Crock Pot Jerk Chicken
Crock Pot Jerk Chicken - an easy and delicious crock pot jerk chicken recipe. Serve over coconut rice or cauliflower rice! Meal-Prep friendly!
Ingredients
Instructions
Combine Jerk Mixture, above, in medium bowl.
Add olive oil and mix thoroughly.
Place chicken in medium bowl and pour Jerk Mixture on top.
Mix to allow Jerk Mixture to coat the chicken.
Pour chicken broth into bottom of the pan.
Place 4 slices of lime on the bottom of the crockpot.
Place chicken on top and ensure to use spatula to get all of the Jerk Mixture into the crockpot as well.
Add bay leaves to the crockpot and cover.
Cook on HIGH 3 hours or on LOW 6 hours.
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Continue Reading at Thewoodenskillet →Chef's Notes
*Salt: make sure you are using kosher salt and not sea salt or table salt. Also, if you feel you are sensitive to salt, feel free to reduce it by half. I have gotten some feedback that it is too salty, while others think it is perfect so do what works best for you!
Storage: keep in the refrigerator, covered for up to 5 days. Freeze for up to 3 months.
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Reviews from the Original Source
My family’s new fav! Delicious flavor and so easy to make! Great leftovers!
I really loved this recipe. I've tried a few jerk recipes and this one was fantastic and really quick to prepare. I don't know if I've ever done turmeric in jerk, and it's not a spice I have really used in the past, but I like the addition. I'll definitely by lurking around and trying some more of your recipes.
This was a great recipe. I paired with the coconut rice and the accompaniments as shown (mango salsa, avocado, pickled red onions, jalapenos) and it was delicious.
Delicious jerk flavor; however; salt overload even with kosher salt. Also, the chicken was a bit dry. Next time I will omit the salt and instead add 1/2 cup chicken stock to the bottom of the crockpot before cooking.
Absolutely excellent!! I’ll definitely make this again!
My family loved the flavors in this recipe but it was very salty. I used just over a tablespoon of sea salt instead kosher salt. Is your kosher salt a flake salt or a larger grained salt? I’ll definitely use this recipe again but reduce the salt by half (at least). Thanks!!!
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