I’ve had this recipe saved for a while.  I am all about easy crockpot meals.  It doesn’t take more than five minutes to prepare the sauce. I only used a pound of chicken tenders. They were done in about 6 hours on low.

I made the huge mistake of not following the directions to wear gloves while cutting the habanero pepper.  I figured I’d save a pair of gloves since I was just cutting one tiny pepper. I scrubbed my hands for a while afterwards. An hour later, I rubbed my eye– ouch! I won’t make that mistake again! Anyway, I used the entire pepper and it made this chicken pretty hot; I wished I’d just used half of it. After tasting it, I added some brown sugar to try to balance it out a bit. I’m so glad I added it! I also added salt, cinnamon and thyme but didn’t measure any of them out.  So, this recipe was sort of a trial and error but ended up good in the end!

Crockpot Jerk Chicken

Ingredients:

• 1 large onion, cut into 8 pieces
• 1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger
• 1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves)
• 1/2 teaspoon ground allspice
• 2 tablespoons dry mustard
• 1 teaspoon freshly ground black pepper
• 2 tablespoons red wine or balsamic vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, crushed and minced
• 3 to 4 pounds chicken tenders

Preparation:

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, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).

From: About.com