Slow Cooker Jamaican Curry

Take your taste buds to the Caribbean with this slow cooker twist on authentic Jamaican curry chicken. Filled with so much flavor thanks to the scotch bonnet red peppers, curry powder and spices, you'll love this curry dish. With a moderate spice level, see the recipe post for tips on how to make it spicier or adapt to a lower heat tolerance.

– 1 and ½ lbs chicken thighs – 1 large yellow onion thinly sliced – 1 red bell pepper finely diced – 1 scotch bonnet pepper finely diced, (seeds and membranes removed if sensitive to spice) – 3 cloves garlic minced – 1 tablespoon ginger minced – ¼ cup curry powder – 2 teaspoon turmeric – 1 and ½ teaspoon salt – 1 teaspoon allspice – 1 and ½ lbs potatoes cut into cubed – 3 large carrots sliced into ¼ inch thick rounds – 1 and ½ cups water




In the bottom of a large slow cooker or crockpot, mix together the water, ginger, garlic, curry powder, turmeric, allspice and sea salt. Stir in the vegetables and finally, add the chicken and submerge in the sauce.




Cook the Jamaican curry on high for 2-3 hours or low heat for 4-5 hours until the chicken is cooked through to 165 F.

Slow Cook



Remove the chicken to a cutting board and dice it into bite sized pieces or shred. Add the chicken pieces back into the crock pot and stir to incorporate.

Cut Chicken.





Make it Creamy- Some versions of Jamaican chicken curry use coconut milk for a creamier curry. If you would like to do that, you can reduce the water to ½ cup and add a 14-oz (400 mL) can of full-fat coconut milk at the same time as the water (like in this Crockpot Yellow Thai Chicken Curry recipe). Add More Vegetables- While carrots and potatoes are typical, you can definitely change up or add different vegetables! Some ideas: – Kale – Spinach – Radishes – Zucchini – Green Beans

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