Spicy Crock Pot Jerk Chicken Recipe

Recipe By The Spruce Eats

This jerk chicken is flavored with a wide variety of spices and seasonings, including allspice, thyme, and ginger. The habanero is the preferred pepper for this dish because of its heat and somewhat fruity flavor, but it is very hot, so you might want to use a smaller amount. Or use dried crushed red pepper flakes for the heat or another type of hot pepper. Serve the finished chicken and sauce over rice. One reader suggested red beans and rice and sweet potatoes.

4.3
27 Rating -
Rate
Non Vegdiet
5hr 15minstotal
15minsPrep
5hr Cook
5hr 15m.total
15m.Prep
5hr Cook
Spicy Crock Pot Jerk Chicken
plan
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ingredients serve

Ingredients for Spicy Crock Pot Jerk Chicken Recipe

  • 2 piece 1 large onion, cut into
  • 1/4 teaspoon Ground ginger
  • 0.13 Habanero pepper, seeded, deveined, and finely minced
  • 1/4 tablespoon Dry Mustard
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Scant ground allspice
  • 0.13 teaspoon Dried leaf thyme
  • 1/2 tablespoon Red wine or balsamic vinegar
  • 1/2 tablespoon Soy sauce, low sodium
  • 1/2 tablespoon Orange juice
  • 1/2 Cloves garlic, crushed and minced
Nutrition
value
665
calories per serving
42 g Fat58 g Protein12 g Carbs17 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    58g
  • Carbs
    12g
  • Fiber
    17g

MacroNutrients

  • Carbs
    12g
  • Protein
    58g
  • Fiber
    17g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    183mg
  • Iron
    13mg
  • Vitamin A
    2173mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    2mg
  • Vitamin B9
    205mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    90mg
  • Vitamin E
    4mg
  • Copper
    1mcg
  • Magnesium
    273mg
  • Manganese
    2mg
  • Phosphorus
    624mg
  • Selenium
    69mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats