Crock Pot Garlic Chicken with Blackstrap Molasses

I create some of my recipes using blackstrap molasses to replace brown sugar for baking or sugar for stir-frying. It works very well, and it helps to provide more nutrients that blackstrap molasses contains to improve our daily dosage of iron, potassium and other healthy benefits. I like to use a crock pot for some of my recipes now because it is simple and the clean up is faster. I especially thank all the bloggers who devote their time to show us how to use this wonderful kitchen gadget, such as the CrockPot Ladies or 365 days of slow cooking. I learned more about crock pot cooking this last month. For that, I like to contribute some of my own recipes and hope it will give a variety of crock-pot cooking to all of you.

Ingredients:
4 to 5 lbs. chicken pieces (drumsticks, legs, and thighs)
1/2 white onion
Sauce ingredients:
1/4 cup blackstrap molasses
2 tbs honey
1 tsp five spice
1/4 rice vinegar
1/4 cup soy sauce
1 tsp salt
5 garlic cloves, chopped
2 fresh hot chili, sliced
1/4 tsp black pepper

Directions:
Rinse and cut chicken into big chunks.
Grease crock pot interior with oil. Place onions on the bottom of the crock pot and follow with chicken.

Combine the sauce ingredients and mix well. Pour over chicken.

Cover and turn low for 6 to 8 hours or high from 4 to 5 hours. Uncover the lid in the last 2 hours for the sauce to thicken a bit.

Remove and discard any fat from the skin of chicken during cooking. Check seasoning at the end of the cooking time. Garnish with chopped green onions and cilantro. Serve with rice or bread with some steamed vegetables on the side.