Crockpot Jerk Chicken Chili : A Flavorful Fusion of Heat and Comfort

A Slow Cooker Symphony of Bold Caribbean Flavors

This Jamaican Jerk Chicken recipe is a celebration of bold Caribbean flavors fused with slow-cooking comfort. Infused with aromatic spices, vibrant peppers, and tender chicken, this dish is perfect for those who crave a flavorful escape. Using a slow cooker makes it easy to create this taste of the tropics, letting the spices meld and develop into a dish that’s rich, hearty, and unforgettable.

Whether you’re hosting a family dinner or meal-prepping for the week, this recipe brings the warmth of the islands straight to your plate. Add a touch of Walkerswood Scotch Bonnet Pepper Sauce for an extra kick, and top it with sour cream and lime for a refreshing twist. Let’s dive in!

Ingredients

2 – 2 ½ pounds boneless, skinless chicken breasts or thighs⁣
8 sprigs green onion, plus more, to top⁣
1 large white onion, diced⁣
3 bell peppers, diced (I like to use one red, one green, and one yellow)⁣
1 habanero pepper, finely minced⁣
1 (15 ounce) can kidney beans⁣
1 (15 ounce) can black beans⁣
1 (28 ounce) can crushed tomatoes⁣
6 cloves garlic, minced⁣
1 cup mild Jamaican jerk marinade⁣
¼ cup low sodium soy sauce⁣
1 tablespoon brown sugar⁣
2 teaspoons kosher salt⁣
2 teaspoons dried thyme⁣
2 teaspoons cumin⁣
2 teaspoons ground allspice⁣
1 teaspoon black pepper⁣
½ teaspoon cinnamon⁣

Step-by-Step Instructions

1. Prep the Slow Cooker: Place the chicken breasts or thighs at the bottom of the slow cooker.
2. Layer the Ingredients: Add the diced white onion, bell peppers, habanero pepper, green onions, and minced garlic on top of the chicken.
3. Add the Liquids: Pour the Jamaican jerk marinade, low-sodium soy sauce, and crushed tomatoes over the vegetables and chicken.
4. Season Generously: Sprinkle in the brown sugar, kosher salt, thyme, cumin, allspice, black pepper, and cinnamon. If desired, add a splash of Walkerswood Scotch Bonnet Pepper Sauce for extra heat.
5. Combine the Beans: Drain and rinse the kidney and black beans, then add them to the slow cooker.
6. Cook to Perfection: Cover and cook on low for 6 hours or high for 4 hours. Let the slow cooker work its magic as the flavors meld.
7. Shred the Chicken: Once cooked, remove the chicken, shred it with two forks, and return it to the slow cooker. Mix well.
8. Serve and Enjoy: Spoon the flavorful mixture into bowls and garnish with additional green onions. Top with sour cream and a squeeze of lime for a creamy, tangy finish.

About the Creator

This recipe is brought to you by Trimiesha Joyner, a home cook passionate about creating bold, flavorful dishes inspired by Caribbean cuisine. Follow her culinary journey on Instagram at @trimiesha.joyner.