slow cooker jerk chicken

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  5 lbs Chicken, Mixed Pieces
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  0.3 cup Molasses, Unsulfured
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  2 tbsp Vegetable oil
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  0.3 cup Soy Sauce, Low Sodium
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  4 Garlic(12g)
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  3 Ginger, Fresh Root(255g)
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  1 tbsp Cinnamon, Ground
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  1 tsp Allspice, Ground
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  1 tsp Thyme, Dried
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  0.3 tsp Nutmeg, Ground
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  1 Yellow Onion(110g)
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  1 Orange(131g)
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  1 Serrano Pepper(16g)

Instructions

1. 1Add the molasses, vegetable oil, soy sauce, peeled garlic, ginger (cut into chunks and peeled), cinnamon, allspice, thyme, and nutmeg to a blender. Blend until smooth. If desired, add the serrano pepper for extra heat and blend again.
2. 2Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, add the chicken pieces and cook 4–5 minutes per side until golden brown on all surfaces. Transfer browned chicken to a plate.
3. 3Return all the chicken to the pot and pour about two-thirds of the spice rub over it. Stir gently to coat all pieces evenly. Cut the onion into wedges, slice the orange, and slice the serrano pepper. Nestle the onion, orange, and serrano among the chicken pieces.
4. 4Reduce heat to low, cover the pot with a lid, and simmer undisturbed for 45–50 minutes until the chicken is cooked through and internal temperature reaches 165°F in the thickest piece.
5. 5Transfer the cooked chicken to a foil-lined broiler pan, reserving the cooking liquid and aromatics in the pot. Spread the remaining spice rub over the surface of the chicken pieces.
6. 6Position the oven rack so the top of the chicken is 4–5 inches below the broiler element. Broil on high for 4–6 minutes until the skin is crispy and darkened, watching closely to prevent burning.
7. 7Divide the chicken evenly into 4 airtight containers while hot. Spoon reserved cooking liquid with onion, orange, and serrano over each portion.
8. 8Cool to room temperature, seal, and refrigerate up to 4 days or freeze up to 3 months.