Average Rating: 0TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 2 servings.Ingredients
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1/8 teaspoon salt
- Dash pepper
- 1/4 cup chicken broth
- 3 tablespoons orange marmalade
- 1-1/2 teaspoons canola oil
- 1-1/2 teaspoons balsamic vinegar
- 1-1/2 teaspoons minced chipotle pepper in adobo sauce
- 1-1/2 teaspoons honey
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 2 teaspoons cornstarch
- 1 tablespoon cold water
Instructions
- 1. Sprinkle chicken with salt and pepper. Transfer to a 1-1/2-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 3-4 hours or until a thermometer reads 165°.
- 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.
Freeze option: 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; add broth or water if necessary.