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Jamaican Brown Stew Chicken in the Crock Pot

Close-up of tender brown stew chicken jamaican crock pot served with carrots and potatoes in a rich sauce.
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Make deeply flavored, tender Jamaican Brown Stew Chicken easily using your slow cooker. This hands-off recipe delivers authentic Caribbean comfort food.

Ingredients

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  • 2.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 sprigs fresh thyme
  • 2 scotch bonnet peppers (whole, do not cut unless you want high heat)
  • 1 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup browning sauce (or 2 tablespoons burnt sugar/caramelized sugar)
  • 1/4 cup soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 cup water or chicken broth
  • 1/2 cup carrots, chopped
  • 1/2 cup potatoes, peeled and quartered

Instructions

  1. In a large bowl, season the chicken pieces thoroughly with salt, pepper, allspice, and oregano.
  2. Add the sliced onions, bell peppers, thyme sprigs, minced ginger, and minced garlic to the chicken. Mix well to coat everything.
  3. In a separate small bowl, mix the browning sauce, soy sauce, ketchup, and brown sugar. Pour this mixture over the seasoned chicken and toss until every piece has a dark coating.
  4. Place the coated chicken and all the marinade vegetables into the slow cooker basin. Place the whole scotch bonnet peppers on top; do not pierce them.
  5. Pour the water or chicken broth around the chicken pieces.
  6. Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender.
  7. About 30 minutes before serving, add the chopped carrots and potatoes to the slow cooker. Stir gently.
  8. Continue cooking until the vegetables are tender. Remove the thyme sprigs and whole scotch bonnet peppers before serving.
  9. Serve the chicken and sauce over rice and peas for an easy weeknight Jamaican dinner.

Notes

  • For the deepest color, prepare the browning sauce by melting 2 tablespoons of granulated sugar in a dry, heavy-bottomed pan over medium heat until it turns a dark amber to black color, then carefully add 1/4 cup of hot water to stop the cooking process. Use this liquid as your browning agent.
  • If you prefer a thicker sauce at the end, remove the chicken and vegetables, then mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the liquid remaining in the slow cooker. Cook on HIGH for 15-20 minutes until thickened.
  • This recipe is great for set it and forget it Jamaican meals.

Nutrition

Find it online: https://cookingzenith.com/brown-stew-chicken-jamaican-crock-pot/