Bright + Tasty Jerk Chicken Bowls (Instant Pot, Crockpot, and Dutch Oven Instructions) 🥑🍍🥣

How about making these beautiful bright, fresh, and ultra-tasty jerk chicken bowls this week?!!!

I say YES! I’m willing to bet your entire crew will LOVE these! They’re flavorful (thanks to lots of fresh ingredients!) and fun to serve!

I’ve included Instant Pot, Crockpot, and Dutch Oven Instructions for you, so that you can decide how to make this recipe the easiest for YOU!

My entire family praised these bowls repeatedly! I adore family meals like this where we can just set out the toppings and it’s “build-your-own style” because all of our teenagers seem to really like creating their own bowls and everyone is happy because they’re in control of what they’ve piled on.

So, make this jerk chicken and top it with whatever needs to be used in your fridge!

These bowls are EXCELLENT for meal prep too, so consider doubling up the recipe to make a few extra lunches to-go. They stay good in sealed containers in the fridge for up to 4 days. I’d recommend adding toppings like avocado immediately before serving.

Chicken thighs were majorly ON SALE at my local grocer last week (as they often are!) so you know that’s what we’re eating this week! I’m REALLY trying to create meals that are more affordable to stretch the family budget while also being very delicious and nutritious.

Overall this meal was relatively budget-friendly, especially if you already have some of these ingredients at home. The pineapple (depending on the season and your location) might be a bit of a splurge. Mango would work as a substitute if needed.

🍋 ALWAYS use freshly-squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your dish a strange metallic or overly acidic taste.

Want to get the most juice possible from each of your fresh limes?

Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

4 servings

Ingredients:

For the Jerk Chicken:

• small bunch of green onions, roughly chopped
• 1-inch piece of fresh ginger, peeled and sliced
• 3 fresh garlic cloves
• 1 large poblano pepper, seeded
• 1 tsp dried thyme
• 1 Tbsp ground allspice
• 1 large fresh lime, juiced
• 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
• 2 Tbsps olive oil or avocado oil
• 1/2 cup fresh pure pineapple juice
• 1 1/2 lbs boneless, skinless, chicken thighs

For the Bowls:

• Romain or butter lettuce leaves
• cooked brown rice, quinoa, or cauliflower rice
• red onion, sliced
• avocado, sliced or diced
• fresh pineapple chunks
• fresh lime wedges, to garnish
• cilantro, to garnish

Instructions:

Make your jerk sauce:

Add all the jerk chicken ingredients, except for the chicken into a food processor or a high-speed blender. Process just until finely chopped, combined well, and fairly smooth but still a little chunky.

➡️Instant pot:

Add the chicken to your instant pot.

Pour in the jerk sauce using a spatula to get all of it.

Cover with the lid, secure, and, close the vent. Select “MANUAL” or “PRESSURE COOK” and set the time to 20 mins.

Once your chicken is ready, allow the instant pot to naturally release the steam and carefully remove the lid. Remove the chicken from the sauce,
shred it and return back to the sauce.

➡️Crockpot:

Add chicken to your slow cooker.

Pour in the jerk sauce using a spatula to get all of it.

Cook on LOW for 6-8 hours or HIGH for around 4 hours until chicken is cooked through and falling apart.

Once your chicken is ready, remove the chicken from the sauce, shred it and return back to the sauce.

➡️ Dutch Oven:

For this method, you’ll likely need about 1 teaspoon of oil such as avocado oil or olive oil in the very bottom of the pot to prevent sticking.

Add chicken to your heavy-bottomed Dutch oven after heating the oil.

Pour in the jerk sauce using a spatula to get all of it.

Cook on LOW heat for an hour to 1-1/2 hours until chicken is cooked through and falling apart. You’ll need to supervise, stir occasionally, and check on this to prevent burning.

Once your chicken is ready, remove the chicken from the sauce, shred it and return back to the sauce.

➡️Assemble Bowls:

Add lettuce equally to each of your serving bowls.

Arrange your shredded jerk chicken with the cooked rice, fresh pineapple chunks, avocado, and red onion in each bowl as desired.

Garnish with lime wedges and cilantro.

Enjoy!

💚Rachel

Bright + Tasty Jerk Chicken Bowls

Category Budget-Friendly Dinner Food Prep Lunch Recipes

Persons

4

Ingredients

For the jerk chicken:

• small bunch of green onions, roughly chopped
• 1-inch piece of fresh ginger, peeled and sliced
• 3 fresh garlic cloves
• 1 large poblano pepper, seeded
• 1 tsp dried thyme
• 1 Tbsp ground allspice
• 1 large fresh lime, juiced
• 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
• 2 Tbsps olive oil or avocado oil
• 1/2 cup fresh pure pineapple juice
• 1 1/2 lbs boneless, skinless, chicken thighs

For the bowls:

• romain or butter lettuce leaves
• cooked brown rice, quinoa, or cauliflower rice
• red onion, sliced
• avocado, sliced or diced
• fresh pineapple chunks
• fresh lime wedges, to garnish
• cilantro, to garnish

Instructions

Make your jerk sauce:

1. Add all the jerk chicken ingredients, except for the chicken into a food processor or a high-speed blender. Process just until finely chopped, combined well, and fairly smooth but still a little chunky.

Instant pot:

1. Add the chicken to your instant pot.
2. Pour in the jerk sauce using a spatula to get all of it.
3. Cover with the lid, secure, and, close the vent. Select “MANUAL” or “PRESSURE COOK” and set the time to 20 mins.
4. Once your chicken is ready, allow the instant pot to naturally release the steam and carefully remove the lid. Remove the chicken from the sauce,
5. shred it and return back to the sauce.

Crockpot:

1. Add chicken to your slow cooker.
2. Pour in the jerk sauce using a spatula to get all of it.
3. Cook on LOW for 6-8 hours or HIGH for around 4 hours until chicken is cooked through and falling apart.
4. Once your chicken is ready, remove the chicken from the sauce, shred it and return back to the sauce.

Dutch Oven:

1. For this method, you'll likely need about 1 teaspoon of oil such as avocado oil or olive oil in the very bottom of the pot to prevent sticking.
2. Add chicken to your heavy-bottomed Dutch oven after heating the oil.
3. Pour in the jerk sauce using a spatula to get all of it.
4. Cook on LOW heat for an hour to 1-1/2 hours until chicken is cooked through and falling apart. You'll need to supervise, stir occasionally, and check on this to prevent burning.
5. Once your chicken is ready, remove the chicken from the sauce, shred it and return back to the sauce.

Assemble Bowls:

1. Add lettuce equally to each of your serving bowls.
2. Arrange your shredded jerk chicken with the cooked rice, fresh pineapple chunks, avocado, and red onion in each bowl as desired.
3. Garnish with lime wedges and cilantro.
4. Enjoy!

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