Slow Cooker Jerk-Chicken with Sweet Potato and Pineapple

Prep Time
15 min
Cook Time
300 min
Recipe Details
  • 1/2 cup(s) light unsweetened coconut milk
  • 1/2 cup(s) cilantro, fresh, packed (leaves and tender end stems)
  • 3 Tbsp jerk seasoning, or less to taste
  • 2 Tbsp dark brown sugar
  • 1 clove(s) garlic clove(s)
  • 1 Tbsp kosher salt, or to taste
  • 1 piece(s) ginger root, 1-inch, fresh, coarsely chopped
  • 1 Tbsp fresh lime juice
  • 1/2 tsp cayenne pepper, or less to taste
  • 1 1/2 pound(s) uncooked boneless skinless chicken breast(s), six 4-oz pieces
  • 3 medium uncooked sweet potato(es), peeled, cut into small cubes
  • 20 oz canned pineapple packed in juice, drained (chunks)
  • 1 large uncooked onion(s), diced
  1. To make marinade, combine coconut milk, cilantro, jerk seasoning, sugar, garlic, salt, ginger, lime juice and cayenne in a blender or food processor; process until combined and set aside.
  2. Layer chicken, potatoes, pineapple and onion in a slow cooker. Pour marinade over top; cover and cook on low until chicken is cooked through and potatoes are tender, about 5 hours. Season to taste with salt and pepper and serve. Yields 1 piece chicken and about 3/4 cup potato-pineapple mixture per serving.
If you cannot find small chicken breasts, cut larger ones into 4 ounce pieces. You can peel the potatoes or leave skin on for more fiber.

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