Super easy slow cooker jerk chicken
What could be easier than putting chicken thighs in a slow cooker and pouring over an easy sauce, leaving it to work it's magic and ending up with the tastiest dish ever?!
Equipment
- Food processor optional
- slow cooker
Ingredients
- 8 chicken thighs bone in skin on
Marinade/sauce
- 40 ml tamari
- 30 ml white wine vinegar
- bunch spring onions roots and outer leaves removed
- 2 slices jalapenos from a jar optional
- 1 tbsp olive oil
- 1 tbsp rice malt syrup Biona preferably
- 1 tsp dried thyme
- ¼ tsp ground cloves
- ¼ tsp allspice
Instructions
- Place the chicken thighs in the slow cooker.
- Blend all the sauce ingredients together. If you haven't got a food processor, chop the spring onions finely and mix with the other ingredients.
- Pour the sauce over the chicken.
- Cover and cook on low for 8 hours.
- Optional before serving: Heat the oven to 220℃ and cook the chicken for 15 minutes to crisp the skin.
- Serve with homemade mayo and a watercress, spinach and rocket salad.
Notes
Click here to see my homemade mayo recipe
