1 lg Onion, cut into 1/8
1 ts Ground ginger
1 ea Serrano pepper (or hotter)
- (seeded/finely minced)
1/2 ts Ground allspice
2 tb Dry mustard
1 ts Fresh ground black pepper
2 tb Red wine or balsamic vinegar
2 tb Soy sauce
3 cl Garlic, crushed
2 lb Boneless chicken, cut into
- 1 1/2 inch chunks
Combine onion and ginger in food processor, process until finely
chopped. Add remaining ingredients except chicken and pulse until
well blended.
Spray inside of 1 1/2 quart crockpot place chicken in crockpot, spoon
sauce mixture over meat. Mix so all chicken is covered.
Cook on LOW for 4 hours.
Tested using balsamic vinegar - will try red wine vinegar next.
Looks strange during cooking, but if you stir chicken a couple of
times close to the end of cooking time, everything comes together.
Chicken was tender, flavorful. Sauce mixture is brown with a hint of
spice and heat. Might try upping to hotter pepper next time.
Will make again.
Tested 4/08
Original recipe was with 3 to 4 lb of chicken tenders using the same
amount of sauce mixture as shown above. If using chicken tenders
recipe suggests cooking on Low 6 - 8 hours or on High 3 - 4 hours.
Use larger crockpot if using that amount of chicken. I might suggest
to double the sauce ingredients as well.
