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Jamaica-Me-Crazy Chicken Tropicale

Total Time

Prep: 25 min. Cook: 5 hours

Makes

4 servings

“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
Jamaica-Me-Crazy Chicken Tropicale Recipe photo by Taste of Home

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

Directions

  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.
  2. Combine the onion, ginger, Worcestershire sauce, lime zest, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs.
  3. 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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