This Crockpot Jerk Chicken brings vibrant Jamaican flavor to your kitchen with minimal effort. The slow cooker transforms chicken thighs into fall-off-the-bone tender meat infused with spicy-sweet-smoky jerk seasoning. It’s a forgiving method that delivers big flavor and makes your whole house smell incredible.
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Why You’ll Love This Crockpot Jerk Chicken
- Incredibly hands-off: Set it and forget it until that amazing aroma calls you back.
- Deep, authentic flavor: A classic Jamaican jerk profile that really penetrates the meat.
- Kitchen smells amazing: The scent of allspice, garlic, and thyme builds anticipation.
- Wonderfully versatile: Serve on rice, in tortillas, or over a salad—leftovers are even better.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 4 Scotch bonnet peppers, stems removed (seeds optional for heat)
- 1 large white onion, roughly chopped
- 6 garlic cloves, peeled
- 3 tbsp fresh thyme leaves
- 2 tbsp ground allspice
- 1 tbsp freshly grated ginger
- 2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 4 tbsp soy sauce
- 3 tbsp dark brown sugar
- 2 tbsp vegetable oil
- 3 tbsp white vinegar
- 1 lime, juiced
- 1 tsp black pepper
- 1 tsp sea salt
Tools: A standard 6-quart slow cooker or Crockpot, a blender or food processor, and a small bowl for mixing.
Notes: Don’t skip the fresh thyme and allspice—they’re the backbone of authentic jerk flavor. And if you can’t find Scotch bonnets, habaneros will work in a pinch, though the fruity heat profile will be slightly different.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 35 g |
| Fat: | 24 g |
| Carbs: | 9 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours on Low (or 4 hours on High) | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t be shy with the Scotch bonnets. Yes, they’re seriously spicy, but the slow cooking process really mellows their heat while amplifying their unique fruity flavor. You can remove the seeds for a milder version, but I recommend keeping at least one pepper whole for authenticity.
- Bone-in, skin-on thighs are non-negotiable here. They stay incredibly moist and juicy during the long cook, and the bones contribute to a richer, more flavorful sauce. The skin helps to self-baste the meat, resulting in that perfect fall-apart texture.
- Take the extra minute to toast your allspice. If you have whole allspice berries, toast them in a dry pan for 2–3 minutes until fragrant, then grind them fresh. The flavor difference is remarkable—deeper, warmer, and more aromatic.
- Pat your chicken completely dry before marinating. This might seem like a small step, but a dry surface helps the jerk paste cling to the chicken better, creating a more flavorful crust and preventing a watery sauce.
How to Make Crockpot Jerk Chicken
Step 1: First, let’s make that incredible jerk marinade. Add the Scotch bonnets, onion, garlic, thyme, allspice, ginger, cinnamon, nutmeg, soy sauce, brown sugar, oil, vinegar, lime juice, black pepper, and salt to your blender. Blend on high until you have a completely smooth, vibrant paste. You’ll notice it’s quite thick and aromatic—that’s exactly what you want. Scrape down the sides if needed to make sure everything is fully incorporated.
Step 2: Pat your chicken thighs thoroughly dry with paper towels. This is a crucial step for maximum flavor adhesion. Place the chicken in a large bowl and pour about three-quarters of the jerk marinade over the top. Using your hands (I recommend wearing disposable gloves, especially if you’ve handled the Scotch bonnets), massage the marinade into every nook and cranny of the chicken, making sure to get under the skin too. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or ideally up to 4 hours for deeper flavor.
Step 3: When you’re ready to cook, place the marinated chicken thighs skin-side up in your slow cooker. They can be snug but shouldn’t be stacked on top of each other. Pour the remaining quarter of the marinade over the chicken, letting it drizzle down into the gaps. You don’t need to add any extra liquid—the chicken will release its own juices as it cooks, creating a beautiful sauce.
Step 4: Cover and cook on Low for 6 hours or on High for 4 hours. The chicken is done when it’s incredibly tender and pulls away from the bone easily with a fork. You’ll notice the sauce has thinned out and pooled at the bottom, infused with all the spices and chicken drippings. Resist the urge to open the lid during cooking—each peek releases precious heat and steam.
Step 5: Once cooked, carefully remove the chicken thighs from the slow cooker using tongs. They will be very fragile, so support them from underneath. For extra color and crispness, you can place them skin-side up on a baking sheet and broil for 2–4 minutes until the skin is slightly blistered and caramelized. Meanwhile, pour the cooking liquid from the slow cooker into a fat separator or a bowl. Let it sit for a few minutes, then skim off the excess fat from the top.
