These tender shredded Jerk Chicken Tacos are full of Caribbean flavor and sooo easy to make. Authentic Jamaican Jerk flavor brings a deliciously fragrant pop of heat, and fresh mango salsa provides a refreshing, cooling sweetness on the palate. Toss everything into your slow cooker vessel…set it and forget it. These tacos are such a crave-able delight for lunch or dinner that everyone will love, y’all! YUMMM.

slow cooker jerk chicken tacos

I remember a time when I seriously loathed the slow cooker appliance, and now it’s quickly becoming an appliance that I’m seeing why folks love it, ha. When it comes to cooking, I always saw things as either executing it on the stovetop or cooking it fast via a pressure cooker. However, all you crockpot fans, I get it, I get it. Since I’ve been using mine more and more, there are a bunch of recipes in my pipeline to share! Nevertheless, let’s get into these jerk tacos right quick!

Slow Cooker Jerk Chicken Tacos 😋

Jamaican jerk flavor is one of my favorite seasonings/blends in the world. It’s earthy, spicy, rich and fragrant, and unlike any other spice because of its distinctiveness. We’re taking that signature jerk essence and combining it with heaps of other complimentary flavors and chicken. The slow-cooked chicken basks in a deeply rich marinade until super tender and juicy, whew.

After shredding up the flavorful jerk chicken, fresh mango salsa is the perfect contrast to finish up these dreamy tacos. It’s a recipe that’s foolproof and what I like to call “stupid-easy” because, well, it couldn’t be easier to whip up. This recipe screams low-effort, high-reward that you will go crazy for!

ingredients for slow cooker jerk tacos laid out on white surface

Ingredients You’ll Need For These Crockpot Jerk Chicken Tacos:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Chicken: We’ll use boneless, skinless chicken breasts for this recipe. If you don’t have that, a close alternative would be boneless, skinless chicken thighs.
  • Onion: Gotta have that onion flavor for aromatic goodness.
  • Fresh thyme: This herb is a Caribbean holy grail staple, ha!
  • Spices: I use garlic powder, ground allspice, smoked paprika, and salt/pepper.
  • Jamaican jerk seasoning: I use Walkerswood jerk seasoning here, while it’s called a seasoning, it resembles a thick paste that’s packed with authentic jerk flavor. It’s flavor-loaded! They usually come in mild or spicy flavors, but mild packs enough heat for me 😅- feel free to use spicy if you’d like.
  • Chicken broth: Just a little to add more flavor!
  • Browning sauce: This is a Caribbean-centered bottled ingredient that gives a boost to so many dishes to enhance the color and flavor. I use the Grace brand and it can typically be found in Caribbean markets or maybe in the international aisle of your local grocery store.
  • Fresh lime zest + juice: For a lil zippy-zing and brightness in flavor.
ingredients for jerk chicken in slow cooker vessel

How To Make Slow Cooker Jerk Chicken Tacos:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Place the chicken breasts into the slow cooker along with the onion, fresh thyme, garlic powder, allspice, smoked paprika, salt/pepper- to taste, jerk seasoning paste, broth, browning sauce, and lime zest + juice.
  2. Use your hands (fitted with disposable gloves if desired) to massage all the aromatics and spices into the chicken until all ingredients are well combined.
  3. Cover the slow cooker and cook on low for 6 hours or on high for 4 hours- until the chicken is cooked through and fall-apart tender.
  4. Once the chicken is cooked through, shred the chicken with two forks in the slow cooker, and stir together with the cooking liquid.
  5. Serve the shredded jerk chicken in warm tortillas with the mango salsa 🙌🏾!
fresh mango salsa in white speckled bowl with brown linen on the bottom

Fresh Mango Salsa (Mmmm)

With the heat and earthiness of Jamaican jerk flavor, fresh mango brings a delightful punch of sweetness. The mango salsa is so refreshing, cool, and vibrant to finish off these incredible jerk chicken tacos. Tropical flavors like mango pair so well with jerk goodness, and the contrast in flavors here is pure chef’s kiss, y’all. It’s sweet and juicy and oh so appetizing.

