Prep Time: 10 minutes | Cook Time: 8 hours | Total Time: 8 hours 10 minutes | Servings: 6
If you are craving for authentic Jamaican flavours, then this is perfect! The combination of peppers, onions, allspice, and cloves marry perfectly. A fantastic dish that you will always go back to. Plus, you don’t need to worry about burning your eyes because of the peppers burning on your indoor or outdoor grill because this is all done in a slow cooker. No more firing up the grill, just put everything into the slow cooker and leave. Everyone loves this and they are amazed at how I was able to pull this off. Well, it’s super easy, simple, and comes out great perfect always! No tricks, no special equipment or ingredients needed.
Ingredients
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6 chicken thighs bone and skin on
3 green onions from tip to tail with root trimmed
1/2 yellow onion
1/2 jalapeno pepper de-seeded and de-veined
1/3 c soy sauce
1/4 c distilled white vinegar
2 tbsp vegetable oil
1 tbsp brown sugar
2 tsp thyme
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground allspice
How to make Slow Cooker Jerk Chicken
Step 1: To a large skillet, cook the chicken thighs for about 3 to 5 minutes on both sides over medium-high heat until browned.
Step 2: Add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice in a food processor. Pulse until smooth.
Step 3: Add skin side up the chicken thighs into the slow cooker and pour over the sauce.
Step 4: Cook for about 8 hours on low.
Nutrition Facts:
Amount Per Serving: Calories 312, Fat 23g, Saturated Fat 8g, Cholesterol 110mg, Sodium 809mg, Potassium 288mg, Carbohydrates 4g, Sugar 2g, Protein 19g, Vitamin A 190IU, Vitamin C 4.3mg, Calcium 21mg, Iron 1.3mg
Ingredients
- 6 chicken thighs bone and skin on
- 3 green onions from tip to tail with root trimmed
- 1/2 yellow onion
- 1/2 jalapeno pepper de-seeded and de-veined
- 1/3 c soy sauce
- 1/4 c distilled white vinegar
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- 2 tsp thyme
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
Instructions
Step 1: To a large skillet, cook the chicken thighs for about 3 to 5 minutes on both sides over medium-high heat until browned.
Step 2: Add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice in a food processor. Pulse until smooth.
Step 3: Add skin side up the chicken thighs into the slow cooker and pour over the sauce.
Step 4: Cook for about 8 hours on low.