Step 6: To serve, you can either serve the chicken thighs whole or shred the meat, discarding the bones and skin if you prefer. Drizzle some of the defatted cooking sauce over the top—it’s packed with flavor and will keep the meat moist. The sauce should be glossy, deeply colored, and have a perfect balance of spicy, sweet, and tangy notes.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze shredded chicken with sauce for up to 3 months.
- Reviving: Reheat gently on the stove or in the microwave with a splash of water or sauce.
Serving Suggestions
Complementary Dishes
- Jamaican Rice and Peas — The creamy coconut-infused rice and tender kidney beans are the classic, perfect partner for soaking up all that incredible jerk sauce.
- Fried Plantains — Their natural sweetness provides a lovely counterpoint to the spicy, savory chicken, and their soft, caramelized texture is just divine.
- Simple Coleslaw — A crisp, vinegar-based slaw (not a mayo-heavy one) cuts through the richness of the dish and adds a refreshing, crunchy element.
Drinks
- Ice-cold Red Stripe Beer — It’s the traditional Jamaican lager for a reason—crisp, light, and fantastic at cooling the palate between spicy bites.
- Ginger Beer — The sharp, spicy-sweet fizz of a good ginger beer is a phenomenal non-alcoholic option that stands up beautifully to the bold flavors.
- Jamaican Rum Punch — A little sweet, a little tart, and with a dark rum kick, it’s a tropical vacation in a glass that complements the island vibes of the meal.
Something Sweet
- Pineapple Upside-Down Cake — The caramelized pineapple and brown sugar topping continue the tropical theme and provide a warm, comforting finish.
Crockpot Jerk Chicken
Make tender, flavorful Crockpot Jerk Chicken with this easy slow cooker recipe. Authentic Jamaican spices, minimal effort. Get the recipe and serve it tonight!
Ingredients
For the marinade:
-
4 Scotch bonnet peppers (stems removed (seeds optional for heat))
-
1 large white onion (roughly chopped)
-
6 garlic cloves (peeled)
-
3 tbsp fresh thyme leaves
-
2 tbsp ground allspice
-
1 tbsp freshly grated ginger
-
2 tsp ground cinnamon
-
1 tsp freshly grated nutmeg
-
4 tbsp soy sauce
-
3 tbsp dark brown sugar
-
2 tbsp vegetable oil
-
3 tbsp white vinegar
-
1 lime (juiced)
-
1 tsp black pepper
-
1 tsp sea salt
For the chicken:
-
1.5 kg bone-in, skin-on chicken thighs
Instructions
-
First, let’s make that incredible jerk marinade. Add the Scotch bonnets, onion, garlic, thyme, allspice, ginger, cinnamon, nutmeg, soy sauce, brown sugar, oil, vinegar, lime juice, black pepper, and salt to your blender. Blend on high until you have a completely smooth, vibrant paste. You’ll notice it’s quite thick and aromatic—that’s exactly what you want. Scrape down the sides if needed to make sure everything is fully incorporated.01
-
Pat your chicken thighs thoroughly dry with paper towels. This is a crucial step for maximum flavor adhesion. Place the chicken in a large bowl and pour about three-quarters of the jerk marinade over the top. Using your hands (I recommend wearing disposable gloves, especially if you’ve handled the Scotch bonnets), massage the marinade into every nook and cranny of the chicken, making sure to get under the skin too. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or ideally up to 4 hours for deeper flavor.02
-
When you’re ready to cook, place the marinated chicken thighs skin-side up in your slow cooker. They can be snug but shouldn’t be stacked on top of each other. Pour the remaining quarter of the marinade over the chicken, letting it drizzle down into the gaps. You don’t need to add any extra liquid—the chicken will release its own juices as it cooks, creating a beautiful sauce.03
-
Cover and cook on Low for 6 hours or on High for 4 hours. The chicken is done when it’s incredibly tender and pulls away from the bone easily with a fork. You’ll notice the sauce has thinned out and pooled at the bottom, infused with all the spices and chicken drippings. Resist the urge to open the lid during cooking—each peek releases precious heat and steam.04
-
Once cooked, carefully remove the chicken thighs from the slow cooker using tongs. They will be very fragile, so support them from underneath. For extra color and crispness, you can place them skin-side up on a baking sheet and broil for 2–4 minutes until the skin is slightly blistered and caramelized. Meanwhile, pour the cooking liquid from the slow cooker into a fat separator or a bowl. Let it sit for a few minutes, then skim off the excess fat from the top.05
-
To serve, you can either serve the chicken thighs whole or shred the meat, discarding the bones and skin if you prefer. Drizzle some of the defatted cooking sauce over the top—it’s packed with flavor and will keep the meat moist. The sauce should be glossy, deeply colored, and have a perfect balance of spicy, sweet, and tangy notes.06
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