Description
Slow Cooker Caribbean Jerk Chicken is a sweet-and-spicy tropical-inspired dinner made effortlessly in the crockpot. Tender shredded chicken cooks low and slow with bold jerk seasoning, juicy pineapple chunks, and colorful bell peppers for a flavor-packed meal that’s perfect over rice, in tacos, or meal-prep bowls.
Ingredients
2 lbs boneless, skinless chicken breasts
1 packet Caribbean jerk seasoning (or 3 tablespoons homemade jerk seasoning)
3 bell peppers (red, orange, yellow), chopped
1 (20 oz) can pineapple chunks in juice (do not drain)
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Sprinkle the Caribbean jerk seasoning evenly over the chicken, coating each piece.
Add the chopped bell peppers on top.
Pour the entire can of pineapple chunks with juice over everything.
Cover and cook on LOW for 6–8 hours, until the chicken reaches an internal temperature of 165°F and is tender.
Remove the chicken, shred with two forks, and return it to the slow cooker.
Stir well so the shredded chicken absorbs the flavorful juices.
Serve over rice, with black beans, in tacos, or in a bowl with your favorite toppings.
Notes
For extra tender, fall-apart chicken, cook closer to 8 hours on LOW.
Chicken thighs can be substituted for breasts for even juicier results.
If you prefer less heat, start with ¾ of the seasoning packet and adjust to taste.
Leftovers store well in the refrigerator for up to 4 days.
Great for meal prep and freezer-friendly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Caribbean-Inspired
Nutrition
- Serving Size: 1 serving (approx. 1 cup chicken mixture)
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg