Slow Cooker Jerk Chicken
Boneless chicken thighs slow-cooked with jerk seasoning, lime, soy sauce, onion, and bell pepper. Use thawed meat and check the thick pieces for doneness.
Ingredients
Main Ingredients
- 4 pieces large boneless skinless chicken thighs Thawed; total weight approximately 1½–2 pounds
- 2 tablespoons jerk seasoning Dry seasoning blend, not an unspecified wet paste
- 1 piece onion, sliced
- 4 cloves garlic, minced
- 1 piece bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 piece lime, juiced Essential for balancing flavors
- to taste Salt and pepper Optional, after cooking; taste for existing seasoning and soy-sauce salt
- 2 tablespoons chopped fresh cilantro Optional garnish
- 1/4 cup water For the slow-cooker base
Instructions
- Use thawed boneless chicken thighs totaling approximately 1½–2 pounds. Slice onion and bell pepper and mince garlic. Choose a slow cooker sized appropriately for the batch and its fill guidance.
- Stir dry jerk seasoning, garlic, soy sauce, brown sugar, lime juice, and the measured ¼ cup water together.
- Arrange sliced vegetables and chicken in the cooker and pour the seasoning mixture over them. Cover and start cooking immediately.
- Cook on low about 5–6 hours, or high about 3–4 hours, checking near the shorter time. Continue until thick pieces reach at least 165°F and the meat is tender. The main timing estimate uses the upper low-setting allowance.
- Rest about 5 minutes, shred gently if desired, and mix with the sauce and vegetables. Taste before adding optional salt and pepper. Divide into 4 portions and add optional chopped cilantro.
Notes
The recipe specifies thawed boneless thighs, 1½–2 pounds total, and dry jerk seasoning. Added water is ¼ cup. Low and high times are alternatives, not successive stages. Total estimate is 6 hours 20 minutes using 6 hours on low and a 5-minute rest. Check at least 165°F and tenderness. No separate browning step is included.