Slow Cooker Caribbean Chicken with Rice & Peas

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recipe by Octopus Publishing

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
  • Calories icon

Caribbean chicken is all about punchy flavours, and this recipe doesn't disappoint. Use the extra jerk marinade to add flavour to other chicken or pork dishes.

recipe updated 6 Jul 2020


  • Onion icon
    2 (280g)
  • Garlic clove icon
    Garlic clove
  • Tinned red kidney beans icon
    Tinned red kidney beans
    383g (about 1¼ cups)
  • Fresh chilli icon
    Fresh chilli
    2 (40g)
  • Fresh thyme icon
    Fresh thyme
    1 tbsp (2g)
  • Allspice icon
    1 tsp (2g)
  • Nutmeg icon
    about ½ tsp (1g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (3g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Salt icon
    about ½ tsp (3g)
  • Brown sugar icon
    Brown sugar
    3 tsp (12g)
  • Sunflower oil icon
    Sunflower oil
    4 tbsp (59ml)
  • Apple cider vinegar icon
    Apple cider vinegar
    ¼ cup (60ml)
  • Chicken thighs icon
    Chicken thighs
    8 (1544g)
  • Coconut milk icon
    Coconut milk
    2 cups (480ml)
  • Chicken stock icon
    Chicken stock
    1.5 cups (360ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Long grain rice icon
    Long grain rice
    1 cup (173g)
  • Frozen peas icon
    Frozen peas
    1 cup (122g)
  • Coriander icon
    as needed
  • Lime icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Skillet pan
  • kCook icon Work surface
  • kCook icon Large saucepan
  • kCook icon Jar
  • kCook icon Plate
  • kCook icon Slow cooker bowl

Step preview

  1. Add fresh chilli, fresh thyme, allspice, nutmeg, ground cinnamon, black pepper, salt, brown sugar, sunflower oil and apple cider vinegar to a clean jar
  2. Seal tightly
  3. Shake vigorously
  4. Add chicken thighs to a clean work surface
  5. Slice
  6. Rub one quarter of marinade onto chicken
  7. Heat sunflower oil to a clean large saucepan
  8. Transfer chicken to large saucepan
  9. Fry evenly until browned - high heat
  10. Transfer content of large saucepan to plate
  11. Add sunflower oil and onion to the large saucepan
  12. Fry until softened - 5 min, low heat
  13. Add garlic clove, coconut milk and chicken stock to the large saucepan
  14. Season with salt & pepper
  15. Heat until just boiling
  16. Transfer content of large saucepan to slow cooker bowl
  17. Add tinned red kidney beans to the slow cooker bowl
  18. Transfer chicken to slow cooker bowl
  19. Stir until combined
  20. Cook until tender - 8 hr, low heat
  21. Stir in long grain rice to the slow cooker bowl
  22. Cook - 45 min, high heat
  23. Add frozen peas to the slow cooker bowl
  24. Cook - 15 min, high heat
  25. Serve
  26. Garnish with coriander
  27. Serve with lime
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