Let’s bring a little taste of the tropics straight to your table with this jerk-seasoned chicken breast with sweet potatoes, pineapple, and golden raisins! This easy dairy-free crockpot chicken recipe is great to make on a weekend afternoon, and creates a meal that’s both satisfying and nourishing.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Jerk seasoning – For this recipe, I used McCormick A Hint of Sea Salt Caribbean Jerk Chicken Seasoning. It has a fairly subtle heat, and because it is low-sodium, you’ll want to balance it with enough salt in the recipe. However, you can use other jerk seasonings if you prefer, or a jerk paste. Just keep in mind that jerk pastes (like Walkerswood or Busha Browne) pack in considerably more heat. I recommend starting with much less if you use those, and then you can always adjust seasonings after cooking if needed.
- Chicken breast – This recipe specifically calls for boneless chicken breast, which will have a much shorter cooking time than other cuts of chicken. If you use another cut (like bone in thighs, for example), you’ll need to increase the cooking time.
- Pineapple – While I used canned pineapple for ease of preparation, you can also use chopped fresh pineapple. If using fresh, you’ll also need to blend some of it to use in the sauce that you add to the crockpot.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by par-cooking your sweet potatoes. Poke the whole sweet potatoes with a fork a few times, then place ‘em on a microwave-safe plate covered with a damp paper towel and cook for 4 minutes.
This step is essential. Chicken breast cooks very quickly in the crockpot, and if you put raw sweet potatoes in, they will be too firm when the chicken is done cooking. (And if you leave the chicken in long enough for the sweet potatoes to get soft, the chicken will be dry).
Chop those sweet potatoes, and add them to your crockpot along with the chopped pineapple, golden raisins, and onion.
Place the chicken on top of the pineapple sweet potato mixture, then season it with the jerk seasoning.
In a bowl, combine the reserved pineapple juice, lime juice, Worcestershire, olive oil, garlic, salt, and pepper. Pour the pineapple juice mixture over everything in the crockpot.
Pop a cover on there and cook on low for 3 to 3 ½ hours, until the chicken reaches an internal temperature of 165 degrees F. This is not a typo, it should only take a couple hours on low for the chicken to reach the right temperature. Be sure to use a meat thermometer to confirm.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Leftover crockpot chicken and sweet potatoes should be stored in a container in the refrigerator for up to 4 days.
If your crockpot chicken breast is too dry, it’s likely that it was either on the wrong temperature setting or left in the crockpot for too long. Chicken breast cooks quickly. Use a meat thermometer to determine when it is done, rather than leaving it in for extra time.
Sure. This recipe is great for meal prep if you make it on a weekend and portion out to enjoy over the next few days.
Yes, but you’ll need to increase the crockpot cooking time.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and egg free, and should be nut free as long as your seasoning blend does not contain nuts.
This recipe does contain fish, as anchovies are an ingredient in Worcestershire sauce.
This recipe could contain gluten/wheat or soy, both of which are sometimes present in Worcestershire sauce.
More Dairy Free Dinner Recipes
If you’re looking for more dairy free dinner ideas, be sure to give one of these a try:
- Dairy free white chicken chili
- Dairy free fried chicken
- Easy walking tacos
- Dairy free hamburger helper
- Dairy free spaghettios
I hope you enjoy this chicken and sweet potato crockpot recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Crockpot Chicken Breast with Sweet Potatoes and Pineapple
Ingredients
- 2 medium sweet potatoes (skin on)
- 20 oz can pineapple chunks in juice juice reserved
- ¾ cup golden raisins (not packed)
- ½ medium yellow onion, diced
- 1 ⅓ pounds boneless skinless chicken breast
- 2 tablespoons Caribbean jerk seasoning blend (see notes)
- 1 lime, juiced
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tbsp minced garlic
- ½ tsp salt (see notes)
- ¼ tsp black pepper
Instructions
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Use a fork to poke the sweet potatoes a few times. Place them in the microwave covered by a damp paper towel for 4 minutes to par-cook them. Chop them into chunks, then add to your crockpot.
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Pour the juice from the can of pineapple chunks into a medium mixing bowl. Add the actual pineapple chunks to the crockpot, along with the golden raisins and onion, and give everything a good stir.
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Place the chicken breasts on top of the mixture in the crockpot, and season with the jerk seasoning.
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To the bowl with the pineapple juice, add the lime juice, Worcestershire, olive oil, garlic, salt, and pepper. Pour the pineapple juice mixture over everything in the crockpot.
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Cover and cook on low for 3 to 3 ½ hours (see notes), until chicken reaches an internal temperature of 165 degrees F. Serve warm, enjoy.
Recipe Notes
- For this recipe, I used McCormick A Hint of Sea Salt Caribbean Jerk Chicken Seasoning, which contains 0 mg of sodium per serving. As such, I added enough salt to balance that. However, if you are using a seasoning blend with salt, you may want to reduce the additional added salt to ¼ teaspoon.
- If you decide to use a jerk paste (like Walkerswood or Busha Browne), keep in mind that these typically pack in much more heat compared to a dry seasoning. I would reduce the seasoning amount to 2-3 teaspoons instead of 2 tablespoons if using those.
- Par-cooking the sweet potato in the microwave when prepping this meal ensures that the sweet potatoes will be tender when the chicken breast is cooked through. If you do not par-cook them, the sweet potatoes may be under cooked.
- Chicken breast cooks quickly in a crockpot, and leaving them in too long results in dry, tough chicken. In general, you should only need around 3 to 3 ½ hours on *low* to cook the chicken breasts to the proper internal temperature. Always double check with a meat thermometer to ensure they reach 165 degrees F.
- If you use another cut of chicken, you’ll need to extend the cooking time. Do not use the same cooking time for bone-in chicken, as it’ll be undercooked.
Nutrition (approximate per serving): 449 calories, 7.5 g fat, 1.5 g saturated fat, 520 mg sodium, 61.5 g carbohydrate, 4.5 g fiber, 36.5 g protein, Vitamin D: 0%, Calcium: 6%, Iron: 12%, Potassium: 26%
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