I saw this recipe for Slow Cooker Jerk Chicken from Budget Bytes and was drooling. The original recipe calls for using bone-in chicken and broiling it at the end, but I took the easy way out with boneless, skinless chicken thighs that were on sale. At the end, I just shredded the chicken right in the pot.
This crockpot meal took less than 5 minutes to throw together, and made a great dinner served with a big salad and a dinner roll. It also made a couple of lunches, served over steamed sugar snap peas. There is a fairly spicy aftertaste from the serrano pepper; if you want a completely mild dish, leave the pepper out entirely. If you want even more heat, chop it up and keep it in the crockpot when you shred the chicken at the end! I liked this version, and am already anxious to make it again soon.
Slow Cooker Jerk Chicken
2 T brown sugar
1/4 c. soy sauce
1 T minced garlic
1 t ground ginger
1 t thyme
1 t allspice
1 T cinnamon
2 1/2 lbs. boneless, skinless chicken thighs
1 large onion, peeled and sliced
1 orange, sliced
1 serrano pepper, sliced
Mix sugar, soy sauce, garlic, ginger, thyme, allspice, and cinnamon in a small bowl. Place chicken in the bottom of the crockpot. Pour spice mixture over chicken, and rub it in with your hands. Place onion, orange, and pepper slices in crockpot, nestled between the chicken pieces. Cook on High for 4 hours.
Remove orange and pepper slices. Shred chicken with 2 forks.
-Lightly adapted from Budget Bytes