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Spicy Crockpot Chicken With Chipotle Marmalade Sauce

By Diana Rattray, About.com

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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