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)

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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