⇢ To make: simply combine diced mango, bell pepper, red onion, cilantro, lime zest + juice, and salt- to taste. Toss the salsa to combine. Cover the bowl tightly with plastic wrap/foil and place the mango salsa into the refrigerator for the flavors to meld while the jerk chicken is cooking in the slow cooker.

cooked and shredded jerk chicken with cilantro in slow cooker vessel

Recipe Tips + Tricks & Extra Notes:

  • Crockpot/Slow cooker– It’s a really good investment to have one of these vessels in your home kitchen. I own this one and love it so much!
  • Jerk chicken tacos and serving– There are endless ways to serve your shredded jerk chicken. We love stuffing ours in warm tortillas with the mango salsa for an epic taco experience! However, this recipe is super versatile and you can make burritos, nachos, or a rice bowl-style meal with your shredded jerk chicken, too!
  • Where to find jerk seasoning & browning sauce?– Both of these items can typically be found in Caribbean-centered markets or perhaps in the international aisle (Caribbean section) of your local grocery store. If needed, you can likely source them online as well!
  • How to store the mango salsa– The mango salsa needs to be stored inside an airtight container and refrigerated where it will keep for 3-4 days.
  • What to pair with this recipe?– My favorite sides that pair well alongside these jerk chicken tacos are my rice and peas and these fried sweet plantains!

Storing & Reheating Leftover Shredded Jerk Chicken

Place the leftover chicken into an airtight container and keep it in the refrigerator for 3-4 days. To reheat, simply pop in the microwave and heat until warmed through. Alternatively, to freeze, place the leftover chicken into a freezer-safe container or freezer-safe, resealable bag and keep it in the freezer for 2 months. To thaw, let it sit in the fridge overnight and reheat in the microwave until warmed through. *Add a splash of chicken broth or water to rehydrate the chicken, if needed.

slow cooker shredded jerk chicken tacos with mango salsa on grey plate

These Jerk Chicken Tacos are one of my absolute favorite recipes to grace the site, peeps. The flavors and freshness, mmm! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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slow cooker jerk chicken tacos

Slow Cooker Jerk Chicken Tacos

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  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 8
  • Category: Main Dishes
  • Method: Slow Cooker
  • Cuisine: Caribbean
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Description

These tender shredded Jerk Chicken Tacos are full of Caribbean flavor and sooo easy to make. Authentic Jamaican Jerk flavor brings a deliciously fragrant pop of heat, and fresh mango salsa provides a refreshing, cooling sweetness on the palate. Toss everything into your slow cooker vessel…set it and forget it. These tacos are such a crave-able delight for lunch or dinner that everyone will love, y’all! YUMMM.

Ingredients

For the jerk chicken tacos:

  • 4 boneless/skinless chicken breasts, about 2 lbs
  • ½ medium yellow onion, chopped
  • 6 sprigs fresh thyme, destemmed
  • 1 teaspoon garlic powder
  • 1 teaspoon ground allspice, preferably Jamaican-style
  • ½ teaspoon smoked paprika
  • Kosher salt & freshly ground black pepper, to taste
  • ⅓ cup Walkerswood Jamaican Jerk Seasoning (paste), I use mild
  • ¼ cup chicken broth
  • 1 teaspoon browning sauce, I use Grace browning
  • 1 small lime, zested & juiced
  • For serving: flour or corn tortillas, chopped cilantro, & lime wedges for squeezing-  as desired

For the fresh mango salsa:

  • 2 cups fresh diced mango
  • 1 medium red bell pepper, chopped
  • ½ cup diced red onion
  • ¼ cup fresh chopped cilantro
  • 1 small lime, zested & juiced
  • Kosher salt- to taste

Instructions

  1. Place the chicken breasts into the slow cooker along with the onion, fresh thyme, garlic powder, allspice, smoked paprika, salt/pepper- to taste, jerk seasoning paste, broth, browning sauce, and lime zest + juice.
  2. Use your hands (fitted with disposable gloves if desired) to massage all the aromatics and spices into the chicken until all ingredients are well combined.
  3. Cover the slow cooker and cook on low for 6 hours or on high for 4 hours- until the chicken is cooked through and fall-apart tender.
  4. Meanwhile, prepare the fresh mango salsa. In a medium bowl, combine the diced mango, bell pepper, red onion, cilantro, lime zest + juice, and salt- to taste. Toss the salsa to combine. Cover the bowl tightly with plastic wrap/foil and place the mango salsa into the refrigerator for the flavors to meld while the jerk chicken is cooking.
  5. Back to the chicken, shred the cooked chicken with two forks in the slow cooker, and stir together with the cooking liquid until nicely saturated.
  6. Serve the shredded jerk chicken in warm flour or corn tortillas with a topping of fresh mango salsa. Garnish with chopped cilantro and lime wedges for squeezing, if desired. Alternatively, feel free to make burritos, nachos, or a rice bowl-style meal with your shredded jerk chicken, too! Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin