Saturday, April 5, 2014

Crockpot Jerk Chicken

So, I totally brought Jerk Seasoning home from the island. Obviously, I did. My friend bought his at one of the little shops when we ventured off our resort, but I bought mine in the gift shop at the hotel. Either way, though, it's Jamaican Jerk seasoning. And I was so excited to use it. 

I had tt get me a package of organic, grass fed, deconstructed chicken pieces {ie the glorious package that has all the pieces of a whole chicken in it, but without the inconvenience of it coming in the form of a whole chicken carcass} - and I decided I was going to crock pot that sucker with some jerk. And crock pot with some jerk I did. 

I have a small crock pot, so the chicken pieces got layered. In between these layers of raw poultry, I layered jerk along with it. Liberally. {so liberally, that my mouth is still on fire} -- I threw a little vegetable stock in the bottom, which is my go-to for everything, and set on low and slow for 8 hours. 

Fall off the bone.
Bursting with flavor.
Shut the front door. 
Honestly, the flavor is not unlike the chicken obtained from the chicken guy that was serving jerk chicken off of a cart at lunchtime each day. 

I just burned myself because I stuck my fingers right into the crock pot to pull some of this goodness out.

If you aren't lucky like me and have a whole baggie of this delectable combination of spices, fear not, because you can make it yourself!

Crockpot Jerk Chicken


Recipes for the seasoning vary, but my real Jamaican spice is made of:
Crushed chillis
Cane sugar
Black pepper
Granulated garlic
Garlic extract
{others included allspice, turmeric, brown sugar, red pepper flakes and other ingredients}

other ingredients
Meat {chicken, pork}
Vegetable stock


  1. Apply liberally to meat {chicken, pork are ideal}
  2. Place in crock pot, cook on low for 8ish hours depending on the size of meat


  • 4 hours on high will probably work too, but low and slow makes for the fall off the bone tenderness!
  • This is seriously delish.

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