Print

Easy Crock Pot Jamaican Brown Stew Chicken

Close-up of rich, dark brown stew chicken jamaican crock pot pieces with caramelized onions in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic, tender Jamaican Brown Stew Chicken right in your slow cooker. This recipe uses the browning method to achieve deep color and rich flavor without the need for frying.

Ingredients

Scale
  • 2.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/4 cup browning sauce (or 2 tablespoons dark brown sugar, caramelized)
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon pimento (allspice) powder
  • 1 whole scotch bonnet pepper (do not cut unless you want extreme heat)
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for slurry)
  • 1/4 cup chopped fresh scallions (for garnish)

Instructions

  1. If using browning sauce, mix the chicken pieces with the sauce until evenly coated. If caramelizing sugar, melt the brown sugar in a pan over medium heat until fully liquid and dark brown, then toss the chicken in the melted sugar until coated.
  2. Place the coated chicken pieces in the bottom of your slow cooker basin.
  3. Add the sliced onion, bell peppers, minced garlic, thyme, salt, pepper, and pimento powder over the chicken.
  4. In a small bowl, mix the chicken broth, tomato paste, and Worcestershire sauce. Pour this mixture over the chicken and vegetables.
  5. Place the whole scotch bonnet pepper on top of the ingredients. Do not break it open.
  6. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is very tender.
  7. Carefully remove the chicken pieces and set them aside on a plate. Discard the whole scotch bonnet pepper.
  8. Stir the liquid in the slow cooker. If the sauce is too thin, turn the slow cooker to HIGH (if it was on LOW) and slowly whisk in the cornstarch slurry until the sauce thickens slightly.
  9. Return the chicken to the pot and gently stir to coat it in the thickened sauce. Let it heat through for 10 minutes.
  10. Serve hot, garnished with fresh scallions.

Notes

  • For the best flavor, marinate the chicken with the spices and browning sauce for at least 2 hours before placing it in the slow cooker.
  • This dish pairs perfectly with white rice, rice and peas, or mashed plantains.
  • If you prefer a less intense flavor, you can substitute the scotch bonnet with half a jalapeño, but the authentic taste requires the scotch bonnet.

Nutrition

Find it online: https://devourdish.com/brown-stew-chicken-jamaican-crock-pot/