Carribean Jerk Chicken 3

My brother was married in St. Lucia almost ten years ago. It was a small affair, just immediate family and their closest friends. I was 21, and had never been out of the country. 

Carribean Jerk Chicken

It was a magical trip for me. I loved the people and I really loved the food. Every afternoon at the hotel, I’d haul my tan, skinny behind into the beach restaurant and eat jerk chicken and fries. 

Carribean Jerk Chicken

I’ve never fully recreated the marinated and grilled, slightly sticky, chicken that I had in St. Lucia. I’ve found scratch recipes online and bookmarked them, but never followed through. It’s labor intensive and doesn’t fit in my time crunched life right now.Carribean Jerk Chicken

So, I’ve come up with a modified version of Jerk chicken that can easily serve as a weeknight meal. Using the crockpot, prepared Jerk seasoning, and a few fresh ingredients, this comes together so super easily. Pair it with brown or white instant rice and you have a meal! 

Carribean Jerk Chicken

There’s no real good reason to use chicken breasts in this recipe. Chicken thighs or drums would work just as well for this crock pot jerk chicken!

Caribbean Jerk Chicken in the Crock Pot

Caribbean Jerk Chicken in the Crock Pot

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 6 hours
Additional Time: 15 minutes
Total Time: 6 hours 25 minutes

So much flavor in this dish! Super healthy crock pot jerk chicken served with an orange and brown sugar glaze, topped with sliced avocados and cilantro.


For the crockpot chicken:

  • 4 chicken breasts, fat trimmed
  • 1 cup orange juice
  • juice of 1 lime
  • ¼ cup jerk seasoning

For garnish:

  • 1 avocado, sliced into thin strips
  • cilantro, chopped

For the glaze:

  • ½ cup brown sugar
  • retained juices from crockpot


  1. Place chicken breasts in single layer in bottom of crockpot.
  2. Cover with orange juice and juice of one lime.
  3. Cover the chicken and juice mixture with jerk seasoning.
  4. Cook on low for 6 hours, or high for 3 hours.
  5. Remove chicken from crockpot, and check for doneness.

For the glaze

  1. In a small saucepan, add 1 cup of the remaining juices from crockpot and ½ cup of brown sugar.
  2. Bring to a boil, then reduce heat to medium-low.
  3. Simmer for 5-7 minutes, or until the liquid has reduced by at least half.
  4. Top chicken with sliced avocado, then drizzle the glaze over the top.


  • Tip: If you are serving with rice, purchase instant rice, and follow the microwave instructions on the box! It yields perfect rice every time, and no scrubbing burned rice. I love using Pyrex bowls for this.

Nutrition Information
Yield 4 Serving Size 4
Amount Per Serving Calories 447Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 102mgSodium 333mgCarbohydrates 44gFiber 4gSugar 37gProtein 39g

The nutrition for this recipe is calculated by an app and may be incorrect.

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