I didn’t name it this but after one bite I certainly understood the meaning behind the word “crack” in its title, this could become addicting!I discovered this recipe last week on the Spiced Chefs website.  I had never been to or heard of this site before but found it via another Pinterest pinned recipe and started to explore the site (which I really liked by the way and added to my Google Reader feed).  When I saw this recipe I immediately knew this was one I wanted to make right away but since I was missing a few of the ingredients I added them to my grocery list and picked them up over the weekend.I pulled all the ingredients out and set them on the counter for the morning.  He said it took him about 20 minutes to get it prepped and into the the crockpot.  Next time I think I will make the sauce the night before except for adding the corn starch and chicken.  I would then just add the cornstarch, stir, and pour it over the chicken on the way out the door.  It should then just be a quick 5 minutes.When I walked into the house today the smell was soooooo gooooood I knew before taking off my coat that we had a winner on our hands.  The seasonings were perfect.  Normally I have to add either soy sauce or a little seasoning to a homemade Asian dish, even if those ingredients were in the original recipe, but with this one I didn’t need to add anything.Rarely do I want to eat seconds, with this I could have had thirds.  I will definitely be adding this to my meal rotation and probably double the recipe so that we have plenty of leftovers for the next day or the freezer. The recipe made 4 generous servings with the rice (we are using the 3rd and 4th servings for our lunches tomorrow).For those on Weight Watchers I ran the recipe on the WW site and it is 6 points per serving before the rice. Very reasonable for such a filling meal.Here is the recipe taken directly from the Spiced Chefs website so you can enjoy it as well.Bourbon “Crack” Chicken – Crockpot Style “The original recipe comes from Busy Mom’s Cookbook but we turned it into a crockpot version”.Ingredients-2 lbs boneless chicken breasts cut into bite-size pieces2 tablespoon cornstarch2 tablespoon extra virgin olive oil (evoo)1 garlic clove crushed1/4 teaspoon ginger3/4 teaspoon crushed red pepper flakes1/4 cup light apple juice1/3 cup light brown sugar2 tablespoons organic ketchup or chili sauce (depending on how hot you like stuff)1 tablespoon cider vinegar1/2 cup water1/3 cup reduced sodium soy sauceWhisk all ingredients into crock pot and add chicken. Cook on low for 8 hours or high for 4.Serve over rice with a side of ginger glazed carrots.