Orange-Chipotle Chicken

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  • Total Time

    Prep: 15 min. Cook: 3 hours


  • Makes

    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
  • Directions

  • 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°.
  • 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.

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