Another from our crock-pot cookbook, which worked without major modification.
2 large sweet potatoes
1 can (8 oz) sliced water chestnuts
1 cup golden raisins
1 20-oz can pineapple tidbits in juice, drained, with juice reserved
2 to 4 boneless skinless chicken breasts (depending on size of breasts, size of cooker, number of people)
4 tsp Jamaican jerk seasoning
1/4 cup dried onion flakes
3 tbsp grated fresh ginger
2 tbsp Worcestershire sauce
1 tbsp grated lime peel
1tsp cumin seed, crushed
1. Cut your sweet potatoes into 1 to 2 inch cubes and put in slow cooker.
2. Peel your parsnip and cut into 1 inch cubes or rounds and put in slow cooker.
3. Drain the water chestnuts and add to slow cooker.
4. Add raisins and pineapple tidbits (without juice). Stir.
5. Sprinkle jerk seasoning on chicken. Lay chicken breasts on top of potato-parsnip-fruit mixture. Do not submerge.
6. In a bowl, combine pineapple juice, onion flakes, ginger, W sauce, lime peel, and cumin. Pour this mixture over the chicken. The liquid should filter down to the potatoes, while the ginger, onion flakes, lime peel, and crushed cumin should sit on top of the chicken breasts, to mix with the jerk seasoning.
7. Cover and cook on low 7-9 hours or high 3-4 hours, until everything's tender.
8. Serve with wild rice.
The result should be a nicely seasoned and tender potato-parsnip-water chestnut-pineapple stew, and chicken breasts that are basically roasted rather than simmered, with the ginger-lime peel- cumin mixture turning into almost a crust on top of them. Real, real good, especially with the wild rice. The water chestnuts, by the way, are the surprise ingredient that really makes the dish, to my mind.