Spicy Crockpot Chicken With Chipotle Marmalade Sauce |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 4 |
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This recipe calls for boneless chicken breasts, but I substitued regular chicken thighs and it was still delicious. From the Southern Food site . Ingredients:
1 chipotle chile in adobo, finely chopped, with about 1 teaspoon of the sauce |
1/3 cup 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 |
1 dash pepper |
1 dash salt |
4 boneless chicken breast halves |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. Combine the chipotle with adobo sauce, marmalade, chili powder, garlic powder, vinegar, honey, chicken broth, and oil.
2. 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.
3. 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.
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