Spicy, sweet and super flavorful, these Slow Cooker Jamaican Jerk Chicken Tacos are an easy make ahead dinner that can serve a crowd!

Tacos! They’re so amazing aren’t they? The beauty of a tortilla, or a taco shell is that you can pretty much put anything in it and you’ve got a delicious taco. The best combo is a mix of protein, veggies, a bit of spice and something super fresh! These tasty jerk chicken tacos totally fit the bill! The chicken is spicy and depending on how hot your jalapeño is (mine was down right nuclear – why are they all so unpredictable?!) that will add another spicy kick.

I wanted to add a bit of sweetness to tame the spicy chicken and jalapeño so half of the pineapple is layered into the slow cooker and becomes tender, juicy and deliciously savory. But, the pineapple salsa brings back those fresh, bright flavors to magically balance everything out. It’s spicy, sweet and super savory and you should totally make it!

Let’s pause here a bit and talk about slow cookers, shall we? I know we’ve talked about them before, but you guys, I’m starting to really like mine! I’ll be the first to admit that I wasn’t a fan of the humble slow cooker but I’m turning over a new leaf! It’s super handy to come home to a (nearly) complete dinner after work with very little effort. I still stand by some of my earlier recommendations though, you have to layer the flavor and try not to super duper overcook whatever it is you’re making. Add a bit of something fresh at the end like cilantro or lime and you’re good to go!

Slow Cooker Jamaican Jerk Chicken Tacos

Print Recipe

Spicy, sweet and super flavorful, these Slow Cooker Jamaican Jerk Chicken Tacos are an easy make ahead dinner that can serve a crowd!

Author: Kristen
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Yield: 6 Servings 1x

Ingredients

Scale

1 ripe pineapple, peeled and cored
1 small onion, halved and sliced
1 red bell pepper, sliced
1 jalapeño, seeded, sliced
1 pound boneless skinless chicken thighs, trimmed and cut into bite sized pieces
1 1/2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon ground all-spice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 fresh red bell pepper, finely chopped
Fresh chopped cilantro
Lime wedges
Flour tortillas
1 can (15 ounces) black beans, rinsed and drained

Instructions

Cut the cored pineapple in half crosswise. Cut half of the pineapple into 1-inch rings; set aside. Chop the remaining half pineapple and transfer to a bowl. Cover and refrigerate until ready to serve.
In the bowl of a 4- or 5-quart slow cooker, layer the onion, bell pepper, jalapeño and pineapple rings in the bottom of the slow cooker.
In a medium bowl, toss the chicken with the cumin, chili powder, all-spice, salt, cinnamon and cayenne. Spread the seasoned chicken in the slow cooker over the pineapple.
Cover and cook on low heat 6 to 8 hours or on high 3 to 4 hours.
Meanwhile, in a medium bowl stir together the reserved chopped fresh pineapple, fresh bell pepper, cilantro and a squeeze of fresh lime juice.
To serve, use a slotted spoon to scoop the onion, chicken and bell pepper mixture in the tortillas. Top with black beans, fresh pineapple mixture and cilantro, if desired.

Notes

Skip the tortilla and serve the jerk chicken and black beans with pineapple salsa over cooked white or brown rice for a super simple and filling dish!

Nutrition

Serving Size: 1 Serving
Calories: 183
Sugar: 9g
Sodium: 324mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 1g
Carbohydrates: 25g
Fiber: 7g
Protein: 19g
Cholesterol: 41mg

What’s your favorite tasty taco recipe?

Still on the hunt for a taco? Try one of these…
Slow Cooker Mexican Pulled Pork Tacos from Simply Recipes
Cauliflower Shawarma Tacos from Love and Lemons
Quinoa Taco Meat from Minimalist Baker

Or, try my Scramble Egg and Chorizo Breakfast Tacos

Or, my Sweet Potato & Black Bean Tacos

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Slow Cooker Jamaican Jerk Chicken Tacos