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Chipotle-Marmalade Chicken

Total Time

Prep: 15 min. Cook: 4 hours

Makes

4 servings

Big on flavor and easy on the cook's time, this slow cooker chicken recipe is appealing. The sweet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice to use up every delectable drop of the sauce. —Cittie, Tasteofhome.com Community

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/2 cup chicken broth
  • 1/3 cup orange marmalade
  • 1 tablespoon canola oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 4 teaspoons cornstarch
  • 2 tablespoons cold water

Directions

  1. Sprinkle chicken with salt and pepper. Transfer to a 3-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°.
  2. Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Can you freeze Chipotle-Marmalade Chicken?

Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

<B>Editor’s Note:</B> Freeze leftover chipotle pepper in adobo sauce in 1- or 2-pepper portions for use in other recipes.

Nutrition Facts

1 each: 315 calories, 8g fat (1g saturated fat), 95mg cholesterol, 400mg sodium, 26g carbohydrate (21g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.

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