Spicy Slow Cooker Chicken Vindaloo

INGREDIENTS

2 tbsp

canola oil

Large yellow onions, halved and sliced

3 tbsp

white wine vinegar (we substituted rice vinegar)

inch piece fresh ginger root, peeled and cut into chunks

10 cloves

garlic, peeled

dried red Thai or Serrano chili peppers, stems removed (we used 8 )

1/2 tbsp

turmeric

1/2 tbsp

ground coriander

1/2 tbsp

garam masala

1/2 tsp

ground cinnamon

1/2 tbsp

black peppercorns

1/2 tbsp

coarse sea salt

1/2 tbsp

brown or black mustard seeds

2 lb

boneless skinless chicken breasts and/or thighs, cut into 1 inch pieces