Caribbean Jerk Crock Pot Chili
If you love jerk chicken you will love this Caribbean Jerk crock pot chili recipe. It might just become your new favorite chili recipe! It’s a well blended assortment of seasonings and beans with just the right amount of heat.
Oddly enough, the best jerk chicken I’ve ever had was in Turks and Caicos at Beaches Resorts. Considering it’s a Jamaica-based company I guess I shouldn’t have been too surprised that it was so good. That’s what inspired this recipe. It only takes about five minutes to combine all the ingredients in the slow cooker and then cook it 4 – 7 hours. How easy is that!
Caribbean Jerk Crock Pot Chili
Yield: 8-10 servings
Prep Time: 5 minutes
Cook Time: 4 hours to 7 hours
Total Time: 4 hours and 5 minutes or 7 hours and 5 minutes
Ingredients:
2 1⁄2 pounds boneless skinless chicken thighs
1 green and yellow peppers, chopped
1⁄2 onion, diced
1 15 oz black beans
1 15 oz kidney beans
1 15 oz Caribbean beans
2 15 oz cans of fire roasted tomatoes
1 cup Jerk marinade
1⁄4 cup soy sauce
juice of 2 limes
1 tbsp. garlic, minced
1 tbsp. brown sugar
1 tbsp. thyme, dried
1 tbsp. cinnamon
1 tbsp. all spice
2-3 jalapenos, sliced seeds removed
Directions:
Add 1 can of the fire roasted tomatoes into the crockpot.
Place the chicken thighs on top of the tomatoes.
Add the rest of the ingredients on top of the chicken.
Lightly toss to combine.
Cover the slow cooker and cook on high for 4 hours or on low for 7 hours.
Once the chili is cooked remove the chicken and shred.
Place the chicken back into the crockpot and toss to combine.
Garnish and enjoy.
This recipe isn’t true jerk cooking despite the name. The Maroon people of Jamaica were a group of formerly enslaved people living up in the Jamaican mountains in the 1600s. They developed the seasoning and jerk style of cooking to avoid being found by the English. They cooked their food underground so the smoke wouldn’t give away their location.
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