Crock Pot Jamaican Jerk Chicken Recipe

Today’s Crock Pot Jamaican Jerk Chicken recipe is a little exotic. I decided to get a little wild this weekend.

As I was making and photographing this Crock Pot Jamaican Jerk Chicken I swear I was channeling Bob Marley. Even now as I am writing this the words to Jammin are playing in my head!

This is a delicious crock pot chicken recipe that has all the flavors of Jamaica with a side of coconut rice to serve with it.

Crock Pot Chicken Recipes

This weeks crock pot chicken recipe includes a bonus recipe!

I also made a very easy Coconut Rice recipe to go along with the Jamaican Jerk Chicken.

If you love the sweet and spicy flavor of Caribbean food then this Crock Pot Jamaican Jerk Chicken recipe is for you.

Traditionally Jerk Chicken is cooked over an open flame.

Obviously, a crock pot recipe is not going to replicate the exact authentic open fire pit jerk chicken flavor.

But who wants to stand over a hot grill and cook when you can pick up a bottle of Jerk rub and a bottle of Jerk marinade and let the crock pot do the cooking for you?

How to make Crock Pot Jamaican Jerk Chicken

To make this Crock Pot Jamaican Jerk Chicken recipe you will need boneless chicken breasts, a can of (affiliate links)  Caribbean Jerk Seasoning and a bottle of World Harbor Jamaican Style Jerk Marinade.

This Crock Pot Jamaican Jerk Chicken recipe only has 3 ingredients! Gotta love those easy crock pot recipes!

Ingredients

• 4 boneless chicken breasts
• 1/2 cup Jamaican Jerk Marinade
• Jamaican Jerk Spice Seasoning
• 1 cup long grain rice
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1 can black beans
• salt and pepper to taste

Directions

1. Cover both sides of the boneless chicken breasts with the Caribbean Jerk Seasoning and rub in.
2. Place the chicken breasts into an (affiliate link) the crock of a  6 quart crock pot, cover and place in the refrigerator for 20 – 60 minutes.
3. Place the crock into the crock pot and set to low.
4. Pour about a 1/2 cup of the Jamaican Style Jerk Marinade over the chicken breasts. Flip to cover both sides evenly.
5. Cook on low for 4 to 6 hours.
6. Cooking time will depend on the thickness of the boneless chicken breast.
7. Makes 4 servings

How to make the Coconut Rice

• 1 cup long grain rice, rinsed well
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1 can black beans, rinsed well (optional)

Directions

1. Place the long grain white rice in a fine mesh strainer. Rinse the white rice well under cold water until water runs clear.
2. In a medium saucepan bring 1 1/2 cups of water to a boil.
3. Add the rinsed long grain white rice to the boiling water and stir once with a spoon to break the rice up. Return to a rapid boil then recover the saucepan with a tightfitting lid.
4. Reduce the heat to low and simmer until water is almost completely evaporated.
5. Once the water has almost evaporated add the 1/2 cup of coconut milk to the saucepan, replace the lid and continue to simmer until the rice is tender.
6. Once the coconut rice is done remove the saucepan from the heat and add 1 cup of black beans to the rice.
7. Stir the beans into the rice and replace the lid, place the saucepan back onto the hot burner and heat until the beans are warmed.
8. Heat remaining black beans in a separate pot and serve alongside Crock Pot Jamaican Jerk Chicken.

Print the Crock Pot Jamaican Jerk Chicken recipe below

Crock Pot Jamaican Jerk Chicken

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★★★

3 from 1 reviews

• Author: Arlene Mobley
• Prep Time: 5 mins
• Cook Time: 4 hours
• Total Time: 4 hours 5 minutes
• Yield: 4 1x

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Description

Crock Pot Jamaican Jerk Chicken Recipe

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Scale 1x2x3x

Ingredients

• 4 boneless chicken breasts
• 1/2 cup Jamaican Jerk Marinade
• Jamaican Jerk Spice Seasoning
• 1 cup long grain rice
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1 can black beans
• salt and pepper to taste

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Instructions

1. Crock Pot Jamaican Jerk Chicken
2. Place the chicken breasts into a 6 quart crock pot. Rub both sides of the chicken breasts with the Jamaican Jerk Spice seasoning. Allow to marinade 20-60 minutes.
3. Pour 1/2 cup of the Jamaican Jerk Marinade over the chicken breast. Flip the breasts over to coat with the marinade.
4. Cook on low for 4-6 hours. Cooking time will vary depending on the thickness of the boneless chicken breasts.
5. To make Coconut Rice
6. Rinse 1 cup of long grain rice until water runs clear.
7. Boil 1 1/2 cups of salted water.
8. Add the rinsed rice.
9. Stir and cover.
10. Bring to a boil and reduce heat to a low simmer.
11. Once it looks like almost all the water has evaporated pour 1/2 cup of coconut milk over the rice. Gently stir, cover and continue to cook at low simmer until the rice is tender, about 10 minutes.
12. Serve Jerk Chicken with coconut rice and remaining beans.

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• Category: Crock Pot Recipes
• Method: Slow Cooker
• Cuisine: Caribbean

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