Jeanette's Healthy Living

Where delicious and healthy come together

  • Home
  • Recipes
    • List of All Recipes (alphabetical)
    • Breakfast
    • appetizers
    • soups
    • salads
    • main courses
    • side dishes
    • dips and sauces
    • beverages
    • smoothies
    • Desserts and Cookies
  • Special Diets
    • gluten-free
    • dairy-free
    • vegetarian
    • vegan
    • Liquid/Soft Food Diet
    • Pureed Food Diet
    • Low Residue Diet
  • Cancer Cooking
  • Faith
  • Healthy Living
    • Healthy Living
    • travel
  • About
    • About
    • Contact Us
    • Work With Me
    • Media Features
    • Terms & Conditions

Crock Pot Jamaican Spiced Chicken Stew Recipe

October 23, 2017 by Jeanette 56 Comments

Jump to RecipePrint Recipe
14.6K shares
  • Facebook82
  • Twitter
  • Yummly
Slow Cooker Jamaican Chicken Stew - this Caribbean themed chicken recipe is spiced with curry powder, thyme, allspice and red pepper flakes. It's delicious and great served with rice and a simple green salad
Crock Pot Jamaican Spiced Chicken Stew - this Caribbean themed chicken recipe is spiced with curry powder, thyme, allspice and red pepper flakes. It's delicious and great served with rice and a simple green salad

Crock Pot Jamaican Spiced Chicken Stew is a Caribbean 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.

Crock Pot Jamaican Spiced Chicken Stew - this Caribbean themed chicken recipe is spiced with curry powder, thyme, allspice and red pepper flakes. It's delicious and great served with rice and a simple green salad

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 made ackee 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.

Crock Pot Jamaican Spiced Chicken Stew - this Caribbean themed chicken recipe is spiced with curry powder, thyme, allspice and red pepper flakes. It's delicious and great served with rice and a simple green salad

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.

Crock Pot Jamaican Spiced Chicken Stew

Then, everything is placed in a slow cooker, including chopped tomatoes and cooked black beans.

Crock Pot Jamaican Spiced Chicken Stew - this Caribbean themed chicken recipe is spiced with curry powder, thyme, allspice and red pepper flakes. It's delicious and great served with rice and a simple green salad

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.

Crock Pot Jamaican Spiced Chicken Stew - this Caribbean themed chicken recipe is spiced with curry powder, thyme, allspice and red pepper flakes. It's delicious and great served with rice and a simple green salad

Watch this video to see how easy this chicken recipe is to make:

Slow Cooker Jamaican Chicken Stew - this Caribbean themed chicken recipe is spiced with curry powder, thyme, allspice and red pepper flakes. It's delicious and great served with rice and a simple green salad
5 from 2 votes
Print

Slow Cooker Jamaican Chicken Stew

This can be served over steamed brown rice alongside a simple tossed green salad.
Course Crock Pot, Slow Cooker
Cuisine Caribbean inspired
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 423 kcal

Ingredients

  • 3 pounds chicken parts
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons dried thyme
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1/2 cup red wine
  • 1 1/2 cups 15 ounces black beans, rinsed and drained
  • 1 1/2 cups 15 ounces diced tomatoes, undrained

Instructions

  1. Toss chicken with curry powder, thyme, allspice, red pepper flakes, black pepper and salt.
  2. 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 423 Calories 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.

Related Posts
Filter by
Post Page
vegan vegetarian dairy-free gluten-free soups healthy choices Beans/Legumes Pantry Recipe Dinner main courses chicken Clean Eating Slow Cooker lunch Pasta and Noodles Family Super Bowl Cooking For Cancer vegetables side dishes farmer's market csa Liquid/Soft Food Diet Asian Desserts and Cookies Resources Recipes For Foodies Chinese New Year
Sort by
Cuban Black Bean Soup (Frijoles Negros) © Jeanette

Crockpot Cuban Black Bean Soup Recipe (Frijoles Negros)

2020-03-06 05:00:56
jeanette

18

Crockpot Shredded Hawaiian Chicken Tacos - the filling for these tacos is sweet and tangy. Versatile too - can also be served in a rice bowl or on a bun with some slaw ~ https://jeanetteshealthyliving.com

