Photo of Slow cooker jerk-chicken with sweet potato and pineapple by WW

Slow cooker jerk-chicken with sweet potato and pineapple

Total Time
5 hr 15 min
15 min
5 hr
This tropically-influenced dish pairs the Jamaican staple, jerk-seasoned chicken with sweet potatoes and pineapple. With a short 15 minutes of active prep time, the slow cooker marries the diverse flavors into a fabulous combination of sweet and spice. If you cannot find small chicken breasts, cut larger ones into 4 ounce pieces. For added fiber, leave your potatoes unpeeled. Make sure to shake your can of coconut milk before opening it to integrate the cream into the coconut water. Steamed rice will soak up the heavenly cooking liquid and round out this Caribbean dish. Kick up with spice with some sliced pickled jalapeno peppers to sprinkle over the chicken.


Canned unsweetened light coconut milk

½ cup(s)


½ cup(s), fresh, packed (leaves and tender end stems)

Jerk seasoning

3 Tbsp, or less to taste

Dark brown sugar

2 Tbsp


1 medium clove(s)

Kosher salt

1 Tbsp, or to taste

Ginger root

1 piece(s), 1-inch, fresh, coarsely chopped

Fresh lime juice

1 Tbsp

Cayenne pepper

½ tsp, or less to taste

Uncooked boneless skinless chicken breast(s)

1½ pound(s), six 4-oz pieces

Uncooked sweet potato(es)

3 medium, peeled, cut into small cubes

Drained canned pineapple chunks in juice

20 oz

Uncooked onion(s)

1 large, 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
  3. Serving size: 1 piece chicken and about 3/4 cup potato-pineapple mixture