Slow-Cooker BBQ Jerk Chicken | Fall Off The Bone

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habaneros provide a similar heat level, while jalapeños are milder and more accessible.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-bought seasoning

Homemade blends can reduce sodium and additives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor profile.

Soak chicken legs in water, kosher salt, and vinegar for about 30 minutes.

Set slow cooker to high and add chicken legs, filling it up but removing some to season in layers.

Add barbecue spices to the chicken, which includes garlic and onion powder with a little smoke flavor.

Add a little kosher salt to the chicken.

Add minced garlic to the chicken.

Add a layer of sugar-free barbecue sauce to the chicken.

Add another layer of chicken legs and repeat the seasoning process with barbecue spices, minced garlic, and barbecue sauce.

Put the lid on the slow cooker and let it cook on high for about 1 hour.

After 1 hour, check for rapid boil and note the liquid produced by the chicken and barbecue sauce.

Transfer cooked chicken legs to a sheet tray lined with foil to roast.

Preheat oven to 350 degrees Fahrenheit.

Roast chicken legs for at least 15 minutes or until browned and crispy, checking for color rather than time.

Transfer the liquid from the slow cooker to a pan to reduce it more quickly.

Bring the liquid to a boil to thicken it.

Add a little jerk sauce to the barbecue reduction sauce and let them cook down together until the consistency is like regular barbecue sauce.

Season the sauce with garlic powder and onion powder, and add salt or pepper if desired.

Roast chicken for about 10 minutes until browned on top and the sauce is sticky.

Garnish with green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens