Jamaican Jerk Chicken (Crockpot)

Crockpot Jamaican Jerk Chicken is packed full of delicious flavors with a mouthwatering aroma!

My husband and I honeymooned in Jamaica after we were married a few years ago. We had an absolutely perfect honeymoon and reminisce quite often about how much fun we had. From time to time, Mike reminisces about the traditional Jamaican Jerk Chicken we enjoyed daily. I surprised Mike a few weeks ago with this recipe I created, and he said it's the closet to the original that he's had yet.

We felt it was best served with a Jamaican Appleton Rum and Coke. As you smell this meal cooking all day and enjoy the mouthwatering flavor, I caution that you'll be dreaming of white sandy beaches and clear, turquoise ocean waters.

Jamaican Jerk Chicken (Crockpot)
Ingredients:
·1 whole chicken or 4 boneless, skinless chicken breasts

·4 green onions, sliced

·1 onion, chopped

·1 head garlic, minced

·2 fresh cayenne/hot peppers, chopped

·½ cup distilled white vinegar

·½ cup orange juice

·¼ cup EVOO (extra virgin olive oil)

·1 TBS + 1 tsp GF soy sauce substitute

·1 TBS lime juice

·2 TBS brown sugar

·2 tsp allspice

·1 tsp thyme

·1 tsp black pepper
·1 tsp ginger
·½ tsp cayenne pepper

·¼ tsp nutmeg

·¼ tsp cinnamon

Directions:

Place prepared green onions, onion, garlic, and cayenne/hot peppers in a food processor. Process until minced.

Combine remaining liquid ingredients and seasonings (from white vinegar to ginger) in a bowl. Stir well. Stir in minced vegetables.

Spread a few tablespoons of the sauce mixture in the bottom of the crockpot. Add the chicken and pour the remaining sauce mix over the chicken. Cook on high for 4-6 hours.

Remove the chicken from the crockpot, shred and de-bone. Serve cooked sauce mixture over the top of the chicken.