Crockpot Jerk Chicken Chili – Black Foodie Finder

A Spicy, Flavor-Packed Crockpot Meal Made for Cozy Weather

This Crockpot Jerk Chicken Chili by Trimiesha M. Joyner combines the ease of slow-cooker chili with the bold flavors of Jamaican jerk seasoning. Chicken cooks low and slow with peppers, onions, beans, crushed tomatoes, aromatics, jerk marinade, and warming spices until it’s tender enough to shred right back into the pot.

Trimiesha’s connection to Jamaican food comes through her father and the food and culture she grew up around. Her version is especially easy: load the crockpot, let everything cook, shred the chicken, and serve. Spoon it over rice and finish with sour cream and fresh lime for a comforting cold-weather meal.

Ingredients

For the Jerk Chicken Chili

• 2–2 1/2 lbs boneless, skinless chicken breasts or thighs
• 8 sprigs green onion, chopped, plus more for topping
• 1 large white onion, diced
• 3 bell peppers, diced
• 1 habanero pepper, finely minced
• 1 (15 oz) can kidney beans
• 1 (15 oz) can black beans
• 1 (28 oz) can crushed tomatoes
• 6 cloves garlic, minced
• 1 cup mild Jamaican jerk marinade
• 1/4 cup low-sodium soy sauce
• 1 tbsp brown sugar
• 2 tsp kosher salt
• 2 tsp dried thyme
• 2 tsp cumin
• 2 tsp ground allspice
• 1 tsp black pepper
• 1/2 tsp cinnamon

For Serving

• Cooked rice, optional
• Sour cream, optional
• Fresh lime, optional
• Additional green onion, optional
• Walkerswood Scotch Bonnet Pepper Sauce, optional for extra heat

Step-by-Step Instructions

1. Load the Crockpot

Add the chicken, vegetables, beans, crushed tomatoes, garlic, jerk marinade, soy sauce, and seasonings.

2. Stir Everything Together

Mix well so the chicken and vegetables are coated with the jerk-seasoned tomato mixture.

3. Slow Cook

Cover and cook on LOW for 6 hours or HIGH for 4 hours.

4. Shred & Serve

Shred the chicken, stir it back into the chili, and serve with rice, sour cream, lime, and your favorite toppings.

Pro Tips & Suggestions

• Use chicken breasts or thighs depending on your preference.
• Choose a mild jerk marinade if you’re serving anyone sensitive to spice.
• Add Scotch bonnet pepper sauce at the end when you want extra heat.
• Serve over rice with sour cream and lime for Trimiesha’s preferred finish.

About the Creator

This recipe is by Trimiesha M. Joyner, the creator behind @trimiesha.joyner. Trimiesha shares approachable family meals and flavorful recipes influenced by the foods and cultures that have been part of her life.

Trimiesha M. Joyner | @trimiesha.joyner