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Jamaica-Me-Crazy Chicken Tropicale

 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
4 ServingsPrep: 25 min. Cook: 5 hours


  • 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


  • 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 peel, cumin
  • seeds and reserved juice. Pour over the chicken. Top with thyme
  • sprigs.
  • Cover and cook on low for 5-6 hours or until chicken and vegetables

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Jamaica-Me-Crazy Chicken Tropicale (continued)

Directions (continued)

  • are tender. Serve with rice. Yield: 4 servings.
Nutritional Facts: 1 serving (calculated without rice) equals 498 calories, 5 g fat (1 g saturated fat), 101 mg cholesterol, 619 mg sodium, 76 g carbohydrate, 7 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.