Though I could probably eat strictly sweet potato fries as a meal, apparently it’s important to have some form of protein with every dish…I can only dream! Fortunately this recipe for slow cooker jerk chicken paired fantastically well with my sweet potato fries and also was super easy to make. This last point is particularly important if you read my post on the SPFs yesterday. Clearly they are a bit of a process to make! Worth it though.
You can make this recipe with any kind of chicken. I happened to have purchased chicken legs but it would be equally as delicious with thighs, wings or even breasts, if you prefer white meat. It’s more the jamaican jerk rub that matters. If you don’t have a slow cooker you could also just bake these in the oven for 15-20 mins before turning it up to broil.
Why make them in the slow cooker then? Well first off it’s a hands-off method. You can stick pretty much whatever you want in one and then walk away. I suggest cooking the chicken for 4 hours on low but if you have your hands full or are out running errands your chicken will not be burnt to a crisp if you leave it in for 5 hours. Second, ovens can get HOT. The slow cooker won’t heat up your kitchen which is especially pertinent during the summer heat. And you don’t have to worry about burning your house down. Third, and perhaps the most important point, cooking fresh ingredients at a low temperature for a long time ensures that the nutrition-rich, natural juices from veggies and meats are retained.
Perhaps the latter point is somewhat defeated when you broil the chicken in the oven as the final step in this recipe. For one, this step is entirely optional. The chicken will be cooked after four hours whether you broil it or not, but traditional jerk chicken has a nice crisp on the outside that helps bring out the flavours. Sometimes flavour overrides nutrition! Regardless a slow cooker is a worthy investment and you can find them for pretty cheap these days. I would definitely suggest buying one, and then making this recipe!
- 1 cup of chopped green onions (about 2-3)
- 3/4 tsp dried thyme
- 1 garlic clove, minced
- 1/4 tsp cayenne pepper (or more if you like it really spicy)
- 1 tsp ground allspice
- 1 tsp ground dried mustard
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 1 T fresh lemon juice
- 1 T honey (or other liquid sweetener)
- 2 pounds of chicken legs (about 10), with skin on or off as preference
- coconut or olive oil for greasing slow cooker
- 1. Add all ingredients to food processor and pulse until combined
- 2. Place chicken in a slow-cooker greased with coconut or olive oil.
- 3. Top with jerk mixture.
- 4. Cook on low for 4 hours. Turn chicken over and top with juices after 2 hours for best results.
- 5. Set oven to broil.
- 6. Add chicken to baking sheet and pour remaining juices on top.
- 7. Broil chicken for 5 minutes or until it is crispy on the outside.
Do you ever use a slow-cooker? What are your reasons for using it? Time or nutrition, or both?
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