Slow Cooker Jerk Chicken with Coconut Rice
Turn your kitchen into a Caribbean getaway with this Slow Cooker Jerk Chicken and Coconut Rice combo!
This dish is all about bold flavors, creamy textures, and minimal effort—because who doesn’t love a meal that practically makes itself?
With just a few pantry staples and the magic of your slow cooker, you’ll have tender jerk chicken paired with fluffy coconut rice that’s sure to transport you straight to island time.
Whether it’s date night or family dinner, this recipe is guaranteed to impress without breaking a sweat.
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Prep Your Ingredients
Start by gathering everything you need—because nothing kills the vibe like realizing halfway through that you forgot the lime juice! For the jerk marinade, blend up some fiery spices like allspice, thyme, garlic, and scotch bonnet peppers (or jalapeños if you’re spice-shy). Rub this flavorful paste all over your chicken thighs and let them chill in the fridge while you prep the rest of the ingredients. Pro tip: Letting the chicken marinate for at least 30 minutes gives it extra oomph , but hey, no judgment if you’re short on time!
Step 2: Set Up the Slow Cooker
Pop the marinated chicken into your trusty slow cooker. Add a splash of chicken broth to keep things juicy, then set it on low and let the magic happen. While the chicken cooks, focus on making the coconut rice—it’s as simple as swapping water for coconut milk when cooking regular rice. Stir occasionally to prevent sticking, and don’t forget to season with a pinch of salt for balance. The aroma alone will make your mouth water!
Step 3: Finish Strong
Once the chicken is fall-off-the-bone tender (about 6 hours later), shred it using two forks for that rustic touch. Serve it alongside the fragrant coconut rice, garnished with fresh cilantro or lime wedges for a pop of color and brightness. If you’re feeling fancy, add a side of mango salsa or grilled plantains for extra flair. Voilà—you’ve got yourself a restaurant-worthy meal made right at home!
Pro Tips
- Marination Matters: Even 15 minutes of marinating can elevate the flavor game significantly.
- Spice Control: Adjust the heat level by removing the seeds from the peppers or skipping them entirely.
- Rice Perfection: Rinse your rice before cooking to remove excess starch and avoid clumpy results.
- Double Duty Broth: Use leftover chicken broth from the slow cooker to cook the rice for added depth of flavor.
- Garnish Galore: Fresh herbs like parsley or mint can brighten up both the presentation and taste.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions of the shredded chicken separately for quick future meals; it keeps well for up to 3 months.
- Reheat gently in the microwave or on the stovetop with a splash of broth to retain moisture.
Slow Cooker Jerk Chicken with Coconut Rice
Description
Indulge in the vibrant flavors of Jamaica with this easy-to-make Slow Cooker Jerk Chicken served over creamy coconut rice. Perfectly spiced and oh-so-comforting, this dish proves that delicious food doesn’t have to be complicated.
Ingredients
For the Jerk Chicken:
For the Coconut Rice:
Optional Garnishes:
Instructions
- In a small bowl, mix together olive oil, thyme, allspice, cinnamon, smoked paprika, garlic powder, onion powder, cayenne pepper, soy sauce, apple cider vinegar, brown sugar, and minced scotch bonnet pepper to create the jerk marinade.
- Pat the chicken thighs dry with paper towels, then rub the marinade evenly over each piece. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
- Place the marinated chicken in the slow cooker and pour in the chicken broth. Cover and cook on low for 6 hours or high for 3 hours.
- Meanwhile, rinse the rice under cold water until the water runs clear. Combine the rinsed rice, coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes or until the liquid is absorbed and the rice is tender.
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir to combine with any remaining juices.
- Fluff the coconut rice with a fork and serve alongside the jerk chicken. Garnish with fresh cilantro and lime wedges before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Substitute chicken breasts for thighs if preferred, but thighs are juicier and more forgiving in the slow cooker.
- For a milder version, omit the scotch bonnet pepper entirely or replace it with bell pepper.
- Leftover rice freezes beautifully—store in freezer-safe bags for up to 3 months.
- Double the recipe if feeding a crowd; it scales perfectly!
- Experiment with adding diced pineapple or bell peppers to the slow cooker for extra sweetness.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
