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Easy Crockpot Jamaican Jerk Chicken Bowls with Coconut Rice

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A flavorful and easy-to-make Jamaican jerk chicken slow-cooked to tender perfection, served with creamy coconut rice. Perfect for busy weeknights and packed with bold, tropical flavors.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 tablespoon olive oil or avocado oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 to 2 teaspoons scotch bonnet pepper or habanero (adjust to heat tolerance)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup soy sauce or tamari (for gluten-free option)
  • Juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • 1/2 cup chicken broth or water
  • 1 cup long-grain white rice, rinsed
  • 1 cup canned coconut milk (full fat)
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon shredded unsweetened coconut (optional)
  • 1 teaspoon sugar or honey (optional)
  • Optional toppings: fresh cilantro leaves, thinly sliced green onions, fresh lime wedges, diced mango or pineapple

Instructions

  1. Prepare the jerk marinade by combining olive oil, chopped onion, minced garlic, thyme, allspice, cinnamon, smoked paprika, scotch bonnet pepper, brown sugar, salt, black pepper, soy sauce, lime juice, apple cider vinegar, and chicken broth in a bowl. Whisk until brown sugar dissolves and mixture is fragrant (about 5 minutes).
  2. Place chicken thighs in the slow cooker and pour the jerk marinade over them, coating each piece well. Marinate for a couple of hours if possible, or cook immediately.
  3. Cover and cook on low for about 6 hours or on high for 3-4 hours. Halfway through cooking, gently stir and baste the chicken with sauce without shredding the meat.
  4. While chicken is finishing, rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, salt, and sugar (if using). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes until liquid is absorbed and rice is tender.
  5. Remove rice from heat, let sit covered for 5 minutes, then fluff with a fork. Stir in shredded coconut if desired.
  6. Assemble bowls by spooning coconut rice into bowls, topping with jerk chicken and sauce. Garnish with cilantro, green onions, lime wedges, and optional diced mango or pineapple.
  7. Serve immediately or store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

[‘Use fresh lime juice to brighten the marinade and balance richness.’, ‘Adjust scotch bonnet pepper quantity to control heat level; remove seeds for milder flavor.’, ‘Chicken thighs stay moist and tender; breasts may dry out in slow cooking.’, ‘Rinse rice thoroughly to prevent clumping and achieve fluffy texture.’, ‘Do not lift slow cooker lid too often to maintain heat and cooking time.’, ‘Marinate chicken for a couple of hours if time allows for deeper flavor.’, ‘Coconut rice cooks best on the stove rather than in the slow cooker.’, ‘Leftovers taste better after a day as flavors meld.’, ‘For gluten-free, use tamari instead of soy sauce.’, ‘Vegetarian option: substitute chicken with marinated portobello mushrooms or jackfruit.’, ‘Instant Pot adaptation: cook chicken on poultry setting for 15 minutes with natural release.’]

Nutrition

Keywords: Jerk chicken, crockpot recipe, slow cooker, coconut rice, Jamaican food, easy dinner, spicy chicken, weeknight meal

Find it online: https://lirafood.com/easy-crockpot-jamaican-jerk-chicken-bowls-with-coconut-rice-recipe/