Crockpot Shredded Hawaiian Chicken Tacos Recipe

2016-10-13 05:00:00
jeanette

18

Slow Cooker Pulled Chicken Stuffed in Sweet Potato © Jeanette

Crock Pot Barbecue Pulled Chicken Recipe

2013-07-29 05:00:26
jeanette

18

A Healthier Meat Sauce © Jeanette

A Healthier Crock Pot Meat Lovers Pasta Sauce Recipe

2013-03-13 11:55:24
jeanette

18

Slow Cooker Skyline Cincinnati Chili © Jeanette

A Healthier Crock Pot Cincinnati Chicken Chili Recipe

2013-01-30 12:02:25
jeanette

18

Hot Chicken Chili Cheese Dip with the Fixin

Crockpot Chicken Bean Chili and Chili Cheese Dip

2012-10-29 11:58:31
jeanette

18

Baked Sweet Potato with Chicken Chili

Easy Crockpot Stuffed Baked Sweet Potato Recipe

2012-09-19 13:22:10
jeanette

18

Crock Pot Asian Chicken Stew

Asian Chicken Stew in a Crockpot Recipe

2012-09-03 06:00:16
jeanette

18

Easy Crockpot Lentil Chili

Easy Crockpot Lentil Chili Recipe

2012-01-16 06:00:52
jeanette

18

Chinese Coconut Almond Sticky Rice Cake © Jeanette

Florence Lin’s Baked Coconut Sticky Rice Cake Recipe for Chinese New Year

2021-02-08 05:00:42
jeanette

8

14.6K shares
  • Facebook82
  • Twitter
  • Yummly

Filed Under: back-to-school, chicken, dairy-free, Dinner, gluten-free, healthy choices, main courses, Pantry Recipe, Slow Cooker Tagged With: Cooking Light, crockpot chicken recipe, Jamaican chicken stew, slow cooker chicken recipe

« Skinny Pumpkin Chai Latte Recipe
Quinoa Beet Kale Apple Walnut Goat Cheese Salad Recipe »

Comments

  1. Allie says

    February 25, 2013 at 8:47 am

    This looks amazing, and after reading the ingredient list, I cannot wait to try this out!!!

    Reply
  2. ea-the spicy rd says

    February 25, 2013 at 11:51 am

    I recently had some Jerk Chicken on my trip to Key West that was delicious, but I’ve never tried making it before. Your crock pot version sounds wonderful, as does your babysitter 🙂

    Reply
  3. Alyssa (Everyday Maven) says

    February 25, 2013 at 12:52 pm

    Love this! My husband is a big fan of Jamaican food. I have to make this for him 🙂

    Reply
  4. Lydia (The Perfect Pantry) says

    February 25, 2013 at 4:21 pm

    I seldom buy chicken thighs on the bone, so I’m wondering whether this can be adapted easily for boneless, skinless chicken thighs. I’m guessing yes!

    Reply
    • Jeanette says

      February 25, 2013 at 10:43 pm

      Lydia – I think this recipe would work fine with boneless, skinless chicken thighs. You probably don’t have to cook it as long. I used bone-in chicken because it was less expensive.

      Reply
  5. Joanne says

    February 26, 2013 at 7:39 am

    Even though the dish itself may not be totally authentic, the spice blend sounds wonderful! So warming and hearty!

    Reply
  6. Betty Ann @Mango_Queen says

    February 26, 2013 at 9:53 pm

    I live with the crock pot next to me in the kitchen all the time and I love this recipe. It’s rich, hearty, has simple ingredients and must be so amazing. Thanks for sharing this recipe and the nice blog visit, Jeanette!

    Reply
  7. Sommer@ASpicyPerspective says

    February 27, 2013 at 8:21 am

    Jeanette, LOVE all the bold flavors here!

    Reply
  8. Kiersten @ Oh My Veggies says

    February 27, 2013 at 9:07 am

    I can just imagine how amazing this smells cooking in the crock pot all day long!

    Reply
  9. Kiran @ KiranTarun.com says

    February 27, 2013 at 6:46 pm

    I truly need a crock pot in my life! That looks amazing, Jeanette!

    Reply
  10. Kalyn says

    March 1, 2013 at 12:54 pm

    Oh yes, love the sound of this.

    Reply
  11. France @ Beyond The Peel says

    March 1, 2013 at 1:02 pm

    OOOH This looks good. I could make this and we’d eat it for a few days. It’s great when it can all be made in one pot too (except for the rice that is). I bet the allspice really jazzes the flavor up!

    Reply
  12. Leigh says

    March 8, 2013 at 1:52 pm

    This was fabulous. Chicken just fell off the bone. Think I will spice it up little more next time but will definitely have this again and again!

    Reply
    • Jeanette says

      March 8, 2013 at 4:38 pm

      So glad you tried this and liked it Leigh! I personally like things spicier, but usually keep a bottle of hot sauce on the side for myself (the boys think I make everything too spicy ;)).

      Reply
  13. ali bowen says

    March 19, 2013 at 12:50 pm

    This was really tasty and enjoyed by us all.

    Reply
    • Jeanette says

      March 19, 2013 at 2:51 pm

      Thanks Ali – so glad you tried this recipe and enjoyed it! Thanks for your feedback – I appreciate you coming back to let me know how it turned out.

