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Slow Cooker Jerk Chicken Curry

This healthy Slow Cooker Jerk Chicken Curry is a crazy easy, weeknight dinner that is BIG on Island flavor! Gluten free and paleo/whole30 compliant too! 

Course Dinner
Cuisine Caribbean
Keyword paleo
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 People
Calories 303 kcal
Author Taylor

Ingredients

  • 2 tsp Coconut aminos (or soy sauce)
  • 1 Habanero pepper, minced
  • 1/2 Tbsp Coconut oil, melted
  • 1/2 Tbsp Fresh garlic, minced
  • 1 1/4 tsp Fresh lime juice
  • 3/4 tsp Fresh Ginger, minced
  • 3/4 tsp Ground nutmeg
  • 3/4 tsp Ground Allspice
  • 1/4 + 1/8 tsp Ground thyme
  • 1/4 + 1/8 tsp Ground cinnamon
  • 1/4 tsp Sea salt
  • 1 Lb Boneless, skinless chicken thighs
  • 1 Cup Full-fat coconut milk
  • 1/2 Cup Crushed pineapple, drained
  • 1/4 Cup Red onion, diced
  • 1 Tbsp Yellow curry paste
  • 1/2 tsp Salt
  • 2 tsp Tapioca starch
  • Rice, of choice (for serving)
  • Cilantro, for garnish

Instructions

  1. Mix all of the ingredients, up to the chicken in the base of your slow cooker (mine is 7 quarts.) Add in the chicken thighs and toss until they're evenly coated.

  2. In a medium bowl, whisk together the coconut milk, pineapple, red onion, curry paste and salt.  Pour over the chicken, making sure to cover it.

  3. Cover the slow cooker and cook until the chicken is tender on low heat, about 5-6 hours. 

  4. Place the tapioca starch in a small bowl and whisk in 4 tsp of the cooking liquid from the slow cooker. Whisk back into the slow cooker until well mixed (it's easier if you take the chicken out, and then put it back in!)

  5. Turn to high and cook until the sauce has thickened, about another 1-1.5 hours.

  6. Serve over rice of rice and garnish with cilantro.

  7. DEVOUR!