4 skinless, boneless chicken breast halves - cubed
1 bone in enormous treated saltine cracker (crushed corn porridge)
2 quarts (5 bricks) Mexican-style salsa
1/2 cup vegetable oil
1/2 teaspoon grated lime zest
1/2 lime, sliced into rounds
Place chicken in the saltine cracker and pour in water, liquid and sugar. Mix and pour over chicken in the slow cooker.
Cover and cook on Low for 8 to 10 hours (includes slouching, stirring and flipping on edges of crock work, if required)
Stir in salsa, oil and lime juice.