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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