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Other than for summer BBQ’s, it was very rare that my Dad would ever cook. When he did however, it would always be the same thing…. Jamaican Jerk Pork Chops. All he needed was a little jar of seasoning and some chops and he was good to go. We loved them, but only he could make them taste so good!
I wanted to create those same flavours from scratch since the pre mixed seasoning contains sugar and other nonsense in the ingredients. I checked out what spices went into the mix and then guessed the amounts, rubbed it into some chicken and chucked it into the slow cooker (crossed my fingers and my toes) and hoped for the best! To my amazement, it worked! My Husband went back for thirds (that never happens!).
Clean Eating Slow Cooker Jamaican Jerk Chicken is so tasty! It has a great balance of flavour and spice, but is mild enough for the little ones to enjoy. You can serve this over some wholegrain rice or in a flat bread. It goes perfectly with some Clean Eating Pineapple Salsa.
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Clean Eating Slow Cooker Jamaican Jerk Chicken
By Published:
- Yield: 4 Servings
- Prep:
- Cook:
- Ready In:
Clean Eating Slow Cooker Jamaican Jerk Chicken is so tasty! It has a great balance of flavour and spice, but is mild enough for the little ones to enjoy. You can serve this over some wholegrain rice or in a flat bread. It goes perfectly with some Clean Eating Pineapple Salsa.
Ingredients
- 4 Chicken Breasts
- 1 Tablespoon Water
- 150 grams Mushrooms / Peppers sliced
- 1 teaspoon Ground All Spice
- 1/4 tespoon Mild Chilli Powder
- 1/8 teaspoon Ground Cumin
- 1/4 teaspoon Dried Oregano
- 1/2 teaspoon Garlic Powder/Granuals
- 1/2 teaspoon Onion Powder/Granuals
- 1/4 teaspoon Dried Thyme
- 1/8 teaspoon Sweet Smoked Paprika
- 1/8 teaspoon Ground Turmeric
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Black Pepper
- 1 teaspoon Olive Oil
Instructions
- Place the water into the bottom of the slow cooker and spread the sliced mushrooms on top.
- Mix all of the spices and seasoning together in a bowl and mix in the olive oil to create quite a dry paste.
- Rub the spice mixture onto each of the chicken breasts.
- Once thoroughly coated in the spices, place the chicken breasts on top of the mushrooms in the crock pot and put the lid on.
- Cook on LOW for 6 hours.
- After 6 hours, check that the chicken is cooked through and shred it up using two forks.
- Place the shredded chicken back into the crock pot and mix together with the mushrooms and remaining liquid.
- Serve with a fruity pineapple salsa and rice or with salad in a wholemeal flat bread.
