1 large onion, cut into 8 pieces
1 teaspoon ground ginger or tablespoon minced crystallized ginger
1/2 to 1 jalapeno pepper, seeded, & finely minced
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar or balsamic vinegar
2 tablespoons soy sauce
1 cloves garlic, crushed & minced
2C chicken stock
3 to 4 pounds chicken breasts
1. Combine onion & ginger in food processor, process until finely chopped. Add remaining ingredients except chicken, & pulse until well blended.
2. Place chicken in slow cooker & cover w/ sauce, cover, set on low, and cook for 6 to 8 hours, or until chicken is tender (3-4 hours on high).
3. Shred and serve on buns.