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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.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Plantain Chips 15 minutes
Total Time 8 hours 35 minutes
Servings 8

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
 

  • 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.
  • Stir gently to combine, ensuring chicken is nestled under the liquid.
  • Cover and cook on LOW for 6-8 hours or HIGH for 4 hours until the chicken is fork-tender.
  • 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.
  • 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.
  • When chili is done, shred chicken with forks directly in the slow cooker. Stir in lime juice and chopped cilantro.
  • Taste and adjust seasoning if needed.
  • Serve hot, topped with cheddar, avocado, scallions, and a generous handful of plantain chips.

Notes

  • 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!