Slow Cooker Jerk Chicken Tacos
I found this recipe in The Skinnytaste Cookbook, which you can find on Amazon. The chicken was absolutely delicious! I wasn’t sure how much we would like the jerk seasoning, but we all loved it. You could always scale back the amount of jerk seasoning if you aren’t sure, but it was perfect for us.
I’m also including a recipe for a Mexican crema sauce that my sister gave me years ago and I make every time we eat any kind of tacos (hard shell, corn tortilla, ground beef, shredded chicken, etc.). Our family absolutely loves tacos and nachos.
Jerk Chicken
- 1.5 pounds boneless skinless chicken breast
- 3 garlic cloves (crushed)
- 2 tablespoons jerk seasoning
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1/4 cup fresh orange juice ((1 big orange or 2 medium oranges, squeezed))
- 8 ounces Monterey jack cheese
- Corn tortillas or hard taco shells
Crema Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon Sriracha
- 1 garlic clove (minced)
- 1 tablespoon lime juice
Jerk Chicken
Combine the garlic, jerk seasoning, and salt and spread it over the chicken in your slow cooker. Then pour the lime and orange juices over the top.
Cover and cook on high for 2 hours - or on low for 4 hours.
- Shred the cheese and put aside for later.
- Prepare the crema sauce (below) and refrigerate until serving.
- When chicken is finished cooking, remove the chicken from the slow cooker and shred it with 2 forks.
Pour any liquid left in the slow cooker into a bowl and then return the chicken to the slow cooker.
Add ½ cup of the reserved liquid, just enough to moisten the chicken, and season with salt & pepper to taste.
Heat taco shells as directed. (Typically 5 minutes in preheated 350⁰ oven for hard shell tacos, or 15-20 seconds each side in a medium skillet on medium-high heat for corn tortillas).
- Assemble tacos using the shredded chicken, crema sauce, and shredded cheese and enjoy!
Crema Sauce
Whisk together all ingredients and keep chilled until ready to serve.