Slow Cooker Jerk Chicken 1770080270788 Aevw
A tender, slow-cooked Jamaican-inspired dish bursting with aromatic spices and a signature scotch bonnet heat.
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Ingredients
- 3 lbs Chicken thighs, bone-in skinless
- 1 large Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 1 pepper Scotch bonnet pepper, seeded and minced
- 1 tablespoon Ground allspice
- 1 tablespoon Dried thyme
- 2 tablespoons Brown sugar
- 1/4 cup Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Fresh ginger, grated
- 1/2 teaspoon Cinnamon
- 1/2 cup Green onions, sliced(optional)
Instructions
- 1
Place the chopped onions and minced garlic at the bottom of the slow cooker liner.
- 2
In a small mixing bowl, whisk together the soy sauce, lime juice, brown sugar, allspice, thyme, ginger, cinnamon, and minced scotch bonnet pepper.
- 3
Arrange the chicken thighs on top of the onions in a single layer if possible.
- 4
Pour the prepared jerk marinade over the chicken, ensuring every piece is well-coated.
- 5
Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the chicken is tender and falling off the bone.
- 6
Once cooked, remove the chicken carefully and shred slightly with two forks if desired.
- 7
Skim any excess fat from the remaining liquid in the pot and pour the sauce over the chicken.
- 8
Garnish with sliced green onions and serve hot over rice and peas.
Nutrition per Serving
345
Calories
32g
Protein
12g
Carbs
18g
Fat
1g
Fiber
6g
Sugar
840mg
Sodium
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