Excellent recipe, bread comes out tasty and moist! A couple of changes that I made: I had fresh mandarin oranges on hand so I substituted those. I used 3 1/2 small mandarin oranges. the downside of using fresh oranges is that you get a bit of pulp but it softens up while baking. I didn't have orange extract so I used some orange zest from the oranges I was using. I didn't measure the zest -but it was maybe 1/4 tsp.

I'm currently the hit of the work pot luck. I substitued beer (Anchor Steam summer ale) for the water as other reviewers suggested. I used about 5 cloves of garlic instead of 3. I had to do the chipotle chiles in adobo to get the adobo... i also tossed in three chilies while cooking and then pulled them out at the end. It had kick, but those who love really spicy still added more. I seasoned the pork with the cajon spices about 2 hours before i put it in the slow cooker - i rubbed the seasoning into the pork. Since it was for a pot luck, i put it in at 10 PM and took it out at 6 AM. I chilled it until about 10 AM then turned the crock pot back on low for an hour, then put it to warm for an hour. we ate at noon. It never chilled as much as I'd have liked from a food temp standpoint, but i was able to get it hot enough to avoid being in the danger zone. Served with a choice of corn & flour tortillas plus salsa verde.

Based on the other reviews, I added 3/4 cup canola oil, 1/2 cup brown sugar, a full cup of raisins, a 1/4 tsp of nutmeg, and 3 teaspoons cinnamon and one more egg. they came out quite moist. They aren't overly sweet.

After reading the reviews and from my previous experience having chicken come out dry, I opted to cook the chicken in the oven per the recipe instructions for the first 10 minutes, and then I added Vegetable Stock to the pan. This kept it moist and also kept the recipe low fat.

The recipe works a bit better if you remove the chicken while it's still pink and continue heating it in an approx 350 degree oven while you are heating up the sauce.