Jamaican Jerk Chicken

Sam and I each have schedules that are not consistent nor do they coincide with each other. This gives me opportunity to be creative with my meal planning. The crockpot has been my lifesaver lately. I was on Pinterest one day looking for inspiration and was on the search for something easy and something I could just throw in the crockpot without a care or worry. I wanted to chop and drop. I didn’t want to have to slave in the kitchen longer than necessary.

As I was searching, I found one that stopped me dead in my tracks. I was intrigued right away with the title: Jamaican Jerk Chicken. “What is Jamaican Jerk Chicken?” I asked as I clicked on the blog. The pictures were enough to draw me in. The chicken, the peppers, the black beans, it all looked good. I’ll be honest, I scrolled straight to the recipe and was surprised to find that it was pretty easy to put together. She got me hook, line and sinker. I was instantly curious how it would taste. I had to make this. This was not a want, this was a must. I eagerly rummaged through my refrigerator and cupboards to create my shopping list. Once I knew what I needed, I was out the door in a flash.

A few days later, Sam and I decided to go for a hike which was a perfect opportunity for my new recipe. We definitely worked up an appetite that day. When we walked through the door of our apartment, we were welcomed by a sweet savory aroma that got me even more excited to indulge. The peppers, onions, and cinnamon had time to marinate and created a fragrance I’d never smelled before. We wasted no time in dishing up. I was not disappointed and neither was my husband as he went up for seconds.

I’ve made this a few times since that day and the last time was what changed everything. Just a few days prior, Sam had gotten canned pineapple for me. I didn’t know what to do with it so I set it on the shelf until inspiration came. This time around while I was in search of my ingredients, I found the pineapple and was inspired. I also replaced the chicken for mushrooms and made it fajita style with naan bread. When I sunk my teeth into it, my tastebuds were singing. The pineapple enhanced the recipe. I started craving it, it was that good. After making this discovery, I’m not going back and pineapple will always be a must with this recipe.

The thing I like about this recipe is it is versatile. It calls for chicken but if you’re vegetarian, you can substitute it. This can also be a freezer as well if you are looking for make-ahead meal ideas.

If you would like to try the original inspiration, here is the link: https://fitslowcookerqueen.com/slow-cooker-jamaican-jerk-chicken/

For my fajita version:


Chicken (or mushrooms)

1 bell pepper

1 can black beans

1 can corn

3 garlic cloves

1 red onion

1 can of pineapple

1 lime for juice

1/4 c honey

1/2 tsp cinnamon

1/2 tsp red pepper flakes

2 tsp salt

1 Tbsp olive oil

1/2 tsp cumin

naan bread

Keep on low for 4 to 6 hours. Enjoy!


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