Ingredients

1 large onion cut into 8 pieces
1 Tbsp. generous chopped crystallized ginger
1/2 habanero pepper to 1 seeded, de-veined, and finely minced wear gloves!
1/2 tsp. ground allspice
2 Tbsp. dry mustard
1 tsp. freshly ground black pepper
2 Tbsp. red wine or balsamic vinegar
2 Tbsp. soy sauce
2 garlic cloves crushed and minced
3 pounds chicken tenders to 4 pounds

Cooking Instructions

Combine onion and ginger in a food processor, process until finely chopped. Add remaining ingredients, except chicken, and pulse until well combined. Place chicken in a 3 1/2 quart or larger crock pot and cover with sauce. Cover, set on low, and cook for 6 to 8 hours or until chicken is tender 3 to 4 hours on high.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)