Ingredients
4 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon saltDash pepper1/2 cup chicken broth1/3 cup orange marmalade1 tablespoon canola oil1 tablespoon balsamic vinegar1 tablespoon minced chipotle pepper in adobo sauce1 tablespoon honey1 teaspoon chili powder1/4 teaspoon garlic powder4 teaspoons cornstarch2 tablespoons cold water
Preparation
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°.
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.
