Ingredients
- 2 whole To 4 Whole Serrano Peppers
- 1 cup Onion, Diced
- 3 whole Green Onions
- 3 cloves Garlic
- 1 whole Lime, Just The Juice
- ½ cups Orange Juice
- ¼ cups Olive Oil
- ¾ cups White Vinegar
- ¼ cups Soy Sauce
- 1 Tablespoon Allspice
- 1 Tablespoon Thyme
- 1-½ teaspoon Cayenne Pepper
- 1-½ teaspoon Black Pepper
- 1-½ teaspoon Ground Or Rubbed Sage
- ¾ teaspoons Ground Nutmeg
- ¾ teaspoons Ground Cinnamon
- 1 Tablespoon Sugar
- 3 pieces Chicken Breasts
Preparation
First, decide how spicy you want to go. I’ve been amazed at how much difference just one pepper makes in this recipe. Two is fairly tame, three is nice heat, and four is smokin’ hot.
Coarsely chop the onion and green onions, just enough so that they easily fit in your food processor. De-seed the peppers and coarsely chop these as well. Pulse peppers, onions, and garlic in food processor until minced.
Stir the liquid components (lime juice, orange juice, white vinegar, soy sauce, and olive oil) in a large bowl. Add in all of the spices, mix thoroughly by hand. Finally, add the pepper/onion/garlic mix. Stir thoroughly – and carefully! There’s a lot of pepper in there, you do not want to get any of this in your eyes.
It’s not the end of the world if you’re missing an ingredient or two … there’s obviously a lot going on here.
Trim the chicken breasts. Pour a little of the spice mix into the bottom of the crock pot, just enough to cover the bottom. Add the chicken breasts in a single layer, then cover with the rest of the spice mix. Slow cook in the crock pot. I usually go for 6 to 8 hours, but any normal crock pot setting should work.
For the first hour or so, you might want to open a window – the pepper vapors can be pretty potent. They should subside after that. Once the chicken is done cooking, shred with a fork (won’t require much effort) and give it a good stir.