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