Jamaica-Me-Crazy Chicken

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


  1. Place potatoes in 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 peel, cumin seeds and reserved juice. Pour over the chicken. Top with thyme springs.

  3. Cover and cook on low for 5-6 hours or until vegies and chicken are tender. Serve with rice.
July 2010

This recipe is a personal recipe added by Khufflady and has not been tested or endorsed by MyRecipes.

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