Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken uses boneless, skinless chicken thighs and a jerk seasoning marinade to create the juiciest shredded jerk chicken. This recipe is great for bulk prepping protein for the week or as an easy family dinner! Perfect for meal prepping or feeding a crowd!

Shredded chicken is my jam, and I'm always searching for low-effort recipes that pack a ton of bold flavor. I had been making this recipe for years with jerk sauce, but I wanted to try it with seasoning instead, and I was blown away by how good it turned out!

Chicken thighs are tossed in a jerk chicken marinade and cooked in the slow cooker until tender and ready to shred. We love adding this shredded chicken to tacos, bowls, salads, or whatever else we're craving!

I added fresh mango salsa to the side to balance the spiciness of the chicken, but it's also great on its own. While it's not the authentic way to make jerk chicken, this recipe is foolproof and great for busy weeknights when you don't feel like standing over the stovetop.

Want more shredded chicken recipes to prep for the week? You’ll love this Easy Mexican Shredded Chicken and Slow Cooker Chicken in Chile Verde!

Tropical Heat Meets Slow Cook Comfort

Here's why I love this recipe:

• 5 minutes of prep: Unlike traditional jerk chicken, which is cooked over the fire in Jamaica, this recipe keeps things simple and easy by using the slow cooker. The crockpot infuses that same tropical, spicy flavor without the effort and comes out perfectly tender and flavorful every time.
• Great for meal prepping: You can reuse leftovers throughout the week by adding the shredded chicken to lettuce wraps, pita bread, sandwiches, salads, bowls, or whatever else your heart desires. The mango salsa stays good throughout the week, too.

What is jerk chicken? Is it spicy?

Jerk chicken is a Caribbean dish, hailing from Jamaica, that is sweet and spicy. It's traditionally made with a marinade that contains habanero or Scotch bonnet peppers, brown sugar, allspice, citrus or pineapple juice, garlic, and thyme. Some people also add cinnamon, nutmeg, and other spices. It can be really spicy from the peppers since habaneros and Scotch bonnet peppers are some of the hottest around.

This recipe takes a bit of a spin from the traditional version. It uses a jerk chicken seasoning blend since it is easier and significantly less spicy. Depending on the spiciness of your seasoning blend, you still get some heat, but it won't be overwhelming. Then, you will get a nice sweetness from brown sugar, orange juice, pineapple juice, and lime juice. It's delicious!

Ingredients and Substitutions

Here are the main ingredients you'll want to pick up at the store for this recipe:

• Boneless skinless chicken thighs: Chicken thighs are great for the slow cooker because they're hard to overcook and shred easily. You can also use chicken breast, pork tenderloin, or pork shoulder (takes 8 hours) in this recipe.
• Jerk seasoning: Use store-bought or make your own if you like. Scroll down for my recipe below!
• Orange juice: The acidity helps tenderize the chicken and adds a great citrus flavor. Fresh is great, but bottled is fine too.
• Pineapple juice: Brings sweet tropical flavor and a little tang. Canned or boxed is totally fine here.

How to Make Homemade Jerk Seasoning

If you prefer to make your own jerk seasoning, it's a great staple to have in the pantry. Plus, it means you get to control all the ingredients and spices. Jerk seasoning has a lot of spices, but you probably already have most of them at home.

• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried thyme
• 2 tsp brown sugar
• 2 tsp kosher salt
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp allspice
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• Mix together and store in an airtight container.
• Note: This jerk seasoning isn't very spicy. If you want some heat, you can look for dried jalapenos, dried habanero peppers, or habanero powder to add. I prefer that to chili powder since it can overwhelm the other spices.

Cooking Jerk Chicken Without a Slow Cooker

If you don't have a slow cooker, you have a few ways to make this recipe that are just as easy and delicious:

Oven Method:

Place seasoned chicken in a baking dish with the sauce. Cover with foil and bake at 325°F until tender and cooked through. Uncover in the last 10–15 minutes to reduce the sauce slightly. Shred in the pan and stir to coat.

Stovetop Method:

Add chicken and sauce to a large skillet or pot. Cover and simmer on low, turning occasionally, until chicken is fully cooked and tender. Remove the lid, shred the chicken, and simmer uncovered for a few more minutes to thicken the sauce.

Grill Method:

If you prefer the taste of grilled jerk chicken, use the sauce in the recipe as a marinade instead of cooking the chicken in the sauce. Ideally, the chicken should marinate for at least 4 hours.

This marinade will work for chicken breast, chicken thighs, chicken legs, and they can be boneless or bone-in. It will also work for pork chops or pork tenderloin.

To grill: Cook the chicken directly on the grill or on a grill pan over medium heat. Flip once and cook until the chicken is fully cooked and slightly charred on the outside. Let the chicken rest, then chop it up and use it in bowls, wraps, sandwiches, etc.

Here are some things I used to help prepare this recipe:

• Slow cooker: There are so many different slow cookers on the market, but I personally use this one that allows me to brown, sear, or saute in the same pan. Plus, I find the cooking temperature to be really even and consistent.
• Jerk seasoning: There are lots of different ones on the market, but I usually reach for this dry rub or this sauce, which can also be used in the recipe. Most supermarkets carry at least one brand of jerk seasoning.

Is it better to cook chicken on high or low in the slow cooker?

I recommend cooking chicken in the crockpot on low to avoid drying it out. Chicken thighs won't dry out as easily as chicken breasts or pork tenderloin, but low and slow is always the way to go.

Ways to Serve Slow Cooker Jerk Chicken

Jerk chicken is delicious any way you want to serve it, but here are some of my favorites:

• With rice: Go traditional and serve it over a big pile of steaming white or Garlic Cilantro Brown Rice. Classic and delicious. You can also use Cilantro Lime Cauliflower Rice, cabbage rice, or broccoli rice for a lighter option.
• Chicken lettuce wraps: Wrap it up in lettuce leaves or cabbage cups for a healthier take on the dish and one that is perfect for hot weather.
• Jerk Chicken tacos: One of our favorite ways to enjoy this dish is as tacos. Warm up some corn tortillas and stuff them with the jerk chicken, mango salsa, and some shredded green or purple cabbage for crunch. It's also delicious in chicken taco bowls.
• Chicken enchiladas: If you want to step outside the box, this chicken is killer in enchiladas. You can use a store-bought wet jerk sauce as the "enchilada sauce" and add some shredded jack cheese on top. Trust me, it's delicious.
• Beans: Add some black beans or pinto beans to the side for a Caribbean-style meal!
• Corn Salsa: If you don't want to make the mango salsa, you can swap it with homemade corn salsa! It's got that slightly sweet flavor from the corn and brightness from the cilantro and lime.

Storage and Reheating

Here's how to store and reheat leftovers throughout the week:

• Storage: You can store cooked jerk chicken in an airtight container in the fridge for 3-5 days or in the freezer in a freezer-safe container or bag for up to 3 months. Before reheating, let the chicken thaw in the fridge overnight.
• Reheating: Reheat in the microwave or on the stovetop over medium-low heat until heated through.
• Leftover ideas: Add the shredded chicken to tortillas with cheese and other fillings to make Healthy Chicken Quesadillas! I also love to add the shredded chicken to a bed of lettuce with my favorite toppings and some Creamy Cilantro Lime Sauce for a light lunch or dinner.