Crock Pot Jamaican Spiced Chicken Stewis aCaribbean themed chicken recipe, spiced with curry powder, thyme, allspice and red pepper flakes. It’s delicious served with rice and a simple green salad. The slow cooker is great for braising chicken until it is fall-off-the-bone tender. I’ve been making this easy, delicious and healthy recipe for my family for a while, and it is a nice change to our weekly menu.
When my youngest son was a baby, we had a wonderful Jamaican babysitter. She was exceptionally warm and had the biggest smile on her face. Not only was she patient and loving, but she was also a good cook. In fact, she taught me how to make Jamaican porridge for my father-in-law who had Parkinson’s disease and was on a soft food diet, as well as Jamaican Curry Chicken. She even madeackee and saltfish one day, Jamaica’s national dish.
Like so many cuisines that I have been exposed to, I challenged myself to learn how to cook some of the foods from Jamaica. I’ve made Jerk Chicken and Jamaican Brown Stew Chicken, and love the rich, deep flavors. This Crock Pot Jamaican Spiced Chicken Stew is may not be authentically Jamaican, but it has the warm spices that are found in Jamaican cooking. It’s almost a cross between Jamaican Curry Chicken and Jamaican Jerk Chicken, made with spices found in Jamaican cuisine — allspice, thyme, pepper and curry.
Although this recipe is cooked in a slow cooker, the key to deeper flavors is to brown the chicken on the stovetop first. A slight reduction of red wine adds another layer of flavor.
Then, everything is placed in a slow cooker, including chopped tomatoes and cooked black beans.
All you need is some steamed rice and a simple green salad to go along with this Crock Pot Jamaican Spiced Chicken Stew to make a complete comforting meal. For busy nights, I keep this stew warm in the slow cooker, and the rice warm in the rice cooker.The other night, my husband and I had to run to a meeting, so this was the perfect way for the kids to serve themselves dinner when they were hungry.
Watch this video to see how easy this chicken recipe is to make:
5 from 2 votes
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Slow Cooker Jamaican Chicken Stew
This can be served over steamed brown rice alongside a simple tossed green salad.
CourseCrock Pot, Slow Cooker
CuisineCaribbean inspired
Prep Time15minutes
Cook Time4hours
Total Time4hours15minutes
Servings6
Calories423kcal
Ingredients
3poundschicken parts
2teaspoonscurry powder
1 1/2teaspoonsdried thyme
3/4teaspoonground allspice
1/2teaspoonred pepper flakes
1/2teaspoonblack pepper
1/2teaspoonsalt
2teaspoonsolive oil
1medium onionchopped
3clovesgarlicminced
1/2cupred wine
1 1/2cups15 ounces black beans, rinsed and drained
Toss chicken with curry powder, thyme, allspice, red pepper flakes, black pepper and salt.
Heat oil in a large skillet. Add onions and garlic and saute until onions are softened, about 3 minutes. Add chicken mixture to skillet and brown on both sides. Add wine and let cook for a few minutes. Add tomatoes and black beans and mix well. Transfer to crock pot and cook in high for 4-5 hours until tender and meat is falling off the bone. Alternatively, you can continue to cook the chicken on the stove top for about 25-30 minutes until chicken is done.
Recipe Notes
Adapted from Cooking Light.
Substitute skinless chicken breast for a lighter option (298 calories/1 freestyle point per serving)
Nutrition Facts
Slow Cooker Jamaican Chicken Stew
Amount Per Serving
Calories 423Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 115mg38%
Sodium 557mg24%
Potassium 605mg17%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 2g2%
Protein 32g64%
Vitamin A 345IU7%
Vitamin C 11.1mg13%
Calcium 65mg7%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup. Need a gluten-free option?
Use cornstarch to thicken your stew towards the end of cooking, as cooking it for a long time can break down the starch and your stew will thin out again.
okay, secondly, you can put a tea towel under the lid. that will capture some of the moisture, it stops it circulating in the slow cooker. and then thirdly, you can use a corn flour slurry, so into a bowl, a little bit of corn flour, cold water, mix it with your finger, pour it in, stir it. you're done.
The meal's origins are Jamaican; in “Caribbean Cooking,” John DeMers even refers to stew peas as the country's national dish. Red peas, as kidney beans are known in Jamaica, are cooked down and mellowed with coconut milk, then stewed with beef, pork or even vegetarian alternatives.
In Jamaica, jerk chicken is famous for its pungent marinade, marked by allspice and Scotch bonnet peppers, which are similar to habanero chili peppers. (Holes are usually poked into the meat to enable the marinade to spread.)
“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.
this is the easiest hack for thickening soups stews sauces and it does it instantly. instead of a roux or flour use cornstarch or arrowroot . equal parts water to cornstarch and arrowroot. mix that up and then you add it to simmering sauce or whatever.
Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)
One common way to add starch to a dish like beef stew is by adding uncooked potatoes or rice part way through cooking, allowing them to fully cook in the stew. This has the added benefit of turning your stew into a complete meal in itself.
As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch.Add the slurry to your sauce as it simmers in the slow cooker. Cornstarch is always a good way to thicken a sauce or soup but personally I would recommend going a different route as the cornstarch slurry may change the flavor of the meal.
All-Purpose Flour. Yep, that's right — all-purpose flour is a very stable thickener. ...
Arrowroot Powder. If you happen to have this starch on hand, you're in luck: It has the same thickening power as cornstarch, and it creates a beautiful, shiny sauce. ...
This moist environment allows you to leave food to cook for hours without risking it drying out. But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker, often resulting in watery sauces and loose gravies.
Waiting until the last 30 to 40 minutes of cooking to remove your lid will allow the liquid to thicken and be ready to serve. If you thicken your liquid too early, you could risk it returning to its more watery state. Not every dish will require you to remove your lid.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood.
Thyme, rosemary, parsley, and bay leaves are my go to spices for most soups and stews. Oregano, basil, marjoram, would all work well. Basically, you can season up your stewing hens however you like, but I prefer to keep the flavors rather neutral then jazz up the recipe that I use the resulting meat and broth in.
Ital is a hearty Jamaican stew that is associated with the Rastafarian movement. The name ital is derived from the word vital, referring to the fact that ital food should be vegetarian and unprocessed.
A stew's meat or vegetables are barely covered with cooking liquid (usually water, broth or stock, oftentimes enhanced by wine or beer for additional flavor) and, during cooking, the liquid reduces to a gravy-like base that is sometimes thickened by flour, cornstarch or a roux.
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