Slow Cooker Jerk Chicken Tacos

Slow Cooker Jerk Chicken Tacos are super simple to make for weeknight dinner. Spicy & packed full of Caribbean flavor. Mango & avocado salsa adds freshness.

Keyword jerk chicken tacos
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 tacos
Author Meg's Everyday Indulgence


  • 3 Tbsp. olive oil
  • 3 Tbsp. soy sauce
  • 1/4 cup fresh lime juice (1-2 limes, depending on size)
  • 2 large jalapenos, cut into big chunks be careful not to touch the insides of jalapenos (wear gloves if concerned), removed the seeds and ribs if you don't want it spicy
  • 4 large garlic cloves, roughly chopped
  • 3 Tbsp. brown sugar
  • 1 tsp. black pepper
  • 1 tsp. kosher salt
  • 1 Tbsp. dried thyme
  • 1 tsp. grated fresh ginger
  • 1 1/2 tsp. allspice
  • 1/2 tsp. cloves
  • 1 tsp. ground cinnamon
  • 1 1/2 lbs. boneless skinless chicken (breasts or thighs or a combination)
  • Corn or flour tortillas

For the Mango Avocado Salsa:

  • 1 large mango, diced into 1/4-inch chunks
  • 1 large avocado, diced into 1/4-inch chunks
  • Juice of 1/2 lime


  1. Combine oil, soy sauce, lime juice, jalapenos, garlic, brown sugar, pepper, salt, thyme, ginger, allspice, cloves and cinnamon in a food processor. Pulse until completely smooth.

  2. Place chicken in your slow cooker. Pour the jerk sauce over the chicken and turn to ensure chicken is coated. Set slow cooker to cook on low for 6-7 hours or high for 3-4 hours. 

  3. Once cooked, shred the chicken in the slow cooker and toss around in the sauce to coat.

  4. Toss together the mango, avocado and lime juice in a bowl.

  5. To assemble: place desired amount of jerk chicken on a tortilla. Top with mango salsa and enjoy.