Slow Cooker Jamaican Jerk Chicken Chili with Plantain Chips

Spicy, smoky, savory, and subtly sweet, this slow-cooked Jamaican-inspired chili blends tender shredded chicken, hearty beans, and vibrant peppers with bold jerk seasoning for a flavor-packed dish that’s unlike any chili you’ve had before. Served with crunchy homemade plantain chips, it’s a cozy-meets-tropical comfort meal.

Why You Will Love This Recipe:

• Bursting with bold Caribbean flavors
• Incredibly easy thanks to the slow cooker
• Perfect balance of heat, sweetness, and spice
• Naturally gluten-free and super satisfying
• Crunchy plantain chips = next-level topping

Slow Cooker Jamaican-Inspired Jerk Chicken Chili with Crispy Plantain Chips

Chili gets a delicious tropical makeover in this soulful Jamaican Jerk Chicken Chili. This recipe fuses the rich warmth of traditional chili with the vibrant flavors of island cuisine—think jerk spice, lime, peppers, and a whole lot of heart. It’s the kind of dish that tastes like it simmered all day (because it did), but with almost zero effort on your part.

We’ve taken boneless chicken and slow-cooked it in a bold blend of crushed tomatoes, jerk marinade, spices, beans, and sweet peppers until it falls apart with a fork. Then, we top it with sharp cheddar, buttery avocado, and the real star: golden homemade plantain chips that add irresistible crunch and contrast.

This chili isn’t just a meal—it’s an experience. The kind of flavor explosion that dances on your tongue and warms your belly. It’s sweet, spicy, savory, and zesty all at once, just like Jamaican cooking is meant to be. If you’ve never had jerk chili before, this will convert you.

Whether you’re meal-prepping for the week or making something cozy for game day or a family dinner, this recipe is versatile and crowd-pleasing. Bonus: it makes your whole house smell divine.

We’ve made a few enhancements from traditional jerk chili versions—balancing the heat with lime and cilantro, softening the spice load, and frying the plantain chips until perfectly crisp without getting oily.

Plus, it’s a slow cooker meal—so you can set it and forget it, then come back to a pot full of richly spiced, fall-apart chicken chili that’s ready to wow.

Let’s not forget the texture: creamy beans, tender chicken, and crisp plantains all in one spoonful. You’ll come back to this recipe again and again.

Servings: 6-8 servings

Time:

• Prep Time: 20 minutes
• Cook Time (Slow Cooker): 6–8 hours on Low or 4 hours on High
• Plantain Chips: 15 minutes
• Total Time: ~6 hours 20 minutes

Ingredients:

For the Chili:

• 2.5 pounds boneless, skinless chicken thighs or breasts
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 habanero pepper, finely minced (remove seeds for less heat)
• 6 scallions (green onions), chopped
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (28 oz) crushed tomatoes
• 6 cloves garlic, minced
• 1 cup store-bought jerk marinade
• 1/4 cup low-sodium soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 2 teaspoons ground cumin
• 2 teaspoons ground allspice
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• Juice of 3 limes
• 1/4 cup chopped fresh cilantro

For Serving:

• Shredded cheddar cheese
• Sliced avocado
• Extra scallions

For the Plantain Chips:

• 3 large green plantains
• Neutral oil (like vegetable or avocado oil) for frying
• Coarse sea salt, to taste

Instructions:

1. Place chicken, diced onion, bell peppers, habanero, scallions, beans, tomatoes, garlic, jerk marinade, soy sauce, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon into a large slow cooker.
2. Stir gently to combine, ensuring chicken is nestled under the liquid.
3. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours until the chicken is fork-tender.
4. While the chili cooks, prepare plantain chips. Slice off ends of plantains, score the peel, and remove skins. Thinly slice with a mandoline or sharp knife.
5. Heat oil in a deep pot over medium heat to 350°F. Fry plantain slices in batches for 4-5 minutes until golden brown and crisp. Transfer to a paper towel-lined plate and sprinkle with sea salt.
6. When chili is done, shred chicken with forks directly in the slow cooker. Stir in lime juice and chopped cilantro.
7. Taste and adjust seasoning if needed.
8. Serve hot, topped with cheddar, avocado, scallions, and a generous handful of plantain chips.

Tips:

• Use boneless thighs for juicier, more flavorful results.
• Add lime juice at the end for a burst of freshness.
• Wear gloves when handling habaneros!
• For milder spice, substitute jalapeño or reduce the habanero.
• Double the plantain chips—they disappear fast.
• This chili gets even better the next day!