Slow-Cooker Jamaican Jerk BBQ Chicken

Many things can inspire me to cook a certain dish…a recommendation from a friend, seeing something created on one of the many cooking shows I adore, having a craving, etc. I chose this dish because the chicken drumsticks stood out to me at the supermarket and then I happened to find this recipe on which had Caribbean flair! is one of my favorite go-to sites because it contains a multitude of creative options for all foodies. I had already purchased the chicken and I had also been dying to use this jerk seasoning which I found at World Market when visiting my folks in North Carolina a little while back. I knew that I wanted to let the chicken bathe in the spices for a while to really develop the flavor…so I thought my crock pot was the way to go. With that, I found this perfect recipe on that met all of my criteria. The recipe called for BBQ sauce and since I didn’t have any prepared sauce at home, I thought it was great that I could also find a tasty BBQ sauce recipe right on the same site!

I made the homemade BBQ sauce the night before I cooked the chicken, but I’m sure you could make it the same day (or just use a prepared BBQ sauce if you have it handy). I might use a bit less vinegar the next time I make the sauce since it seemed pretty strong. Other than that, it was “Finger Lickin Good” just as the recipe stated, lol.

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When it came time to prepare the chicken for the crock pot, the most difficult part for me was removing the skin from the drumsticks. I definitely need to watch some videos on how to do this because I’m sure there has to be an easier way than what I did – slicing and jabbing with my knife and tugging away at the skin. Once the chicken skin was removed, I cleaned it, patted it dry, and was able to get it ready for its jerk seasoning bath. I wound up doubling this recipe and using the entire one ounce bag of seasoning since I had almost three pounds of chicken to cover.

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The recipe said that the chicken should cook within six-eight hours. Mine was done in about six and a half. During the last half hour of cooking I threw together a bag of Vigo saffron yellow rice. When the chicken was done, it was pretty much falling off of the bone. We piled a few pieces on our plates, sprinkled the scallions on top and served it with the rice. The chicken was so juicy and delectable by itself, but I placed a bowl of the remaining unused BBQ sauce on the table just in case we wanted to take a little extra dip.

Here is the original recipe for Slow-Cooker Jamaican Jerk BBQ Chicken:


8 chicken drumsticks (about 2 pounds, skin removed)
2 teaspoons caribbean jerk seasoning
3/4 cup barbecue sauce
1 tablespoon dark rum (optional)
1/4 cup scallion, sliced


1 Rub drumsticks with seasoning.
2 Place in 3 1/2-quart or larger slow-cooker.
3 Pour barbecue sauce and rum over chicken.
4 Turn chicken to coat.
5 Cover and cook on low 6-8 hours until chicken is tender.
6 Sprinkle with scallions.

Here is the original recipe for the Finger Lickin Good BBQ Sauce:


1/2 white onion
3 cloves garlic
3 tablespoons olive oil
1 2/3 cups ketchup
1/2 cup white vinegar
1/3 cup brown sugar
1/3 cup Worcestershire sauce
2 teaspoons chili powder
1/4 teaspoon cayenne pepper


1 Put olive oil in a sauce pan on medium heat and cook onion and garlic until they are soft.
2 Then add the white vinegar, ketchup, brown sugar, worcestershire sauce, chili powder, and cayenne pepper.
3 Let this simmer for 30 minutes.

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