Jamaica-Me-Crazy Chicken Tropicale

Source: Louise Lever, Rome, Georgia - Rival Crock-Pot Slow Cooking Recipe Contest

2 medium sweet potatoes, peeled, cut into 2-inch pieces
1 (8-ounce) can water chestnuts, drained
1 cup golden raisins
1 (20-ounce) can pineapple tidbits in pineapple juice, drained, reserving juice
4 boneless skinless chicken breasts
4 teaspoons Jamaican jerk seasoning or to taste
3 tablespoons grated fresh ginger
1 teaspoon cumin seed, slightly crushed
1/4 cup dried onion flakes
1 tablespoon grated lime zest
2 tablespoons Worcestershire sauce
Hot cooked rice

Place sweet potatoes in bottom of nonstick-sprayed 3 1/2- to 5-quart slow cooker. Add water chestnuts, raisins and pineapple tidbits. Sprinkle chicken with jerk seasoning and place over potato mixture.

Combine pineapple juice, ginger, cumin seed, onion flakes, lime zest and Worcestershire sauce in small bowl. Pour over chicken mixture. Cover and cook on high heat for 3-4 hours or on low heat for 7-9 hours until chicken and potatoes are fork-tender.

Serve with rice.

Serves 4.