Ingredients
3 medium sweet potatoes, peeled and cut into 2-inch pieces1 can (8 ounces) sliced water chestnuts, drained1 cup dried cranberries1 can (20 ounces) unsweetened pineapple tidbits2 pounds bone-in chicken breast halves, skin removed2 tablespoons Caribbean jerk seasoning1/4 cup dried minced onion3 tablespoons minced fresh gingerroot2 tablespoons Worcestershire sauce1 tablespoon grated lime zest1 teaspoon cumin seeds, crushed3 fresh thyme sprigsHot cooked rice
Preparation
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.
