Slow cooker Caribbean chicken is an easy chicken recipe inspired by Caribbean cuisine. This crockpot chicken recipe uses simple ingredients and lots of seasonings. The best part is you can tailor this curry flavored dish to be as spicy as you want by using Caribbean peppers like scotch bonnet. Instructions to make this Caribbean chicken in the Instant Pot are also included.

Ingredients For Caribbean Chicken

• Chicken Thighs
• Coconut Milk
• Onion
• Garlic
• Scotch Bonnet Pepper
• Seasonings: curry powder, salt, pepper, allspice, ginger, cloves, nutmeg

How To Make Slow Cooker Caribbean Chicken 

Slow Cooker

1. Add all ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 hours or LOW 6-8.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot.
2. Add the onion and cook until soft, approximately 3-5 minutes. Add the garlic, curry powder, salt, allspice, ginger, pepper, cloves, and nutmeg. Cook an additional minute. Turn off the Instant Pot.
3. Pour in coconut milk. Deglaze the bottom of the pot by scraping all the bits off with a wooden spoon. 
4. Add the chicken and mix until all the pieces are covered 
5. Close lid and seal valve. Set high pressure and cook for 10 minutes. When cooking time is complete, quick release pressure.

What Kind Of Chicken To Use

This recipe is really meant to be used with dark meat. I used boneless, skinless chicken thighs. You can use your preferred kind of dark meat whether it be bone-in, boneless, skin-on, skinless, thighs or even legs. Shred the meat or serve this chicken whole.

Cookbook Recipe

A modified version of this recipe first appeared in my 3rd cookbook,  The Healthy Low-Carb Slow Cooker Cookbook.  The Healty Low-Carb Slow Cooker Cookbook includes:

• Low and slow cooking 101 that offers guidance for making a low-carb diet easy, with recommendations for pantry staples and a sample meal plan.
• 100 low-carb recipes for delicious and satisfying meals that contain no more than 20 grams of carbs per serving.
• Quick prep with a max prep time of 15 minutes for no-fuss everyday meals.

FAQs & Tips

• For my Caribbean pepper, I used a scotch bonnet. Habanero or jalapeño is a good substitute. The seeds in the peppers is what makes it hot. Be careful when handling the scotch bonnet pepper. Personally, I use gloves. Discard the seeds for less heat. 
• Store leftover Caribbean chicken in the refrigerator for up to 4 days.
• I suggest serving this over rice. This can be white rice, brown rice, or cauliflower rice depending on your dietary restrictions. 
• I used a 6-quart slow cooker or Instant Pot. To feed a smaller crowd, cut the recipe in half and use a 3.5-quart slow cooker;  no adjustments need to be made other than cutting the recipe in half.

Chicken Recipes

• Honey Garlic Chicken

• Thighs

• Mississippi Thighs

• Creamy Lemon Dill Chicken

• BBQ Drumsticks

Slow Cooker Caribbean Chicken

Pin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow cooker Caribbean chicken is an easy curry recipe that is packed with flavor. Inspired by Caribbean cuisine, this crockpot curry recipe uses simple ingredients and lots of seasonings.  Make this curry as spicy as you want with the addition of Caribbean peppers. Get ready to impress your guests with this aromatic chicken curry! Instructions to make this Caribbean curry chicken in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3 pounds boneless, skinless chicken thighs
• 1/2 cup onion, diced
• 3 garlic cloves, minced
• 1 scotch bonnet pepper, diced
• 15 ounces full-fat coconut milk
• 1 tablespoon curry powder
• 2 teaspoons salt
• 1 1/2 teaspoons allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Add all ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 hours or LOW 6-8.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the oil to the pot.
2. Add the onion and cook until soft, approximately 3-5 minutes. Add the garlic, curry powder, salt, allspice, ginger, pepper, cloves, and nutmeg. Cook an additional minute. Turn off the Instant Pot.
3. Pour in coconut milk. Deglaze the bottom of the pot by scraping all the bits off with a wooden spoon.
4. Add the chicken and stir until all the pieces are covered
5. Close lid and seal valve. Set high pressure and cook for 10 minutes. When cooking time is complete, quick release pressure.

Nutrition

• Serving Size:
• Calories: 445
• Sugar: 1.1 g
• Fat: 15.8 g
• Saturated Fat: 5 g
• Carbohydrates: 4.4 g
• Fiber: 1.5 g
• Protein: 67.6 g
• Cholesterol: 319.6 mg

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/