Slow Cooker Chicken Vindaloo

Ingredients

• 2 tbsp canola oil
• 3 large yellow onions, cut in half and thinly sliced
• 3 tbsp white wine vinegar
• 1 4-inch piece fresh ginger root, peeled and cut into chunks
• 10 cloves garlic, peeled
• 5 dried red thai or serrano chile peppers, stems removed (use 2-3 more if you like a fiery vindaloo)
• 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
• 2-1/4 lbs (approximately 4 large) boneless, skinless chicken breast halves, and/or thighs, cut into 1-inch pieces