      Reply
  14. Alexa says

    June 3, 2013 at 4:23 pm

    This turned out really well. I added pineapple and dried cranberries because I like fruit in my curry. They cooked really well and I like using dried fruit in the slow cooker (the cranberries). I actually even added some fresh pineapple on top as I prefer a somewhat sweeter curry. It was quite nice although it may not be authentic.

    Reply
    • Jeanette says

      June 3, 2013 at 5:11 pm

      Thanks for trying this recipe and for sharing your modifications – great idea adding fruit for a different sweeter twist!

      Reply
  15. Latanya says

    August 11, 2013 at 8:20 pm

    Hi Jeanette,
    I am not a leg or thigh person so can the breast and wing be used instead?

    Reply
    • Jeanette says

      August 11, 2013 at 10:54 pm

      Latanya, you could use breast and wing instead of dark meat, but I would suggest cooking it for less time as white meat takes less time to cook than dark meat and dries out more easily. Since this is a stew, the meat should still be nice and moist.

      Reply
  16. LINDA says

    September 7, 2013 at 10:33 am

    WHAT SOULD OVEN HEAT BE?

    Reply
    • Jeanette says

      September 7, 2013 at 2:05 pm

      Linda – you can cook this on the stove top (in a covered pot) for about 30 minutes or if you want to bake it in the oven, I would put it in a covered pot and bake at 375 degrees for about 35 minutes.

      Reply
  17. Grace says

    November 14, 2013 at 10:49 am

    Hi! I think I’m going to try this tonight! I have drumsticks thawing right now… 2 questions. Do you take the skin off prior to cooking? and if I don’t have black beans, do you think chickpeas would work? 🙂 Thanks!!

    Reply
    • Jeanette says

      November 14, 2013 at 11:19 pm

      Grace, I left the skin on, but you could take it off too, and I think chickpeas would be a great substitute for black beans. I love all beans!

      Reply
  18. Sheree says

    November 16, 2013 at 4:41 pm

    I’m cooking this as we speak and my house smells AMAZING! I pinned this months ago. If you don’t mind, I am going to post this on my blog with a DIRECT link to you! Thanks Jeanette!

    Reply
    • Jeanette says

      November 16, 2013 at 5:42 pm

      Sheree, so glad you tried this recipe and are enjoying it. I’ve had great feedback on this recipe, and it’s super easy which makes it even better. Thanks for the link love!

      Reply
  19. Zakiya says

    December 31, 2013 at 3:25 pm

    I made this yesterday evening for dinner and my husband is eating the leftovers now raving about how AMAZING it is as we speak!! Haha thank you Jeanette! Hopefully it makes him forget about alll the money I spent last week. ;o) Oh, I also added fresh cut up pineapples and some dried cranberries to add a little sweetness to the spice! LOVED IT!!

    Reply
    • Jeanette says

      December 31, 2013 at 9:03 pm

      Zakiya – so glad you and your husband enjoyed this recipe. Love your addition of pineapple and dried cranberries for some tropical sweetness.

      Reply
  20. Chanta says

    January 20, 2014 at 2:31 pm

    Good afternoon, this recipe looks great. Trying it tonight. Do you use canned black beans?
    Thanks

    Reply
    • Jeanette says

      January 20, 2014 at 6:21 pm

      Chanta – you can use either dried black beans that you cook or canned black beans.

      Reply
  21. Megan says

    March 10, 2014 at 11:19 am

    This recipe was absolutely amazing! My husband said that he felt like he was eating at a 5 star restaurant. What do recommend as the best way to reheat leftovers?

    Reply
    • Jeanette says

      March 10, 2014 at 11:21 am

      Megan – so glad you and your husband enjoyed this recipe! It’s a favorite of mine too and my friends who have tried it. I would gently simmer it on the stove, adding some water or broth as needed to keep it from drying out.

      Reply
  22. Candace says

    March 24, 2014 at 1:39 pm

    Jeannette,

    I know you said you can use canned or dry beans but wouldn’t that affect cooking time? What do YOU use? 🙂 My plan is to put this on in the morning before work and let is slow cook on low until about 7 pm.

    Reply
    • Jeanette says

      March 24, 2014 at 2:24 pm

      Hi Candace, I mean cooked dry beans or canned beans (which are already cooked). I make dry beans about once every other week so I usually have some that I can use in stews and soups, but canned beans (rinsed well and drained) would work too.

      Reply
  23. Jerae says

    April 8, 2014 at 6:30 pm

    Is this recipe good for someone that’s on a diet?

    Reply
    • Jeanette says

      April 8, 2014 at 9:18 pm

      Jerae, for lower fat, use boneless chicken breasts in this recipe. This is a healthy recipe when served with whole grains and vegetables along with it.

