Crock Pot Jerk Chicken Breast (Jamaican Inspired)
This Slow Cooker Jamaican Jerk Chicken is an easy way to enjoy the flavors of jerk seasoning! Serve over rice with fresh mango, avocado and cilantro.
Ingredients
For the crockpot chicken:
- 4 boneless chicken breasts, fat trimmed
- 1 cup orange juice
- 1 lime, juiced
- 1/4 cup jerk seasoning
For the glaze:
- 1/2 cup brown sugar
- 1 cup leftover juices from crockpot
- 1 teaspoon soy sauce
For garnish (optional):
- fresh green onions or cilantro
- fresh avocado or mango/pineapple
- lime wedge
- fresh jalapenos or habanero pepper
Instructions
- Place chicken breasts in single layer in bottom of crockpot.
- Cover with orange juice and lime juice. Then, top with jerk spice mixture.
- Cover and let the chicken cook on low for 6 hours, or high for 3 hours.
- Remove chicken from crockpot, and check for doneness. It should shred easily!
- For the glaze, heat a small saucepan on the stove top on medium-low heat.
- To the saucepan, add 1 cup of the leftover juice from the crockpot, brown sugar and soy sauce.
- Bring to a boil, then reduce heat to medium-low.
- Simmer for 5-7 minutes, or until the liquid has reduced by at least half.
- Top chicken with any of the optional toppings, then drizzle the glaze over the top.
- Serve warm.
Notes
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.
Serving: 1, Calories: 374kcal, Carbohydrates: 43g, Protein: 26g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 72mg, Sodium: 406mg, Potassium: 718mg, Fiber: 6g, Sugar: 33g, Vitamin A: 4610IU, Vitamin C: 36mg, Calcium: 97mg, Iron: 4mg
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