I love a good slow-cooker recipe. What’s not to like? But like I’ve said before, good ones are far and few in-between  I find the good ones usually require a few extra steps like browning the meat, reducing a sauce after cooking, etc. This slow-cooker jerk chicken is the best of all worlds. The slow-cooking makes the meat moist and flavorful. And the secret extra step of broiling the meat with reserved sauce makes the skin charred and crispy. People will think you spent hours marinating and grilling when really this recipe requires very little hands on cooking!
The day you leave boneless, skinless chicken breasts and turn to bone-in, skin-on chicken should be a day to celebrate. Boneless, skinless chicken breasts certainly have their place in the world, but for low and slow cooking, I think it is hard to beat bone-in dark meat. It has so much more flavor and is incredibly moist. I love serving this dish with a crispy red cabbage and apple slaw. My 2-year old loved this chicken (but wouldn’t touch the raw red cabbage…). There must be something about eating chicken off a bone that really appeals to little kids. I remember loving the legs off “big chicken” when my Mom would make it for dinner. This jerk chicken can really be made with any chicken you’d like though! You can even try it with boneless chicken breasts and we can still be friends 🙂


Slow-Cooker Jerk Chicken {Paleo}

Serving Size: 4-6

Slow-cooker dark meat chicken cooked in a flavorful sauce then broiled for perfect crispy skin.


  • 2 bunches scallions (about 16), coarsely chopped
  • 1/3 cup coconut oil (or oil of choice)
  • 1 jalapeno, seeds/stems removed and roughly chopped
  • 1 (2-inch) piece of ginger, sliced into 1/4 inch pieces
  • 1/4 cup molasses
  • 6 cloves garlic, peeled
  • 2 tablespoons thyme
  • 4 teaspoons allspice
  • 1/2 teaspoon ground cardamom
  • 2 1/2 teaspoons coarse salt
  • 4 pounds bone-in, skin-on chicken pieces (legs, thighs, split breasts, etc.)
  • Limes for serving


  1. Place the scallions, coconut oil, jalapeno, ginger, molasses, garlic, thyme, allspice, cardamom, and salt in the bowl of a food processor. Process until a smooth paste forms.
  2. Transfer 3/4 cup of the scallion mixture to the slow-cooker. Reserve the rest of the mixture in the refrigerator. Add the chicken to the slow-cooker and mix to coat evenly. Cook on low heat for 4-6 hours.
  3. After 4-6 hours, place a rack over a foil a lined baking sheet. Position the oven rack about 10 inches below the broiler unit and preheat the broiler. Remove the chicken from the slow-cooker and place skin side down onto the lined baking sheet. Brush the chicken with some of the remaining sauce. Broil the chicken until lightly charred and crisp, about 10 minutes. Flip the chicken onto the other side and brush with more sauce. Broil for another 5 minutes until the skin is crispy and charred. Remove the chicken from the oven and squeeze with lime juice. Serve and enjoy!

recipe adapted from America’s Test Kitchen via Baker’s Royale