Crock Pot Caribbean Jerk Chicken Recipes

SLOW COOKER JERK CHICKEN

Steps:

• Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
• In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
• Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
• Cook on low for 8 hours.

SLOW COOKER JAMAICAN JERK CHICKEN

Steps:

• Heat the oil and butter in a frying pan until melted, then add the chicken, in batches if necessary, and cook until browned on all sides. Remove with a slotted spoon, leaving the fat in the pan, and transfer to the ceramic cooking pot. Switch the slow cooker to high.
• Add the spring onions, garlic and chilli to the frying pan and cook gently for 4-5 minutes, or until softened, stirring frequently. Stir in the allspice, cinnamon, thyme, nutmeg and sugar. Sprinkle in the flour and stir to mix, then gradually add the chicken stock, stirring until the mixture bubbles and thickens. Remove the pan from the heat.
• Stir the vinegar, lime juice, tomato paste and some salt and ground black pepper into the sauce. Pour over the chicken pieces, cover with a lid and cook on high for 3-4 hours, or until the chickeen is cooked and very tender.
• Remove the chicken from the sauce and place on a serving dish. Taste the sauce and adjust the seasoning, then serve separately, with salad leaves or rice as an accompaniment. I usually chop up some tomatoes and peppers and wrap it all up in a tortilla.

CROCK POT JERK CHICKEN

Steps:

• Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.
• Place chicken in a 3 1/2 to 5-quart slow cooker and cover with sauce.
• Cover, set on low, and cook for 6-8 hours, or until chicken is tender, 3-4 hours on high. Enjoy!

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

CARIBBEAN JERK CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.