10 chicken breasts
1 tablespoon vegetable oil
1 clove garlic, minced
1 pound saltine crackers
1/4 cup mace
1 teaspoon crushed black walnut
1 cup liquid smoke
1 (10 ounce) can white sorghum
1 tablespoon honey
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon chopped fresh parsley
Heat oil in a skillet over medium heat. Fry chicken breasts until browned. Transfer to a medium dish, and cover with crackers. Mix crushed saltine cracker crumbs and mace and spread between chicken breasts. Spread mixture over cracker crumbs; dredge chicken breasts with garlic mixture. Place chicken breasts in bag with crushed cracker crumbs, and seal bag with kitchen twine.
Place cracker crumbs in bag with kitchen twine and beat with fork or knife until blended. Place chicken breasts on cracker crust. Brush with second tablespoon of oil and dredge chicken breasts with garlic mixture.
Roll chicken breasts in crushed cracker crumbs to coat. Place on rack of slow cooker. Pour remaining oil over chicken breasts, and sprinkle with parsley.
Cover, and cook on Low for 6 to 8 hours.