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Spicy Crockpot Chicken With Chipotle Marmalade Sauce

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Chipotle Chicken, Slow Cooker

Slow Cooker Chipotle Chicken

Diana Rattray
I used a 5-quart slow cooker to make this chicken dish, but a smaller or larger cooker should work just fine. Chicken breasts get a bit dry and tough if overcooked, so if your slow cooker tends to cook dishes fast, check the chicken a little earlier. I freeze the leftover chiles in adobo in small 1 or 2-pepper portions for use in other recipes.

Ingredients:

  • 1 chipotle pepper in adobo sauce, finely chopped, with about 1 teaspoon of the sauce
  • 1/3 cup sweet orange marmalade
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1/2 cup chicken broth
  • 1 tablespoon oil
  • Dash pepper
  • Dash salt
  • 4 boneless chicken breast halves
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Preparation:

Combine the chipotle with adobo sauce, marmalade, chili powder, garlic powder, vinegar, honey, chicken broth, and oil.

Wash chicken and pat dry; sprinkle with salt and pepper. Arrange the chicken breasts in the slow cooker; pour marmalade mixer over all. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Put the chicken breasts on a plate; cover and keep warm. Pour the liquids into a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 5 to 7 minutes, until slightly reduced. Combine the cornstarch with cold water until smooth; stir into the sauce and continue cooking, stirring, for about 1 minute longer, or until thickened. Serve the chicken with the thickened sauce.
Serves 4.

The recipe can be doubled and cooked for the same amount of time.

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Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Luscious fragrance and flavors are sheer pleasure!August 22, 2009By Goofiegrape
"I fixed this last night just as directed (except I used boneless-skinless thighs) and it was wonderful and so easy! The marmalade sauce was the perfect blend of sweet and spicy. I was afraid the chipotle pepper and sauce would over power everything but I was so wrong! It filled the house with such intriguing scents that we could hardly wait to have dinner. We decided to serve it over plain rice (using the sauce like gravy) and steamed, buttered carrots. It all just melted in our mouths and we thrilled there was some left over for another meal! I also appreciated the tip about freezing the left over chilies for future use. I hate buying a can and not being able to use them fast enough. Thanks About.com, you came through once again!"

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