Description
Slow Cooker Jerk Chicken with Mango Salsa is a vibrant Caribbean-inspired dish featuring tender, juicy chicken thighs slow-cooked in a flavorful jerk seasoning blend. Paired with a bright and refreshing mango salsa, this recipe balances spicy heat with sweet tropical notes, making it perfect for easy weeknight meals or special occasions.
Ingredients
Scale
Chicken and Marinade
- 4–6 bone-in, skinless chicken thighs
- 2 tbsp jerk seasoning blend (allspice, thyme, cinnamon, spicy peppers)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 Scotch bonnet pepper (optional, reduce or omit for milder heat)
Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red onion, finely diced
- 1/2 bell pepper, finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tsp fresh lime juice (optional)
Instructions
- Prepare the jerk marinade: In a bowl, combine the jerk seasoning, minced garlic, grated ginger, lime juice, olive oil, and brown sugar. Mix well to create a bold, aromatic marinade that will deeply flavor the chicken.
- Coat the chicken: Place the chicken thighs in a large bowl or directly into the slow cooker. Pour the marinade over the chicken and use your hands or tongs to ensure every piece is thoroughly coated with the jerk mixture.
- Slow cook the chicken: Set your slow cooker to low and cook the chicken for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and falls off the bone easily.
- Make the mango salsa: While the chicken cooks, dice the mango, red onion, and bell pepper finely. Chop the fresh cilantro and, if desired, add a little fresh lime juice. Toss everything together to create a sweet and tangy salsa that perfectly complements the spicy chicken.
- Serve and enjoy: Spoon the mango salsa over the juicy jerk chicken immediately after it comes out of the slow cooker. Garnish with extra cilantro if desired and enjoy a spectacular flavor experience.
Notes
- Marinate the chicken overnight in the refrigerator for the best flavor penetration.
- Use bone-in, skinless thighs to keep the chicken moist during slow cooking.
- Adjust spice level by removing seeds from Scotch bonnet peppers or substituting with milder peppers.
- Always use fresh ripe mango for salsa to keep it bright and sweet; avoid canned.
- If desired, boil leftover cooking juices after removing chicken to thicken into a flavorful sauce.
- Prep Time: 15 minutes (plus optional overnight marinating)
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 chicken thigh with salsa
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg