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Jamaica-Me-Crazy Chicken Tropicale

“I taste the sauce about 30 minutes before the chicken is done and adjust the seasonings to taste. You can thicken it with a tablespoon of cornstarch, if you wish.” —Mary Louise Lever, Rome, Georgia
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    4 servings


  • 3 medium sweet potatoes, peeled and cut into 2-inch pieces
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup dried cranberries
  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 pounds bone-in chicken breast halves, skin removed
  • 2 tablespoons Caribbean jerk seasoning
  • 1/4 cup dried minced onion
  • 3 tablespoons minced fresh gingerroot
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon grated lime zest
  • 1 teaspoon cumin seeds, crushed
  • 3 fresh thyme sprigs
  • Hot cooked rice


  • Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and cranberries. Drain pineapple, reserving juice; add pineapple to slow cooker. Top with chicken. Sprinkle jerk seasoning over chicken.
  • Combine the onion, ginger, Worcestershire sauce, lime zest, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs.
  • Cover and cook on low until a thermometer reads 170° and vegetables are tender, 5-6 hours. Serve with rice.
Nutrition Facts
1 each: 498 calories, 5g fat (1g saturated fat), 101mg cholesterol, 619mg sodium, 76g carbohydrate (47g sugars, 7g fiber), 40g protein.

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