MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Crockpot Jerk Chicken
Categories: Testing
     Yield: 2 Servings

     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.

 Variation of recipe from About.com

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