Paleo Jamaican Jerk Chicken Chili

We all know I love Mexican and Southwestern flavors. And I’m pretty good at making those dishes since I’ve had so much practice. But yesterday I decided to try my hand at making Jamaican Jerk Chicken. I absolutely love the flavors of Jamaican Jerk seasoning so I thought, wouldn’t be awesome to make a Paleo Chili version of this? Well, it was an awesome idea, but one with way too much flavor. Like my mouths on fire flavor.

If you don’t know, Jamaican Jerk Chicken is a very spicy dish to begin with. I originally made this recipe with all the ingredients below PLUS more Jamaican Jerk seasonings. Bad Caitlin, bad. It was so spicy that I couldn’t even eat it. So I dialed back all the seasonings and just used the Mild Jamaican Jerk Seasoning from Walkerswood. It’s plenty of flavor!

For those of you that are super strict Paleo, the Walkerswood Jerk Seasoning has some cane sugar in it, about 1 gram per serving. But it’s not enough to make me cringe at it. Plus, the other ingredients are all ones I can pronounce and I know what they all are.

If you want to make your own Paleo Jamaican Jerk Seasoning for this recipe you can use the following ingredients. Just replace the Walkerswood Seasoning with these:

  • 2 Tbsp Allspice
  • 1 Tsp Cinnamon
  • 2 Tbsp Coconut Sugar
  • 1 Tbsp Thyme
  • 1 Tsp Black Pepper
  • 1 Tsp Salt
  • 1/2 Tsp Cayenne

You can increase the measurements if you want more flavor. I’d start with less is more though for this recipe.

Paleo Jamaican Jerk Chicken Chili | Makes 8 Servings

  • 2lbs Chicken Breasts
  • 1 10oz Jar Walkerswood Mild Jamaican Jerk Seasoning
  • 1 28oz Can Crushed Tomatoes
  • 3 Tsp Garlic
  • 4 Bell Peppers (variety of colors, chopped)
  • 1/2 Large White Onion (chopped)


  • Avocado
  • Green Onions

Instructions: Mix tomatoes, Jamaican Jerk seasoning, and garlic in crockpot. Add chicken, make sure to push the chicken down so the mixture covers it. Top with chopped onion and bell peppers. Cook on high for 4 hours. When done, shred chicken. Portion out evenly into airtight containers. Store in the fridge for up to 4 days. When ready to eat, reheat and top with green onions and avocado. You can also serve this chili with Coconut Rice!

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