Jamaican Jerk Chicken for the Slow Cooker

From Slow-Cooker, One-Pot and Casserole

While this did not produce the type of jerk chicken I’ve become accustomed to (crispy, baked), it was nicely stewed in the slow cooker – resulting in a wonderfully fragrant sauce, moist chicken, served with brown rice it was a total 'ta da' for little effort.

8 chicken pieces
1 tbsp grapeseed oil
1 tbsp butter

Sauce:
1 bunch spring onions, chopped
1 garlic cloves, chopped
generous pinch hot chilli flakes
1 tsp ground allspice, cinnamon, dried thyme
¼ ground nutmeg
2 tsp Demerara sugar
1 tbsp flour
1 ¼ c chicken stock
1 tbsp each white wine vinegar, lime juice
2 tsp tomato paste
s & p to taste

Heat oil and butter in frying pan until melted, add chicken in batches if need be, to brown. Remove, leaving fat in pan, t/s to slow cooker.
Add to pan spring onions, garlic and chilli – cook 4-5 mins. Stir in spices and sugar. Sprinkle in flour, stir. Gradually add chicken stock, stirring until thickened and bubbling. Remove from heat.  

Stir in vinegar, lime juice, tomato paste and s & p. Pour over the chicken pieces. Cover w/ lid cook on med-high for 3-4 hours, or until chicken is cooked and very tender.

Serve over brown rice. I also added a bunch of chopped cilantro to brighten.