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1
First, decide how spicy you want to go.
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2
Ive been amazed at how much difference just one pepper makes in this recipe.
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3
Two is fairly tame, three is nice heat, and four is smokin hot.
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4
Coarsely chop the onion and green onions, just enough so that they easily fit in your food processor.
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5
De-seed the peppers and coarsely chop these as well.
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6
Pulse peppers, onions, and garlic in food processor until minced.
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7
Stir the liquid components (lime juice, orange juice, white vinegar, soy sauce, and olive oil) in a large bowl.
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8
Add in all of the spices, mix thoroughly by hand.
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9
Finally, add the pepper/onion/garlic mix.
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10
Stir thoroughly and carefully!
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11
Theres a lot of pepper in there, you do not want to get any of this in your eyes.
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12
Its not the end of the world if youre missing an ingredient or two ... theres obviously a lot going on here.
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13
Trim the chicken breasts.
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14
Pour a little of the spice mix into the bottom of the crock pot, just enough to cover the bottom.
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15
Add the chicken breasts in a single layer, then cover with the rest of the spice mix.
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16
Slow cook in the crock pot.
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17
I usually go for 6 to 8 hours, but any normal crock pot setting should work.
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18
For the first hour or so, you might want to open a window the pepper vapors can be pretty potent.
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19
They should subside after that.
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20
Once the chicken is done cooking, shred with a fork (wont require much effort) and give it a good stir.
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21
I recommend serving either as a sandwich or wrap, over broccoli cole slaw and topped with mild jarred banana pepper rings.
