In a blender, blend together garlic, onion, Scotch bonnet peppers, thyme, allspice, brown sugar, soy sauce, and lime juice until smooth. Pour over the chicken thighs and marinate in the fridge for at least 2 hours.

Lightly spray the slow cooker insert with nonstick spray, and place the marinated chicken thighs in. Add remaining marinade.

Set your slow cooker to low heat and let cook for 6 to 8 hours, or on high for 3 to 4 hours, until chicken reaches internal temperature of 165°F.

Check chicken for doneness. It should be fork-tender. If needed, cook for an additional 30 minutes.

Serve shredded for tacos or whole. Pair with steamed rice, black beans, and grilled vegetables. Drizzle cooking liquid over chicken if desired.