjoying the flavor and just adding some marinade on top when serving. (Chicken is juicy and tender!)

  69. Catherine Hardy says

    August 8, 2015 at 12:30 pm

    Thank you for the recipe(s) today!

  70. hajer says

    August 15, 2015 at 8:23 am

    can i use the recipe to marinate regular chicken breasts?

  71. Kathy says

    October 4, 2015 at 7:42 am

    Bet this would be great for wings!!!

  72. Paul says

    October 4, 2015 at 3:28 pm

    Oof. Lesson learned—always read the comment thread on the recipe.

    I’ll admit, I’m a novice cook, to put it lightly, but this was a spendy disaster. The chicken looked and tasted *great* after it came out of the slow cooker. I should have stopped there. A few minutes in the broiler completely burned off all the spices and sucked all the moisture out.

    I’ve resolved to make this a learn-by-effing-up situation. But, man…I’m majorly bummed it didn’t turn out.

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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