      Reply
  24. stephanie says

    April 8, 2014 at 6:51 pm

    Can you tell me what brand of wine you used? I have no experience at all with wine, i don’t drink or cook with it s i am unsure what to buy

    Reply
    • Jeanette says

      April 8, 2014 at 9:19 pm

      Stephanie, I just use whatever red wine we might have – sometimes I buy the mini box wine and keep it in my refrigerator for cooking. You don’t want to buy cooking wine because it is often very high in sodium. Instead of wine, you can also use chicken broth.

      Reply
  25. Jerae says

    April 9, 2014 at 2:36 pm

    Hi Jeanette Thanks for answering my first question so fast. I have one more question. Instead of tomatoes is there something you can suggest to sub that for like maybe canned corn or anything?

    Reply
    • Jeanette says

      April 9, 2014 at 4:04 pm

      Jerae – you can leave out the tomatoes – the taste will be different but I’m sure it will still be very flavorful. Perhaps add some red bell pepper for color and corn would be nice too.

      Reply
  26. Lena says

    September 9, 2014 at 12:36 am

    This was very delicious, the chicken really became tender so it made for a nice comfort food over rice. Everyone loved it and it was a very easy meal on a weeknight. Thank you!

    Reply
    • Jeanette says

      September 11, 2014 at 12:51 pm

      Lena, so glad you enjoyed this recipe – it is comfort food for sure.

      Reply
  27. Stephanie says

    September 25, 2014 at 10:27 pm

    I just made this tonight and it was a hit!! I left out the red pepper flakes since my kids can’t eat too spicy and I added celery seed and smoked paprika and it was delicious!

    Reply
    • Jeanette says

      September 26, 2014 at 7:15 am

      Stephanie, so glad this worked out so well for you and your family! Love the addition of celery seed and smoked paprika – sounds delicious. Thanks for sharing your cooking experience with us!

      Reply
  28. mywaysc says

    December 11, 2014 at 12:05 pm

    i dont have red wine is there a substitute?

    Reply
    • Jeanette says

      December 11, 2014 at 12:18 pm

      You can just use chicken broth

      Reply
  29. Diana says

    December 16, 2014 at 7:52 pm

    This recipe is right up my alley. Just made it tonight and added a splash of soy sauce. Doubled the recipe and cooked it stovetop. Omg, it’s fantastic!!! Thanks for sharing your fusion recipe. Superb! Served it with coconut rice from Melissa d’arabian. This one is a keeper!! Next time I think I’ll cook the chicken first and set it aside before sautéing the onions to make it crisper.

    Reply
  30. Kim says

    December 27, 2014 at 10:44 pm

    5 stars
    I LOVE this recipe and it was a huge hit at the church pot lunch I took it to. I used chicken breasts on the bone b/c they were on sale but otherwise followed the ingredient list… the spice combo is spot on (I was so leary about the allspice and tempted to cut the amount but took the plunge AND so glad I did! Yum!) Thank you for the BEST chicken recipe ever!

    Reply
    • Jeanette says

      December 28, 2014 at 10:33 am

      Kim – so glad you loved this recipe – it’s a keeper. I need to make this again soon!

      Reply
  31. Becky says

    February 12, 2015 at 6:17 pm

    5 stars
    I made this one a little while ago, and my husband and I both really enjoyed it! I’m in the process of making a list of meals to stock our freezer with before our first baby arrives, and this one caught my eye when I was flipping through my recipes– do you think this one would freeze well, either after cooking or before putting the chicken/beans/tomatoes together to throw in my crock pot later? Thanks!

    Reply
    • Jeanette says

      February 12, 2015 at 8:37 pm

      Becky, so glad you like this recipe. Beans tend to get mushy and fall apart when frozen, so I would either cook it without the beans and freeze it (add the beans when you’re ready to reheat), or freeze everything before cooking. Best wishes for your first baby! Such exciting times for you and your family!

      Reply
  32. Sonia says

    July 29, 2015 at 5:42 pm

    What if you don’t have black beans, can I substitute with a different bean?

    Reply
    • Jeanette says

      July 29, 2015 at 9:17 pm

      Sure, you can substitute other beans – red, pinto, etc

      Reply
  33. Rebecca @ Strength and Sunshine says

    June 6, 2016 at 4:02 pm

    O yum! I would have never thought to put drumsticks in the slow cooker! What a wonderful dinner this will be!

    Reply
  34. Vanessa Felts says

    October 16, 2016 at 2:32 pm

    Making this right now wish I had smell-o-gram to share it smells amazing!!!!!

    Reply
    • Jeanette says

      October 16, 2016 at 5:21 pm

      I hope you enjoy this recipe Vanessa!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

[Read More …]

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Get Your Free e-Book!

Weekly College Meal Planner

Good recipes come to those who subscribe!

Archives

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Copyright © 2016 Jeanette's Healthy Living · Privacy Policy
14.6K shares
  • 82Facebook
  • Twitter
  • Pinterest
  • Yummly