Your favorite Caribbean flavors are combined in the slow cooker for this easy and healthy Jamaican jerk chicken recipe.
Another throw everything in the slow cooker, stir to mix well and let it cook. Yes, you can use chicken breasts but personally I think chicken thighs work better. If you do use white meat, reduce the cook time by an hour or so.
Canned or dry black beans? That’s up to you. If using canned, drain and rinse them first (same goes for the corn). If you’re using dry black beans, be sure to soak them overnight first. You can even soak them in the slow cooker just be sure to drain the water out before you add in the other ingredients. Most jerk chicken recipes include some sort of sugar, usually brown sugar. I almost never use sugar in my cooking. I used honey instead. You won’t miss the sugar, trust me.
- 3 lbs boneless, skinless chicken thighs
- 1 bell pepper, sliced
- 1 red onion, sliced
- 15 ounces black beans
- 15 ounces corn
- ½ cup water
- ¼ cup honey
- Juice of 1 lime
- 1 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 2 tsp salt
- ½ tsp red pepper flakes
- ½ tsp cinnamon
- ½ tsp cumin
- Add chicken, bell pepper, black beans, corn and onion to the slow cooker.
- In a small bowl, mix together sauce ingredients.
- Pour sauce in to the slow cooker.
- Stir to mix well.
- Cook HIGH 3-4 or LOW 6-8.
How to serve this? However you like:-) Sometimes I just eat it straight with nothing else added but for the most part, I like to serve this over brown rice or cauliflower rice. You can even add a cup of cooked rice directly in to the slow cooker once everything has finished cooking for a more complete meal.
You can leave the chicken thighs whole or shred them. They should be so tender that they’re falling apart when you take them out of the slow cooker.