Slow Cooker Jerk Chicken Chili

Slow cooker jerk chicken chili adds zesty island flavor to the classic dish! This bold dish comes together quickly and easily right in your crock pot with barely any prep.

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Chili is one of our go to meals in the fall and winter.

Chances are if it’s a weekend between September and March, there will be a big pot of it simmering away.

Since we have it so often, I like to switch it up from the classic beef chili or even white chicken chili.

This jerk chicken chili is a welcome update from traditional chili recipes.

With its carefully chosen blend of spices, it’s full of bold flavor and super hearty so it keeps my hungry crew full and happy.

What makes jerk chicken jerk?

Jerk chicken refers to grilled chicken covered in a blend of spices.

This spicy chicken comes from Jamaica but it is common all over the Caribbean.

Ingredients

To make this, you’ll need:

• Chicken– Boneless, skinless chicken thighs.
• Onion– A large white onion, peeled and diced.
• Peppers-A blend of yellow, green, and red bell peppers, seeded and diced and a diced and seeded jalapeno
• Beans– Drained and rinsed cans of black beans and dark red kidney beans
• Tomatoes– A large undrained can of fire roasted tomatoes and a smaller can of crushed fire roasted tomatoes
• Garlic– Minced or crushed
• Jamaican Jerk Marinade – You can normally find this in the grill marinade section. Go for a mild marinade.
• Soy sauce– I like to use a lower sodium soy sauce so it’s not too salty.
• Chicken broth- To thin it out a bit
• Brown sugar– Light or dark
• Spices– Dried thyme, cumin, ground allspice, ground cinnamon, salt and pepper
• Lime juice– Fresh
• Cilantro– Fresh cilantro leaves
• Garnishes– More fresh cilantro, shredded cheddar cheese, and plantain chips

How to Make

This is so easy to make!

To do it, lay the chicken thighs on the bottom of your slow cooker.

Then, top the chicken with all the remaining ingredients except for the lime juice and cilantro.

Gently stir everything together to combine.

Put the cover on and cook on low for 6-8 hours or high for 4.

When the allotted time has passed, remove the chicken from the slow cooker, shred it, and then return to the pot.

Stir in the lime juice and 1/4 cup of chopped cilantro leaves.

Then, ladle the jerk chicken chili into bowls.

Top with garnishes and enjoy!

Garnish Ideas

We love topping this chicken chili with:

• shredded cheddar cheese, but you can use any cheese you like
• fresh cilantro
• plaintain chips or even sweet potato chips
• diced jalapenos
• crumbled bacon

Storing Leftovers

Store leftovers in an airtight container in the fridge for 4 days.

Reheat them in the microwave until warm.

Can I freeze this?

Yes!

To freeze it, let the chili cool completely and transfer it into freezer safe bags or containers.

Freeze it for up to 6 months.

Tips and Tricks

• Do not drain the canned tomatoes! You can use kitchen sheers and give a few cuts to chop them while still in the can before adding to the slow cooker.
• This chili can be served in a bowl like traditional chili, or over a bed of white or brown rice.
• Can’t find jerk marinade? You can substitute jerk barbecue instead.

Other Chili Recipes

Slow cooker jerk chicken chili is a delicious update to traditional chili. Make it and enjoy!

Looking for other chili recipes? Try these:

• Creamy White Chicken Chili
• Smoked Brisket Chili
• White Cheddar & Apple Chicken Chili
• Instant Pot Cincinnati Chili
• Sweet Heat Chili

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This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.