Description
This Slow Cooker Jerk Chicken recipe offers a flavorful Caribbean-inspired dish that is tender, juicy, and infused with a vibrant blend of spices and tropical juices. Perfect for an easy, hands-off meal, the chicken is slow-cooked to absorb the rich jerk seasoning and complemented with a fresh mango salsa for a burst of refreshing sweetness and acidity.
Ingredients
Units
Scale
For the Jerk Chicken
- 4 boneless, skinless chicken breasts or thighs
- 3 cloves garlic, minced
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon brown sugar
- 1/4 cup orange juice
- 1/4 cup pineapple juice
- 2 tablespoons lime juice
- Salt, to taste (if not included in jerk seasoning)
For the Mango Salsa
- 1 ripe mango, peeled and diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1 tablespoon lime juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Jerk Seasoning Mixture: In a medium bowl, stir together the minced garlic, jerk seasoning, brown sugar, orange juice, pineapple juice, and lime juice until combined. This mixture will infuse the chicken with a sweet, tangy, and spicy flavor.
- Arrange and Season the Chicken: Place the chicken pieces in the bottom of the slow cooker. If your jerk seasoning does not contain salt, sprinkle the chicken with a little salt. Pour the jerk seasoning mixture evenly over the chicken, then gently stir to coat all the pieces thoroughly with the marinade.
- Slow Cook the Chicken: Cover and cook on low setting for 4 hours. This slow cooking allows the flavors to penetrate deeply and the chicken to become tender enough to shred easily.
- Shred the Chicken: After cooking, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce, and let it sit for 15 minutes so the meat absorbs more of the flavorful juices.
- Prepare the Mango Salsa: While the chicken is resting, combine the diced mango, chopped cilantro, diced red onion, lime juice, salt, and pepper in a bowl. Toss well to mix and develop a bright, fresh salsa that pairs beautifully with the spiced chicken.
- Serve: Spoon the shredded jerk chicken onto plates and top generously with the mango salsa. Enjoy the harmonious blend of spicy, sweet, and tangy flavors.
Notes
- For a spicier dish, add extra jerk seasoning or a pinch of cayenne pepper to the marinade.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well with steamed rice or warm tortillas for an easy meal.
- If jerk seasoning is not available, you can substitute with a combination of smoked paprika, allspice, thyme, and a pinch of cayenne.
- Using chicken thighs instead of breasts will yield juicier, more flavorful meat.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 90 mg
