These Slow Cooker Jerk Chicken Tacos bring a burst of authentic Caribbean flavor with juicy, tender chicken and a refreshing, sweet mango salsa. The jerk chicken is cooked to perfection in a slow cooker, allowing all the spices to infuse into the meat, while the mango salsa provides a cooling contrast to the heat from the jerk seasoning. Easy to make and absolutely delicious, these tacos are perfect for lunch, dinner, or any festive gathering!
Why You’ll Love This Recipe
The slow cooker does all the work in this recipe, leaving you with perfectly cooked, fall-apart tender jerk chicken. The mix of aromatic spices, including allspice, garlic, and fresh thyme, brings that signature Jamaican jerk flavor. The mild heat from the jerk seasoning is beautifully balanced by the cool and zesty mango salsa, which adds a sweet, tangy note to each bite. Whether you enjoy them as tacos, burritos, or a rice bowl, these jerk chicken tacos are guaranteed to be a hit!
Ingredients
For the Jerk Chicken Tacos:
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4 boneless, skinless chicken breasts (about 2 lbs)
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½ medium yellow onion, chopped
-
6 sprigs fresh thyme, destemmed
-
1 teaspoon garlic powder
-
1 teaspoon ground allspice (preferably Jamaican-style)
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½ teaspoon smoked paprika
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Kosher salt & freshly ground black pepper, to taste
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⅓ cup Walkerswood Jamaican Jerk Seasoning (paste), mild
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¼ cup chicken broth
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1 teaspoon browning sauce (Grace browning)
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1 small lime, zested & juiced
For Serving:
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Flour or corn tortillas
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Chopped cilantro
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Lime wedges for squeezing (optional)
For the Fresh Mango Salsa:
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2 cups fresh diced mango
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1 medium red bell pepper, chopped
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½ cup diced red onion
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¼ cup fresh chopped cilantro
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1 small lime, zested & juiced
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Kosher salt, to taste
Instructions
1. Prepare the Jerk Chicken:
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Place the chicken breasts into the slow cooker along with the chopped onion, fresh thyme, garlic powder, allspice, smoked paprika, salt, pepper, jerk seasoning paste, chicken broth, browning sauce, and lime zest + juice.
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Using your hands (wearing disposable gloves if desired), massage the spices and aromatics into the chicken until everything is well combined.
2. Slow Cook the Chicken:
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Cover the slow cooker and cook on low for 6 hours or high for 4 hours, until the chicken is cooked through and tender, shredding easily with a fork.
3. Prepare the Mango Salsa:
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While the chicken is cooking, combine the diced mango, chopped red bell pepper, diced red onion, cilantro, lime zest + juice, and a pinch of salt in a medium bowl. Toss everything together to combine.
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Cover the salsa with plastic wrap or foil and refrigerate while the chicken cooks, allowing the flavors to meld.
4. Shred the Chicken:
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Once the chicken is done, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken with the cooking liquid until it is well saturated and juicy.
5. Assemble the Tacos:
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Warm the flour or corn tortillas and fill them with the shredded jerk chicken. Top with a generous spoonful of fresh mango salsa.
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Garnish with chopped cilantro and serve with lime wedges for extra zest.
Optional Variations:
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Serve the jerk chicken in burritos, on nachos, or over rice for a different take on this flavorful dish.
Notes
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Slow Cooker Tips: For even better flavor, marinate the chicken with the jerk seasoning and aromatics overnight before cooking in the slow cooker.
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Storage: Store leftover jerk chicken in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a bit of broth to keep it moist.
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Freezing: You can also freeze the cooked chicken for up to 2 months. Just make sure to store it in an airtight container or freezer bag.
Nutrition (Per Serving)
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Calories: 350 kcal
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Carbohydrates: 28g
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Protein: 36g
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Fat: 14g
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Fiber: 4g
Conclusion
These Slow Cooker Jerk Chicken Tacos are a perfect balance of spicy, savory, and sweet, making them a fantastic dish for any occasion. With minimal prep and the convenience of a slow cooker, you can have a flavorful, tender meal that will impress your family and friends. Whether you’re enjoying these tacos on a casual night or serving them at a gathering, they’re sure to be a crowd favorite!
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Slow Cooker Jerk Chicken Tacos – A Flavorful Caribbean Delight
- Total Time: 1 hour 20 minutes
- Yield: 8
Description
These Slow Cooker Jerk Chicken Tacos offer a perfect balance of spicy, savory, and sweet flavors, making them the ultimate Caribbean-inspired meal. The juicy, tender chicken is cooked to perfection in a slow cooker, allowing the jerk seasoning and spices to deeply infuse the meat, while the fresh, tangy mango salsa adds a refreshing contrast. Whether you’re serving them for lunch, dinner, or a festive gathering, these tacos are sure to be a hit!
Ingredients
For the Jerk Chicken Tacos:
4 boneless, skinless chicken breasts (about 2 lbs)
½ medium yellow onion, chopped
6 sprigs fresh thyme, destemmed
1 teaspoon garlic powder
1 teaspoon ground allspice (preferably Jamaican-style)
½ teaspoon smoked paprika
Kosher salt & freshly ground black pepper, to taste
⅓ cup Walkerswood Jamaican Jerk Seasoning (paste), mild
¼ cup chicken broth
1 teaspoon browning sauce (Grace browning)
1 small lime, zested & juiced
For the Fresh Mango Salsa:
2 cups fresh diced mango
1 medium red bell pepper, chopped
½ cup diced red onion
¼ cup fresh chopped cilantro
1 small lime, zested & juiced
Kosher salt, to taste
For Serving:
Flour or corn tortillas
Chopped cilantro for garnish
Lime wedges for squeezing (optional)
Instructions
- 1. Prepare the Jerk Chicken:
- Place the chicken breasts into the slow cooker along with the chopped onion, fresh thyme, garlic powder, allspice, smoked paprika, salt, pepper, jerk seasoning paste, chicken broth, browning sauce, and lime zest + juice.
- Massage the seasoning into the chicken to coat it evenly. You can wear disposable gloves for this step if you prefer.
- 2. Slow Cook the Chicken:
- Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, until the chicken is cooked through and easily shreds with a fork.
- 3. Prepare the Mango Salsa:
- While the chicken is cooking, combine the diced mango, chopped red bell pepper, diced red onion, cilantro, lime zest + juice, and a pinch of salt in a medium bowl.
- Toss everything together and cover with plastic wrap or foil. Refrigerate until the chicken is ready, allowing the flavors to meld.
- 4. Shred the Chicken:
- Once the chicken is done, use two forks to shred the chicken directly in the slow cooker.
- Stir the shredded chicken into the cooking liquid for extra moisture and flavor.
- 5. Assemble the Tacos:
- Warm the flour or corn tortillas.
- Fill each tortilla with the shredded jerk chicken and top with a generous spoonful of the fresh mango salsa.
- Garnish with chopped cilantro and serve with lime wedges for extra zest.
Notes
- Slow Cooker Tips:
- For even better flavor, marinate the chicken with the jerk seasoning and aromatics overnight before slow cooking.
- If you prefer extra spice, you can increase the amount of Jamaican jerk seasoning or add a chopped jalapeño to the salsa.
- Storage Tips:
- Refrigeration: Store leftover jerk chicken in an airtight container in the fridge for up to 3-4 days.
- Freezing: Freeze the cooked jerk chicken for up to 2 months. Be sure to store it in an airtight container or freezer bag.
- Reheating: Reheat the chicken on the stovetop or in the microwave with a splash of broth to keep it moist.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
