Cooking Time:
6-8 hoursServings:
4-6
Ingredients
1 large onion , cut into 8 pieces1 tsp. ground ginger (or 1 T. minced crystallized ginger)
1/4-1 habanero pepper, seeded, deveined, finely minced (wear gloves-you may adjust this to what heat level you want)
1/2 tsp. ground allspice
2 T. dry mustard
1 tsp. fresh ground black pepper
2 T. red wine vinegar (or balsamic)
2 T. soy sauce
2 garlic cloves , crushed and minced
3-4 lbs. chicken breasts
- Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.
- Place chicken in a 3 1/2 to 5-quart slow cooker and cover with sauce.
- Cover. Cook on low for 6-8 hours, or until chicken is tender, 3-4 hours on high. Enjoy!
Optional: Can served with rice or a veggie, and even as a sandwiches!
Happy Crocking!
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XOXO,
Jenn
Can you make this with breasts and drumsticks or thighs at the same time? Would you have to adjust the cooking time?
Kristal, Make this recipe your own! I’m sure it will be fine, and you should not have to adjust the cooking time, but it really depends on your slow cooker, as they all crock a little different. You can also use a meat thermometer to make sure the chicken is done too! Happy Crocking!
could you give a substitute for the habanero pepper, please?
Debbie you could use a bell pepper if you don’t want the heat, but it will not have the flavor of the original recipe. Hope this helps!