Jamaica-Me-Crazy Chicken Tropicale

By hfv1997

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Ingredients

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 peel
1 teaspoon cumin seeds, crushed
3 fresh thyme sprigs
Hot cooked rice

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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

Step 2

Combine the onion, ginger, Worcestershire sauce, lime peel, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs

Step 3

Cover and cook on low for 5-6 hours or until chicken and vegetables are tender. Serve with rice.