The Best Slow Cooker Jamaican Jerk Chicken Chili

I like to serve my Slow Cooker Jamaican Jerk Chicken Chili with Plantain Chips with extra green onion, shredded cheddar cheese, and sliced avocado on top, but you can just serve it as-is if you’d prefer, or get creative with it. No matter how you dish it out, your family is going to love this chili. It’ll keep you all toasty through these cold winter months.

You’ll Need:

FOR THE JAMAICAN JERK CHICKEN CHILI:

• 2 – 2 1/2 pounds boneless, skinless chicken breasts or thighs
• 8 sprigs green onion, plus more, to top
• 1 large white onion, diced
• 3 bell peppers, diced (I like to use one red, one green, and one yellow)
• 1 habanero pepper, finely minced
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can black beans
• 1 (28 ounce) can crushed tomatoes
• 6 cloves garlic, minced
• 1 cup mild jamaican jerk marinade
• 1/4 cup low sodium soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons dried thyme
• 2 teaspoons cumin
• 2 teaspoons ground allspice
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• Juice of 3 limes
• 1/4 cup chopped cilantro
• Shredded cheddar cheese, to top
• Sliced avocado, to top

FOR THE PLANTAIN CHIPS:

• 3 large unripe (green) plantains
• Vegetable oil, for frying
• Coarse sea salt

Instructions:

1. Combine the chicken, onions, peppers, beans, crushed tomato, garlic, jamaican jerk marinade, soy sauce, salt, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon in a large slow cooker. Stir gently to ensure that the spices are distributed.
2. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours. In the mean time, make the plantain chips.
3. Cut off the ends of the plantains and cut shallow, vertical slits in each side of the skin of each plantain. Microwave for 1 minute at 50 percent power. Pull off the peel of each plantain, and then slice into 1/8″ thick slices using a mandoline.
4. In a large, heavy-bottomed pot, heat an inch and a half of oil to 350°F over medium heat. Working in batches, carefully add the plantain slices to the hot oil. Cook until golden brown, turning occasionally, about 4-5 minutes. Using a slotted spoon, transfer the plantain chips to a paper towel lined plate to drain and cool. Then, sprinkle with sea salt. Set aside until ready to serve.
5. When the chili has cooked, remove the lid, stir, and shred the chicken. Then, mix in the lime juice and cilantro. Taste and adjust seasonings accordingly.
6. Serve warm with additional green onion, shredded cheese, and sliced avocado, if desired.