Korean Marinade, Crock-pot Chicken
For Marinade:

• 1 20-oz can crushed tomatoes
• 1/2 to 1 3-oz can tomato paste
• 3 tbsp garlic, crushed or chopped (about 2 cloves)
• 3 tbsp Tamari or soy sauce
• 2 tbsp honey
• 2 tbsp fresh orange juice (or juice of a sweet citrus fruit, tangerine, etc.)
• 1 tbsp rice wine vinegar (or dry white wine)
• 1 tbsp sesame oil
• 3 green onions, finely chopped
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp red chili flakes
• 1 cup water (if needed for thinning mixture slightly)

For Crock-pot:

• 2 pounds chicken breast, with or without bone-in
• 1 large yellow onion, roughly chopped

Directions:
Mix marinade together until tomato paste and honey are dissolved and everything is well incorporated.
Place half of the marinade into the crock-pot. Add the chicken and onions and pour the remaining marinade over the top.
Turn the crock-pot to the low setting and let cook “Slow and Low” for at least 7-8 hours. The longer the better and the lower the temperature, the more the flavors meld together and the chicken falls apart.
DELICIOUS!