Crockpot Jerk Chicken Chili
Dive into a bowl of warmth with this irresistible Crockpot Jerk Chicken Chili! Bursting with bold spices, tender chicken, and zesty black beans, this dish simmers to perfection while you go about your day. Just toss in your ingredients, let the slow cooker work its magic, and get ready for a flavor explosion that will have everyone coming back for seconds!
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3 bell peppers, diced (I like to use one red, one green, and one yellow)
- 6 cloves garlic, minced
- 8 sprigs green onion, plus more, to topoptional
- 1 habanero pepper, finely minced
- 1 large white onion, diced
🥩Meat & Seafood(1)
- 2 - 2 ½ pounds boneless, skinless chicken breasts or thighs (907-907 g)
🫙Pantry Staples(4)
- 1 (15 ounce) can black beans (425 g)
- 1 tablespoon brown sugar (15 ml)
- 1 (28 ounce) can crushed tomatoes (794 g)
- 1 (15 ounce) can kidney beans (425 g)
🧂Spices & Seasonings(6)
- 2 teaspoons ground allspice (10 ml)
- 1 teaspoon black pepper (5 ml)
- ½ teaspoon cinnamon (2.5 ml)
- 2 teaspoons cumin (10 ml)
- 2 teaspoons kosher salt (10 ml)
- 2 teaspoons dried thyme (10 ml)
🍯Sauces & Condiments(1)
- ¼ cup low sodium soy sauce (60 ml)
📦Other(1)
- 1 cup mild jamaican jerk marinade (240 ml)
Nutrition (per serving)
Calories
601
Protein
64g
Carbs
62g
Fat
10g
👨🍳 Instructions
- 1
Throw everything above in your crockpot and let it sit for 6 hours on low or 4 hours on high.
- 2
Shred your chicken and enjoy with your favorite toppings.
💡 Pro Tips
- ✓Brown the chicken breasts in a skillet at 375°F for 3-4 minutes per side before adding to the crockpot to develop a Maillard crust, which adds 15-20% more savory depth than raw chicken, since the crockpot's moist environment won't brown meat.technique375°F, 3-4 minutes per side
- ✓Add the canned beans after 5 hours on low (or 3.5 hours on high) rather than at the start, because prolonged cooking breaks down bean cell walls and creates a mushy texture; the final 60 minutes is sufficient to integrate flavors.timingAdd at 5 hours on low / 3.5 hours on high
- ✓Use chicken thighs instead of breasts because they contain 2x more intramuscular fat and collagen; this converts to gelatin during the 6-hour cook, creating a richer body and preventing the meat from drying out.ingredientThighs contain 2x intramuscular fat vs. breasts
- ✓Reduce the jerk marinade by simmering it in a saucepan for 8-10 minutes before adding to the crockpot to concentrate its flavor by 30-40%, since slow cooking dilutes spice intensity as the crockpot's steam cycle recycles water back into the liquid.technique8-10 minutes reduction, 30-40% concentration increase
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Jerk Chicken Chili
Dive into a bowl of warmth with this irresistible Crockpot Jerk Chicken Chili! Bursting with bold spices, tender chicken, and zesty black beans, this dish simmers to perfection while you go about your day. Just toss in your ingredients, let the slow cooker work its magic, and get ready for a flavor explosion that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3 bell peppers, diced (I like to use one red, one green, and one yellow)
- 6 cloves garlic, minced
- 8 sprigs green onion, plus more, to topoptional
- 1 habanero pepper, finely minced
- 1 large white onion, diced
🥩Meat & Seafood(1)
- 2 - 2 ½ pounds boneless, skinless chicken breasts or thighs (907-907 g)
🫙Pantry Staples(4)
- 1 (15 ounce) can black beans (425 g)
- 1 tablespoon brown sugar (15 ml)
- 1 (28 ounce) can crushed tomatoes (794 g)
- 1 (15 ounce) can kidney beans (425 g)
🧂Spices & Seasonings(6)
- 2 teaspoons ground allspice (10 ml)
- 1 teaspoon black pepper (5 ml)
- ½ teaspoon cinnamon (2.5 ml)
- 2 teaspoons cumin (10 ml)
- 2 teaspoons kosher salt (10 ml)
- 2 teaspoons dried thyme (10 ml)
🍯Sauces & Condiments(1)
- ¼ cup low sodium soy sauce (60 ml)
📦Other(1)
- 1 cup mild jamaican jerk marinade (240 ml)
Nutrition (per serving)
Calories
601
Protein
64g
Carbs
62g
Fat
10g
👨🍳 Instructions
- 1
Throw everything above in your crockpot and let it sit for 6 hours on low or 4 hours on high.
- 2
Shred your chicken and enjoy with your favorite toppings.
💡 Pro Tips
- ✓Brown the chicken breasts in a skillet at 375°F for 3-4 minutes per side before adding to the crockpot to develop a Maillard crust, which adds 15-20% more savory depth than raw chicken, since the crockpot's moist environment won't brown meat.technique375°F, 3-4 minutes per side
- ✓Add the canned beans after 5 hours on low (or 3.5 hours on high) rather than at the start, because prolonged cooking breaks down bean cell walls and creates a mushy texture; the final 60 minutes is sufficient to integrate flavors.timingAdd at 5 hours on low / 3.5 hours on high
- ✓Use chicken thighs instead of breasts because they contain 2x more intramuscular fat and collagen; this converts to gelatin during the 6-hour cook, creating a richer body and preventing the meat from drying out.ingredientThighs contain 2x intramuscular fat vs. breasts
- ✓Reduce the jerk marinade by simmering it in a saucepan for 8-10 minutes before adding to the crockpot to concentrate its flavor by 30-40%, since slow cooking dilutes spice intensity as the crockpot's steam cycle recycles water back into the liquid.technique8-10 minutes reduction, 30-40% concentration increase