I wanted to try a new recipe this week, and I had a whole chicken in the freezer. I didn’t want to spend too much time in the kitchen, because teaching all day wears me out. I wanted to use the slow cooker and I was in the mood for some jerk chicken. I Googled a jerk chicken slow cooker recipe and this was one of the first ones I came across.
4-5 pound whole chicken
1 tablespoon brown sugar
1 tablespoon all spice (not a typo, I used a whole tablespoon!)
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
3 limes, juiced (about 1/3 cup)
Use a 6-quart slow cooker. Skin the bird as much as you can (or don’t. it’s your choice.) and place it into the slow cooker. I prefer to cook my chickens upside down, to keep the breast meat as juicy as possible. Make sure all the giblets, neck, etc. are out!
In a small mixing bowl, combine the brown sugar and dry spices. Rub this spice and sugar mixture all over the bird, inside and out. Pour on the lime juice.
Cover, and cook on low for 6-7 hours, or on high for 4. Check doneness with a meat thermometer, or cut in to make sure the meat is no longer pink. Usually the bird falls completely apart–which is great. Moist, juicy, wondefully-flavored meat.
I was fabulous! I have cooked whole chicken in the slow cooker before, and it always comes out flavorless and dry. This was juicy and savory. Like the author of this recipe said, even the pickiest eaters eat this chicken! I did one thing a little differently from the recipe. I put the rub on the chicken the night before and let it sit in the fridge over night. I also put a little jerk marinade sauce on the chicken when I put it in the crock pot.