Jerk Chicken in the Slow Cooker


Jerk Chicken

This is the first Slow Cooker meal, and is adapted from Slow Cooking
by Anthony Worrall Thompson. In all honesty, it could do with some real kick, so I would add dried chillis next time, and possibly a scotch bonnet if I can find them. The meat was beautifully tender.


  • 3 red chillis
  • 1 bunch spring onions
  • 2 tsp clear honey
  • 1 tbsp vegetable oil
  • 1 clove garlic
  • 1 inch piece of ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 4 chicken thighs, skin on
  • 1 onion
  • 1 tbsp flour
  • 1 tbsp tomato puree
  • 300ml chicken stock


  1. In a blender, whizz together the chillis, spring onions, honey, oil, garlic, ginger, cinnamon and nutmeg to form a paste.
  2. Slash the chicken thighs three times across the skin. Brown them in a large frying pan, skin side down first.
  3. Place the chicken in the slow cooker pot and cover with the chilli paste. You can leave this to marinate for a while – up to overnight in the fridge.
  4. You will have lots of oil left in the frying pan from the chicken. Slice the onion finely and cook it gently in the frying pan until golden brown.
  5. Add the flour to the onions and stir well. Stir in the tomato puree. Add the chicken stock to form a sauce.
  6. Pour the sauce over the marinaded chicken.
  7. Cook for 6-8 hours on Low. Serve with rice and salad.


Screen Shot 2013-04-01 at 14.54.49

By Naomi

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